Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless chicken breasts (cubed)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 cup chicken broth
- 1 cup frozen corn
- 1 teaspoon dried thyme
- 1 box cornbread mix (8.5 oz)
- 1 egg
- 1/3 cup milk
Instructions
- Preheat your oven to 400°F (200°C).
- In a large oven-safe skillet, heat olive oil over medium heat. Add cubed chicken, season with salt and pepper, and cook until browned, about 5 minutes.
- Add onion and garlic to the skillet, sautéing until softened, about 3 minutes.
- Pour in the chicken broth, stirring to scrape up any browned bits from the skillet.
- Add the frozen corn and dried thyme, simmering for 5 minutes.
- In a separate bowl, combine cornbread mix, egg, and milk, stirring until just combined.
- Pour the cornbread mixture over the chicken and veggies in the skillet.
- Transfer the skillet to the oven and bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Prep Time: 15
- Cook Time: 30