One Pan Chicken and Sweetcorn

One Pan Chicken and Sweetcorn

5 from 2 votes
Course Main Course
Cuisine Irish
Servings 4


  • 600 g rooster potato
  • 2 tbsp. olive oil
  • 4 chicken filets
  • 2 onions chopped
  • 3 garlic cloves chopped
  • 1 stick celery stick chopped
  • 100 ml white wine or chicken stock
  • 1 tbsp wholegrain mustard optional
  • 220 g cooked sweetcorn kernels
  • 200 ml cream (150ml +50ml) or milk with a tbsp. corn flour
  • 180 g cream cheese
  • 50 g butter
  • 100 g cheddar cheese grated
  • 4 tbsp fresh oregano chopped or parsley
  • Salt and pepper


  • In a saucepan, place the potato and bring to the boil. Simmer over medium heat covered with a lid for 25-30 minutes or until the potato or softened.
  • In the meantime, heat a sauté pan, over medium heat, and drizzle some oil. Place the chicken skin side down on the pan and sear for 3 minutes. Season well with salt and pepper.
  • Next, add the onions, garlic, and celery. Continue to sauté for a further 2 minutes, turning the chicken to allow colour on the other side.
  • Pour in some white wine, and add ¾ of the sweetcorn, mustard, 150ml cream and cream cheese. Season with extra salt and pepper.
  • Cover with a lid and simmer for 8-10 minutes until the chicken is fully cooked.
  • Once the potatoes are cooked and soft, drain from the cooking water. Make a mash potato by passing the potato through a potato ricer or masher. Combine with 50ml cream and butter and stir in the rest of the sweet corn and the grated cheese. Check the seasoning and keep warm.
  • Serve the mash potato with the creamy chicken and sweetcorn sauce.
  • Sprinkle some oregano and enjoy.
Keyword Kevin Dundon, one pot wonder, quick and easy

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