This Easy One-Pan Chicken Recipe Has a Trick Up Its Sleeve

Because of my daughter’s braces, our family’s summer corn-on-the-cob-palooza has been temporarily nixed. Corn is still on the menu — thank goodness — but the kernels need to be cut off the cob, lest any gnawing ravage the delicate infrastructure of modern orthodontics.

The upside to all this is that my corn kernel repertory has expanded beyond salads, creamed corn and cornbread.

Basil, thyme and lime make this dish herby and tangy.Credit…David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.

In this speedy one-pan recipe, I’ve paired the kernels with boneless, skinless chicken thighs seasoned with brown butter, basil and a squeeze of fresh lime for a dish that’s rich and sweet, tangy and herby, and a friend to braces-wearers and their corn-loving companions. (It’s also great for anyone looking for something easy to make for dinner on any summer night.)

The fastest and least messy method I’ve found for cutting the kernels off a corn cob is to lay the ear flat on a cutting board, then slice off the kernels, turning as you cut. Keeping the ear in contact with the board prevents kernels from flying all over your kitchen as they would if you stood the ear up in a bowl. Using a long knife with a thin blade also helps.

You’ll need about one and a half to two ears of corn to yield enough kernels for this recipe. Or you can use frozen corn. You don’t even need to defrost the kernels first; they’ll thaw in under a minute once they hit the sizzling mix of butter and chicken drippings in the bottom of the pan.

You can add other quick-cooking vegetables to the pan when you sear the corn, or let its gloriously corny flavor stand alone.Credit…David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.

For those who prefer chicken breasts, if you’re wondering whether you can substitute them for thighs, the answer is yes. White meat has a narrower margin of error than dark meat; overshooting by even a minute can dry it out. Sear them lightly, and make sure not to overcook them at the end.

Feel free to add other quick-cooking vegetables to the pan along with the corn. A handful of baby spinach, some slivered zucchini or any cubed ripe tomatoes wilting on your counter are especially welcome. Just add a little extra salt and lime juice to taste.

You won’t need much to round this out — maybe a lettuce or cucumber salad, and perhaps a loaf of bread. But nothing too hard and crusty, at least if there’s a braces-wearer at the table that night.

Recipe: Skillet Chicken Thighs With Brown Butter Corn

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