Balsamic Chicken Over a Corn Puree

Tender, oven-roasted balsamic chicken meets a velvety corn purée in this elegant yet approachable dish that’s perfect for weeknight dinners or special occasions. Marinated in a rich blend of balsamic vinegar, honey, garlic, and olive oil, the chicken boasts a caramelized glaze that pairs beautifully with the creamy sweetness of the corn. The purée, made with fresh or frozen corn, heavy cream, and a hint of butter, offers a luxuriously smooth base that balances the tanginess of the chicken. Finished with a drizzle of pan juices and optional fresh thyme for a gourmet touch, this recipe is a harmonious combination of bold flavors and comforting textures. Perfect for those seeking a stunning, home-cooked meal that's both flavorful and visually impressive, this dish will surely become a favorite.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 0.25 cups balsamic vinegar
• 2 tablespoons honey
• 2 tablespoons olive oil
• 3 units garlic cloves, minced
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper, freshly ground
• 3 cups fresh or frozen corn kernels
• 1 cup vegetable broth
• 0.25 cups heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon fresh thyme leaves (optional, for garnish)

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a small bowl, whisk together balsamic vinegar, honey, olive oil, minced garlic, kosher salt, and black pepper to create the marinade.

Step 3

Place the chicken breasts in a shallow dish or resealable plastic bag and pour the marinade over them. Let them marinate for at least 15 minutes (or up to 2 hours in the refrigerator for deeper flavor).

Step 4

While the chicken is marinating, prepare the corn purée. In a medium saucepan over medium heat, combine the corn kernels and vegetable broth. Bring to a simmer and cook for 5–7 minutes until the corn is tender.

Step 5

Transfer the cooked corn and broth to a blender or food processor. Add heavy cream and 1 tablespoon of butter. Blend until smooth and creamy. If needed, pass the purée through a fine-mesh sieve to achieve a velvety texture. Keep warm.

Step 6

Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon of butter and heat until melted and bubbling.

Step 7

Remove the chicken from the marinade, letting excess liquid drip off, and sear each breast in the skillet for 2 minutes per side until golden brown.

Step 8

Transfer the skillet to the preheated oven and roast the chicken for 15–20 minutes, or until the internal temperature reaches 165°F (74°C).

Step 9

Remove the chicken from the oven and let it rest for 5 minutes.

Step 10

To plate, spread a generous portion of corn purée onto each plate, then top with a balsamic-glazed chicken breast. Drizzle any remaining pan juices over the chicken for added flavor.

Step 11

Garnish with fresh thyme leaves, if desired, and serve immediately.

Nutrition Facts

Serving size	(1160.2g)

Amount per serving	% Daily Value*
Calories	2090.9

Total Fat 99.1g	0%
Saturated Fat 37.7g	0%
Polyunsaturated Fat 3.4g
Cholesterol 713.6mg	0%
Sodium 1707.2mg	0%
Total Carbohydrate 63.0g	0%
Dietary Fiber 3.5g	0%
Total Sugars 46.9g
Protein 221.4g	0%

Vitamin D 7.0IU	0%
Calcium 165.2mg	0%
Iron 8.9mg	0%
Potassium 2416.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.9%

Protein: 43.6%

Carbs: 12.4%