Pan-Seared BBQ Chicken Breasts with Creamy Corn Succotash and Wilted Spinach

Prepare the ingredients: Shuck the 4 fresh ears of corn and carefully slice the kernels off the cobs to yield about 3 cups of fresh corn. Finely dice 1 medium red bell pepper and 0.5 medium red onion. Mince 2 garlic cloves. Pat dry 4 raw chicken breasts with paper towels (do not wash chicken) and slice them horizontally to create 8 thinner cutlets for even cooking.

Whisk the BBQ glaze: In a small bowl, combine 3 tbsp tomato paste, 2 tbsp apple cider vinegar, 2 tbsp maple syrup, 1 tbsp Worcestershire sauce, 1 tsp smoked paprika, 0.25 tsp salt, and 0.25 tsp black pepper. Whisk until smooth and set aside.

Sear the chicken: Season the chicken cutlets on both sides with 0.5 tsp salt and 0.25 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken cutlets and sear undisturbed for 4 minutes until a golden-brown crust forms.

Glaze and finish chicken: Flip the chicken cutlets and reduce the heat to medium. Brush the seared tops generously with half of the prepared BBQ glaze. Cook for 3 minutes, then flip the cutlets again. Brush the other side with the remaining glaze and cook for 1 more minute, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit. Transfer the glazed chicken to a plate, tent loosely with foil, and let rest for 5 minutes.

Cook the succotash: While the chicken cooks, melt 1 tbsp unsalted butter in a medium skillet over medium heat. Add the diced red onion and red bell pepper, cooking for 4 minutes until softened. Stir in the fresh corn kernels and half of the minced garlic (1 clove). Sauté for 3 minutes until the corn is tender-crisp.

Cream the succotash: Pour 0.25 cup heavy cream into the corn mixture. Reduce the heat to low and simmer gently for 2 to 3 minutes until the cream thickens and coats the vegetables. Season with salt and black pepper to taste, then remove from heat.

Wilt the spinach: In a separate pan or the wiped-out chicken skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the remaining minced garlic (1 clove) and sauté for 30 seconds until fragrant. Add 6 oz fresh baby spinach and cook for 1 to 2 minutes, tossing constantly, until just wilted. Season with a pinch of salt.

Assemble and serve: Divide the creamy corn succotash and wilted garlic spinach evenly among four plates. Arrange the rested, glazed BBQ chicken cutlets alongside and serve warm.