Pan-Seared BBQ Chicken Breasts with Creamy Corn Succotash and Roasted Brussels Sprouts

Preheat the oven and prepare Brussels sprouts: Preheat the oven to 425 degrees Fahrenheit. Trim the stem ends from 1 lb fresh Brussels sprouts and remove any yellowed outer leaves. Cut each sprout in half lengthwise through the stem. Place the halved Brussels sprouts in a mixing bowl and toss with 2 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp black pepper until evenly coated.

Roast the Brussels sprouts: Spread the seasoned Brussels sprouts cut-side down on a rimmed baking sheet in a single layer. Roast for 20 to 25 minutes, shaking the pan halfway through, until the sprouts are deeply caramelized and tender with crispy edges. During the final 2 minutes of roasting, drizzle 2 tsp balsamic vinegar over the sprouts and return to the oven.

Prepare the remaining ingredients: While the Brussels sprouts roast, 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 3 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 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add the fresh corn kernels and 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.

Finish and serve: Remove the roasted Brussels sprouts from the oven and toss with the remaining 1 minced garlic clove while still hot. Divide the creamy corn succotash and roasted balsamic Brussels sprouts evenly among four plates. Arrange the rested, glazed BBQ chicken cutlets alongside and serve warm.