A delightful Cajun-inspired dish featuring tender chicken and a flavorful corn and herb sauce served over rice.
Rinse and pat dry the chicken breasts.
Ensure the chicken is dry to help the coating stick better.
Mix the salt, cayenne pepper, and flour in a bowl.
Adjust the cayenne pepper to your spice preference.
Coat the chicken breasts evenly with the flour mixture.
Shake off any excess flour to avoid clumping.
Heat the canola oil in a large skillet over medium heat.
Ensure the oil is hot before adding the chicken to achieve a good sear.
Cook the chicken until browned on both sides and fully cooked through.
Use a meat thermometer to check the internal temperature reaches 165°F (74°C).
Remove the chicken from the skillet and keep warm.
Cover the chicken with foil to retain heat.
Add the onion, corn, and parsley to the skillet and sauté until the onion is softened.
Stir frequently to prevent sticking.
Pour in the chicken broth, lemon juice, basil, and thyme, and bring to a boil.
Scrape the bottom of the skillet to incorporate any browned bits into the sauce.
Mix the cornstarch with water and add to the skillet, stirring until the sauce thickens.
Ensure the cornstarch is fully dissolved in water before adding to avoid lumps.
Serve the chicken over rice, topped with the corn mixture and sauce, garnished with green onion.
Serve immediately for the best flavor and texture.
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