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Creamy chicken with corn and chorizo

Bring tonnes of succulent sizzle to the dinner table in just 30 minutes. This is an easy one-pot wonder full of enticing flavours and rich tastes.

20 Mins
Prep Time
30 Mins
Cook Time
4 People


  • 4 Moy Park skin cooked chicken breasts
  • 1 tablespoon oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 small onion (diced finely)
  • 150g cooking chorizo ( cut into cubes)
  • 250g canned corn kernels (drained)
  • 1 teaspoon garlic puree
  • 1 teaspoon dried oregano
  • 120ml white wine
  • 150ml double cream
  • 150g Boursin cheese with shallots and chives
  • Salt and pepper
  • 1 teaspoon red chilli flakes
  • 2 tablespoons chives (chopped)
  • Sprinkle of black pepper


  1. Mix salt, black pepper, smoked paprika and garlic power together and sprinkle each chicken fillet with the spice mix.
  2. Preheat a pan and add the oil, place the chicken in the pan, skin down to crisp the skin, cook skin down for approx. 5 minutes.
  3. Remove from pan and set aside.
  4. In the same pan, add a little oil, fry onions for a few minutes, then add chorizo, corn, garlic, and oregano.
  5. Add white wine to the pan and simmer for a few minutes, then add the double cream and bring to a boil. Stir in the Boursin cheese until it becomes a smooth consistency and simmer.
  6. If consistency become to thick add a little more cream. Season.
  7. Now add chicken to pan and reduce.
  8. To finish, sprinkle with red chilli flakes, chives and black pepper.