This one-skillet dinner is creamy, sweet, salty and spicy all at once! The fresh corn provides a burst of sweetness, pairing perfectly with the savory chicken and the spice of the jalapeños. We love this summer dish!

In a skillet over medium heat, cook the bacon until crisp. Remove to a paper towel-lined plate to drain.

For easier cleanup, place the top of a cob into the hole of a bundt pan. Run your knife down the cob to cut the corn off. The corn will land in the bundt pan.

Sprinkle chicken all over with ½ teaspoon salt and ¼ teaspoon pepper. Place chicken in hot bacon fat, skin side down, until very crisp and brown, about 8 minutes. Flip chicken and cook on the other side for 8 more minutes. Remove to a plate.

Pour out all of the grease into a heatproof dish, then pour 2 tablespoons back into the skillet. Heat the grease over medium-high heat, then add the onion, garlic, minced jalapeño, and ¼ teaspoon salt. Cook for 3-4 minutes, until onion is soft. Turn heat up to high, then stir in the corn. Let cook, untouched, for 3-4 minutes, until corn begins to pop and gets charred.

Turn the heat back down to medium-high, then pour in the chicken broth, scraping the bottom of the pan to loosen any browned bits. Add the chicken back to the skillet, and simmer for 15-20 minutes, until chicken registers 175°F on an instant read thermometer. Stir in the half and half and cheese.

Remove from heat and sprinkle with parsley. Serve with extra jalapeños.

Jalapeño Creamed Corn Chicken

Serves 4

5 slices bacon, chopped

4 skin-on chicken thighs

¾ teaspoon kosher salt

¼ teaspoon ground black pepper

1 1/2 cups chopped onion

1 jalapeño, minced, plus extra for serving

2 cloves garlic, minced

4 ears corn, shucked, kernels cut from cob

13.5 ounce can chicken broth

¾ cup half and half

½ cup shredded Parmesan cheese

2 tablespoons minced parsley

In a skillet over medium heat, cook the bacon until crisp. Remove to a paper towel-lined plate to drain.

Sprinkle chicken all over with ½ teaspoon salt and ¼ teaspoon pepper. Place chicken in hot bacon fat, skin side down, until very crisp and brown, about 8 minutes. Flip chicken and cook on the other side for 8 more minutes. Remove to a plate. Pour out all of the grease into a heatproof dish, then pour 2 tablespoons back into the skillet. Heat the grease over medium-high heat, then add the onion, garlic, minced jalapeño, and ¼ teaspoon salt. Cook for 3-4 minutes, until onion is soft. Turn heat up to high, then stir in the corn. Let cook, untouched, for 3-4 minutes, until corn begins to pop and gets charred.

Turn the heat back down to medium-high, then pour in the chicken broth, scraping the bottom of the pan to loosen any browned bits. Add the chicken back to the skillet, and simmer for 15-20 minutes, until chicken registers 175°F on an instant read thermometer. Stir in the half and half and cheese. Remove from heat and sprinkle with parsley. Serve with extra jalapeños.