4 chicken breasts
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
1 sweet onion, halved and thinly sliced
2 pints cherry tomatoes
2½ cups fresh corn kernels
⅓ cup heavy cream
½ teaspoon crushed red-pepper flakes, or more to taste
⅓ cup basil leaves, roughly chopped
1. Season the chicken with salt and pepper. In a large skillet, heat the oil and butter over medium heat. Add the chicken and sear until well browned on both sides, about 5 minutes per side. Remove from the skillet and set aside.
2. Add the onion to the skillet and cook until translucent, about 5 minutes. Add the tomatoes and cook until the skins are wrinkled and the tomatoes have softened, 7 to 8 minutes.
3. Stir in the corn, cream and red-pepper flakes. Place the chicken back in the skillet and bring the cream to a simmer. Cook until the cream mixture reduces slightly and the chicken is heated through, about 4 minutes. Garnish with basil.