Recipe courtesy of Ronnie Woo

Crispy Chicken with Corn and Sausage

Save Recipe
  • Level: Easy
  • Total: 1 hr (includes resting time)
  • Active: 20 min
  • Yield: 2 servings
Share This Recipe


4 tablespoons unsalted butter

1 cup chopped onions 

Kosher salt and freshly ground black pepper 

2 cups sliced andouille sausage 

2 cups fresh or thawed corn kernels 

1 cup heavy cream 

1/2 cup grated Parmesan  

1 tablespoon garlic powder 

4 skin-on, bone-in chicken thighs 

Canola oil 

Cooked rice, for serving 


  1. Preheat the oven to 400 degrees F. Position an oven rack in the middle of the oven.
  2. Melt the butter in a large oven-proof skillet over medium heat. Add the onions. Season with salt and pepper. Cook, stirring frequently, until the onions are translucent and very soft, about 5 minutes. Add the sausage and cook until hot. Mix in the corn, heavy cream, Parmesan and garlic powder. 
  3. Place the chicken thighs skin-side up on top of the corn mixture. Drizzle the chicken skin with some oil and sprinkle with salt and pepper. Place the skillet on the middle rack of the oven and bake until the chicken is brown and crispy, 30 to 35 minutes.  
  4. Remove from the oven and let the chicken rest for 5 or 10 minutes. Serve with rice. 
Crispy Baked Chicken Wings
25m Easy 100%
Baked Cheddar-Dijon Chicken Tenders
21m Easy 99%
Crispy Corn and Beer-Battered Fish Tacos
6m Easy 99%
Crispy Chicken Wings
Michael Solomonov

Crispy Chicken Wings

10m Intermediate 97%