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Garlic Butter!! Creamed Corn Chicken! Oh my gosh, is there anything better? This chicken is made in under an hour, uses just one skillet, and is beyond delicious. It’s creamy, garlicky, packed with corn, and finished with fresh herbs and parmesan. Perfect cozy, summer dinner for any night of the week.
This is what I call summer comfort food. As you guys know, come the fall months I’m all about cozy, comfort foods, but I also think that summer can use a cozier recipe or two. Enter this creamed corn chicken.
It’s cozy, but yet totally summery at the same time, and I am in love with it.
Plus, it’s a one skillet, no oven, kind of recipe. So for those of you who don’t want to do a lot of dishes and can’t even begin to think about turning on the oven in the summer heat, this is your dinner.
Ingredients
- Boneless, skinless chicken breasts or thighs
- Extra virgin olive oil
- Fresh chopped thyme
- Kosher salt and pepper
- All-purpose flour
- Thick cut bacon
- Yellow onion
- Butter
- Corn
- Garlic, minced or grated
- Crushed red pepper flakes
- Dry white wine, such as Pinot Grigio or Sauvignon Blanc
- Heavy cream, canned full fat coconut milk, or whole milk
- Grated parmesan or Asiago cheese
- Fresh basil
Before I dive into all the details, I have to say thank you to everyone who commented on Monday’s post. I was so thrilled to see that so many of you enjoy my stories in addition to my recipes. Rambling on about life isn’t what most people recommend doing within a recipe blog post, but I’ve decided I don’t really care. I’m all about sharing my life stories with you guys!
I was also so excited to see so many of you commenting. Summer typically is a very slow time for the online/digital world, but it really excites me to see so many of you still reading away and commenting. I absolutely LOVE hearing from you guys and your kind words, feedback, and even (constructive) criticism, are what keep me energized and excited to share new content with you guys every single day.
So long story, short, thanks so much for reading and hanging out with me everyday! Hope you guys feel like we are friends cooking together in the kitchen…
Speaking of which, I finally posted my first IGTV video and now we can totally can be cooking together in the kitchen. Well kind of!
I made my favorite Blueberry Chamomile Galette and had a lot of fun putting it together…but I’m not going to lie, being on camera is hard, but in a weird way, I kind of love it too. It’s definitely difficult to watch myself though. Like I just can’t do it. Thank God I don’t have to edit these or I would delete everything.
This is just the first video I’ve done, and I am filming solo while using my iPhone, so it’s for sure not perfect, but then nothing in life is perfect! That said, hoping to improve the quality of the videos now that Kai is in town to film!
Anyway, let me know what you guys think and what type of video content you would love to see!
OK. Garlic. Butter. Creamed Corn. Chicken.
Here are all the delicious details.
Since it’s summer and it’s super hot, I wanted to create a recipe that was quick, simple, easy, required no oven, but was still delicious. That is this chicken.
It all starts with crisping up some bacon in a large skillet. The bacon is our first layer of flavor here, and while you can choose to leave it out if you prefer, I do think it adds so much flavor and pairs perfectly with the sweet corn. It’s up to you but…
I’d use the bacon.
Once the bacon is crisp, you’ll sear the chicken, then cook the corn with some butter, garlic, and herbs until it’s golden and smelling delish. Add a little white wine and simmer that all together until the chicken is cooked through.
Finish things off with some cream, some cheese, and fresh basil, and dinner is complete.
You see?
Cozy, summer comfort food!
I really could not love this skillet dinner more. It’s simple, but yet so full of flavors that everyone really enjoys. I love serving this chicken over steamed quinoa for a healthy, protein packed grain, but brown or white rice is equally delicious. Make a side salad or some grilled veggies and you’ll have the perfect simple summer dinner.
SO GOOD. I know I say this every single day, but this recipe really is good. It’s one of those recipes that you’ll crave time and time again. Plus the sauce kind of just melts in your mouth. YUM!
Watch the How To Video:
If you make this garlic butter creamed corn chicken, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this chicken, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
Garlic Butter Creamed Corn Chicken
Servings: 6 servings
Calories Per Serving: 537 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh chopped thyme, plus more for serving
- kosher salt and pepper
- 1/4 cup all-purpose flour
- 4 slices thick cut bacon, chopped
- 1 small yellow onion, chopped
- 2 tablespoons butter
- 4 ears corn, kernels removed from cob
- 2 cloves garlic, minced or grated
- 1 teaspoon crushed red pepper flakes
- 3/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1/2 cup heavy cream, canned full fat coconut milk, or whole milk
- 1/2 cup grated parmesan or Asiago cheese
- fresh basil
Instructions
- 1. Rub the chicken all over with 1 tablespoon olive oil, thyme, and season generously with salt and pepper. Sprinkle the flour evenly over the chicken and toss to coat, adding more flour if needed to cover the chicken.2. Heat a large skillet over medium high heat and cook the bacon until crisp. Remove the bacon from the pan and drain onto paper towels.3. Add the chicken to the pan and sear on both sides until golden, about 5 minutes per side. Remove the chicken from the pan. 4. Add the remaining 1 tablespoon olive oil. When the oil shimmers, add the onion and cook until fragrant, about 5 minutes. Add the butter, corn, garlic, and red pepper flakes. Cook another 5 minutes or until the corn is golden. 5. Reduce the heat to medium low and pour in the wine and 1/2 cup water. Add the chicken back to the skillet and bring to a simmer over medium heat. Simmer the chicken for 10-15 minutes until cooked through. Stir in the heavy cream and parmesan, cook another few minutes until warmed through. Remove from the heat and top with bacon.5. Serve the chicken topped with fresh thyme and basil. Enjoy!
This post was originally published on July 11, 2018
I don’t have a cast iron skillet. Will it still turn out the same with a nonstick?
Hi Elisa,
Do you have a stainless steel? That will also work nicely here!
I hope you love this recipe!
Tried this out for my family. My girls loved it. I did cook mine in cast iron skillet and baked it. It turned out great. Thanks for the recipe
Hey Ashley,
Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win!
Happy Friday and have a great weekend!
I made this with my fresh garden corn and added 4oz of cream cheese and 2 tbsp of homemade roasted garlic butter and served over basmati rice. It was extremely delicious! I will absolutely be making this again!
Hey Regan,
Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win! Happy Sunday!
HI!
Our family doesn’t eat pork…what can I use in place of the bacon in this recipe? Also, what would be a good side to serve with it?
Thanks!
Hi Elaine,
Turkey bacon would be a nice option for you to use. I like to do a side salad or extra veggies on the side, but mashed potatoes would also be delicious!
I made this recipe and everyone loved this recipe!
Hey Deb! So happy to hear this recipe was a hit! Thank you for giving it a try! Have a lovely week! xT
Delicious dish, especially with all that fresh corn. Even my husband, who claims to not like creamed corn, thought it was good. Definitely one I’ll be making again.
Hi Helen! Thanks so much for trying out this creamed corn chicken! So glad you enjoyed it! xT
We really liked this. I was worried it wouldn’t be filling but it was. I added a little zucchini and used all wine and no water for the liquid. Another hit. I haven’t found of recipe of yours we don’t like.
Hi Rebecca! Aw thank you so much! Love to hear that you are enjoying all the HBH recipes you’ve tried! Have a great day! xT
Hello. I’m looking forward to trying your recipe this week. What could I substitute for the wine?
Many thanks
Hi Judy! Thank you so much! You could use chicken broth as a sub for the wine! 🙂 xT
So delicious and quick! I added broccoli and kale. Thank you Tiegan for adding to my weeknight repertoire!
Thank you SO much Rachel! I’m so glad you’re loving this chicken! Love to hear it! xT
I love this recipe but I’m interested in doing as much make ahead as possible. What would you suggest as far as which steps I could do in advance? Thanks
Hi Jenny! You can fully prepare everything, cook the chicken, assemble the creamy corn and sauce, but stop just before you bake it. Refrigerate it, then reheat later in the oven until hot and bubbly! Hope this helps! xT
How long do you recommend baking for, and at what temp when you prep the food prior?
Hi Hannah,
I would do 350F for 20-25 minutes. I hope you love this dish!
Seriously so delicious! There hasn’t been a recipe that the family hasn’t devoured!
Thanks so much, Hannah:) Love to hear this!
This had no flavor and we waited till corn season to get the most flavored corn on the cob. We added gnocchi, to add some substance. Do not recommend this recipe.
Hey Katie! I’m really sorry you didn’t enjoy this chicken! Thank you for trying out the recipe, let me know if there’s anything I can do to help! xT
We added zucchini to it as well (we have so much in the garden!) and it was phenomenal!!
Thank you so much Bre! I am so glad you enjoyed this chicken, thanks for giving it a try! xT