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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
Hi there!
Are you leaving the skin on the chicken or not? Is it crispy if it’s staying?
Thanks so much!
HI! I like to use boneless, skinless chicken breast, No skin. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
That’s such a delicious looking recipe. Perfect way to use up all the amazing corn we’ve been getting. Love your ideas Teighan. So so true about social media being slow and blog being slow, but it’s absolutely nice to see recipes and read post.
Yes! I hope you love this Asha! Thank you so much!
That sounds just entirely too good! Can’t wait to try!
Thank you Kay! I hope you love this!
This looks and sounds delicious! Can’t wait to try it.
Thank you so much!
This looks amazing! (“you guys” is a common colloquialism in Western Pennsylvania and parts of Ohio, so I find it charming!)
Thank you so much Alice!!
This may be a stupid question but assuming the corn needs to be cooked prior to adding to skillet ( boiled..??)
Hi! The corn does not need to be cooked before adding it to the skillet. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
What can I sub for the white wine? Can I sub cans of corn (since I have some), and if so, how much?
YOu can use chicken broth in place of the wine and I would use 4 cups of the canned corn. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
you had me at garlic butter…
Thank you! I hope you try this!
Scheming dinner plans when I received this bad boy in my inbox. Definitely on the menu for tonight along with the salad you recommended! Thanks Tieghan!
Thank you Sydney!
I was looking for something to do with some fresh corn, and here it is!!
Even though I don’t post much, I read every post every day. We recently went on vacation to the Florida Keys and it took me hours to catch up when we got back. I enjoy your posts, pictures and recipes. And I know my husband loves eating all of the creative things I cook!
That sounds so fun! I hope you had a great time in the Florida Keys! Thank you so much Lisa I am so glad you and your husband are loving my recipes and I hope you love this!
Love how the chicken still has a good sear/crispy skin with the contrast of the creamed corn! Looks like a family-friendly favorite for sure! 🙂
Thank you so much Brittany! I am so glad you like this recipe!
This looks delicious and will change from all the summer salads. I do appreciate a cozy summer meal when temperatures aren’t too high and I will try this one rapidly!
Regarding Monday’s post, we are wondering with some friends if you really are the one reading and answering all the comments… Whatever, I enjoy following your posts, recipes and everyday life!
Thank you so much Anaïs! I hope you love this recipe!
Hi! Could you do a post (or send me a link if I missed it) of your favorite cook/bakeware? I need to upgrade. Also, I have an irrational fear of cast iron. Could you do a video of how to season and care for a cast iron skillet? Thank you!
Hi Lori! I love using Staub cooking pots and pans! That is basically all I use! I hope this helps but let me know if you have further questions!
Tieghan:
I enjoy your blog and find your unique voice entertaining. Of course, the food is beautifully photographed and the recipes fun and interesting. I do, however find your use of “you guys” in referring to your audience a bit grating (pardon the cooking pun!). You used it seven times in this post alone. Perhaps consider just using the word “you”? It is more grammatically correct and gender-neutral. Good luck on your continued success!
Hi Nancy! Thank you so much for your feedback!
I love your cooking videos! And can’t wait to see the new studio. It’s not food related but I’d love to see Asher and Merle in some of the videos! And maybe how you choose your cookware/serveware because let’s be honest a pretty plating just adds to the ambiance of a meal! I meal planned already for the week but this recipe is going on next weeks list!! I mean who doesn’t like chicken and corn! Even my picky dad will eat this (no greens for him!). Can’t wait!
Sweetozarklove.wordpress.com
SUCH good ideas! Thank you so much Taylor!