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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
So good!! Perfect summer dish. The flavors were amazing! My husbands comment, “This is a keeper!” Thank you, Tieghan!
Wow so amazing!! Thank you so much Lisa! xTieghan
I just found this delicious sounding recipe because I was googling chicken thighs and corn – I can’t wait to make it tonight. I’m going to be using bone-in thighs because that’s what I bought yesterday. I’m glad to see someone already asked about added cooking time. Is it too early to start cooking supper now at 1 PM? (LOL) Thank you so much!
I am so glad this turned out so amazing for you, Joyce!! Thank you so much!! xTieghan
This recipe was amazing!! But as a warning for anyone with an electric stove the chicken wasn’t even close to done. I ended up having to pop the whole pan in the oven for another 10 minutes to cook the chicken. (I also added more water because of this for the corn). So heat up the oven just in case!!
Thank you so much Lauren!! I am really glad this turned out so well for you! xTieghan
This was so delicious! The creamy corn and chicken go perfectly together and so easy to make! New summer staple for me!
Yes!! So glad this turned out so well for you, Maria! xTieghan
This recipe is a new summer favorite in my house. We really can’t get enough!! It is a little spicy so I would recommend doing about 1/4 teaspoon of red pepper flakes instead of 1 teaspoon. Super good, amazing flavor, and will be making again soon for sure. All of your recipes are so inspiring and so much fun!! Thanks for doing what you do!!
You are so sweet! I am really glad you enjoyed this recipe, Jessie! xTieghan
Thanks for sharing this recipe which is easy and simple to have a try at home.I have been learning different time saving recipes since last couple of months during this pandemic situation.
I am really glad this turned out so well for you! Thank you so much! xTieghan
Made it, ate it, loved it! Husband and son both loved it as well. Thanks for another great recipe!
Yes!! So happy to hear that! Thank you for trying this Yaniz! xTieghan
Hey there!
I made this recipe last night for my boyfriend and I and it was a hit! I’m young and new to cooking and half baked harvest has been such a joy. I killed it last night with this one—thank you for making such yummy recipes that are not only easy to follow and well put but also involve ingredients that I’m happy to have leftovers of. I’ll certainly find something to do with all of this bacon! I asked my boyfriend if I made this again in like a month if he’d be excited, and he said “I’d be excited if you made it again next week!” The chicken was fabulous but the creamed corn stole the show.
Hi Beth! I am really glad you have been enjoying my blog and recipes! I hope you continue to! Good luck with all of your cooking endeavors! It is so fun! xTieghan
this dish may be my most favorite thing i’ve ever made. the balance of flavors is just perfect. i cannot tell you how much i love it. i use turkey bacon because i don’t eat pork and i’m too messy to cut kernels off of cobs and it is still delicious–so i can’t even imagine how amazing it is with fresh corn and pork bacon. (also, wanted to let you know that the chicken and sage dumplings were superb and my family went bonkers for the hawaiian chicken tacos) anyhoo, thanks for the amazing recipes!
Aw wow that is so amazing to hear! I am really glad you have been loving this and I hope you continue to! Thank you JJ! xTieghan
Looks good! Can this be made ahead of time for a dinner party and then reheated?
Hi Shannon,
Yes you could do that! I would make ahead and then pop in the oven at 350 for 15-20 minutes to reheat. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This recipe was so good. I made it this evening. It was so easy to make. I do have one question lipthough how would I make this in an instapot.
Hey Kimberly,
I haven’t tested this in the instant pot but I would do 8 minutes on high pressure. So glad you enjoyed this recipe! xTieghan
Just made this – so good! The husband loved it too. I burnt the bacon grease when I seared the chicken – whoops. So I dumped it but the corn still turned out great. Definitely will make again. Can’t wait to get the Half Baked Harvest Cookbook!
Thank you so much Jaclyn! I hope you love the cookbook! xTieghan
I just made this for dinner tonight and I can’t even put into words how delicious it was! Thank you for this incredibly simple, rustic, and beautiful recipe!
Thank you for trying this Shiloh! xTieghan
A permanent in our weekly rotation! So delicious!! Second timing making it tonight! Perfect for summer! Somehow light AND cozy at the same time ?
Thank you so much Stephanie! I am really glad this turned out so well for you! xTieghan
Hey!
If I wanted to make this recipe ahead of time for a dinner party, what would you recommend? Complete it and keep in oven on very low or get to final steps and then complete?
Thank you!
Hi Liz,
I would complete up until the oven and then finish it off when you are ready to enjoy. I hope you love the recipe, please let me know if you have any other questions! xTieghan