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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
Ahhh…hate to ruin it but if I DIDNT have fresh corn about how many (dare I say) cans of corn would you use! Eekkk! Sorry but I’m craving this and don’t have fresh!
Hey Veronica,
Lol I would say 2 cans of corn. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! Is there any way to make this without gluten? Can I substitute cup for cup gluten free flour?
Hey Jenn,
Yes gluten free flour will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was my 1st time trying one of your recipes and I LOVED, LOVED, LOVED this!! The taste was even better than the way it looked (which was JUST as your picture and that RARELY happens for me when I try to follow a recipe!) ? My daughter said it was a TAD too spicy for her, but she IS only 3! I paired it with a white jasmine rice, it evened out the spice perfectly for her to mix the corn with, and she gobbled it all up! We all did! Thank you and I can’t wait to try more recipes!
I am so glad this turned out so well for you Lindsey! Thank you so much for trying it!! xTieghan
I finally got around to making this. I used chicken tenders because it’s what I had. My husband, who will only eat corn directly off the cob, already asked when we can have it again.
I am so glad this turned out so well for you all! Thank you so much Beth! xTieghan
Hi there! My sister and brother-in-law raved about this recipe so I decided to try it. I found the sauce did not get thick at all at the end, so it was rather soupy/runny. I did use whole milk as a substitute to cream, but added the parmesan also and was surprised it didn’t thicken up after simmering for a good 10-12 minutes at the end. Any suggestions?
Hey Lauren,
So sorry you had issues with the recipe. Next time I would recommend adding a touch of flour or cornstarch to help thicken the sauce, but please note it is not meant to be SUPER thick. Please let me know if you have any other questions! xTieghan
Absolutely love this recipe. Instructions are super simple and easy to follow. Sauce was DELICIOUS! I can’t wait to make it again
Thank you Kate!! I love to hear that! xTieghan
I want to lick the bowl every time
I make this. Even my picky husband LOVES it!
Thank you Hillary!! So happy to hear that! xTieghan
This was good but took significantly longer than anticipated from start to finish…and when all was said and done found the richness didn’t equal the wow factor I was hoping for. Served with grits which was a good base for the creamy sauce and made it feel a bit more Southern. Also, had lima beans on the side. Used fresh corn but could absolutely use frozen corn. Did like the little kick of crushed red pepper that came through at the end of tasting note, not spicy but a nice flavor. Probably won’t make again just due to the richness but was enjoyed enough for one time by the family. Thanks.
Thank you so much Sarah! I am really glad this recipe turned out so well for you!! xTieghan
I made this tonight after pinning it weeks ago, it was absolutely fantastic!!! August in Minnesota is all about corn and it was perfect in this dish. Both my girls 9 and 3 could have eaten the whole skillet.
Wow that is so amazing to hear! I am really glad this turned out so well for you all! xTieghan
So yummy! I’m thinking about substituting other proteins (shrimp or salmon) now that I’ve made the chicken version.
Thank you so much Cayla! xTieghan
Not quite finished making this yet (smells delicious, cannot wait)–it made WAY more than we need as a household of two. Any idea how well this freezes with coconut milk? (Searched the comments, couldn’t find an answer) TY!
Hey Jodi,
Thanks so much for giving the recipe a try. I have not tried to freeze this dish, but I would say it is okay to eat for up to 4 days. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I love, love, love your recipes and have used quite a few of them recently. They are quick & simple and beyond tasty.
Keep giving us great content!
Bron, South Africa, Cape Town
Thank you so much Bronwyn! I am really glad this turned out so well for you! xTieghan
A recipe that begins with bacon is a recipe for me! ??? this was delicious! Love the fresh thyme – served with green beans but might do a salad too next time! Thanks for the delicious recipe and including a video!!! Will make again… YUM!
Amazing!! I am so glad this turned out so well for you, Whitney! Thank you! xTieghan
Disclaimer: I accidentally over-salted this dish because I taste-adjusted it *before* adding the parmesan and bacon, so that undoubtedly affected the overall result.
This dish has A LOT of flavors going on. It had a French vibe due to the butter, white wine and thyme, which wasn’t what I was expecting, although I typically love that flavor combo. My main critique of the dish was that you really couldn’t taste the corn over the bacon, butter, garlic, wine, thyme, basil, parmesan and onions. I liked the chicken and the sauce but it would have been just as good served with rice/potatoes/noodles, without wasting fresh-off-the-cob corn. It wasn’t bad, it just missed the mark for me.
Hi Amy! Is there anything I can help you out with? I would love to! Otherwise, I hope you love some other recipes of mine! xTieghan
I am going to try making this again when I have white wine on hand. I was drooling over the photo, but had to substitute the white wine for apple cider vinegar (recommended by a different blog, equal parts) BIG MISTAKE. My husband likes it but I can’t even stand the smell of the dish with the vinegar in it. Side note, I am pregnant so this could be affecting my taste preferences, but I would always recommend trying to have all the ingredients.
Excited to try again. Just wanted to let everyone know, substituting is dangerous! lol
Yes love that! I am really glad this turned out so well for you, Alli! Thank you so much! xTieghan