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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
Delicious!!! Turned out perfectly! First time my daughter has ever eaten chicken without ranch and she’s almost 6! Must have just been that good!
Thank you so much Erin! xTieghan
I can’t cook to save my life and this was absolutely delicious. I had to use whole milk and chicken broth instead of wine, but OMG. So good and so easy.
Thank you Hannah!! I am really glad this turned out so well for you! xTieghan
Tried this last night…the flavours are great – I used coconut milk and chicken thighs. I would however skip costing the chicken In flour next time. Since the chicken is in a sauce it doesn’t maintain any crispness (at least mine didn’t) and it just made it a bit soggy,
Hi Kelli! I am sorry about that. Please let me know if there is anything I can help with!! xTieghan
Tieghan, this recipe is….DELICIOUS! I have made it several times and it never disappoints. It’s not too pretty to photograph but it is OH SO GOOD. I made it tonight with your crispy smashed potatoes. Oh, and we had the herby tomato soup to start. Those crostini….? The whole meal was melt in your mouth yummy!
Thank you so much Tracey! I am really glad this turned out so well for you! xTieghan
Loved this recipe! I never knew that you could get a crispy chicken from just rubbing on a little oil and flour! Will be my go to method for “fried chicken” from now on. The creamed corn was delicious. We’ll probably skip the bacon next time as it had plenty of flavor already!
Love to hear that, Alyse!! Thank you so much for trying this one! xTieghan
I am making this recipe this evening, and really looking forward to it! Do I need to cook the corn prior to cutting it off the cob and adding it to the skillet? Or I can put the raw corn in the skillet and it cook that way? Thank you so much for all of your incredible recipes. They are always my go-to when trying something new!
Hey Tiffany,
No need to cook the corn first, you will follow the recipe as is. I hope you love the dish, please let me know if you give it a try! xTieghan
I made this last night and it was perfection! I’m in Denver, and believe it or not, it snowed here yesterday/today. I loved being able to use fresh basil and thyme from my garden in this recipe, before everything froze over. Not to mention, this was the perfect “Summer” dish on a cold “winter’s” night. Such a cozy meal! My chicken breasts took forever to cook, so I ended up pulling them out of the dish and cutting them in bite sized pieces to speed up the cooking time. Next time, I’d probably butterfly them. Thanks for the amazing recipe – can’t wait to reheat the leftovers for lunch today.
Thank you so much Ashley!! I am really glad this recipe turned out so well for you!! xTieghan
We had this for supper tonight and thoroughly enjoyed it! It was simple to make and full of flavor. I did cut back on the red pepper flakes since we aren’t fans of much spice. We served it over spaghetti, and loved it. Thank you!
Thank you Mary!! I am so happy to hear that! xTieghan
Your recipes always turn out! Despite the ingredients, this did not taste overly rich, but oh so delicious. This is the perfect recipe to use up that end of the season corn!
Yes!! I am really glad this turned out so well for you, Deana!! xTieghan
This is lick the plate clean good. Thank you for the recipe.
Only thing I did different is I milked the corn cobs to get even more corn flavor into the dish.
Yum! I am really glad this turned out so well for you, Ashley! Thank you so much! xTieghan
I just made this for my family and they absolutely loved it! Needless to say, this is on the fast track to becoming a family favorite. Thanks for creating such delicious, uncomplicated dishes that inspire me to want to cook (not always my favorite thing to do 🙂 ).
Thank you so much Cindy! xTieghan
I made this tonight and it was delicious! My son, for whom nothing is spicy enough, agreed this had great flavor!
Thank you Susan! xTieghan
Am I searing the chicken in the bacon grease, or draining the pan? Excited to try this!
Hey Daisy,
I like to drain all but 1 tablespoon of the bacon grease and cook the chicken in that. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this last night for dinner and it was fantastic! I happened to have all of the ingredients at home already, definitely appreciated the simplicity. I needed to add a bit of flour at the end to thicken it up, since I used whole milk instead of heavy cream.
Amazing! I am really glad this turned out so well for you! xTieghan
Thank you so much for sharing this recipe! I came across you via Instagram and this just looked too delicious not to try.
I have my dad staying with me this week who is a well seasoned events chef trained by the Roux brothers and he loved it, as did my whole family, including a fussy 2 year old and a weaning 7 month old (left out the wine and chilli for them of course!)
So easy to follow the recipe steps with the hand video also.
Will definitely be trying more of your recipes, lots of love and gratitude from the UK x
I am so glad this turned out so well for you all, Lea! Thank you so much! I hope you have an amazing weekend with your dad! xTieghan
Whats a good alternate to the wine? Chicken broth? I just don’t like alcohol.
Hey Joseph,
Yes chicken broth is great to use in place of wine. I hope you love the recipe, please let me know if you have any other questions! xTieghan