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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 thought this would be another fantastic HBH meal. I way underestimated this recipe. I’ve made tons of HBH recipes and out of all of them, this one may be my favorite. Holy Cow.
Hey Missy,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed. Have the best week:) xTieghan
This is a must cook for sure! I made this for my husband and myself and we could not get enough! He was practically licking his plate haha! This will definitely be on regular rotation throughout summer and OH sweet corn season. Thank you Tieghan for another mouth watering meal!
Hey Megan,
Happy Sunday!! I am thrilled this recipe was enjoyed. Thanks so much for giving it a go! xxTieghan
Oh my heavens!!! We’ve tried many of your recipes, all amazing, but this one is out of this world!!! It’s now a regular diner for us all the way over in Australia 🙂
Hey Georgi,
Happy Sunday! Thanks a lot for giving this recipe a go, I am so excited that it was enjoyed! xxTieghan
Oh my gosh! This was amazing. A bit too spicy though, so next time I’d only add a pinch of chili flakes. I used thin cut chicken breasts and used coconut cream instead of heavy cream. I also used dry thyme and added a bunch of fresh basil at the end. I would recommend this to everyone! YUM!
Hey Marina,
Happy Weekend! I am thrilled that this recipe was enjoyed, thanks so much for making it! xTieghan
Another great recipe. I made this tonight and followed the directions exactly and it came out perfect. Thank you!!
Hey Mandi,
Happy Weekend! I am thrilled that this recipe was enjoyed, thanks so much for making it! xTieghan
YES, you just make this recipe! Summer is around the corner, fresh corn is already abundant in our stores and you owe it to yourself to make this easy, delicious recipe. Everything about this recipe is so so good! Thank you again Tieghan!
Hey Tracey,
Wonderful! That’s so great to hear this recipe was enjoyed, thanks so much for making it! Have a great Friday:) xTieghan
Ohhh myyy god. My boyfriend and I just devoured the entire pan. As we sat there in our happy food coma, I had to immediately share the recipe with every food lover in my phone book. I made it exact to the recipe with coconut milk instead of cream. Do yourself a favor and have this for dinner. Deeeelish.
Hey Jen,
Happy Thursday! Thanks so much for making this recipe, I am delighted that it was enjoyed! xTieghan
This recipe was delicious!! We used frozen corn in place of the corn on the cob because it’s not quite in season yet. I could have just eaten the corn and sauce!! We paired it with mashed potatoes and when it mixed in with the corn it was amazing. We will definitely make this again!!
Hey Carly,
Happy Thursday! Thanks so much for making this recipe, I am delighted that it was enjoyed! xTieghan
Can I use bone-in/skin-on thighs? Not sure if you can sear chicken like that, but it’s what I have on hand.
Hey Jessica,
Sure, that’s totally fine to use! Your chicken may take a little longer to cook, just be sure it reaches an internal temp of 160F. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Would love to try but I am pregnant. Is the wine a must? Or can that be omitted and still taste somewhat the same?
You would cook the alcohol out of the wine.
Hey Kristina,
You can use chicken broth in place of the wine. I hope you love the recipe, please let me know if you give it a try! xTieghan
I’m thinking of making this for a family member who has cut gluten from their diet. Do you think almond flour would work to coat the chicken?
Hey Suzanne,
I would try using Cup4cup GF flour. I hope you love the recipe, please let me know if you give it a try! xTieghan
How would I make this for one person?
Hey Hannah,
You can actually manually adjust the serving size located above the ingredient list and the ingredients will automatically change for you. I hope you love the recipe, please let me know if you have any other questions! xTieghan
My mind is blown by this information! Thank you so much! What a functioning tool!!!! I’ve been manually doing the math or just cooking leftovers.
Happy to share!
Can you us half and half instead of heavy cream, whole milk or coconut milk?
Hey Sally,
Sure, that would work just fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I have made this recipe so many times now! It’s a family favorite! I’ve used straight from the garden corn, as well as frozen corn in a pinch. Both are amazing! Coupled with a yummy spinach salad and some warm, crusty bread…this is the perfect spring/summer supper!
Hey Cali,
Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan
I made this recipe and my husband absolutely loved it! Can I ask what is the purpose of the flour on the chicken? Other than that, thank you for sharing your recipes!! ?
Hey Amaya,
Thanks so much for giving the recipe a try, the flour helps to ensure a crispiness for the chicken. Please let me know if you have any other questions! xTieghan
This recipe is a GAME CHANGER!!! Made this for an in home date night and wowza, this dish is going to become a staple for us. Thank you so much!
Hey Kayla,
Fantastic! I am thrilled that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan
I made this today and made a mistake I think. I think I used too much flour to coat the chicken and then the flour burned in the skillet. subsequently , the onions looked burned too so I just threw the pan out and started over in the middle of the recipe. can using too much flour be a problem ?
Hey Taylor,
So sorry to hear this, yes you just want the chicken to be lightly coated in flour and allow any excess flour to fall from the chicken before adding to the skillet. I hope this helps for next time! xTieghan
Made this tonight. So good. Definitely a new favorite. Made it per recipe except the pan was pretty dark after bacon and chicken. Cleaned it out before starting onions and started with fresh oil. Thanks.
Hey Kris,
I am delighted that this recipe was enjoyed, thanks a bunch for making it. Happy Sunday! ☀️Tieghan
Our favorite HBH meal! The flavors are UNREAL DELICIOUS! The bacon mixed with the corn might be the best part.
Hey Kate,
Thanks a bunch for giving the recipe a try, I am so glad it was enjoyed! xTieghan
Made this for dinner and it got rave reviews all around. So delicious. Just the right amount of spice….and just a little unexpected. Yum. Going to add this into rotation. Made it with corn I froze this summer. Looking forward to trying with fresh too.
Hey Pamela,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan