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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
Can you sub prosciutto for the bacon? Thank you !
Hey there,
Sure, prosciutto would also work nicely. I hope you love this recipe, please let me know if you give it a try! xTieghan
Really delish but took way longer than 10 min to make. It took 10 min just to cook the bacon! Will make again for sure but now I know how to time it. We ended up eating very late!
Hey Missy,
So sorry, I am not sure what you mean? This recipe will definitely take longer than 10 minutes to make, the prep time is 10 minutes, the cook time is 30 minutes, so it should take you at least 40 minutes to make. Please let me know how I can help! xTieghan
The whole family enjoyed it (ages 4-40)! The cheesey, bacony, corny, chickeny goodness made for a delightful dinner. We made with a side of roasted zucchini spears to add some more green 🙂
Hey Brian,
Happy Friday!! I am thrilled that this recipe was enjoyed, thanks so much for making it!! xTieghan
I’ve made it twice! I love it. Second time I made with turkey bacon instead of pork bacon, and still turned out great. If anyone is concerned this recipe might be too rich for you I do recommend the turkey bacon.
Hey Andrea,
Love to hear that this recipe was enjoyed, thanks a lot for giving it a go! Have a great day! xxTieghan
My kids GOBBLED this up and asked when I was making it again. It’s always tricky to make 3 kids happy with a recipe. So yummy and so easy to make!
Hi Mandy,
Happy Friday!! I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan
The recipe was too rich and heavy. The chicken didn’t stay crisp when cooking it in the wine unless you have an extremely large pan. It was okay, I wouldn’t make it again though
Hey there,
Sorry you didn’t enjoy this recipe, thanks for giving it a try. xTieghan
So yummy! Everyone loved it. The only thing I would change is to thicken the sauce more.
Hey Megan,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Have a wonderful weekend:) xTieghan
I made this for dinner tonight and it was a hit!! Myself and my boyfriend absolutely loved it! Thanks so much for sharing!
Hey Jody,
I am delighted that this recipe was enjoyed, thanks a bunch for trying it out! Have a great Tuesday! xxTieghan
This was fantastic! The whole family cleared their plates. The Olathe corn just came to our stores this week and is incredible. Perfect timing! Thank you!
Hey Lisa,
I am delighted that this recipe was enjoyed, thanks a bunch for trying it out! Have a great Tuesday! xxTieghan
Delicious, everyone asked when I was going to make it again. Added cooked tiny potatoes that I had to use.
Hey Laurie,
I am delighted that this recipe was enjoyed, thanks a bunch for trying it out! Have a great Tuesday! xxTieghan
I’m currently making this for dinner right now and smells so good! However, I don’t see anywhere in the recipe where to add the flour so I winged it haha. But, when would you add it?
Hey Molly,
The flour is used in step 1. I hope you love the recipe, let me know how it turns out! xTieghan
Tried this out this eening for my folks had to substitue boneless porkchops for the chicken as my father does not like chicken, but still it was a great recipe and complimented the pork perfectly!!! my mother and I agreed its a keeper recipe!
Hey Gianna,
I am delighted that this recipe was enjoyed, thanks a bunch for trying it out! Have a great Tuesday! xxTieghan
Made this recipe for the first time for Father’s day! It was a hit 🙂 Thank you Tieghan!!
Hey Frankie,
Wonderful! I am so glad this recipe was a hit, thanks a lot for making it! Have a lovely week:) xTieghan
Wow! Made this tonight and it was SO delicious. You describe it perfectly as a cozy summer meal 🙂 Such a different dinner that will definitely be added into our summer rotation. Thanks for another amazing recipe Tieghan!
XO
Hey Annie,
I am delighted that this recipe was enjoyed, thanks a lot for making it! xxTieghan
I’ve made this delicious several times — even for a dinner party recently, and got rave reviews. I gave credit where credit is due, and my friends are eagerly looking through your recipes now. It is appetizing to look at and killer delicious!
Hey Trisha,
Happy Sunday! I am thrilled that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan
This. Was. Amazing. I made this for family without trying it first and was nervous.
We used coconut milk bc of my brother’s dairy allergy and I would absolutely choose to use it again instead of cream. Gave it a level of depth that was great. I also used lemon thyme instead of thyme and I think that with the coconut was perfection. Thank you!
Hey Becky,
Happy Sunday! I am thrilled that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan