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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
Hey Tieghan! Can’t wait to make this–any recommendations for a non-dairy alternative to the heavy cream?
Hi! You can use canned coconut milk, that will be delicious! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
This was so good! We made some slight alterations: used a large Dutch oven instead of a skillet, sautéed the onions before the chicken, used bone-in chicken thighs and the BEST substitution ever, used thick cut beef bacon (since I can’t eat pork). My friends said it tasted like real bacon and left behind a less smokey flavor. They’re still raving about the meal days later.
Thank you so much Sabrina! I am so glad you and your friends loved this recipe!
Oh my goodness Tieghan. My husband loved this dish so much. It was better than anything he could have gone out for. You are magic in the kitchen!
Wow that is so amazing! Thank you so much Monica!
I was also going to ask about the chicken skin. Maybe you should add “skinnless” to the recipe for clarity? I do prefer bone-in, skin-on chicken thighs. I assume I might increase the cooking time a bit for that? This looks delicious, so it’s going on my menu for this week!
Hey Karean! Added that to the recipe. I like to use boneless, skinless chicken breast. If you’d like to use bon-in and skin-on, increase the cooking time by 20 minutes or so. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
Just made this for dinner tonight- let’s just say I’d jump into a bath of this stuff! So good!
Haha that is so awesome! I am so glad you loved this Justine! Thank you!
Made this deliciousness tonight while my brother and sons were putting up a fence to keep our new puppy from running away, when everyone came in hot, tired & hungry this was the perfect meal! They loved it and liked the little ‘kick of heat’ from the red pepper. Thanks again :). My kids (18,19,23 & 25) now call you “my girl”!
Haha wow that is so great! I am so glad they all loved this recipe Eileen! Thank you!
I have never commented on a recipe before – on any site, ever, despite doing a lot of home cooking – but actually said “Shut the eff up!!” after taking my first bite of this. Well done! Your site came to my attention while reading an article about your adorable Olympian brother and is a fast favorite!
Wow thank you so much! This is so sweet and I am so glad you loved this recipe!
This was fantastic! We have a great farmer’s market nearby and I tried to get as much there as I could for your recipe. Was even able to get a yummy goat’s milk cheese they call “Alpsiago” that worked great for this dish. Love your site and cookbook as well!
Thank you so much Marisa! I am so glad you loved this recipe and were able to get some local cheese!
I made this last night and it is amazing!!!!!! I loved it and I have leftovers for a few days too!!
Perfect! I am so glad you loved this Amy!
Sooo good.. My husband doesn’t like cheese, so I left it out and it was still delicious. We try to avoid gluten, so I breaded the cutlets in oat flour made by whizzing rolled oats in the blender. It worked fine. A friend of ours who is a super taster (has super sensitive taste buds) really liked it too. This recipe is definitely going to be in the dinner rotation! Instagrammed a picture at blissandemptiness. Had already started eating when I remembered that I should take a picture. Oops.
I am so glad you loved this and it turned out amazing for you! Thank you Caroline!
This was delicious!!! I added extra garlic and hot pepper flakes. I served it with noodles with brown butter but it could have gone well over rice.
Thank you Gina! I am so glad you loved this!
I’m going to make this for dinner tonight and I’m so excited! I’m wondering if I’m depriving myself of some flavor because I would skip out on the fresh herbs at the end to save money. I do this on all dishes, not this one specifically. Am I missing out?
HI! I am a huge fan of finishing recipes with fresh herbs and I do think they add a lot of flavor, so I do recommend using them if you can! If not, I am sure it will be fine. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I just made this last night and it was incredible – everyone loved it – it will certainly be made over and over again – thank you for this wonderful recipe
Thank you! I am so glad you loved this Betsy!
If I use bone in chicken thighs or drumsticks, how would that alter the cook time? Thanks! I can’t wait to try this recipe, it looks so yummy!
HI Ann, I would tack on 20-25 minutes more of cooking time. I have not tested the recipe this was so I cant say for sure, but I think that should do it! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I’m going to make it this weekend and will butterfly the chicken to speed up the cooking.can’t wait
Thank you Monica!