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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
If I wanted to do this with bone in chicken thighs, would I just adjust the cooking temps?
Hey Rebecca,
I would just increase your cook time:) I hope you love this dish, please let me know if you give it a try! xT
Family really enjoyed it
Hi Robyn,
Thanks for trying this dish and your feedback, so glad to hear it turned out well! xT
What if I don’t have white wine?
Hi Lindsay,
You can use broth in place of the wine. Please let me know if you have any other questions! xT
Excellent recipe! I used the coconut milk and it was rich and creamy… served with buttered boiled new potatoes
Hi Linda,
Happy Monday!! Love to hear that this recipe turned out nicely for you. Thanks for making it and your comment! Xx
This was so good! I used chicken breasts and half & half. I added diced bell pepper in with the onion because I love the corn and bell pepper combo. I didn’t think the flour was necessary and won’t use it the next time I make this. I put this over spaghetti and oh my gosh, what a great pairing. Great way to use up a bunch of leftover corn on the cob!
Hey Katy,
Fantastic! So glad to hear that this recipe was a hit, thanks a lot for making it and your comment! Xx
While all of your recipes are amazing, this one has become my all-time favorite!!! My husband and I cooked it together & absolutely loved it. So flavorful.
Thanks so much, Lily! Love to hear that your family enjoys this dish so much, thanks for making it so often! xT
Nothing says summer is on the horizon more than a corn dish, and this recipe was everything and more than what I was craving. It made for a Fathers Day favorite in my home and very happy husband and child. All I needed to top it off was some peach cobbler and I will be trying one of your recipes for that soon! Thank you so much always for sharing your gift with us! This one is a new top 5 favorite!
Hey Caitlyn,
Fantastic! I appreciate you trying this recipe and your comment, so glad to hear it turned out nicely for you! xT
I may have commented before, but I forget! I love this meal and my whole family does too. I added some red peppers tonight because I had them and it was delicious.
Hey there,
Happy Friday!! I appreciate you trying this recipe and your comment, so glad it was a winner:) x
I make this recipe for my family about once a month, but we like to cube the chicken before cooking, and add it with the onions. That way you’re not left with a whole chicken breast on your plate, and the sauce gets all into the chicken.
Hey Matt,
Awesome!! Love to hear that your family enjoys this recipe, thanks for making it so often and sharing what works well for you! xT
Did you already have everything chopped and prepped when you timed making this recipe? It says it comes together in under an hour but I just spent over 2 hours making this recipe. I doubled it. Trimming the thighs definitely tacks on time, but over 2 hours is a far cry from under an hour. Were all your ingredients prepped and ready to go before you started?
Hi Alicia,
Thanks for trying this recipe and sharing your feedback. My ingredients were not prepped when I timed the recipe. I did not have to trim my meat, so that is not included in the timing, usually the butcher will do that. If you are doubling a recipe, I would say the cook time doubles as well. Again, my apologies! xx
This is my husband’s favorite meal. It’s so yummy. Thank you!
Hey Lindsey,
Thanks a lot for making this recipe and your comment, so glad to hear that it was enjoyed! xT
Can I substitute heavy cream for Italian dressing?
Hey Jenni,
Sorry, I would not recommend that, you could use whole milk in place of the heavy cream if you wanted to. I hope this helps! xT
Can you make this with frozen or canned creamed corn if fresh is out of season?
Hi there! Yes, you definitely can! xT
I tried this recipe yesterday, and it was a huge success. Thank you for posting, I will definitely be having this again 🙂
Thank you SO much for trying out this recipe! Loveee to hear that you enjoyed it! 🙂 xT
Made for the first time last night. My 6 year old said thanks for cooking my favorite meal. I told him this was the first time I’ve made it. He said well it’s my favorite meal.
I chose not to add pepper flakes and basil.
Thank you so so much! Sooo glad you enjoyed this recipe! Have a wonderful weekend! 🙂 xT