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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 made this for dinner tonight and it was so good! Perfect while corn is in season. I will definitely be making it again before the summer corn is gone!
Thank you so much Christy! I am so glad you loved this!
Are these recipes in your cookbook?
Hi Jill! This recipe in particular is not in my cookbook! Most of the recipes in the book cannot be found on the site, with the exception of a couple I wanted to share! Thanks!
I made this last weekend at the lake for friends and family. EEEEEEvery one flipped over it!!!!
It was interesting the reactions….. like what made it soooo flavorful to what exactly is in it!!
Thanks so much and I’m making it again tomorrow night for my Mom1
I’ve made this twice now. My husband and I love this recipe! In fact, my husband said it’s become his favorite dish ever. Thank you for the recipe!!
Your recipe arrived just when I was about to buy some fresh corn. So I made this recipe for lunch and we loved it. It was so delicious and just perfect for a summery lunch. I omitted the Parmesan as I felt it was already rich enough with the cream
I am so glad you loved this and such perfect timing! Thank you Deborah!
Oh my gosh, this was fantastic! Even without the bacon, which I used up yesterday with breakfast :/ I added some extra herbs for a little extra flavor, but will definitely be making it with bacon next time.
I am so glad you loved this Tracy! Thank you so much!
Made this last night and it was yummy. Loved the bacony chicken combined with the crunchy creamed corn and fresh herbs. As I was making it, I realized it was also a saturated fat bomb! The bacon grease, butter and heavy cream although delicious, are tough to metabolize.
I’d love to know any creative alternatives you may have that will deliver the same taste. Will make again, but only with substitutions!
HI! You can try omit the bacon to reduce the grease and using whole milk in place of the cream. Please let me know if you have any other questions. So glad you love this recipe. Thanks so much! xTieghan
Wow this recipe was absolutely amazing! I didn’t end up using cream because when I opened my (newly purchased) cream, it was spoiled 🙁
So I just used some extra parmesan, and it turned out incredible anyway! Although I would have to say that I spent a lot longer than 40 minutes on the total prep and cook time haha. I’ll definitely make this again.
Hi Sloane! I am so glad you loved this recipe and it turned out great for you! Thank you!
I made this dish tonight for my husband and I, and it was splendid. I admit I made a few changes, as I usually do, using the recipes as more of a guide. Used frozen corn in place of fresh. I also replaced the wine with chicken stock using almost the same amount of stock as wine and using all but 3 tablespoons of the cream, replacing it with chicken stock, and only using 3 tablespoons of cream, effectively cutting the fat and calories. It was fantastic! Thankis so much for this recipe!! My husband loved it and I am sure to be making it many more times!!
I am so glad you and your husband loved this Barbara! Thank you so much!
So yummy!!! Thank you
Thank you Sabrina!
So excited to make this tonight! Can I use almond or cashew milk instead of heavy cream? also side note re: the “you guys” comment. I think some people have too much time on their hands to worry about such things. I say it all the time, it’s relatable and true to how you speak 🙂
Hey Nadia! So nice to hear from you! I have not tried this with a nut milk, but I think it would be fine. and thanks for the kind words! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
Made this last night. I skipped the bacon. Was delicious. Probably won’t add the bacon next time because I did not need it. Thanks for sharing! New to your site and really love it!
Thank you Nadia! I am so glad you loved this recipe!
You had me at garlic butter. I happen to have fresh basil and thyme growing on our deck. So I thought why not? I’m so glad that I did! The flavors were delightful. I might of added an extra tablespoon of butter and another piece of bacon. Lol. What can I say, we do like our fat. I can’t wait to eat the leftovers tomorrow. I’ll be making this again.
Thanks!
Thank you so much Jill! I am so glad you loved this recipe and hope the leftovers are just as good ?
I made this. It was a huge hit. So good!!! Thank you for another wonderful recipe that I can add to my Paprika app to cook all the time. You are a life saver. I cook from you all the time and I have yet to have a dinner that we won’t repeat. This one is for sure a 5 star!!!!
That is so amazing to hear! Thank you so much Kristi!
Made this tonight! Loved it. Will be a staple in this house hold (will have to limit red pepper flakes when cooking for some). Thank you for the wonderful recipe.
Thank you so much!