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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
Delicious! My entire family loved it! Only change I made was I added half a large yellow zucchini, shredded. Hiding some extra veg 😉
Thank you so much Ashley! I am so glad you loved this chicken! That’s so smart to hide some extra veggies in there, I love that! xT
Could I meal prep this and heat it in the oven when ready to eat it?
Hi Chiara! Yes, you can definitely can prep this in the oven and reheat whenever you’d like to eat! xT
This was soooooo good!!!! I added a bunch of mushrooms for some extra veggies. Stirred in the bacon crumbles at end. Served over cauliflower gnocchi and some homemade sourdough bread. Incredible!
Hi Beth! I am SO happy you loved this chicken recipe! The extra veggies sound like such a yummy addition! xT
Me, this meal, a cast iron skillet and a desert island. Pure happiness! Such a delicious recipe — hits all MY notes. Easy to make, mouthwatering comfort food. Perfect for summer!
Hi Trisha,
Fantastic!! I appreciate you trying this recipe and your comment, love to hear it was a hit! xx
Maybe my favorite ever! No wine diminished chicken broth. No parm
So I used a creamy cheddar. Still was fabulous!!
Hey Julie,
Fantastic!! Love to hear this recipe was a winner, I appreciate you making it! xx
Does anyone serve this over rice? Other side ideas?
Hi Stephanie,
Yes, I love serving this over rice or mashed potatoes with veggies! Let me know if you give this recipe a try! xx
I made this tonight with a few tweaks: chopped my chicken, eliminated the flour, used fresh chives at the end instead of onions, & used chicken stock instead of wine. It was delicious!! We used some crusty bread to soak up the sauce, but I was thinking about adding either broccoli to make it feel more rounded as a one-pot recipe. Or using this recipe as a topper for tortilla chips or pita chips. But I will make it again.
Hey Allison,
Happy Monday!! I’m thrilled to hear this recipe turned out nicely for you, thanks a bunch for making it! xx
This was so delicious on so many levels. I did use a cast iron skillet, so everything wanted to stick to the skillet, so I used a bit of chicken broth to loosen up the caked-on chicken crumbs. I also put everything on broil at the end for 2 minutes to give the top a slight crisp. It was awesome. Great job on this recipe. Will definitely be making this again.
Hi Ashley,
Happy Thursday! Thanks a bunch for trying this recipe and your feedback, love to hear it was a winner! x
This is a delicious one pan meal! I added the zest and juice of 1/2 lemon which really gave the sauce a bright note.
Hey Abbey,
Wonderful! Love to hear this dish turned out well for you, thanks for trying it! xx
We liked this. I made it with frozen corn, which worked out fine. Made as written, but way too much red pepper for us, so I made (instant) mashed potatoes really quick and added this. New favorite! Tasted like a really good KFC bowl! Will do this from now on.
Hey Jan,
Happy Weekend! Thanks so much for trying this dish and your comment, love to hear it turned out nicely! xT
This came out okay, but I don’t think I’d make it again. If I did, I’d skip the bacon. Sacrilege, I know, but I don’t think it adds anything except a lot of fat in the pan. I’d start with the onions in oil and go from there, adjusting the seasoning to account for the missing salt from the bacon.
Hi Mona,
Thanks so much for trying this recipe and sharing your feedback, so sorry to hear you didn’t love it! If there is anything specific that I can help with, please let me know! xT
Recipe turned out good…but wanted to comment on using the link to print the recipe….when it prints it does not show that it is from Half Baked Harvest. I print many of my favourite recipes and keep them in a binder, but I always like to see where I got the recipe. I was surprised that it did not show your company name. Any particular reason for this?
Hey Patricia,
Yay!! So glad to hear this recipe was a hit, thanks so much for making it! Thanks for your feedback regarding the print format, definitely something we can look into adding! Have a great day! xT
Did something happen to everyone’s accounts? I have so many recipes saved over the years, including this one, but the system longer recognized me. I had to start a brand new account using the SAME email address. And I’m having to relocated my previously saved recipes, most which I can’t find through memory and key words alone. This is upsetting.
Hi Sally,
I am so sorry to hear you are having some issues! Could you please send an email to contact@halfbakedharvest.com so that someone from our team can help you! xT
Thank you! I will do that now.
This came together easily and was the perfect summer “comfort food”. Defintely will repeat this one!
Hey Carol,
Awesome! Love to hear that you enjoyed this dish, thanks for making it! xT
This looks amazing!! I can’t wait to try it!! All my favorite things!
I’m sorry about all the haters. I hate that people get attacked by cowards on the internet. Just ignore the haters! Know that there are those of us who appreciate you and your wonderful recipes!! Thank you!!
Aww, thanks so much, Laura:) I appreciate you being here and your kind message! I hope you love this dish! xT
Could I make this with Scallops instead?
Hey Katie,
Sure, scallops would be delicious! Let me know if you give this recipe a try, I hope you love it! xT