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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
Hello!
I was just wondering if I could use chicken broth in place of the wine? I know the flavor will be a bit different, but I was just curious if it could be replaced with a non alcoholic option? Thank you in advance!!!
HI! Yes, you can use chicken broth. That works great!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made this this evening. Very tasty! I used bone-in chicken thighs, and added sage to my herb mix. It was difficult to evenly stir in the cream and cheese at the end with the meaty thighs in my way, so I took them out, and then added them back. At the end there was a little grease that had separated out, which is not visually or texturally ideal, but didn’t bother me (though I do wonder if it will separate even more when I re-heat the leftovers tomorrow? I nearly always cook for one, but still keep forgetting to think through how these recipes will fare on the second and third days). I also topped with fresh quartered cherry tomatoes from my garden before serving, which made me feel healthier and brought a nicely balancing tartness to the plate, I highly recommend.
Hi Carson! I am so glad you loved this recipe! Thank you so much for making this! xTieghan
This was outstanding!! I didn’t have bacon, but it still had a lot of flavor. My son ate two servings!! This will definitely go into the regular rotation!
Amazing!! Thank you so much Alicia! xTieghan
I made this a few weeks ago and it was a hit! It’s been added to our list of favorites! Our grocery store was only selling yellow onions by the bushel so I used a shallot. It turned out ok but next time, I’ll bite the bullet and get the yellow onion. Otherwise, so easy and so delicious! The perfect summer dish 🙂
Thank you so much Margaret! xTieghan
I can’t wait to try this. It look amazing! I have some mushrooms that need to be cooked. How do you think they’d pair with this dish?
Hi Samantha! I am sure mushrooms would be such a great addition to this! What a great idea! I would add the mushroom with the corn. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made this dish tonight for dinner! It was amazing! Can not wait to make it again. Thanks for your delicious recipes!
Thank you Nicolette! xTieghan
Yum! Made this last night for my parents and we all loved it! I served it with brown butter cauliflower gnocchi (thank you, trader joes) and lemon dressed arugula.
Thank you for another one to keep in the go-to recipe arsenal.
I am so glad you all loved this Torrey! Thank you! xTieghan
This is one of my family’s favorite recipes, we’ve made it several times now and there are never any leftovers. So good!!
Thank you so much Emilie!
This was pretty easy and SOOOO good!!! My husband is pretty picky and he was going for seconds 🙂
That is so amazing! Thank you Lauren!
I’ve made this at least six times and it’s a total keeper girl! The flavors and the creamy sauce are absolutely delicious- and I must admit, a big chunk of homemade sourdough bread is my favorite with this. Comforting, yet the wine, cream sauce and overall married flavors distinguished…seventh time coming up soon!❤️
Wow that is so amazing! I am so glad you have been loving this recipe, Gia! Thank you!
This was my first recipe from this blog and it was amazing!!! This was easy enough that I let a 15 year old take the lead on the cooking. It took a little longer than I thought but it was so worth it and I’m sure next time it will go faster. Paired it with some noodles and brussel sprouts. Yum. Can’t wait for leftovers tomorrow. Thank you
Hi Courtney! I am so glad you loved this recipe! Thank you so much & I hope you love every other recipe you try as well!
If I make this not in the summer when corn on the cob isn’t readily available can I use frozen?
HI! You can use 3-4 cups of frozen corn. That works great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
I was searching for a new chicken recipe and stumbled on this. Made it for dinner tonight, fully expecting enough leftovers for my lunches at work for a couple of days, but came away empty handed. My husband and boys – even the one who turns his nose up at anything with corn – went back for THIRDS. I didn’t even get a chance to take photos; all you would have seen was the carnage. This was a huge hit in my house – I’ll have to double it next time!
Thank you so much Shauna! I am so glad you and your family loved this recipe!
This was delicious! We’ve already had this for dinner 3 times this month and it’s divine- we added peas for some greens but it is 10/10
Thank you Anna!
This is delicious! We followed the recipe exactly and it was so, so good!
Thank you Meg!