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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
Hi Tieghan, I made this tonight and my husband raved about it and my toddler kept remarking “yummm” as he shovelled it into his mouth with his hands. Thank you for this 5-star winner! I wouldn’t change a thing and can’t wait to make it again. It’s crispy, fresh, and flavourful!
Thank you so much Rachel! xTieghan
Made this tonight & it was quite good. Would give a 4.5 rating & will definately make again. Would have liked the sauce to be a little thicker. Taste was great! Made it with mash potatoes & homemade artisan bread, which was great for sopping!
Thank you Debbie! xTieghan
I just made this for dinner and it’s absolutely incredible! I used 1 1/4 cup chicken broth + a splash of white wine vinegar instead of the wine, dried thyme instead of fresh, boneless skinless chicken thighs, and skipped the parmesan cheese. I ended up with a deeply flavorful, creamy dish that I will make again and again.
That is so amazing to hear! Thank you so much for making this Dawn! xTieghan
Everything you make looks amazing!! I’ve tried several recipes now and Every. Single. One. has been a new favorite. SO excited to try this dish too!!
Awh that is so amazing! Thank you so much Elizabeth! xTieghan
This is my first of your recipes I’ve made and it was so good!! I used Greek yogurt instead of the heavy cream, and it seemed to work just as well. My husband loved it so we will be making again! Thank you, can’t wait to try some of your other stuff!
Ah that is so amazing! Also, Welcome to my blog! I hope you love every recipe you try! xTieghan
Hi Tieghan, I have now made this several times. Because I am vegetarian, I substitute the chicken with Quorn chicken pieces. It is really lovely. If I have a few people for dinner it is really nice to make this, plus a tomato based dish, plus some new potatoes and something green (I like to have all colours covered on the table!) and then people can help themselves. This dish is very popular with the cream lovers!!
Thank you so much Liz! I am so glad you loved this recipe so much! xTieghan
Can’t get enough! I love the taste, it’s the perfect amount of creamy and savory. Best part – not a lot of prep or dishes used! I used applewood smoked bacon and a mirin / apple cider vinegar blend instead of white wine. The combination added a nice sweet / sour edge to balance the other flavors. Such a tasty dish! It’s going on heavy rotation all seasons!
Yes!! Thank you for trying this Ali! I am so glad you loved this! xTieghan
Loved this recipe! My picky 9 year old loved it and my husband went back for seconds! Definitely a keeper!
Wow I am so happy to hear that Sara! Thank you! xTieghan
Wow. So. Delicious. I made this for dinner with a couple of tweaks in my Dutch pot. Added 2 red potatoes chopped into bite size pieces and swapped out the 1/2 cup of water for 1 1/2 cups of broth in order to oil the potatoes. I used whole milk. So many flavors in this dish. Loved the spice, and pretty much everything about it.
That is so amazing! Thank you so much Katie! xTieghan
It was a little spicy for me, my family loved it
I am a home cook but I cook sux out of seven days and prep was not tem minutes. Maybe I am slow, but I think prep. Is. Realistically twenty. It highlighted fresh corn and was a. Pleasant change. Thanks.
I am glad your family enjoyed this recipe, Patricia! Thank you for making it! xTieghan
Made it realy good tasty cream corn good. whole things nice . one pot.its a keeper for summer with all the corn in season .the chicken was very tender a lot of flavor.i made it on the grill burner in a lodge skillet.
Thank you Karla! xTieghan
Ours didn’t look as pretty as yours but it tasted as great as yours looks! I like spicy food so I added a small jalapeno. My wife and I ate it with your “chickpea stuffed zuchini”. She showed me your website and I find it to be very well laid out with some delicsous looking recipies. This is our first from your site but we will be making more. I don’t pick over how someone speaks/writes. I served in the US MARINES and believe that you can say “you’s guys” or whatever the hell you want! I say “y’all” so whatever. Keep on cooking!!!!!!! Semper Fi!
I am so glad this turned out so well for you Shawn! Thank you so much for trying this! xTieghan
This meal was everything it’s cracked up to be. I made this for my boyfriend and I, but I cut the recipe in half which was actually perfect for the two of us. I thought the red pepper flakes were a little spicy (I’m sensitive to spicy things) but it was a great contrast with the sweet corn and the cream. My boyfriend didn’t mind the slight heat and he said he would add like more bacon. They always do haha. I didn’t take a picture this time but would definitely make again. Great meal!
Thank you so much Randi! I am so glad you both loved this recipe! xTieghan
I made this last night without the bacon.
It was delish!
Thank you so much Shannon! xTieghan
AMAZING! I just made this for dinner and my husband made multiple comments throughout the meal about how great it was. We’re looking forward to eating the leftovers in a few days. Thanks for another great recipe!
So glad you loved it! Thank you Bianca! xTieghan