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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
Family loved this recipe! The only thing I changed is I added fresh broccoli at the end and cooked until tender crisp. Thank you! ?
Thank you so much Kate! xTieghan
Made this tonight to rave reviews. Fantastic
Thank you Deborah! xTieghan
Hello from Amsterdam. I made this last night and it was soooooo good. I scraped every last bit of sauce from the pan at the end. This is my new dinner for when friends come over. Thank you x
Love that! I am so glad you enjoyed this Kristy! Thank you! xTieghan
Made this tonight with the last sweet corn of the season. OMG was this delicious! I added half a box of mushrooms that were on their way out but otherwise made as directed. Too bad I have to wait until next year before I can make it again. This recipe is definitely a keeper
So happy to hear that you loved this recipe Nana! Thank you so much! xTieghan
I’m absolutely obsessed with this recipe. I knew from the second I saw it I needed to fix it – the corn is just now getting good enough to try out. I used Pinot and Asiago and it was absolutely delicious. Thank you SO much for sharing!!! <3
Thank you for trying this Courtney! xTieghan
Can you tell me the diameter o the Staub skillet you use the mot ?
Hi Toni, this is the 12-inch skillet in these photos, BUT for everyday use I use the 10-inch. Either size is truly great. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made this tonight with the addition of kale and tomatoes and it was so good! Another win!
Thank you so much Kelly! xTieghan
This was delicious, thank you!
Thank you Meg! I am so glad you enjoyed this! xTieghan
Made this recipe on a whim tonight and it far surpassed my expectations. Incredibly easy and flavorful!
Thank you so much Elizabeth! xTieghan
Just made this. Added some extra red pepper flakes and used asiago instead of parmesan. Came out so good! Another Haflbaked Harvest recipe I can’t wait to make again. The sauce with corn was so good. We ate ours with some turmeric roasted red potatoes.
Yum! So glad you have been loving my recipes, Lori! xTieghan
This was delicious! I spilled my bottle of red pepper flakes in the pan so it ended up a bit spicy, but it was SO good! And the bacon really does add to it, so that was a great call. The chicken breast was nice and juicy, and great mopping up that creamy sauce. Even my husband, who used to be anti-corn, ate every single kernel and loved it. And as much as I hate shucking corn, this is well worth it – I’ll be making this again! Thank you 🙂
Thank you so much Vesta! I am really happy to hear that this turned out so amazing for you, especially with the extra spice!! xTieghan
Mmm! Love the smell of the sauce. I used chicken breasts and was happy that they turned out juicy and tender, not dry at all!
Thank you so much Katie! xTieghan
I made this recipe tonight and it was absolutely delicious! My entire family gobbled it up. It was super easy to put together and a nice change from grilled protein and salad. Thanks so much Teighan! I will definitely be making this again.
Thank you so much Jen! I am so glad you loved this! xTieghan
Had this last night as I saw it in your ’25 summer favorites’ post, and it was amazing! The extra crunch from the bacon is absolutely divine, those were my favorite bites! 🙂 The addition of wine to the sauce was super nice as well, plus it’s fun to cook with wine cuz you always get to enjoy a glass or 2 with the meal of course! My husband said he would ‘definitely enjoy eating it again!’ so it was added to my stash of recipes. Thanks for the recipe.
Thank you so much Alicia! I am so glad you loved this recipe!! xTieghan
Hi Tieghan! My 9-year-old son pulled your cookbook from our public library shelf to choose recipes for us to make together. He practically went through an entire pack of post-it flags selecting the ones he wanted to try so I ended up buying our own copy (and one for my best friends who shares my love for cooking). Tonight was the first night that we had a chance to try a recipe and this chicken was hit with the whole family – especially with my 3-year-old. He even asked to pack the leftovers in his lunchbox which, sadly, means that we had to actually leave some leftovers to pack. We will definitely be making this again and look forward to trying more recipes!
Wow that is such a sweet story and I am so glad you got the book! I hope you love every recipe you try, Carla! xTieghan