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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
Made this tonight – great balance of smoky, spicy and creamy! A definite keeper?
Thank you so much Jacqui! xTieghan
Delicious! My family loved this- thank you for another great recipe Tieghan!
Thank you Debbie! xTieghan
I want to make this tonight to use up a ton of fresh grilled corn that I have. Are there any adjustments to the ingredients or amount of wed ingredients I should make to accommodate the fact that the corn is cooked?
Hi Lisa,
Nope, I would keep everything the same! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Delicious one pot dinner! Served it with biscuits and the whole family loved it.
So amazing! Thank you for trying this one, Emily! xTieghan
Absolutely easy and delicious. A must repeat.
Thank you Natalie! That is so amazing to hear! xTieghan
Hi!! Would love to make this. But I don’t have fresh corn yet. Would it work with frozen corn?
Thanks so much
Hi Liz,
Yes frozen corn will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Could I use frozen corn instead? If so, how many cups?
Hi Debbie,
Yes that is fine to use, I would say about 3 cups. I hope you love the recipe, please let me know if you have any other questions! xTieghan
We made this for dinner and it was amazing !! Definitely use the bacon!!
Thank you so much Marlo! xTieghan
This recipe looks wonderful, and RIGHT up my alley of favorite flavors! I can’t use dairy such a heavy cream, unfortunately, and don’t have coconut milk on hand – do you think either soy milk or plain soy yogurt would work in place?
Thanks so much!
Hi Sammy,
I think soy milk would work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Delicious! I skipped the bacon, used coconut milk, GF flour and three cheese blend which I had in the fridge. With bacon it would have been extra delicious! I just didn’t have any in the house. Nailed it with Summer, “comfort food!”
Thank you so much Nicole! I am so glad this one turned out so well for you! xTieghan
My
Goodness.
This was easy and a hit. Thank you!
Thank you Julie! xTieghan
10/10 delicious. I love a hearty, simple, one skillet dish and this one hits all the marks. Rich but not too rich, and not super carby where you feel “blah” afterwards. We did cut the red pepper flakes in half but that’s only bc I’m a wimp when it comes to spice. Will definitely make this again!
Hi Evan! I am so glad you loved this recipe so much! Thank you so much for trying it! xTieghan
Made this for dinner and it was incredible! Huge hit with the family and will definitely be making this on a regular basis now. Thanks so much for the recipe!
Thank you Alaryss! I am really glad you enjoyed this! xTieghan
This was alright but nothing to write home about. A few notes I’d give for anyone else making this. I think fresh or frozen corn only, I don’t think canned would go well here. Also I’d advise heating the cream in a different pot and incorporating the cheese completely in with it before adding in with the corn and all. I removed the chicken and simmered while whisking for 5+ minutes and there were still chunks of cheese in there- too many veggies to get it nice and smooth. Also the fresh basil really is needed here, to give a light fresh flavor to the otherwise heavy dish. I wouldn’t advise skipping it. I mean it’s hard to dislike anything with cream, cheese, and bacon in it 😛 But I honestly don’t think I’d make this again.
Also if you can’t find skinless boneless chicken thighs, just use skin on bone in, remove the skin, and pop the (oven safe) skillet in the oven for 10-15 minutes on 425º instead of simmering on the stove top to finish cooking through. Otherwise bone-in takes too long to finish on the stove and can make it rubbery- speaking from experience, glad I had the foresight this time!
Hi Kate! Thank you for leaving this comment for others if they have the same troubles! So glad this turned out well for you! xTieghan