Next Post
Greek Orzo Stuffed Red Peppers with Lemony Basil Tomatoes.
This post may contain affiliate links, please see our privacy policy for details.
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.
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.
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!
Definitely a keeper! I stumbled upon this recipe by chance and I’m so glad I did! My whole family loved it.
Hey Nicole,
Awesome! Love to hear that this recipe was enjoyed and truly appreciate you giving it a try! xTieghan
Can you do skin on chicken thighs to get a little crisp? Would cook time be different?
Hey Gina,
Sure, that would be great, you may have to increase your cooking time until your chicken reaches an internal temp of 160. Please let me know if you have any other questions! xTieghan
Absolutely delicious. I changed the recipe up a bit because I used what I had on hand. I used red onion instead of yellow, dried Italian seasoning instead of fresh, turkey bacon instead of regular and broth instead of wine. It was a little spicy (not sure if I added too many pepper flakes) but for me, it was perfect that way. I’m not usually one to change up someone’s recipe, but I wasn’t able to go get all ingredients. It still tasted delicious and I will definitely make this again.
Hey Charline,
Awesome! So good to hear that this recipe was a winner, thanks a bunch for giving it a try! xx
A keeper for sure! I made this last night for my husband and I and we both loved it. Every bite said “summer time” to my taste buds, such wonderful flavors and fragrances. And the bacon? It was the real deal sealer! * one note: I made exactly as directed but I did not have any white wine so I substituted chicken broth. So for anyone who does not care for wine or cook with it, give the broth a try.
Hey Judy,
Happy Wednesday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have the best day:) xTieghan
Love this! I ended up throwing the chicken in the oven for about 10-15 at 450F at the end — it was phenomenal. Chicken was crispy and delicious. Corn was amazing!!
Hey Kyra,
Happy Friday! I am delighted to hear that this recipe was enjoyed! Thanks a lot for making it. xTieghan
Would this be better cooked in a nonstick skillet or a cast iron skillet?
Hey Kirsten,
I always use my cast iron:) I hope you love this recipe, please let me know if you give it a try! xTieghan
Sounds terrific! What about fresh rosemary instead of thyme?
Hey Cathryn,
Rosemary would also be fantastic. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
We had our caterer and chef friend make this recipe for our daughters wedding of 220 guests two years ago! We served it with rough mashed potatoes and roasted root vegetables. Our guests raved! And each time we make it now it the tastes bring us right back to our very special day! Thank you Tieghan for your inspiration and deliciousness!
Jen
Hey Jen,
Thanks so much for sharing this story, how amazing!! xTieghan
Can’t wait to make this! Do you cook the corn first? Or add to the recipe uncooked?
(Made the homemade hamburger helper last night….YUMMY!)
Hey Karen,
No need to cook the corn first, it will cook in the dish. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
I made this recipe and absolutely loved it!!!! Definitely a keeper!
Hey Maria,
Awesome! I love to hear that this recipe was enjoyed and appreciate you giving it a go! Have a wonderful week:) xTieghan
This was absolutely delicious!
Next time I do plan to add a little bit more bacon – other than that adjustment, this recipe was amazing & easy!
thank you 🙂
Hey Becky,
Awesome! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! Have the best weekend:) xTieghan
This recipe tasted AMAZING, yet it was easy to make. I substituted a few ingredients for what I had on hand; frozen corn instead of fresh, dried basil instead of fresh, and beef broth instead of white wine and was still so tasty. I will definitely be making this frequently in the future!
Hey Taylor,
I love to hear that this recipe was enjoyed, thanks a lot for giving it a go! xTieghan
I am going to make this tonight. Is the corn cooked prior and then added or put in and cooked with sauce?
Hey Erica,
The corn will cook in the sauce. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan
This was absolutely delicious!! I’ve shared this recipe with several people who all concur.
Hey Amanda,
Fantastic! I am delighted to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan
I’ve made this recipe four or five times this summer already, it’s one of my absolute favorites!! I never add the basil or red pepper (allergies) and it’s still so tasty. Perfect comfort food.
Hey Chloe,
Happy Wednesday! Thanks a bunch for making this recipe, I am so glad to hear it was a winner:) xTieghan
Quick question for you…would you add a side dish to this recipe and if so, what would you suggest? I generally serve your recipes like this in a big pasta bowl.
Hey Krista,
I would just serve this with a side of crust bread, maybe even a salad! I hope you love the dish, please let me know if you give it a try! xTieghan