If summer had a signature skillet dinner, this would be it. Garlic Butter Creamed Corn Chicken is the kind of meal that looks and tastes like you spent hours in the kitchen, but it comes together in one skillet in under an hour. Crispy, golden chicken simmers in a creamy, garlicky sauce loaded with sweet corn kernels, smoky bacon, and a shower of parmesan and fresh herbs.
It’s the perfect marriage of two beloved summer favorites: crispy skillet chicken and creamed corn. The corn stays sweet and slightly snappy, the sauce is rich but not heavy, and the bacon adds that irresistible salty crunch on top. Serve it with crusty bread to soak up every last drop of sauce; you’ll be glad you did.
I’m so excited to share this recipe with you today. It’s become a staple in my home when corn is in season, and it’s flexible enough for a busy weeknight or a leisurely weekend dinner. Let’s get cooking!
Why You’ll Love This Recipe
- One Skillet Wonder: Everything cooks in a single skillet, so cleanup is a breeze.
- Sweet Meets Savory: Fresh sweet corn and crispy bacon are a match made in heaven.
- Incredibly Creamy: A garlic butter cream sauce with parmesan clings to every bite of chicken.
- Ready in Under an Hour: Perfect for weeknights when you want something special.
- Seasonal & Flexible: Use fresh summer corn or frozen kernels any time of year.
- Crowd Pleasing: Impressive enough for guests, easy enough for family dinner.
Ingredients
For the Chicken
- 1 ½ lbs boneless, skinless chicken breasts or thighs
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh chopped thyme, plus more for serving
- Kosher salt and black pepper, to taste
- ¼ cup all purpose flour
For the Creamed Corn
- 4 slices thick cut bacon, chopped
- 1 small yellow onion, chopped
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter
- 4 ears corn, kernels removed from the cob (about 3 cups)
- 2 cloves garlic, minced or grated
- 1 teaspoon crushed red pepper flakes
- ¾ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- ½ cup heavy cream (or full fat canned coconut milk or whole milk)
- ½ cup grated parmesan or Asiago cheese
For Serving
- Fresh basil, torn or sliced
- Fresh thyme leaves
- Crusty bread, for soaking up the sauce (optional)
Equipment
- Large (12 inch) skillet with a lid
- Tongs
- Cutting board and sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Paper towels (for draining bacon)
Instructions
1Coat the Chicken: Rub the chicken all over with 1 tablespoon olive oil and the chopped thyme. Season generously with salt and pepper. Sprinkle the flour evenly over the chicken and toss to coat, adding a little more flour if needed to cover the pieces.
2Crisp the Bacon: Heat a large skillet over medium high heat. Cook the chopped bacon until crisp. Remove the bacon from the pan and drain on paper towels. Leave about 1 tablespoon of bacon fat in the skillet.
3Sear the Chicken: Add the chicken to the skillet and sear on both sides until golden, about 5 minutes per side. Remove the chicken from the pan and set aside. It will finish cooking in the sauce.
4Build the Corn Base: Add the remaining 1 tablespoon olive oil to the skillet. 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 and tender.
5Simmer the Chicken: Reduce the heat to medium low and pour in the wine and ½ cup water. Add the chicken back to the skillet and bring to a gentle simmer over medium heat. Simmer for 10–15 minutes, until the chicken is cooked through (165°F).
6Finish the Sauce: Stir in the heavy cream and parmesan. Cook another few minutes until warmed through and slightly thickened. Remove from the heat and sprinkle the reserved bacon on top.
7Serve: Garnish with fresh thyme and basil. Serve hot with crusty bread for dipping. Enjoy!
Expert Tips for Success
- Pat the Chicken Dry: Dry chicken browns better. The light flour coating helps create a golden crust and also helps thicken the sauce.
- Use a Big Skillet: A 12 inch skillet gives the chicken and corn room to sear instead of steam. If your skillet is smaller, sear the chicken in batches.
- Fresh Corn Is Best: Sweet summer corn makes this dish sing. Frozen corn (about 3 cups) works well in a pinch; no need to thaw.
- Scrape the Fond: When you add the wine, scrape up the browned bits from the bottom of the skillet. That’s where the flavor lives.
- Watch the Simmer: Keep the cream sauce at a gentle simmer, not a rolling boil, so it stays smooth and doesn’t break.
- Keep the Bacon Crispy: Add the bacon at the very end so it stays crunchy instead of softening in the sauce.
Variations
- Chicken Thighs: Boneless, skinless thighs stay extra juicy and are a great swap for breasts.
- No Wine: Replace the wine with additional chicken broth plus a squeeze of lemon juice.
- Dairy Free: Use full fat canned coconut milk and a dairy free parmesan alternative. Use olive oil instead of butter.
- Add Veggies: Stir in sliced zucchini, bell peppers, or cherry tomatoes with the corn.
- Spicier: Increase the red pepper flakes or add a diced jalapeño with the onion.
- Serve Over Pasta: Toss the sauce and corn with cooked pasta for a creamy corn pasta variation.
How to Store Leftovers
Store leftover Garlic Butter Creamed Corn Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium low heat, adding a splash of milk or broth to loosen the sauce. Avoid boiling, which can cause the cream sauce to separate.
Freezing: Cream based sauces don’t freeze perfectly, but you can freeze leftovers for up to 2 months. Thaw overnight in the refrigerator and reheat gently, stirring often. The texture may be slightly less creamy, but the flavor will still be delicious.
Frequently Asked Questions (FAQ)
Can I use frozen corn instead of fresh?
Yes! Use about 3 cups of frozen corn kernels. There’s no need to thaw them first; just add them to the skillet with the garlic and red pepper flakes.
Can I use milk instead of heavy cream?
Yes, whole milk works, though the sauce will be a bit thinner. For the creamiest result, stick with heavy cream or full fat coconut milk.
Is this recipe gluten free?
Not as written, because of the flour coating. Use a gluten free all purpose flour blend to make it gluten free, and check that your other ingredients (broth, wine, cheese) are gluten free.
What should I serve with this chicken?
Crusty bread is a must for soaking up the sauce. It’s also delicious with roasted potatoes, a simple green salad, rice, or pasta.
Garlic Butter Creamed Corn Chicken
Ingredients
For the Chicken:
- 1 1/2 lbs boneless skinless chicken breasts or thighs
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh chopped thyme plus more for serving
- Kosher salt and black pepper to taste
- 1/4 cup all purpose flour
For the Creamed Corn:
- 4 slices thick cut bacon chopped
- 1 small yellow onion chopped
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter
- 4 ears corn kernels removed from the cob (about 3 cups)
- 2 cloves garlic minced or grated
- 1 teaspoon crushed red pepper flakes
- 3/4 cup dry white wine
- 1/2 cup heavy cream or full fat coconut milk or whole milk
- 1/2 cup grated parmesan or Asiago cheese
For Serving:
- Fresh basil
- Fresh thyme leaves
- Crusty bread optional
Instructions
- Rub chicken with 1 tablespoon olive oil and thyme. Season with salt and pepper. Sprinkle flour over chicken and toss to coat.
- Heat a large skillet over medium high heat. Cook bacon until crisp. Remove and drain on paper towels.
- Add chicken to skillet and sear on both sides until golden, about 5 minutes per side. Remove from pan.
- Add remaining 1 tablespoon olive oil. Add onion and cook until fragrant, about 5 minutes. Add butter, corn, garlic, and red pepper flakes. Cook 5 minutes until corn is golden.
- Reduce heat to medium low. Pour in wine and 1/2 cup water. Add chicken back to skillet and simmer 10-15 minutes until cooked through (165°F).
- Stir in cream and parmesan. Cook a few minutes until warmed through. Remove from heat and top with bacon.
- Garnish with fresh thyme and basil. Serve with crusty bread.
Notes
- Pat chicken dry for better browning. Flour coating helps thicken the sauce.
- Use a 12 inch skillet; sear in batches if needed.
- Frozen corn (about 3 cups) works; no need to thaw.
- Keep sauce at a gentle simmer so the cream doesn't break.
- Add bacon at the end so it stays crisp.
- Gluten Free: Use gluten free all purpose flour.
- Dairy Free: Use coconut milk, dairy free parmesan, and olive oil instead of butter.
- Storage: Refrigerate up to 3 days. Reheat gently with a splash of milk or broth. Freeze up to 2 months.
