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Garlic Butter Creamed Corn Chicken

Garlic Butter Creamed Corn Chicken

This Garlic Butter Creamed Corn Chicken is a one skillet summer dinner! Golden seared chicken simmers in a creamy garlic butter sauce loaded with sweet corn, bacon, and parmesan. Ready in under an hour!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4

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.