I always enjoy quick and easy meal ideas and this recipe for creamed corn chicken skillet is my current favourite! Corn is in season right now and it’s nice to get it while it’s fresh, but this recipe also works well with frozen corn for all times of the year! The idea behind this recipe is a one pan version of pan seared chicken with a side of creamed corn and the chicken goes so well when smothered in creamy corn! I can’t help but start this recipe off by cooking some bacon which is set aside before cooking the chicken in the bacon grease. After the chicken is seared the corn is added to the skillet and charred slightly over high heat where the charring enhanced the corns sweetness and adds a hint of smokiness. The creamy sauce is made with a combo of cream and chicken broth seasoned with thyme, parmesan cheese and butter, to which I often like to add a hit of white miso paste! The dish is finished off with fresh basil! The flavour combinations of chicken, corn, cream, butter, parmesan, thyme, bacon and basil in this dish are simply magical, and it’s so easy to make, even on busy weeknights!
Creamed Corn Skillet Chicken
Skillet seared chicken in creamed corn with bacon and basil!
ingredients
- 4 slices bacon, cut into 1 inch pieces (optional)
- 1 pound boneless, skinless chicken breasts (or thighs)
- salt and pepper to taste
- 1 tablespoon butter
- 1 small onion, diced
- 4 cups corn (fesh, about 6 ears of corn, or frozen)
- 1 clove garlic, chopped
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon fresh chopped thyme, chopped (or 1/2 teaspoon dried thyme)
- 1/2 cup chicken broth (or dry white wine)
- 1/2 cup heavy cream
- 1 tablespoon butter
- 1 tablespoon white miso (optional)
- 1/4 cup parmigiano reggiano (parmesan cheese), grated
- salt and pepper to taste
- 2 tablespoons fresh basil, torn
directions
- Cook the bacon in a skillet until crispy and set aside on paper towels to drain, before draining off all but 1 tablespoon of bacon grease from the pan.
- Season the chicken with salt and pepper to taste, add to the skillet and cook in the bacon grease over medium-high heat until cooked through, about 2-4 minutes per side, before setting aside.
- Add the butter to the skillet, let it melt, add the corn, and let it sit cooking until lightly charred, mix it up and let it char again, about 6-10 minutes.
- Add the garlic, red pepper flakes and thyme and cook until fragrant, less than a minute.
- Add the chicken broth and deglaze the pan by scraping any brown bits from the bottom of the pan with a wooden spoon while the broth simmers.
- Add the cream, bring to a boil, reduce the heat to a simmer before adding the chicken and simmering for 5 minutes.
- Add the butter, miso and cheese, let it melt in before seasoning with salt and pepper to taste.
- Mix in the basil and bacon and enjoy!
Option: Omit the bacon and cook the chicken in 1 tablespoon oil instead of the bacon grease.
Option: Use asiago or pecorino cheese instead of parmesan!
Option: Add or replace the red pepper flakes with a pinch of hot smoked paprika or chipotle chili powder!
Option: Add extra veggies like diced red bell peppers, diced jalapenos, sliced zucchini, sliced mushrooms, etc.
Creamed Corn with Roasted Red Peppers and Bacon
Maque Choux
Cilantro Lime Skillet Chicken
Creamy Salsa Verde Skillet Chicken
Creamy Bacon Honey Dijon Skillet Chicken
Honey Garlic Chicken
Spinach and Artichoke Skillet Chicken with Sundried Tomatoes
Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce
Lemon and Dill Butter Garlic Chicken and Asparagus
Your photos of your recipes are par excel-lance. It must take some time to set them up.
Who eats all that delicious food? I have been using your recipes for years. All excellent.
Made the creamed corn as a side dish and it turned out excellent. I do have a question though, you said diced onion in the ingredient list, but there wasn’t anything in the instructions on where to chuck it in.
Thanks for sharing another regular rotation dish! 🙂