Creamy Skillet Chicken with Corn and Herbs

A comforting and flavorful dish, this creamy skillet chicken with corn and herbs features tender seared chicken breasts simmered in a rich, velvety sauce infused with fresh herbs and sweet kernels of corn. It is an elegant one-pan meal perfect for both weeknights and special occasions.

Why You’ll Love This Recipe

This recipe brings together robust flavors and effortless preparation. The chicken cooks to golden perfection before being enveloped in a creamy, herb-infused sauce that is naturally sweetened by corn. With minimal ingredients and a single skillet, this dish delivers gourmet comfort without complexity. It pairs beautifully with rice, mashed potatoes, or seasonal vegetables.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• boneless, skinless chicken breasts
• olive oil or butter
• corn kernels (fresh, canned, or frozen)
• garlic, minced
• onion, finely chopped
• chicken broth
• heavy cream
• fresh herbs (such as parsley or thyme)
• salt
• black pepper
• optional: paprika or crushed red pepper for added depth

Directions

1. Season the chicken breasts with salt, pepper, and optional paprika.
2. Heat oil or butter in a large skillet over medium-high heat.
3. Sear the chicken for 5–6 minutes per side until golden brown, then remove and set aside.
4. In the same skillet, add onion and garlic; sauté until soft and fragrant.
5. Stir in corn and cook for 2–3 minutes.
6. Pour in chicken broth and simmer briefly.
7. Add heavy cream and fresh herbs, stirring until the sauce thickens slightly.
8. Return the chicken to the skillet, spooning sauce over the top.
9. Simmer for 8–10 minutes, or until the chicken is fully cooked and the sauce is creamy.
10. Garnish with additional herbs before serving.

Servings and Timing

Servings: 4
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: about 35 minutes

Variations

• Spicy Creamy Chicken: Add red pepper flakes or chipotle for heat.
• Mushroom Corn Chicken: Add sliced mushrooms when sautéing the onions.
• Lemon Herb Chicken: Add fresh lemon juice and zest for brightness.
• Bacon Corn Chicken: Stir in cooked, crumbled bacon at the end for a smoky finish.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or cream if the sauce thickens.

FAQs

Can I use bone-in chicken?

Yes, but adjust the cooking time, as bone-in pieces require longer simmering.

Can I substitute half-and-half for heavy cream?

Yes, although the sauce will be slightly thinner.

Will frozen corn work?

Absolutely; thaw before using for even cooking.

Can I make this dairy-free?

Use coconut milk or a dairy-free cream alternative.

How do I prevent the sauce from curdling?

Keep the heat at medium-low once the cream is added.

Can I prepare this ahead of time?

Yes, but add extra broth when reheating to maintain creaminess.

What herbs work best?

Parsley, thyme, or basil pair wonderfully with the cream and corn.

Can I add vegetables?

Yes, spinach, peas, or bell peppers make great additions.

Why is my chicken tough?

Overcooking can cause dryness; remove the chicken once it reaches 165°F.

What should I serve with this dish?

Mashed potatoes, rice, or roasted vegetables complement it well.

Conclusion

Creamy skillet chicken with corn and herbs is a flavorful, comforting one-pan meal that transforms simple ingredients into a rich and satisfying dinner. Its versatility and elegance make it suitable for quick weeknight cooking or a more refined meal when entertaining.

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