Creamy Chicken & Corn Skillet

Sharing is caring!

Creamy Chicken & Corn Skillet

There’s something so comforting about a skillet meal that brings everyone to the table with eager appetites and empty plates. This Creamy Chicken & Corn Skillet has quickly become one of those go-to dinners in our house that gets requested again and again. I initially made it on a whim one evening when I had a few ears of corn that needed using and some chicken breasts thawed in the fridge. With a little creativity—and a craving for something creamy, cozy, and satisfying—this dish was born, and it was love at first bite.

The golden-seared chicken soaks up all the savory flavors from the skillet, while the sweet corn and smoky bits of bacon add depth and texture. And that creamy, garlicky sauce? It’s honestly what makes this meal unforgettable. I served it over fluffy mashed potatoes the first time, and the kids were literally licking their plates (yes, even my picky eater!).

I love that it all comes together in one pan with minimal fuss—no juggling multiple pots or elaborate steps. It’s hearty, flavorful, and just feels like a warm hug on a busy weeknight. Plus, it’s easily adaptable—toss in spinach, use rotisserie chicken, or even swap the cream for Greek yogurt if you’re trying to lighten things up.

It’s one of those recipes that doesn’t just feed your family—it feeds your soul. And I promise, once you make it, you’ll understand why it’s a staple in our kitchen.

Questions I Often Get Asked About This Recipe

Can I use canned corn instead of fresh or frozen?
Yes! Canned corn works great in a pinch. Just be sure to drain it well before adding it to the skillet.

Is there a dairy-free alternative to the heavy cream?
You can substitute full-fat coconut milk or a plant-based cream alternative. Just know the flavor will shift slightly.

How do I keep the chicken from drying out?
Sear the chicken until just golden and finish cooking it gently in the sauce. Use a meat thermometer to ensure it hits 165°F without overcooking.

Can I make this ahead of time?
Absolutely. This reheats beautifully. Just store it in an airtight container in the fridge for up to 3 days and gently reheat on the stovetop.

What can I serve with this?
We love it with mashed potatoes, rice, or crusty bread to soak up all that creamy sauce!

What You Need to Make Creamy Chicken & Corn Skillet

4 boneless, skinless chicken breasts

1 teaspoon smoked paprika

Salt and pepper, to taste

1 tablespoon olive oil

4 slices bacon, chopped

1 small red onion, finely chopped

3 cloves garlic, minced

2 cups corn kernels (fresh, frozen, or canned)

1 teaspoon fresh thyme leaves (or 1/2 tsp dried)

1 cup heavy cream

1/2 cup chicken broth

Juice of 1/2 lime

2 tablespoons chopped fresh basil or parsley (for garnish)

Special Equipment:

Large skillet or sauté pan with lid

Tongs

Meat thermometer (optional but helpful)

How to Make Creamy Chicken & Corn Skillet

Season and Sear the Chicken: Pat the chicken breasts dry and season both sides with smoked paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden on both sides, about 4–5 minutes per side. Transfer to a plate (it will finish cooking later).

Cook the Bacon: In the same skillet, add the chopped bacon. Cook until crisp, then remove and set aside, leaving about 1 tablespoon of bacon fat in the pan.

Sauté the Aromatics: Lower the heat to medium. Add the chopped red onion and cook for 2–3 minutes until softened. Stir in the garlic, corn, and thyme, and cook for another 2 minutes.

Add the Creamy Sauce: Pour in the chicken broth and heavy cream. Stir to combine, then add lime juice. Bring to a gentle simmer.

Return the Chicken: Nestle the seared chicken breasts back into the skillet. Spoon some sauce over the top, cover, and simmer for 8–10 minutes, or until the chicken is cooked through (165°F internal temp).

Finish and Serve: Top with the crispy bacon and fresh herbs. Serve hot with your favorite side.

Tips for Making the Best Creamy Chicken & Corn Skillet

For extra flavor, marinate the chicken in lime juice, garlic, and olive oil for 30 minutes before cooking.

To thicken the sauce, let it simmer uncovered for a few extra minutes or stir in a tablespoon of grated Parmesan.

No heavy cream? Whole milk with a tablespoon of flour whisked in makes a lighter substitute.

Want it spicy? Add diced jalapeño or a pinch of red pepper flakes with the garlic.

Use rotisserie chicken for a shortcut—just shred it and stir it in when the sauce is simmering.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This was a hit with the whole family. My husband even asked for seconds, and that never happens with chicken!” — Marissa K.

⭐️⭐️⭐️⭐️ “Loved the flavor, especially the sweet corn and bacon combo. Next time I’ll add some red pepper flakes for more heat.” — Tasha R.

⭐️⭐️⭐️⭐️⭐️ “So easy to make and packed with flavor! I served it with mashed potatoes and it was the perfect comfort meal.” — Jenn D.

⭐️⭐️⭐️ “I used canned corn and it worked well, but I imagine it would be even better with fresh. Great weeknight option.” — Kelly W.

⭐️⭐️⭐️⭐️⭐️ “One pan, no mess, and everyone loved it. Saving this for my regular meal rotation!” — Naomi S.

Printable Recipe

Before you print the recipe, could I ask you a favor? Please consider sharing this recipe on Facebook or pin to a group on Pinterest? This would really help us out. Thank you so much <3

If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook

Rhubarb Meringue Pie

Tangy Lemon Tartlets

Strawberry Oatmeal Bars

Sharing is caring!