Tender, golden-brown chicken meets fresh corn, crispy bacon, and a mix of herbs, all in a creamy, cheesy sauce. It's simple, satisfying, and full of summer flavor.

Pan-seared chicken with golden-brown crusts in a skillet with corn, crispy bacon pieces, caramelized onions, and fresh herbs including basil and thyme in a cream sauce

This Creamed Corn Chicken comes together in one skillet in less than an hour-perfect for a weeknight dinner.

Nothing screams summer like fresh corn on the cob!

There is just something very satisfying about shucking corn while standing barefoot in the kitchen during the summer, don't you think?

And I am always looking for an excuse to use up the beautiful herbs that I grow every year.

I adore my Aero Garden! It's my secret to cultivating fresh herbs year-round, whether we're on the road in our RV or settled at home.

Forget the canned stuff-this creamed corn features sweet kernels straight from the cob, retaining just the right amount of crunch while soaking up the rich flavors of chicken and bacon.

A splash of white wine adds depth, melding beautifully with cream and cheese.

Let's Gather Up the Ingredients

4 ears of fresh corn

Chicken pieces (whichever your family enjoys)

Extra Virgin Olive Oil (California Olive Ranch is my go-to)

Fresh Thyme and Basil

Butter, Garlic, Salt, and Pepper

Flour

Thick-cut Bacon

Onion

Dry white wine (like Pinot Grigio or Sauvignon Blanc)

Heavy Cream

Now Let's Get Cooking

Prep the corn

Use a deep bowl with a smaller bowl inside as a base to securely hold the corn. With a sharp knife, cut straight down the cob to release the kernels into the larger bowl.

Season the chicken pieces with salt, pepper, and garlic powder. Then dredge them in flour.

Crisp the bacon in a deep skillet over medium heat, building layers of flavor.

Once done, set the bacon aside to drain on a paper-towel-lined plate.

Add the chicken to the same pan and sear until golden brown on all sides. (You may have to do this in batches; you don't want to overcrowd the pan)

Note: The chicken will not be cooked all the way through at this point.

Remove the chicken. Add 1 tablespoon of olive oil, then sauté onions until translucent, about 5 minutes. And the butter, corn, herbs, red pepper flakes, and garlic, cook about 5 minutes or until the corn is golden.

Deglaze the pan with wine, scraping up those flavorful brown bits.

Stir in cream and Parmesan, then return the chicken to the skillet. Let it all simmer until the chicken is cooked through and the flavors have mingled. Season with salt and pepper to taste.

Finish with extra cheese, reserved bacon, and torn basil leaves. Serve with crusty bread to soak up the irresistible sauce-a complete summer feast in one skillet.

This Creamed Corn Chicken is exactly the kind of meal I love making in the summer-rich, flavorful, and gorgeous enough to impress anyone at the table. Creamy sauce, tender chicken, sweet corn, and crispy bacon all come together in one skillet for a dinner that tastes as good as it looks.

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Creamed Corn Chicken with Fresh Herbs

Adapted from a recipe by Tieghan Gerard

Chicken cooked with fresh corn, garlic, butter, cream, cheese and BACON! This meal is summertime in a skillet.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 6 people

Calories 537 kcal

Ingredients

6-8 pieces chicken
2 tablespoons extra virgin olive oil
1 tablespoon fresh chopped thyme, or 1 teaspoon dried
garlic powder, kosher salt, and pepper
¼ cup all purpose flour
4 slices thick cut bacon, chopped
1 small yellow onion, chopped
2 tablespoons butter
4 ears corn, kernels removed from the cob
2 cloves garlic, grated on a micro-plane
1 teaspoon crushed red pepper flakes
¾ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc.
½ cup heavy cream
½ cup grated parmesan cheese
torn fresh basil

Instructions

Place the chicken pieces in a large bowl and drizzle with 1 tablespoon olive oil. season generously with garlic powder, salt and pepper. Massage the chicken so every piece is coated. Sprinkle the flour over the chicken and toss until evenly coated.
Heat a large, deep skillet over medium-high heat. Add the chopped bacon and cook until crisp. Remove with a slotted spoon and set aside on a paper towel.
In the same skillet, add the remaining 1 tablespoon olive oil if needed. Add the chicken and cook until golden brown on both sides, about 3-4 minutes per side. Remove and set aside with the bacon.
Add the chopped onion to the skillet and cook until soft and translucent, about 5 minutes. Stir in the butter, corn, garlic, and red pepper flakes. Cook another 5 minutes until the corn is lightly golden and tender.
Reduce the heat to medium-low and pour in the wine, scraping up any browned bits from the pan. Stir in the heavy cream and Parmesan cheese until smooth. Taste and adjust seasoning with salt and pepper.
Nestle the chicken back into the skillet along with the accumulated juices. Simmer for about 10 minutes until the chicken is cooked through and the flavors are melded together.
Top with torn basil and extra Parmesan if you like. Serve with crusty bread to soak up all the sauce and enjoy!
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