If you crave a dinner that feels like a giant, cozy hug, let me introduce you to Creamy Chicken and Corn. This one-pan wonder nestles juicy chicken bites and golden kernels of corn in a luxuriously creamy sauce, perked up by a sprinkle of herbs and a salty smattering of Parmesan. Ready on a busy weeknight or for whenever you want to impress with comfort food, this Creamy Chicken and Corn dish manages to be both easy to make and fancy enough for company. You’ll love how each spoonful is hearty, sweet, and perfectly balanced — it’s quickly become a favorite in my kitchen, and I know you’ll feel the same way!

Creamy Chicken and Corn Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Creamy Chicken and Corn is how it transforms simple ingredients into something extraordinary. Each component plays a unique role in creating the sauce’s decadence, the chicken’s succulence, and the corn’s pop of sweetness and color.

Chicken breasts: Using boneless, skinless chicken breasts keeps things lean yet hearty — cut them into bite-sized pieces for quicker, juicier cooking.
Olive oil: This provides a lovely base for sautéing the chicken and onion, adding a subtle fruity backbone.
Unsalted butter: Butter brings a rich, deep flavor and beautiful silkiness to the finished sauce.
Onion: Finely chopped onion melts into the sauce and boosts the savory notes.
Garlic: Just enough minced garlic to bring warmth and fragrant complexity without overpowering the dish.
Corn kernels: Fresh or frozen, the corn adds a touch of sweetness and a pop of color that lifts the whole skillet.
Chicken broth: This deepens the flavor base and keeps the sauce from getting too heavy.
Heavy cream: The star player for creaminess, giving you that dreamy, velvety texture.
Parmesan cheese: Salty, nutty, and tangy — Parmesan helps thicken the sauce and delivers an irresistibly savory finish.
Dried thyme: Earthy dried thyme enhances the chicken and echoes the sweetness of the corn.
Paprika: This gives subtle warmth and a lovely golden color to the sauce.
Salt and pepper: Essential for seasoning the dish to perfection; add to taste.
Fresh parsley: Sprinkled on at the end, it adds herbal freshness and a vibrant splash of green.

How to Make Creamy Chicken and Corn

Step 1: Sauté Onion and Garlic

Start by heating the olive oil and butter together in a large skillet over medium heat. Once the butter is melted and shimmering, toss in your finely chopped onion. Sauté for about three minutes, stirring occasionally, until the onion softens and turns slightly translucent. Add the minced garlic and cook for just 30 seconds more, inhaling those mouthwatering aromas.

Step 2: Cook the Chicken

Add your bite-sized chicken pieces to the pan with the onions and garlic. Spread them out in a single layer so they brown nicely. Let them cook undisturbed for a minute or two, then stir and continue cooking for 5 to 7 minutes until the chicken is no longer pink inside and the outside has a gentle golden hue.

Step 3: Add the Corn

Toss in the corn kernels right into the skillet. Whether you’re using fresh off-the-cob or frozen corn straight from the bag, just stir it in and let it cook for an additional two minutes. The corn will start to heat through while the chicken takes on its sweet flavors.

Step 4: Make It Creamy

Now for the magic! Pour in the chicken broth and heavy cream, stirring to combine. The broth keeps things from getting too rich, while the cream gives you that irresistible silkiness. Sprinkle in the grated Parmesan, dried thyme, paprika, plus a pinch of salt and pepper. Stir well — the cheese will begin to melt and the sauce will gradually thicken and coat everything beautifully.

Step 5: Simmer to Perfection

Bring the mixture to a gentle simmer. Let it bubble away lightly for another 5 to 7 minutes, stirring here and there. The creamy sauce will reduce and cling to the chicken and corn, making it luscious and thick. Once you reach your preferred consistency, remove the skillet from the heat.

Step 6: Finish and Serve

Right before serving, scatter the chopped fresh parsley over the top for a pop of color and freshness. Dish up warm, making sure everyone gets a good helping of the creamy sauce, tender chicken, and sweet corn in every bite!

How to Serve Creamy Chicken and Corn

Garnishes

A generous shower of chopped fresh parsley livens up every plate, but don’t stop there! For added flavor and a little panache, sprinkle extra Parmesan, a pinch more paprika, or even a quick twist of cracked black pepper on top. A few crispy bacon crumbles or toasted breadcrumbs are delightful for crunch.

Side Dishes

Creamy Chicken and Corn loves to be served over pillowy rice, buttery mashed potatoes, or even al dente pasta. If you want lighter sides, pair it with a crisp green salad or roasted vegetables. Garlic bread or a hunk of crusty baguette also does wonders for mopping up that luscious sauce.

Creative Ways to Present

Try spooning your Creamy Chicken and Corn mixture onto a baked potato or into warm toasted bread bowls for a fun twist. For gatherings, serve it family-style straight from the skillet or divide into individual ramekins and broil briefly with a sprinkle of cheese for a bubbly, irresistibly golden finish.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Creamy Chicken and Corn to an airtight container and refrigerate within two hours of cooking. It will keep beautifully for up to three days — the flavors mellow and taste even richer the next day!

Freezing

Cream-based dishes can sometimes separate after freezing, but if you’d like to freeze Creamy Chicken and Corn, make sure it’s completely cooled first. Spoon into a freezer-safe container, leaving a little space for expansion. Freeze for up to two months. Thaw overnight in the refrigerator before reheating for the best texture.

Reheating

Warm leftovers gently on the stovetop over low heat, stirring often and adding a splash of broth or cream if needed to loosen the sauce. You can also microwave it in short bursts, stirring in between, to ensure even reheating without overcooking the chicken.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are a juicier, more flavorful option and work just as well in this Creamy Chicken and Corn recipe. Just trim off excess fat and cut them into bite-sized pieces, then cook as directed.

Is it okay to use canned corn instead of fresh or frozen?

Yes, canned corn is a convenient substitute. Just be sure to drain and rinse it well before adding to the skillet. The flavor is slightly different, but the creamy sauce and savory chicken still shine through.

How can I make this Creamy Chicken and Corn dairy-free?

Swap the heavy cream for unsweetened canned coconut milk or a dairy-free cream alternative, and use a vegan Parmesan or nutritional yeast instead of traditional cheese. The texture turns out just as luscious, with subtle new flavor notes.

Can I add extra vegetables to the skillet?

Definitely! Diced bell peppers, baby spinach, or mushrooms make delicious additions and boost the color and nutrition. Sauté them with the onions so they have time to soften and meld with the sauce.

What’s the best way to reheat Creamy Chicken and Corn without it drying out?

Reheat slowly over low heat on the stovetop, adding a splash of extra cream or broth as needed to revive the sauce. Stir frequently and avoid high heat to keep the chicken tender and the cream sauce velvety.

Final Thoughts

This Creamy Chicken and Corn is your ticket to a truly comforting, homemade miracle in just half an hour. The first bite always draws a “wow” — and soon the skillet is totally empty! Give it a try and let this quick, creamy classic warm up your kitchen and your heart.

Creamy Chicken and Corn Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 25 reviews

Author: Emma
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and comforting flavors of this Creamy Chicken and Corn dish. Tender chicken and sweet corn are enveloped in a luscious cream sauce, creating a satisfying meal that is perfect for any night of the week.

Ingredients

Scale

Chicken and Vegetables:

1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
2 tablespoons unsalted butter
1 small onion, finely chopped
2 garlic cloves, minced
2 cups fresh or frozen corn kernels

Sauce:

1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon dried thyme
1/2 teaspoon paprika
Salt and pepper to taste

Garnish:

2 tablespoons chopped fresh parsley

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Instructions

Prepare the Chicken and Vegetables: Heat olive oil and butter in a large skillet. Add onion and cook until softened. Stir in garlic, then add chicken and cook until browned. Add corn and cook briefly.
Make the Sauce: Pour in chicken broth and heavy cream. Add Parmesan cheese, thyme, paprika, salt, and pepper. Simmer until thickened.
Finish and Serve: Remove from heat, sprinkle with parsley, and serve warm.