Description

Creamy Chicken and Corn is a cozy, comforting skillet dish made with juicy chicken, sweet corn, and a rich, velvety cream sauce—perfect for any night of the week.

Ingredients

1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 1/2 cups sweet corn kernels (fresh, frozen, or canned)
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp butter
1 tbsp all-purpose flour
1 cup chicken broth
3/4 cup heavy cream
Salt and black pepper to taste
Fresh parsley or chives, chopped (optional, for garnish)

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Instructions

Heat a skillet over medium-high heat with 1 tbsp butter or oil. Sear chicken pieces until golden brown but not fully cooked through. Remove and set aside.
In the same pan, add remaining butter. Sauté onion until soft, about 2–3 minutes. Add garlic and cook for 30 seconds.
Sprinkle flour over the onions and stir for 1 minute. Slowly whisk in chicken broth until smooth and starting to thicken.
Pour in the heavy cream and stir until the sauce is creamy. Simmer for 2–3 minutes.
Add corn and return the chicken (with juices) to the pan. Simmer for 5–7 minutes until the chicken is cooked through and the sauce is thick and velvety.
Season with salt and black pepper to taste. Garnish with fresh parsley or chives before serving.

Notes

Serve over rice, mashed potatoes, or with crusty bread to soak up the sauce.
Great with add-ins like peas, spinach, or diced red bell pepper.
For dairy-free: substitute butter with olive oil and cream with coconut milk or plant-based cream.
Store in fridge up to 3 days or freeze for 2 months. Reheat gently with a splash of broth or cream.
Use gluten-free flour or cornstarch slurry to keep it gluten-free.