Buttery Creamed Corn Chicken

This Buttery Creamed Corn Chicken is perfect when you want quick (under one hour), easy (uses just one pan) and delicious (fresh corn, chicken, thyme…say no more).

This is the ideal dinner for a weeknight summer meal with its fresh summer corn, creamy garlicky sauce, crisp bacon, fresh herbs and parmesan.  Can’t go wrong with this baby!

Begin by rubbing olive oil, fresh thyme salt and pepper over the chicken breasts.  Sprinkle the flour over and toss gently to be sure that you coat the chicken.

Crisp up the bacon pieces in a hot skillet and set aside.  To the same skillet, sear the chicken breasts until both sides are golden brown and then remove from the pan.

Sauté onions in olive oil until they are fragrant.  Add the butter, corn, garlic and red pepper flakes and cook for 5 minutes or so until the corn is golden.  Pour in wine and water and add the chicken back into the skillet.  Simmer until the chicken is cooked through, another 10-15 minutes.

Stir in the heavy cream and parmesan cheese and cook until it is warmed through, just a few more minutes.  Top with the bacon.

To serve, add some extra fresh thyme and basil leaves and off you go, serving up another delicious meal!

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Lastly, if you make Buttery Creamed Corn Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Buttery Creamed Corn Chicken

Makes: 6 servings

Prep Time: 10 minutes

Bake Time: 30 minutes

Total Time: 40 minutes


  • 1 & 1/2 pounds boneless, skinless chicken breasts or thighs
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh chopped thyme, plus more for serving
  • Kosher salt and pepper
  • 1/4 cup all-purpose flour
  • 4 slices thick cut bacon, chopped
  • 1 small yellow onion, chopped
  • 2 tbsp unsalted butter
  • 4 ears corn, kernels removed from cob
  • 2 cloves garlic, minced or grated
  • 1 tsp crushed red pepper flakes, optional
  • 3/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 1/2 cup heavy cream, canned full fat coconut milk, or whole milk
  • 1/2 cup grated parmesan or Asiago cheese
  • Fresh basil


Rub the chicken all over with 1 tablespoon olive oil, thyme, and season generously with salt and pepper. Sprinkle the flour evenly over the chicken and toss to coat, adding more flour if needed to cover the chicken.

Heat a large skillet over medium high heat and cook the bacon until crisp. Remove the bacon from the pan and drain onto paper towels.

Add the chicken to the pan and sear on both sides until golden, about 5 minutes per side. Remove the chicken from the pan.

Add the remaining 1 tablespoon olive oil. When the oil shimmers, add the onion and cook until fragrant, about 5 minutes. Add the butter, corn, garlic, and red pepper flakes. Cook another 5 minutes or until the corn is golden.

Reduce the heat to medium low and pour in the wine and 1/2 cup water. Add the chicken back to the skillet and bring to a simmer over medium heat. Simmer the chicken for 10-15 minutes until cooked through. Stir in the heavy cream and parmesan, cook another few minutes until warmed through. Remove from the heat and top with bacon.

Serve the chicken topped with fresh thyme and basil. Enjoy!

Recipe from Half Baked Harvest


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    Recipe Reviews

    Avarage Rating:
    • 5 / 5
    Total Reviews:( 1 )
    • Karen Naroian

      Wow. Just made this super delicious Buttery Creamed Corn Chicken. The title describes this dish perfectly as the sauce tastes just like the Creamed Corn my mom used to make with plenty of butter. Next time I make this I will serve with crunchy French bread to soak up all the tasty sauce. The steps laid out in the recipe were very easy to follow, and the descriptions were detailed enough that I was able to recreate nicely. From start to finish it took less than hour. Can’t wait to try more recipes from this site!

      • Francine

        I remember that same creamed corn, which is what drew me to this recipe. I love the idea of the French bread…got to soak up all that loving goodness! Thanks for the comment, Karen!

    • Wendy

      Tonight I made the Gooey Peach mug for my son’s birthday. We all loved it. A nice change from from birthday cake. It is so yummy. I also made the Buttery corn chicken dinner. One of our new favorites for sure. We all loved it. I served it atop Linguini. It is something I will make for a dinner party . Besides delicious, the presentation was beautiful.

      • Francine

        So glad that you loved the Buttery Creamed Corn Chicken. It’s one of my new faves, as well! Thanks for commenting!

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