Creamy Chicken & Corn Skillet Recipe

Introduction

This creamy chicken and corn skillet is a delicious, comforting meal that combines crispy bacon, tender chicken, and sweet corn in a rich, flavorful sauce. It’s perfect for a quick weeknight dinner that feels special but comes together easily in one pan.

Ingredients

• 4 oz. bacon, chopped into small pieces
• 2 ears corn, husked, kernels removed (about 2 cups), divided
• 1 1/2 lb. boneless, skinless chicken breasts (about 2), halved lengthwise
• 1 1/4 tsp. ground coriander
• 1 tsp. paprika
• 1/2 tsp. freshly ground black pepper
• 1 3/4 tsp. kosher salt, divided
• 1 tbsp. unsalted butter
• 1 shallot, chopped
• 2 cloves garlic, chopped
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/2 cup low-sodium chicken broth
• 1 oz. mascarpone cheese
• 1 tbsp. chopped fresh cilantro or basil
• Lime wedges, for serving (optional)

Instructions

1. Step 1: In a large, cold skillet, arrange the chopped bacon in a single layer. Cook over medium heat, stirring occasionally, until the fat starts to render, about 6 to 7 minutes. Add half of the corn kernels to the skillet and cook, stirring occasionally, until the corn begins to brown and the bacon is crisp, about 10 minutes more. Transfer the bacon and corn mixture to a paper towel-lined plate or bowl.
2. Step 2: Season the chicken breasts all over with ground coriander, paprika, black pepper, and 1 1/4 teaspoons of kosher salt. Using the same skillet over medium-high heat, cook the chicken, turning occasionally, until golden brown on both sides, about 2 to 3 minutes per side. Transfer the chicken to another plate.
3. Step 3: Reduce heat to medium and melt the butter in the skillet. Add the chopped shallot, the remaining corn kernels, and 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the shallot softens slightly, about 2 minutes. Add the chopped garlic and cook, stirring, until fragrant, about 1 minute more. Pour in the white wine and scrape the browned bits from the bottom of the pan. Continue cooking, stirring occasionally, until the wine has almost completely evaporated, about 2 to 3 minutes.
4. Step 4: Add the heavy cream, chicken broth, and mascarpone cheese to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the sauce thickens, about 5 to 7 minutes. Return the cooked chicken and any accumulated juices to the skillet. Top with the bacon and corn mixture and sprinkle with chopped cilantro or basil. Serve with lime wedges to squeeze over, if desired.

Tips & Variations

• For a dairy-free option, substitute coconut cream for the heavy cream and omit the mascarpone cheese or replace it with a dairy-free cream cheese alternative.
• Add a pinch of chili flakes along with the garlic for a subtle spicy kick.
• Use fresh thyme or oregano instead of cilantro or basil for a different herbal flavor.
• If you don’t have fresh corn, frozen corn kernels work well—just thaw them before cooking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the microwave until warmed through. Avoid overheating to keep the chicken tender and the sauce creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well in this recipe and will add a bit more richness and moisture. Adjust cooking time as needed, ensuring the chicken is cooked through.

What can I substitute for mascarpone cheese?

If you can’t find mascarpone, cream cheese or ricotta are good alternatives that will maintain the creamy texture and mild flavor of the sauce.

Creamy Chicken & Corn Skillet Recipe

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★★★★★

4.5 from 94 reviews

• Author: Mariam
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This Creamy Chicken & Corn Skillet recipe combines tender, seasoned chicken breasts with crispy bacon and sweet corn kernels in a rich, flavorful mascarpone cream sauce. Enhanced with fresh herbs and a hint of lime, this one-pan dish offers a satisfying balance of savory and fresh tastes, perfect for a comforting weeknight meal.

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Ingredients

Scale 1x2x3x

Meat and Produce

• 4 oz. bacon, chopped into small pieces
• 2 ears corn, husked, kernels removed (about 2 cups), divided
• 1 1/2 lb. boneless, skinless chicken breasts (about 2), halved lengthwise
• 1 shallot, chopped
• 2 cloves garlic, chopped
• 1 tbsp. chopped fresh cilantro or basil
• Lime wedges, for serving (optional)

Spices and Seasonings

• 1 1/4 tsp. ground coriander
• 1 tsp. paprika
• 1/2 tsp. freshly ground black pepper
• 1 3/4 tsp. kosher salt, divided

Dairy and Liquids

• 1 tbsp. unsalted butter
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/2 cup low-sodium chicken broth
• 1 oz. mascarpone cheese

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Instructions

1. Cook the Bacon and Part of the Corn: In a large, cold skillet, arrange chopped bacon in a single layer. Cook over medium heat, stirring occasionally, for 6 to 7 minutes until some fat starts to render. Add half of the corn kernels to the skillet and cook, stirring occasionally, until the corn begins to brown and the bacon is crisp, about 10 minutes more. Transfer the bacon and corn mixture to a paper towel-lined plate or bowl to drain.
2. Season and Cook the Chicken: Season the halved chicken breasts all over with ground coriander, paprika, black pepper, and 1 1/4 teaspoons kosher salt. In the same skillet over medium-high heat, cook the chicken, turning occasionally, until golden brown on each side, approximately 2 to 3 minutes per side. Transfer the chicken to another plate.
3. Sauté Shallots, Remaining Corn, and Add Garlic: Melt the unsalted butter in the skillet over medium heat. Add the chopped shallot, remaining corn, and 1/2 teaspoon kosher salt. Cook while stirring occasionally until the shallot softens slightly, about 2 minutes. Add chopped garlic and cook, stirring, until fragrant, about 1 minute more.
4. Deglaze and Make the Sauce: Pour in the dry white wine and scrape the browned bits from the bottom of the pan with a wooden spoon. Cook, stirring occasionally, until most of the wine has evaporated, about 2 to 3 minutes. Add heavy cream, low-sodium chicken broth, and mascarpone cheese. Bring the mixture to a simmer and cook, stirring occasionally, until the sauce thickens, about 5 to 7 minutes.
5. Combine Chicken, Bacon Mixture, and Garnish: Return the cooked chicken and any accumulated juices to the skillet with the sauce. Top with the crispy bacon and corn mixture, and sprinkle with chopped fresh cilantro or basil. Serve with lime wedges to squeeze over the dish for a bright finishing touch.

Notes

• For a dairy-free variation, substitute mascarpone and cream with coconut cream and omit butter, using olive oil instead.
• If dry white wine is unavailable, substitute with additional chicken broth or a splash of white grape juice.
• Make sure to not overcook the chicken to keep it tender and juicy.
• Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
• To add extra vegetables, consider tossing in zucchini or bell peppers during the shallot and corn sauté step.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: creamy chicken skillet, chicken and corn recipe, bacon chicken dinner, mascarpone chicken, easy skillet dinner