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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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