Creamy Chicken & Corn Skillet

By Brooke CaisonUpdated: Jun 17, 2024

Approved by the Delish Test Kitchen

preview for Creamy Chicken & Corn Skillet Is A One-Pan Summer Wonder

5 Ratings

Yields:: 3 - 4 serving(s)
Prep Time:: 15 mins
Total Time:: 50 mins
Cal/Serv:: 768

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Some foods just belong together—like peanut butter and jelly or French fries and ketchup—and that goes double for corn and bacon. With toasty corn kernels, crisp, smoky bacon, and a creamy, herby sauce, this simple skillet dinner proves that there's nothing this duo can’t do. Since the chicken and corn are so hearty on their own, all you’ll need to complete the meal is a side of sautéed spinach or your favorite grilled veggie. Keep reading for a few tips on how to make this with your eyes closed (not really 😉):

— If you’re not a fan of slicing slippery bacon, stick it in the freezer for 15 minutes before slicing to firm up the fatty parts. If corn isn’t in season or you hate cutting corn kernels from the cob, frozen corn is a great substitute. Just thaw and drain before adding to the skillet. Canned whole-kernel corn is also a great substitute as long as you drain and rinse it first.
— The corn kernels WILL start to pop as it cooks in the bacon fat. If you have a splatter screen (like one you might use for frying), it will come in handy.
— To lighten this up, swap the heavy cream for half-and-half.
— If you can’t find mascarpone cheese, cream cheese or even sour cream would work well instead. Basil and cilantro are great here, and if you’re feeling fancy, combine them!

Have you tried this recipe? Let us know what you think in the comments below!

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Ingredients

4 oz.
bacon, chopped into small pieces
2
ears corn, husked, kernels removed (about 2 c.), 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 c.
dry white wine
1/2 c.
heavy cream
1/2 c.
low-sodium chicken broth
1 oz.
mascarpone cheese
1 Tbsp.
chopped fresh cilantro or basil
Lime wedges, for serving (optional)

Directions

1. Step 1In a large, cold skillet, arrange bacon in a single layer. Cook over medium heat, stirring occasionally, until some fat starts to render, 6 to 7 minutes. Add half of corn to skillet and cook, stirring occasionally, until corn starts to brown and bacon is crisp, about 10 minutes more. Transfer to a paper towel-lined plate or bowl.
2. Step 2Season chicken all over with coriander, paprika, pepper, and 1 1/4 teaspoons salt. In same skillet over medium-high heat, cook chicken, turning occasionally, until golden brown, 2 to 3 minutes per side. Transfer to another plate.
3. Step 3In same skillet over medium heat, melt butter. Add shallot and remaining corn and 1/2 teaspoon salt and cook, stirring occasionally, until shallot is slightly softened, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add wine and scrape browned bits from bottom of pan. Continue to cook, stirring occasionally, until wine is almost completely evaporated, 2 to 3 minutes. Add cream, broth, and mascarpone. Bring to a simmer and cook, stirring occasionally, until sauce has thickened, 5 to 7 minutes.
4. Step 4Return chicken and any accumulated juices to pan. Top with bacon mixture and cilantro. Squeeze a lime wedge over before serving.