Why You’ll Love This Recipe
Creamy Chicken and Corn is a hearty, comforting dish filled with tender chicken, sweet corn, and a rich, savory cream sauce. Quick to make and packed with flavor, it’s perfect served over rice, mashed potatoes, or biscuits—making it a satisfying meal for any night of the week.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cooked shredded or diced chicken (rotisserie works great)
corn kernels (fresh, canned, or frozen)
unsalted butter
all-purpose flour
milk or half-and-half
chicken broth
garlic (minced)
onion (chopped)
salt
black pepper
paprika (optional)
fresh parsley (optional, for garnish)
directions
In a large skillet, melt butter over medium heat. Add chopped onion and garlic, sauté until soft and fragrant.
Stir in flour and cook for 1–2 minutes to form a roux.
Gradually whisk in chicken broth and milk, stirring constantly until smooth.
Add corn, shredded chicken, salt, pepper, and paprika if using. Simmer for 10–12 minutes, stirring occasionally, until thickened and heated through.
Taste and adjust seasoning as needed.
Garnish with chopped parsley and serve warm over rice, potatoes, biscuits, or toast.
Servings and timing
This recipe yields approximately 4 servings.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Variations
Add diced bell peppers or mushrooms for extra vegetables.
Use cream cheese or sour cream for a richer base.
Spice it up with cayenne pepper or green chilies.
Stir in cooked pasta for a one-pot casserole-style dish.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed.
Freeze for up to 2 months—thaw in the fridge overnight before reheating.
FAQs
Can I use canned chicken?
Yes, though fresh or rotisserie chicken has better flavor and texture.
Can I make it dairy-free?
Use plant-based butter and milk substitutes, but the sauce may be thinner.
Is it gluten-free?
Use cornstarch or a gluten-free flour blend to thicken the sauce.
Can I make it ahead?
Yes, it stores and reheats well for easy meal prep.
What kind of corn should I use?
Fresh, frozen, or canned all work—just drain canned corn first.
Can I add cheese?
Yes, shredded cheddar or Monterey Jack adds extra richness.
What’s the best way to serve it?
Over rice, mashed potatoes, biscuits, or even with a crusty loaf of bread.
Conclusion
Creamy Chicken and Corn is a quick and comforting meal that delivers cozy, home-cooked flavor with minimal effort. With tender chicken, sweet corn, and a savory cream sauce, it’s a versatile recipe that’s sure to become a family favorite.
Print
Creamy Chicken and Corn
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 servings
- Category: Main Dish / Skillet
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A comforting, creamy skillet of tender chicken, sweet corn, and savory sauce—perfect for a quick dinner or comforting side dish.
Ingredients
- 1 lb boneless skinless chicken breasts or thighs, diced
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 cup chicken broth
- 1/2 cup heavy cream or half-and-half
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
- 1 tsp dried thyme or Italian seasoning
- Salt and pepper, to taste
- Optional garnish: chopped parsley or chives
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced chicken and season with salt, pepper, and half the thyme. Cook until browned and cooked through, about 5–7 minutes. Remove and set aside.
- In the same skillet, add onion and sauté until soft, about 3 minutes. Add garlic and cook 30 seconds until fragrant.
- Add corn and cook 2–3 minutes, stirring occasionally.
- Pour in chicken broth and bring to a gentle simmer. Stir in cream and remaining thyme.
- Return chicken to skillet, then stir in shredded cheese until melted and sauce is smooth.
- Simmer 2–3 minutes until thickened slightly. Taste and adjust seasoning.
- Remove from heat, garnish with parsley or chives if desired, then serve warm.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove or in the microwave.
Notes
- Use leftover rotisserie chicken for a shortcut.
- Swap corn for peas or mixed vegetables for variety.
- Make it lighter by using half‑and‑half or milk instead of cream.
- Add a pinch of smoked paprika or chili flakes for extra flavor.
- Serve over rice, pasta, or mashed potatoes for a hearty meal.