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.