Usually, when I write recipes from my garden, I’m referring to a surplus of tomatoes, or squash, or even peppers that all come at once and you feel like you have to quickly rush to consume. But even though corn has a similar shelf-life (about 5-7 days in the fridge if it’s still in the husk), I never worry, I just plot out how I’m going to use it all. To me, there’s never too much corn! That’s where this easy One-Pot Chicken and Corn Skillet recipe comes in.
If you love bacon and hate gluten, you are going to love this gluten-free dish that relies on natural animal fat from the bacon, along with fresh herbs to create a creamy, savory sauce that the chicken simmers in. The sweet corn, which is cut right off the cob, counters the savory with bites of sweetness.
If you’re growing corn, you’ll know it’s ready when you can peel back the leaves a bit, poke a kernel, and see a milky sap come out. If it’s clear, it’s not ready, and if nothing comes out, it’s overripe and has dried out.
Whether you grow your own, or are buying from your local farmer, using corn in recipes (especially this Chicken and Corn Skillet) is a delight. You can make corn on the cob recipes, or cut the corn off the cob and cook it, which is what we’re going to do today.
We make this recipe at least once a week during corn harvest season, so I hope you enjoy it as much as we do!Print
One-Pot Chicken and Corn Skillet
This chicken and corn skillet recipe is a simple one-pot dish that simmers in bacon fat to caramelize the corn, with a rich cream sauce.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Entrées
- 8 oz uncured thick-cut bacon
- 2 lbs or 8 boneless, skinless chicken thighs
- 1 tbsp herbs, chopped (thyme, basil, or rosemary)
- 1 medium onion, chopped
- 1/2 cup chicken broth + more as needed
- 5 corn cobs, kernels removed with a knife
- 1/4 cup heavy cream (could substitute light cream for a lower-fat option)
- 1/2 cup shredded parmesan cheese
- Salt & pepper to taste
- In a large skillet over medium-high heat, add bacon. You can chop it to fit the skillet more easily, or crumble it later. When crispy, remove and set aside, leaving the bacon grease.
- Add chicken to skillet, and reduce heat to medium. Top with herbs, plus a sprinkle of salt and pepper over the chicken.
- Brown the chicken for about 4-5 minutes on each side, then set aside.
- Add the onion (add 1tbsp more oil if needed) for a few minutes until transparent, then add chicken broth and when it gets hot, use a spatula to scrape the bottom of the skillet. Add the corn and chicken, reduce heat to low, and let simmer for 10 minutes.
- Add heavy cream and parmesan cheese to thicken (add more to make it more cheesy), and mix. Add crumbled bacon to the top with salt and pepper to taste, then enjoy!
When you try this recipe, let me know what you think!