I’m excited to share a recipe that’s become a real favorite in my house lately – a super tasty One-Pot Chicken and Corn Skillet. It all started when I found myself with way more corn than I knew what to do with from my garden.

You see, I’ve been trying to grow corn for years, and this is the first time I’ve actually had any success. It’s pretty funny looking back at all my failed attempts. Who knew corn could be so picky? Anyway, now that I’ve finally figured it out, I’ve got corn coming out of my ears (pun totally intended).

So there I was, staring at all this corn, when I thought, “Why not throw it in a skillet with some chicken and see what happens?” Turns out, magic happens. This One-Pot Chicken and Corn Skillet is seriously delicious, and it’s so easy to make.

The great thing about this dish is how flexible it is. I usually use chicken thighs because they’re juicier, but you could use breasts if that’s what you prefer. And the herbs? I just use whatever looks good in my garden that day. Sometimes it’s basil, sometimes it’s thyme. It all works.

Now, I know not everyone has homegrown corn on hand, and that’s totally fine. This recipe works great with corn from the farmer’s market or even the grocery store. The important thing is to get the freshest corn you can find – it really makes a difference.

What I love most about this One-Pot Chicken and Corn Skillet is how it brings everyone to the table. There’s something about a big skillet full of food that just feels like home, you know? Plus, it’s only one pot to clean up afterwards, which is always a win in my book.

I’ve made this dish so many times now, and it never gets old. Sometimes I add a little extra cheese, sometimes I throw in some bell peppers from the garden. It’s fun to play around with it and see what works.

One-Pot Chicken and Corn Skillet

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

• Author: Amanda MacArthur
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Entrées

Ingredients

Scale 1x2x3x

• 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

Cook Mode Prevent your screen from going dark

Instructions

1. 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.
2. Add chicken to skillet, and reduce heat to medium. Top with herbs, plus a sprinkle of salt and pepper over the chicken.
3. Brown the chicken for about 4-5 minutes on each side, then set aside.
4. 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.
5. 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!

If you give this Chicken and Corn Skillet recipe a try, I’d love to hear how it turns out for you. Did you put your own spin on it? How’d it go over with the family? Drop a comment and let me know. It’s always fun to swap cooking stories!