Creamy Skillet Chicken with Corn, Tomato and Basil
This Creamy Skillet Chicken with Corn, Tomato, and Basil is such a comforting and fresh dish that comes together all in one pan. The chicken stays juicy and tender, while…
Tip: save now, cook later.This Creamy Skillet Chicken with Corn, Tomato, and Basil is such a comforting and fresh dish that comes together all in one pan. The chicken stays juicy and tender, while the sweet corn and ripe tomatoes add a burst of summer flavors. The creamy sauce, scented with fresh basil, makes everything feel rich and satisfying without being too heavy.
I love making this dish because it’s pretty quick and easy, perfect for a weeknight when I want something tasty but don’t want to spend hours in the kitchen. A little tip I’ve learned: letting the sauce thicken just right really brings out all the flavors, and the basil at the end always gives it that fresh, bright finish that makes me want to eat it again and again.
My favorite way to enjoy this skillet chicken is alongside a simple green salad or some crusty bread to soak up all that lovely sauce. It’s one of those meals where every bite feels like a little bit of sunshine on the plate. Anytime I make it, I’m reminded how good simple ingredients can taste when they’re cooked with care.
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless chicken breasts work great here for quick and even cooking. You can swap for thighs if you want juicier meat, but cook a bit longer.
Corn: Fresh corn gives a nice crunch and sweetness. Frozen corn works well too—just thaw and drain it before adding.
Cherry tomatoes: Their sweetness and juiciness balance the creamy sauce perfectly. If you don’t have them, small grape tomatoes or diced regular tomatoes are good substitutes.
Heavy cream: It makes the sauce rich and smooth. For a lighter option, try half-and-half or coconut milk, though the sauce will be less thick.
Basil: Fresh basil adds a refreshing herbal note. If you can’t find fresh, dried basil can be used, but add less since it’s more concentrated in flavor.
How Do You Get the Chicken Golden and Juicy in the Skillet?
Achieving a golden crust while keeping chicken juicy is all about heat and timing:
- Pat the chicken dry with paper towels; moisture prevents browning.
- Preheat your skillet on medium-high and add oil. The pan should be hot before the chicken goes in.
- Don’t overcrowd the pan—cook chicken in batches if needed.
- Leave the chicken undisturbed while searing (about 5-6 mins per side) so it browns nicely.
- Use a meat thermometer to avoid overcooking; 165°F (74°C) is safe and ensures juicy meat.
Once seared, setting the chicken aside while making the sauce lets you focus on flavor without overcooking the meat. Finally, simmering the chicken in the sauce for a few minutes helps it soak up all the delicious tastes.
Equipment You’ll Need
- Large skillet – a non-stick or cast-iron skillet works well to get a nice sear on the chicken and cook everything in one pan.
- Tongs – perfect for flipping chicken breasts safely and easily without splattering oil.
- Knife and cutting board – for chopping onions, garlic, tomatoes, and basil with ease.
- Measuring cups and spoons – to keep the broth, cream, and spices balanced in the sauce.
- Wooden spoon or silicone spatula – great for stirring the sauce and scraping up browned bits.
Flavor Variations & Add-Ins
- Add sliced mushrooms – they bring an earthy flavor and meaty texture that pairs well with creamy sauce.
- Swap chicken breasts for shrimp – it cooks quickly and adds a different protein with a sweet taste.
- Stir in some grated Parmesan cheese – it boosts the creamy sauce with a sharp, nutty flavor.
- Include a pinch of chili powder or cayenne – for a spicy kick when you want more heat.
Creamy Skillet Chicken with Corn, Tomato, and Basil
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 cup fresh corn kernels (about 2 ears of corn)
- 1 cup cherry tomatoes, halved
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon butter
- 1/4 cup fresh basil leaves, thinly sliced, plus whole leaves for garnish
How Much Time Will You Need?
This dish takes about 10 minutes to prep and around 25 minutes to cook, so you can have dinner ready in under 40 minutes. It comes together quickly, with most of the time spent searing the chicken and simmering the creamy sauce.
Step-by-Step Instructions:
1. Season and Sear the Chicken:
Sprinkle salt, pepper, and smoked paprika evenly on both sides of the chicken breasts. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes on each side until golden brown and cooked through. Check that the inside reaches 165°F (74°C). Remove the chicken and set aside.
2. Cook the Veggies and Build the Sauce:
In the same skillet, melt butter. Add the chopped onion and sauté for about 3 minutes until it becomes translucent. Stir in the garlic and cook for another 30 seconds until fragrant. Add corn kernels and cherry tomatoes, cooking for 3-4 minutes until tomatoes soften and corn is heated through.
3. Make the Creamy Sauce and Finish:
Pour chicken broth into the skillet, scraping up any browned bits on the bottom. Let it simmer for 2 minutes. Turn heat to medium and mix in heavy cream and crushed red pepper flakes if you like a little spice. Let the sauce thicken for 3-4 minutes. Place the chicken back in the skillet and spoon sauce over it. Simmer for 2-3 minutes more so the flavors blend. Stir in sliced basil, garnish with whole basil leaves, and serve hot.
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Just thaw the frozen corn and drain any excess water before adding it to the skillet. This helps keep the sauce from becoming too watery.
Can I Substitute Chicken Thighs for Chicken Breasts?
Yes, boneless skinless chicken thighs will work well and add extra juiciness. Just allow a few extra minutes of cooking time to ensure they’re fully cooked.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through.
Is There a Lighter Alternative to Heavy Cream?
You can use half-and-half or a mix of milk and Greek yogurt for a lighter sauce, but it won’t be as thick or rich. Add it slowly and keep the heat low to avoid curdling.