Creamy Fresh-Corn Chicken Skillet

Peak summer corn shines in this one-pan skillet supper, where sweet kernels meet seared chicken in a silky cream sauce. Fresh thyme and a dusting of Parmesan pull the whole thing into cozy weeknight territory without much fuss.

Serves 4 · 10 min prep · 25 min cook

Estimate for one serving

• 510 cal
• 42g protein
• 24g carbs
• 28g fat
• 4g fiber

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Ingredients

• 1.5 lb boneless skinless chicken breasts
• 3 cups sweet corn kernels (fresh)
• 3/4 cup heavy cream
• 1/2 cup chicken broth
• 1 large shallot
• 3 cloves garlic
• 1 tbsp fresh thyme leaves
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tbsp butter
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1/2 tsp smoked paprika
• 2 tbsp fresh chives

Instructions

1. 1Pat the chicken breasts dry and season both sides generously with salt, pepper, and smoked paprika.
2. 2Heat olive oil in a large 12-inch skillet over medium-high heat until shimmering. Add the chicken and sear without moving until deep golden on the first side, 5 to 6 minutes.
3. 3Flip and cook another 4 to 5 minutes until nearly cooked through; transfer to a plate (it will finish in the sauce).
4. 4Reduce heat to medium, add butter to the same skillet, then stir in minced shallot and cook until softened and fragrant, about 2 minutes. Add minced garlic and thyme and cook 30 seconds more.
5. 5Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Stir in the fresh corn kernels and let them sizzle for 2 minutes so some kernels lightly char.
6. 6Pour in the heavy cream, bring to a gentle simmer, and cook 3 minutes until the sauce thickens slightly and coats the back of a spoon.
7. 7Stir in the grated Parmesan until melted and smooth. Nestle the chicken back into the skillet along with any accumulated juices.
8. 8Simmer everything together 3 to 4 minutes more until the chicken reaches 165°F and the sauce is creamy and clinging to the corn. Taste for salt, shower with snipped chives, and serve straight from the skillet.