Creamy Corn and Chicken Skillet with Thyme
Ingredients
- 1½ poundschicken breasts
- 3 cupscorn kernels (fresh, frozen, or canned)
- 1 mediumyellow onion
- 3 clovesgarlic
- 1 cupchicken broth
- ½ cupheavy cream
- 2 tablespoonsbutter
- 1 tablespoonolive oil
- 3 sprigsfresh thyme (or 1 teaspoon dried)
- 1 teaspoonsalt
- ½ teaspoonblack pepper
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
If using fresh corn, shuck and kernels from 3–4 ears. If using frozen or canned, measure out 3 cups and thaw or drain as needed.
Method
- 01
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Season chicken breasts on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 02
Cook chicken 5–6 minutes per side until golden and cooked through (165°F internal temperature). Transfer to a cutting board.
- 03
Add remaining 1 tablespoon butter to the skillet. Add onion and cook 3–4 minutes, stirring occasionally, until softened.
- 04
Add garlic and cook 30 seconds until fragrant. Stir in corn and cook 2 minutes.
- 05
Pour in chicken broth and heavy cream. Add thyme sprigs, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer 3–4 minutes until slightly thickened.
- 06
Slice the chicken and return it to the skillet. Stir gently to combine. Cook 1–2 minutes more until heated through.
- 07
Remove thyme sprigs if using fresh. Taste and adjust seasoning. Serve hot.
Spice Tips
For warmth, stir in 1/4 teaspoon smoked paprika or a pinch of cayenne. A squeeze of fresh lemon juice at the end brightens the cream sauce. Fresh basil or dill can replace thyme for a different flavor profile.
If you prefer a lighter sauce, use half-and-half or whole milk instead of heavy cream. Leftovers keep refrigerated for up to 3 days and reheat gently on the stovetop with a splash of broth. Frozen corn works beautifully here and requires no thawing.