Skillet Chicken with Creamed Corn and Thyme
Ingredients
- 4chicken breasts (about 6 ounces each)
- 3 cupscorn (fresh, frozen, or canned)
- 3 tablespoonbutter
- 1 mediumyellow onion
- 3 clovesgarlic
- ¾ cupheavy cream
- ½ cupchicken broth
- 2 teaspoonfresh thyme (or 1/2 teaspoon dried)
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 1lemon
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Cut 1 lemon in half for juicing.
Method
- 01
Pat chicken dry and season both sides generously with salt and pepper.
- 02
Heat 2 tablespoons butter in a large skillet over medium-high heat. Once foaming, add chicken and cook 5–6 minutes per side until golden and cooked through (165°F on a meat thermometer). Transfer to a plate.
- 03
Add remaining 1 tablespoon butter to the skillet. Add diced onion and cook 3 minutes, stirring occasionally, until softened. Add minced garlic and cook 30 seconds until fragrant.
- 04
Pour in broth, cream, and corn. Stir in thyme, salt, and pepper. Simmer 4–5 minutes, stirring gently, until the sauce thickens slightly and corn is heated through.
- 05
Return chicken to the pan, nestling it into the corn mixture. Simmer 2 minutes to warm through.
- 06
Squeeze fresh lemon juice over the top. Taste and adjust seasoning. Serve warm.
Spice Tips
If you like warmth, stir in a pinch of cayenne pepper or red pepper flakes when you add the cream. A small pinch of smoked paprika adds subtle depth. Fresh basil or parsley at the end brightens the dish.
For a lighter version, swap heavy cream with half-and-half or milk, though the sauce will be thinner. Leftovers keep refrigerated for up to 3 days and reheat gently on the stovetop with a splash of broth.