Creamy Chicken and Corn Skillet Dinner

Craving a comforting and flavorful meal that satisfies that all your weeknight dinner cravings? Look no further than this Creamy Chicken and Corn Skillet Dinner! This one-pan dish combines the savory goodness of chicken with the sweetness of corn, all smothered in a rich and creamy sauce. Not to mention, you can save the leftovers for your lunch the next day, served overtop a biscuit or alongside a green salad.

Tips for Cooking in a Cast Iron Skillet

A versatile tool in any kitchen, a cast iron skillet offers endless possibilities for delicious meals if you use it correctly. A hot skillet is essential for preventing sticking and achieving a beautiful sear when cooking. Another tip for successful cast iron cooking is to opt for oils with high smoke points like avocado, grapeseed, or vegetable oil to avoid burning. Just don’t forget that overcrowding the skillet can lead to steaming instead of searing. Instead, try cooking ingredients in batches if necessary. When you’re finished cooking, we recommend you allow cooked meats to rest for a few minutes before slicing to ensure juicy and tender results.

Creamy Chicken and Corn Skillet Dinner Recipe

Creamy Chicken and Corn Skillet Dinner Ingredients

• 5 oz bacon, chopped into small pieces
• 3 ears of corn, husked, kernels removed
• 1 1/2 lb boneless, skinless chicken breasts (about 2)
• 1 tsp paprika
• 1/2 tsp freshly ground black pepper
• 1 3/4 tsp kosher salt, divided
• 1 tbsp unsalted butter
• 1 shallot, chopped
• 2 cloves garlic, chopped
• 4 oz dry white wine
• 4 oz heavy cream
• 4 oz low-sodium chicken broth
• 1 oz mascarpone cheese
• Fresh basil for garnish

Skillet Dinner Instructions

1. Over medium heat, cook bacon until some fat starts to render, 6 to 7 minutes. Stir occasionally. Add half of corn to skillet. Cook, until corn starts to brown and bacon is crisp, (about 10 minutes more.) Transfer to a paper towel-lined plate or bowl.
2. Sprinkle paprika, pepper, and salt over chicken. In the same skillet, brown chicken over medium-high heat, 2 to 3 minutes per side. Transfer to another plate.
3. Melt butter over medium heat. Add shallot, remaining corn, and 1/2 teaspoon salt and sauté, stirring occasionally, until shallot is slightly softened—about 2 minutes. Stir in garlic, until fragrant (about 1 minute more.) Pour in the wine, remembering to scrape browned bits from the bottom of the pan. Stir casually for 2-3 minutes or until wine is just about evaporated.
4. Add cream, broth, and mascarpone.
5. Bring to a simmer and cook, stirring occasionally, until sauce has thickened, 5 to 7 minutes.
6. Return chicken to the pan, baste a bit with the sauce. Garnish with bacon and basil before serving.

Recipe and Styling by Anna Franklin / Photography by Dave Bryce

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