This Creamy Skillet Chicken with Corn, Tomato, and Basil is a one-pan wonder that brings together juicy chicken breasts with sweet corn, ripe tomatoes, and fresh basil in a creamy, comforting sauce. The dish is colorful and inviting, with the bright red tomatoes and green basil adding a fresh touch to the creamy goodness.
I love making this dish when I want something that feels cozy but still light and fresh. The combination of sweet corn and tomatoes with the creamy sauce makes every bite deliciously balanced. Plus, it’s all cooked in one skillet, which means less cleanup—a win in my book!
I usually serve this with some crusty bread to soak up all the creamy sauce or simple steamed rice for a comforting meal. It’s a great dinner for busy weeknights when you want something that tastes special but doesn’t take hours to prepare. Whenever I make this, it always gets smiles all around the table.
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless breasts cook quickly and stay tender in the creamy sauce. If you prefer, thighs work well too—they stay juicy and add extra flavor.
Corn: Fresh corn adds sweetness and crunch, but frozen corn is a handy substitute when fresh isn’t available. Just thaw it before cooking for best results.
Cherry Tomatoes: These give bursts of freshness and a slight tang. You can swap with grape tomatoes or diced regular tomatoes if needed.
Heavy Cream: This creates the rich, silky sauce. For a lighter option, try half-and-half or coconut cream for a dairy-free twist.
Parmesan Cheese: Adds salty, nutty flavor that thickens the sauce. If you don’t have Parmesan, Pecorino Romano or Asiago are good alternatives.
Fresh Basil: Basil’s bright, herbaceous flavor lifts the dish. If you can’t find fresh basil, try fresh parsley or a small pinch of dried basil.
How Can I Get Tender, Juicy Chicken with a Nice Sear?
Cooking the chicken right makes a big difference here! Follow these tips:
- Pat the chicken dry before seasoning to help it brown better.
- Heat the skillet and oil until hot before adding the chicken—this starts a nice crust quickly.
- Don’t move the chicken too much once it hits the pan. Let it cook 4-5 minutes per side undisturbed.
- After searing, finish cooking the chicken gently in the sauce to keep it juicy and flavorful.
These steps give you golden, flavorful chicken that stays moist inside and pairs perfectly with the creamy sauce.
Equipment You’ll Need
- Large skillet – I recommend a nonstick or cast-iron skillet so the chicken browns nicely and the sauce simmers evenly.
- Tongs – perfect for flipping chicken breasts without tearing the meat.
- Wooden spoon or silicone spatula – great for stirring the sauce and vegetables gently.
- Measuring cups and spoons – to get your seasoning and cream amounts just right.
Flavor Variations & Add-Ins
- Swap chicken breasts for pork chops for a slightly richer flavor that pairs well with the creamy sauce.
- Add diced bell peppers for extra crunch and sweetness; they brighten the dish and add color.
- Mix in fresh spinach or kale at the end for a boost of greens and vitamins.
- Stir in crumbled feta cheese instead of Parmesan for a tangy twist that works well with tomatoes and basil.
Creamy Skillet Chicken with Corn, Tomato and Basil
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup cherry tomatoes, halved
- 1 1/2 cups corn kernels (fresh or frozen)
- 1 cup heavy cream
- 1/4 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup fresh basil leaves, thinly sliced
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and roughly 20 minutes to cook, so you can have a delicious creamy chicken dinner on the table in about 30 minutes.
Step-by-Step Instructions:
1. Season and Sear the Chicken:
Sprinkle the chicken breasts evenly with paprika, garlic powder, salt, and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook without moving them for about 4 to 5 minutes on each side, until they are golden brown. Once seared, take the chicken out and set it aside.
2. Cook the Vegetables and Make the Sauce:
In the same skillet, add the corn kernels and halved cherry tomatoes. Sauté them together for 2 to 3 minutes until the tomatoes start to soften. Then pour in the heavy cream and chicken broth. Stir everything well and bring it to a gentle simmer.
3. Add Cheese and Finish Cooking:
Mix in the grated Parmesan cheese and crushed red pepper flakes if you like a bit of heat. Let the sauce thicken a little, about 2 minutes. Then, place the chicken breasts back into the skillet. Spoon some of the sauce and vegetables over the chicken, cover the skillet, and let it cook for another 5 to 7 minutes or until the chicken is completely cooked through.
4. Garnish and Serve:
Once done, remove the skillet from heat and sprinkle fresh sliced basil over the chicken and sauce. Serve warm, with crusty bread or steamed rice to enjoy all the creamy goodness.
Can I Use Frozen Corn for This Recipe?
Yes, frozen corn works perfectly! Just thaw it before cooking or add it directly to the skillet and cook a bit longer to heat through.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave to keep the sauce creamy.
Can I Substitute the Heavy Cream?
You can use half-and-half or a mix of milk and cream cheese for a lighter version, but the sauce may be less rich and creamy.
What’s the Best Side Dish to Serve With This Chicken?
Crusty bread to soak up the sauce or steamed rice are both great choices. Roasted vegetables also pair nicely for a balanced meal.
