Skillet & One-Pan

Chicken And Corn Skillet

Name: Chicken And Corn Skillet
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb (450g) chicken breasts, boneless and skinless; 2 tbsp olive oil; 1 tsp paprika; 1 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper; 2 cups fresh corn kernels; 2 cloves garlic, minced; 1 cup chicken broth; 2 tbsp butter; 1/4 cup chopped fresh parsley

By Gabriel Rutherford · June 19, 2026 · Skillet & One-Pan

Prep15 min

Cook20 min

Total40 min

Serves4

I still remember the first time I made a chicken and corn skillet for my family. It was a weeknight, and I was looking for something easy and delicious to whip up. I had all the ingredients on hand, and it turned out to be a huge hit. The combination of juicy chicken, sweet corn, and savory spices is a match made in heaven.

As a busy home cook, I'm always on the lookout for recipes that are quick, easy, and delicious. This chicken and corn skillet recipe checks all those boxes and more. It's perfect for a weeknight meal, and it's also great for special occasions or potlucks.

One of the things I love about this recipe is that it's so versatile. You can customize it to suit your tastes and dietary needs. Want to add some heat? Throw in some diced jalapenos. Need to make it gluten-free? Use gluten-free broth and seasonings. The possibilities are endless.

In this recipe, I'll show you how to make a delicious chicken and corn skillet that's perfect for any occasion. I'll share my tips and tricks for getting the best flavor and texture, and I'll provide you with a step-by-step guide to making this dish from scratch.

So, if you're looking for a new recipe to add to your rotation, I hope you'll give this chicken and corn skillet a try. It's a classic for a reason, and I know you'll love it just as much as my family does.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
It's perfect for a weeknight meal or a special occasion.
The combination of chicken and corn is a classic and delicious.
The recipe is versatile and can be customized to suit your tastes.
It's a great way to use up leftover chicken and corn.
The dish is flavorful and moist, with a nice balance of textures.

Why This Recipe Works

This recipe works because it uses a combination of high heat and moisture to cook the chicken and corn to perfection. By searing the chicken in a hot skillet, we get a nice crust on the outside, while keeping the inside juicy and tender. The corn, on the other hand, is cooked in a mixture of chicken broth and butter, which adds flavor and moisture to the dish.

The key to this recipe is to cook the chicken and corn in layers, starting with the chicken and then adding the corn and spices. This allows the flavors to meld together and the textures to become tender and delicious. By using a mixture of aromatic spices, such as paprika and thyme, we add depth and complexity to the dish without overpowering the other ingredients.

Another important aspect of this recipe is the use of resting time. After cooking the chicken and corn, we let it rest for a few minutes to allow the juices to redistribute and the flavors to meld together. This makes a huge difference in the final dish, as it becomes more tender and flavorful.

Ingredients You’ll Need

When it comes to ingredients, this recipe is all about simplicity and freshness. We're using basic pantry staples, such as chicken broth, butter, and spices, along with some fresh corn and chicken. The key is to use high-quality ingredients and to not overcomplicate the dish with too many ingredients or complicated techniques.

When shopping for ingredients, be sure to choose fresh corn and chicken. You can also use frozen corn if fresh is not available. For the chicken, opt for boneless, skinless chicken breasts or thighs, whichever you prefer.

1 lb (450g) chicken breasts, boneless and skinlessI prefer to use boneless, skinless chicken breasts for this recipe, as they cook evenly and are easier to slice. You can also use chicken thighs if you prefer.
2 tbsp olive oilOlive oil is a great choice for this recipe, as it has a high smoke point and a mild flavor. You can also use avocado oil or grapeseed oil if you prefer.
1 tsp paprikaPaprika adds a smoky, savory flavor to the dish. You can use sweet or smoked paprika, whichever you prefer.
1 tsp dried thymeThyme is a classic herb that pairs well with chicken and corn. You can also use fresh thyme if you have it on hand.
1/2 tsp saltSalt enhances the flavors of the other ingredients and helps to bring out the natural sweetness of the corn.
1/4 tsp black pepperBlack pepper adds a nice kick to the dish and helps to balance out the flavors.
2 cups fresh corn kernelsFresh corn is a must for this recipe. You can also use frozen corn if fresh is not available.
2 cloves garlic, mincedGarlic adds a pungent flavor to the dish and helps to bring out the sweetness of the corn.
1 cup chicken brothChicken broth adds moisture and flavor to the dish. You can use low-sodium broth if you're watching your salt intake.
2 tbsp butterButter adds richness and flavor to the dish. You can also use olive oil or avocado oil if you prefer.
1/4 cup chopped fresh parsleyParsley adds a fresh, herbaceous flavor to the dish and helps to balance out the richness of the butter and chicken.

Ingredients for Chicken And Corn Skillet

Equipment You’ll Need

Large heavy skillet or wokSharp chef's knifeInstant-read thermometerCutting boardMeasuring cups and spoonsWooden spoon or spatula

How to Make Chicken And Corn Skillet

1
Heat the olive oil in a large heavy skillet or wok over medium-high heat.
2
Add the chicken to the skillet and cook until browned on both sides, about 5-6 minutes per side.
3
Remove the chicken from the skillet and set it aside to rest.
4
Add the garlic to the skillet and cook for 1 minute, until fragrant.
5
Add the paprika, thyme, salt, and pepper to the skillet and cook for 1 minute, until fragrant.
6
Add the corn kernels to the skillet and cook for 2-3 minutes, until they start to soften.
7
Add the chicken broth to the skillet and bring to a boil.
8
Reduce the heat to medium-low and simmer for 5 minutes, until the corn is tender.
9
Add the butter to the skillet and stir until melted.
10
Return the chicken to the skillet and cook until heated through, about 2-3 minutes.
11
Use an instant-read thermometer to check the internal temperature of the chicken, which should reach 165 F (74 C).
12
Remove the skillet from the heat and let it rest for 5 minutes, until the juices have redistributed and the flavors have melded together.
13
Stir in the chopped parsley and serve hot.

Expert Tips

Make sure to not overcrowd the skillet, as this can affect the cooking time and texture of the chicken and corn.
Use a thermometer to ensure the chicken is cooked to a safe internal temperature.
Don't overcook the corn, as it can become tough and mushy.
Add a squeeze of fresh lemon juice to the dish for a burst of citrus flavor.
Serve the chicken and corn with a side of crusty bread or over rice or quinoa.
Experiment with different spices and herbs to find your favorite flavor combinations.

Common Mistakes to Avoid

Overcooking the chicken, which can make it dry and tough.
Not using enough oil in the skillet, which can cause the chicken and corn to stick.
Not seasoning the dish enough, which can result in a bland flavor.
Not letting the dish rest, which can affect the texture and flavor of the chicken and corn.
Not using fresh and high-quality ingredients, which can affect the overall flavor and texture of the dish.
Not stirring the dish enough, which can cause the corn to become unevenly cooked.

Variations and Substitutions

Add some diced bell peppers or onions to the skillet for added flavor and texture.
Use different types of protein, such as shrimp or steak, for a varied flavor and texture.
Add some heat to the dish by incorporating diced jalapenos or red pepper flakes.
Use different types of corn, such as frozen or canned, for a convenient and affordable option.
Add some fresh herbs, such as basil or cilantro, for a unique and refreshing flavor.
Serve the dish with a side of salsa or guacamole for a creamy and tangy contrast.

What to Serve With Chicken And Corn Skillet

This chicken and corn skillet is perfect for serving with a variety of sides, such as crusty bread, roasted vegetables, or a simple green salad. You can also serve it over rice, quinoa, or noodles for a filling and satisfying meal.

Some other ideas for serving this dish include adding a side of warm tortillas or naan bread, or serving it with a dollop of sour cream or Greek yogurt. You can also add some diced tomatoes or avocado to the dish for added flavor and texture.

Serve with a side of crusty bread or warm tortillas.Serve over rice, quinoa, or noodles for a filling and satisfying meal.Add a side of roasted vegetables or a simple green salad.Serve with a dollop of sour cream or Greek yogurt.Add some diced tomatoes or avocado to the dish for added flavor and texture.Serve with a side of salsa or guacamole for a creamy and tangy contrast.

Make-Ahead, Storage, Freezing and Reheating

This chicken and corn skillet can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To refrigerate, let the dish cool to room temperature, then transfer it to an airtight container and store it in the refrigerator.

To freeze, let the dish cool to room temperature, then transfer it to a freezer-safe container or bag and store it in the freezer. When you're ready to reheat, simply thaw the dish overnight in the refrigerator, then reheat it in the microwave or on the stovetop until hot and steaming.

It's also a good idea to label and date the container or bag, so you can easily keep track of how long it's been stored. When reheating, make sure to heat the dish to an internal temperature of 165 F (74 C) to ensure food safety.

In addition to refrigerating or freezing, you can also make this dish ahead of time and store it in the refrigerator or freezer until you're ready to serve. Simply prepare the dish up to the point where you would normally serve it, then let it cool to room temperature and store it in the refrigerator or freezer.

Frequently Asked Questions

What type of chicken is best for this recipe?

I recommend using boneless, skinless chicken breasts or thighs for this recipe. You can also use chicken tenders or chicken strips if you prefer.

Can I use frozen corn instead of fresh?

Yes, you can use frozen corn instead of fresh. Simply thaw the corn according to the package instructions and add it to the skillet as directed.

How do I know when the chicken is cooked to a safe internal temperature?

Use an instant-read thermometer to check the internal temperature of the chicken. The temperature should reach 165 F (74 C) for safe consumption.

Can I make this dish ahead of time?

Yes, you can make this dish ahead of time and store it in the refrigerator or freezer until you're ready to serve. Simply prepare the dish up to the point where you would normally serve it, then let it cool to room temperature and store it in the refrigerator or freezer.

What are some variations I can try with this recipe?

Some variations you can try with this recipe include adding diced bell peppers or onions, using different types of protein, or adding some heat with diced jalapenos or red pepper flakes.

Can I serve this dish with a side of rice or noodles?

Yes, you can serve this dish with a side of rice or noodles. Simply cook the rice or noodles according to the package instructions and serve it alongside the chicken and corn skillet.

How do I reheat this dish?

To reheat this dish, simply thaw it overnight in the refrigerator, then reheat it in the microwave or on the stovetop until hot and steaming. Make sure to heat the dish to an internal temperature of 165 F (74 C) to ensure food safety.

Can I freeze this dish?

Yes, you can freeze this dish. Simply let it cool to room temperature, then transfer it to a freezer-safe container or bag and store it in the freezer. When you're ready to reheat, simply thaw it overnight in the refrigerator, then reheat it in the microwave or on the stovetop until hot and steaming.

The Full Recipe

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