Chicken and Bacon Creamed Corn Skillet
Seared chicken thighs are nestled into a rich cream sauce with bacon and corn, then finished in the oven for a complete one-pan meal that delivers restaurant-quality comfort food at home.
Seared chicken thighs are nestled into a rich cream sauce with bacon and corn, then finished in the oven for a complete one-pan meal that delivers restaurant-quality comfort food at home.
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Preheat your oven to 400°F (200°C).
In a large oven-safe skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the skillet.
Pat the chicken thighs dry and season generously on all sides with garlic powder, salt, and pepper.
Place the chicken thighs skin-side down in the hot bacon fat and sear for 5-7 minutes, until the skin is golden brown and crispy. Flip and cook for another 3-4 minutes. Remove the chicken from the skillet and set aside.
Add the diced onion to the skillet and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Stir in the corn kernels and fresh thyme. Season with salt and pepper to taste and cook for 5 minutes, stirring occasionally.
Pour in the heavy cream and bring to a simmer. Stir in the grated pecorino cheese until it melts and the sauce thickens slightly.
Stir the cooked bacon back into the creamed corn mixture.
Nestle the seared chicken thighs back into the skillet, skin-side up.
Transfer the skillet to the preheated oven and bake for 25 minutes, or until the chicken is cooked through and the sauce is bubbly.
Let it rest for a few minutes before serving, optionally over a bed of cooked rice.
Cover and refrigerate leftovers up to 3 days; reheat gently on the stovetop over medium-low heat, thinning with cream or broth as needed.
12-inch oven-safe skillet (cast iron or stainless steel)
Yes, but reduce oven time to 15–20 minutes since breasts cook faster. Thighs stay more moist and tender in this cream sauce.
Yes. After searing the chicken and building the sauce, cover the skillet and simmer on low heat for 25–30 minutes until the chicken reaches 165°F internal temp.
Absolutely. Frozen corn works just as well as fresh; no thawing needed. Add it directly to the sauce.
Cover and refrigerate up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of cream or broth to restore sauce consistency.
A 12-inch cast-iron or oven-safe skillet is ideal to fit all 4 chicken thighs without crowding.
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