A one-skillet garlic butter cream corn chicken featuring seared chicken tenders and crispy bacon in a rich, buttery corn sauce. This dish combines simple ingredients into a restaurant-quality meal that's table-ready in under 30 minutes.
Delivery in as fast as one hour.*
Prices vary by store
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In a bowl, rub the chicken with olive oil, fresh thyme, salt, and pepper.
In a large skillet over medium-high heat, cook the bacon until crispy. Remove the bacon and set aside, leaving the rendered fat in the skillet.
Lightly sprinkle the seasoned chicken with flour.
Add the chicken to the skillet and sear on both sides until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Add the chopped yellow onion to the same skillet and cook until softened, about 3-4 minutes.
Add the butter, fresh corn kernels, minced garlic, and red pepper flakes to the skillet. Cook, stirring occasionally, until the corn is just tender.
Pour in the white wine and water, scraping up any browned bits from the bottom of the pan. Let it simmer for a minute.
Return the seared chicken to the skillet.
Stir in the heavy cream and bring to a gentle simmer. Cook until the sauce has slightly thickened.
Crumble the cooked bacon and sprinkle it over the chicken and corn sauce.
Garnish with fresh basil and thyme sprigs before serving.
Store covered in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally. Freeze up to 2 months (bacon and corn texture may soften slightly).
Yes. Use 3 cups frozen corn (thawed and drained). Add it near the end to prevent excess moisture in the sauce.
Cook until the internal temperature reaches 165°F (74°C) at the thickest part, or until the meat is opaque throughout with no pink. Chicken tenders typically take 12–15 minutes.
Heavy cream works best, but half-and-half or whole milk can replace it. Milk will yield a thinner sauce; add an extra ½ tbsp of flour to thicken.
Keep in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally, to avoid curdling the cream.
Cook the chicken and bacon separately, then store. Prepare the sauce and corn fresh when ready to serve for best texture.
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