Garlic Butter Cream Corn Chicken

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.