Introduction

This Creamy Basil Chicken Skillet with Corn and Tomato is a fresh, flavorful one-pan meal perfect for busy weeknights. Tender chicken breasts are cooked to golden perfection and simmered in a rich, creamy sauce with sweet corn, juicy tomatoes, and fragrant basil. It’s simple, satisfying, and packed with vibrant summer flavors.

The image shows a white skillet filled with four golden-brown cooked chicken breasts placed on top of a creamy sauce. The creamy base has visible pieces of bright yellow corn and halved red cherry tomatoes nestled around the chicken. Fresh green basil leaves and thin green strips of basil are scattered across the top, adding a pop of color. Light sprinkles of grated parmesan cheese cover the chicken and sauce, enhancing the texture and visual appeal. The skillet is set on a white marbled surface with a small white bowl of extra grated cheese on the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts (about 1 3/4 lb. total)

Kosher salt

Freshly ground black pepper

1/4 cup extra-virgin olive oil, divided

1 sweet onion, halved and thinly sliced lengthwise

2 cups cherry tomatoes, halved

4 cloves garlic, minced

1/2 tsp. crushed red pepper flakes

3 cups fresh or frozen corn kernels (from about 4 ears)

1/2 cup heavy cream

1/2 cup fresh basil leaves, chopped

1/4 cup finely grated Parmesan

Instructions

Step 1: Season chicken with 1 teaspoon salt and 1/4 teaspoon black pepper. In a large skillet over medium-high heat, heat 2 tablespoons olive oil. Cook chicken, turning halfway through, until golden brown on each side, about 10 to 12 minutes total. Transfer chicken to a plate.

Step 2: Reduce heat to medium. Add the remaining 1 tablespoon olive oil and cook onion, stirring occasionally, until tender and light golden, about 3 to 5 minutes. Stir in tomatoes, garlic, crushed red pepper flakes, and 1 teaspoon salt. Cook, stirring occasionally, until garlic is fragrant and tomatoes begin to soften in places, about 1 minute.

Step 3: Stir in corn and heavy cream. Bring to a boil over high heat, then reduce to medium. Nestle chicken back into the corn mixture and scrape any juices accumulated on the plate into the skillet. Cover and reduce heat to medium-low. Cook until an instant-read thermometer inserted into the thickest part of the chicken reads 165ºF, about 4 to 6 minutes.

Step 4: Remove skillet from heat and uncover. Sprinkle chopped basil and grated Parmesan over the chicken and sauce. Serve immediately for a creamy, aromatic meal.

Tips & Variations

For a lighter version, substitute half-and-half for heavy cream or use coconut milk for a dairy-free option.

To add extra color and flavor, toss in some chopped bell peppers with the onion.

Fresh corn works best, but frozen corn is a great convenient substitute—no need to thaw before adding.

Adjust the crushed red pepper flakes to your preferred spice level or omit for a milder dish.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and remain juicy. Adjust cooking time slightly as thighs may take a bit longer to cook through.

Is this recipe suitable for meal prep?

Absolutely. This skillet dish keeps well in the fridge and reheats nicely, making it a convenient option for meal prep lunches or dinners.

Dinner

Creamy Basil Chicken Skillet with Corn and Tomato Recipe