Creamy Basil Chicken Skillet with Corn and Tomato Recipe
This Creamy Basil Chicken Skillet with Corn and Tomato is a delightful one-pan meal featuring tender chicken breasts cooked in a flavorful creamy sauce with sweet corn, cherry tomatoes, fresh basil, and Parmesan cheese. It’s a balanced, comforting dish perfect for a quick yet impressive weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (about 1 3/4 lb. total)
- Kosher salt (1 teaspoon + 1 teaspoon)
- Freshly ground black pepper (1/4 teaspoon)
- 1/4 cup extra-virgin olive oil, divided
Vegetables & Aromatics
- 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)
Dairy & Herbs
- 1/2 cup heavy cream
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup finely grated Parmesan cheese
Instructions
- Season and Sear Chicken: Season the chicken breasts evenly with 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Once hot, cook the chicken for 10 to 12 minutes total, turning halfway through, until each side is golden brown. Remove the chicken from the skillet and transfer to a plate.
- Sauté Onions and Tomatoes: Reduce the heat to medium. Add 1 tablespoon of olive oil to the same skillet along with the sliced sweet onion. Cook, stirring occasionally, for 3 to 5 minutes until the onion is softened and lightly golden. Add the cherry tomatoes, minced garlic, crushed red pepper flakes, and 1 teaspoon salt. Stir and cook for about 1 minute until the garlic is fragrant and the tomatoes begin to soften.
- Make Creamy Corn Mixture and Simmer Chicken: Stir in the corn kernels and heavy cream. Increase heat to high to bring the mixture to a boil, then reduce to medium heat. Nestle the seared chicken breasts back into the skillet, scraping any juices from the plate into the pan. Cover the skillet and cook on medium-low for 4 to 6 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reaches 165ºF.
- Finish and Serve: Remove the skillet from heat and uncover. Sprinkle the freshly chopped basil and grated Parmesan cheese over the chicken and creamy corn mixture. Serve immediately while hot and creamy.
Notes
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Fresh corn is preferred for sweetness, but frozen corn works perfectly well.
- Adjust crushed red pepper flakes to taste for the level of spiciness.
- Use freshly grated Parmesan for best flavor and texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
Keywords: Creamy basil chicken, chicken skillet recipe, corn and tomato chicken, one-pan dinner, easy chicken recipe, creamy chicken skillet
