Creamy Skillet Chicken with Corn, Tomato, and Basil is a fresh and comforting dish that combines tender chicken breasts with sweet corn, juicy tomatoes, and fragrant basil, all cooked together in a creamy sauce. It’s simple but full of flavor, and the bright colors make it look as good as it tastes.
I love how this recipe comes together quickly in just one pan, making it perfect for a weeknight dinner when I want something satisfying without a lot of fuss. The creamy sauce softens the corn and melds all the ingredients together, while the basil adds just the right hint of freshness. I find it’s a great way to enjoy a little bit of summer, no matter the season.
My favorite way to serve this is with a side of crusty bread or over a bed of rice to soak up all that delicious sauce. Plus, it makes great leftovers for the next day—sometimes even better as the flavors have had time to blend. It’s a crowd-pleaser for sure, and I’m always happy when this dish shows up on the table.
Key Ingredients & Substitutions
Chicken thighs: Using skin-on thighs gives you crispy, flavorful skin and juicy meat. If you prefer leaner meat, boneless skinless chicken breasts work too, but watch cooking time so they don’t dry out.
Corn: Fresh corn is best if in season for sweetness and texture. Frozen corn is a handy alternative that cooks quickly and tastes great. Canned corn can be used but drain well first.
Cherry tomatoes: These add a burst of juice and color. If unavailable, grape tomatoes or chopped regular tomatoes work. They soften during cooking, bringing sweetness to the sauce.
Heavy cream: This makes the sauce rich and silky. For a lighter version, try half-and-half or coconut milk, but the texture won’t be as creamy.
Smoked paprika & garlic powder: These seasonings add depth and a gentle smoky flavor. If you don’t have smoked paprika, regular paprika or a little chili powder can be used as a substitute.
Basil: Fresh basil adds a bright, herbal note. If fresh isn’t available, dried basil can be added, but use less and add it earlier during cooking to release flavor.
How Do I Get Crispy Chicken Skin and Keep the Chicken Juicy?
Starting with chicken thighs skin-side down in a hot skillet is key. Here’s what I do:
- Heat the pan and oil until shimmering before adding chicken. This prevents sticking and helps crisp the skin.
- Don’t move the chicken around—let it cook undisturbed for 6-8 minutes so a golden crust forms.
- Flip and cook for a shorter time on the other side; less time here keeps the meat tender.
- Remove chicken while cooking corn and sauce to avoid overcooking. Return it later to finish cooking in the sauce gently.
This balance helps get crispy skin without drying the meat.
Equipment You’ll Need
- Large skillet (preferably cast iron) – it holds heat well for crispy chicken and even cooking of the sauce.
- Tongs – great for flipping chicken without tearing the skin.
- Measuring spoons and cups – to keep seasoning and liquid amounts precise for a balanced sauce.
- Knife and cutting board – for chopping basil and halving tomatoes easily.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless chicken breasts if you want leaner meat; just watch cook time to avoid dryness.
- Add diced bell peppers with the corn for extra sweetness and color.
- Stir in grated Parmesan cheese at the end for a richer, cheesy sauce.
- Include a pinch of red pepper flakes if you like a little heat in your creamy sauce.
Creamy Skillet Chicken with Corn, Tomato and Basil
Ingredients You’ll Need:
For the Chicken and Sauce:
- 3 boneless, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 ½ cups fresh or frozen corn kernels
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- ¼ cup chicken broth
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- ¼ cup fresh basil leaves, thinly sliced (plus a few whole leaves for garnish)
Time You’ll Need:
This dish takes about 10 minutes to prep and roughly 25 minutes to cook, for a total of around 35 minutes. It’s quick enough to make on a busy evening but still feels special and comforting.
Step-by-Step Instructions:
1. Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt, pepper, smoked paprika, and garlic powder. Place them skin-side down in the hot skillet and cook without moving for about 6-8 minutes, until the skin is crispy and golden. Flip the chicken and cook the other side for 5 minutes. Remove the chicken from the pan and set it aside.
2. Make the Veggie Mixture:
Add corn kernels to the skillet and sauté for about 2 minutes to warm them up. Then, add the halved cherry tomatoes and cook for another 2 minutes until they start to soften.
3. Create the Creamy Sauce & Finish Cooking:
Pour in the heavy cream and chicken broth, stirring to combine. Let the mixture come to a gentle simmer. Return the chicken to the skillet, placing it skin-side up in the sauce. Lower the heat to medium-low, cover the skillet, and cook for 8-10 minutes until the chicken is fully cooked and the sauce is slightly thickened. Stir in the sliced basil leaves, save a few whole ones for garnish, and season with more salt and pepper if needed.
4. Serve & Enjoy:
Garnish with fresh basil leaves. Serve the creamy skillet chicken hot, alongside crusty bread or over rice to soak up all the rich sauce. Enjoy your flavorful and comforting meal!
Can I Use Frozen Corn Instead of Fresh?
Yes, frozen corn works perfectly in this recipe! Just make sure to thaw it slightly or add it directly to the skillet and cook a bit longer until heated through.
Can I Substitute Chicken Breasts for Chicken Thighs?
Absolutely! Use boneless, skinless chicken breasts if preferred, but reduce cooking time slightly to avoid drying out the meat. Watch closely and ensure the chicken reaches an internal temperature of 165°F (75°C).
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the sauce creamy and smooth.
Can I Make This Recipe Dairy-Free?
Yes! Substitute the heavy cream with coconut cream or a dairy-free alternative like cashew cream for a creamy texture without dairy. The flavor will be slightly different but still delicious.
