Chicken And Corn Skillet

You just have to love a meal that’s cooked and served in the same pan… This Chicken And Corn Skillet is comforting, healing, delicious and simple to make and to clean up!
chicken and corn skillet

I love a one-pan meal. I also love eating anything that is served in a skillet. There’s just something about it that is so comforting and delicious. When you cook and serve in the same skillet, you get to eat all of those deliciously crispy bits that stick to the bottom of the pan… yum!

I came home from vacation yesterday, and while I was doing the mountain of laundry that I came home with, I was perusing all of my favorite food blogs. I was kind of unplugged on vaca — which was awesome, by the way — but I’ve been looking forward to reading all of my foodie mail and seeing all of my favorite food blogger’s creations that I missed.

So, when I came across Tieghan’s recipe for garlic butter creamed corn chicken on Half Baked Harvest, I just knew I had to make a version of it. And, I was not disappointed.

It’s so important to eat what’s in season at the moment. And corn is in season!

Food that’s in season is more delicious, fresher, and healthier. And right now corn is everywhere. I even wrote an article about Late Summer Seasonal Eating, so take a look.

I went to the market to buy some corn. But… best laid plans…

Corn is one of the foods that I won’t buy unless it’s organic. The crops are just too heavily sprayed and generally, non-organic corn is a GMO crop… and I won’t do that.

I got to the market, and no organic corn! And now, of course, I can’t get this recipe out of my head, so I bought frozen organic corn. So much for seasonal produce…

But anyway, let’s get back to this awesome recipe. It’s just so good. And simple. And it’s made all in one pan. The chicken is moist and the corn is creamy, but it’s made without any cream or milk.

Oh, and did I mention the bacon? Bacon and corn are a match made in heaven.

If you like this recipe, you need to try my recipe for Chicken With Artichokes And Sun Dried Tomatoes — it’s a skillet meal too.

chicken and corn skillet

I love to customize recipes for specific health concerns. Let me customize a skillet recipe for you that will work for whatever’s going on in your body now… I’m such a geek that I really do get excited about doing this. So CLICK HERE to be taken directly into my calendar to sign up for your free phone consultation.

chicken and corn skillet

The ingredients in this chicken and corn skillet recipe are truly healing. Keep reading and you’ll learn the health benefits of each ingredient you’ll be eating…

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Here are some of the amazing healing ingredients in this chicken and corn skillet:

Corn is one of the foods that if I can’t find organic, I just won’t eat because the crops are so heavily sprayed and are full of GMOs. As more people are expressing concern about GMOs, it seems to be getting easier to find good corn at the market. Corn actually benefits the gallbladder, is good for hepatitis, heart disease, and hypertension. Cornsilk is a Chinese herb (Yu Mi Xu). It’s often used to reduce edema, help with hepatitis and reduce the symptoms of some painful urinary conditions. If you can’t find organic fresh corn, buy a bag of organic frozen corn!

Chicken is also something I always buy organic. Organic chicken is a great, healthy protein to give you energy, lessen the pain of some types of arthritis, and boost your system when you are particularly weak — like after surgery, childbirth, or illness. Chicken is good for nourishing the blood and it’s a healthy source of protein and vitamin B6.

Tapioca is a starch that comes from the cassava plant. It’s not really a flour in the traditional sense; it’s grain and gluten free. It’s good for your circulation and your digestion. Oftentimes I will make recipes with tapioca flour — it’s a great coating for this chicken because it helps brown the chicken and it also helps to thicken the sauce.

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

chicken and corn skillet

If you make this Chicken And Corn Skillet, please be sure to let me know in the comments below. I love hearing how you like a recipe, and I love to answer your questions! If you make it, be sure to take a photo and tag me and post it on Instagram.

Chicken And Corn Skillet
Recipe type: main dish, chicken, one pan meal
Cuisine: recipe adapted from: Half Baked Harvest
Prep time:
Cook time:
Total time:
Serves: 4
This Chicken And Corn Skillet is everything you need and want in one single pan -- you cook and serve in the same pan! And it is delicious!
  • 2-1/4 lb boneless chicken thighs (about 8 pieces)
  • sea salt and black pepper
  • ¼ cup tapioca flour
  • 8 oz bacon, cooked and chopped
  • 2 Tbs extra-virgin olive oil
  • 1 med onion, chopped
  • 8 garlic cloves, smashed
  • 1 lb corn kernels (fresh, or frozen thawed)
  • 1 Tbs ghee (or butter)
  • ½ tsp hot red pepper flakes, or to taste
  • 1 cup chicken broth
  • ½ cup dairy-free Parmesan cheese (or use traditional Parmesan, if you are not dairy-free)
  • about 10 fresh basil leaves, torn into pieces
  1. Season the chicken with salt and pepper and toss it with the tapioca flour, until fairly evenly coated.
  2. Cook bacon in a large skillet and place on paper towels to drain.
  3. Add the chicken to the hot bacon fat remaining in the skillet and cook over medium-high heat until browned on both sides, about 10 mins.
  4. Remove the browned chicken to a plate.
  5. If there's not much bacon fat left in the pan, add olive oil to the pan.
  6. Add the onion and saute until softened, about 3 minutes.
  7. Add the garlic cloves, butter, red pepper flakes, and corn to the onion.
  8. Cook, stirring for 2 minutes.
  9. Add the chicken broth and place the chicken in the mixture.
  10. Cover and simmer over low heat for 10 minutes.
  11. Remove the cover and simmer an additional 10 minutes, or until the chicken is cooked through.
  12. Stir in the Parmesan.
  13. Top with bacon and basil.
  14. Serve in the skillet and enjoy!

chicken and corn skillet

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