Creamy Chicken & Corn Skillet

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Some foods are just meant to be together—like peanut butter and jelly or French fries and ketchup. And when it comes to delicious combos, corn and bacon are definitely a dynamic duo. Picture this: golden corn kernels, crispy bacon, all swimming in a creamy, herby sauce. This simple skillet dinner is proof that when corn meets bacon, magic happens.

With hearty chicken and corn taking the spotlight, all you need to complete this meal is a side of sautéed spinach or your favorite grilled veggies. Here are a few tips to help you make this dish with ease:

  • If slicing slippery bacon isn’t your thing, pop it in the freezer for 15 minutes to firm it up. If fresh corn isn’t available, frozen corn works just as well. Just remember to thaw and drain it before adding it to the skillet. Canned corn is also a good option if you drain and rinse it first.
  • Be prepared for the corn kernels to pop as they cook in the bacon fat. A splatter screen will definitely come in handy.
  • To make it a bit lighter, swap out the heavy cream for half-and-half.
  • Can’t find mascarpone cheese? Cream cheese or sour cream will do the trick. Basil and cilantro add great flavor, and if you’re feeling fancy, mix them together!

Creamy Chicken & Corn Skillet

Prep Time 15 minutes
Total Time 50 minutes
Course Main Course
Servings 4


  • 4 ounces bacon chopped
  • 2 ears corn kernels removed (about 2 cups), divided
  • 1 1/2 pounds boneless skinless chicken breasts (about 2), halved lengthwise
  • 1 1/4 teaspoons ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1 3/4 teaspoons kosher salt divided
  • 1 tablespoon unsalted butter
  • 1 shallot chopped
  • 2 cloves garlic chopped
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • 1/2 cup low-sodium chicken broth
  • 1 ounce mascarpone cheese
  • 1 tablespoon chopped fresh cilantro or basil
  • Lime wedges for serving (optional)


  • In a large skillet, arrange bacon in a single layer. Cook over medium heat until fat starts to render, about 6 to 7 minutes. Add half of the corn and cook until corn starts to brown and bacon is crisp, about 10 minutes more. Transfer to a paper towel-lined plate.
  • Season chicken with coriander, paprika, pepper, and 1 1/4 teaspoons salt. Cook chicken in the same skillet until golden brown, about 2 to 3 minutes per side. Transfer to another plate.
  • In the same skillet, melt butter. Add shallot, remaining corn, and 1/2 teaspoon salt. Cook until shallot is softened, about 2 minutes. Add garlic and cook until fragrant, about 1 minute. Add wine and simmer until almost evaporated, about 2 to 3 minutes. Stir in cream, broth, and mascarpone. Simmer until sauce thickens, about 5 to 7 minutes.
  • Return chicken to skillet. Top with bacon mixture and cilantro. Serve with lime wedges, if desired. Enjoy!

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