Creamy Chicken & Corn Skillet

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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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