This Creamy Skillet Chicken with Corn, Tomato, and Basil is a wonderful mix of juicy chicken breasts cooked right in a creamy, flavorful sauce packed with sweet corn, fresh tomatoes, and bright basil. The combination of tender chicken and those fresh summer flavors makes for a comforting and delicious meal that’s simple enough for a weeknight but special enough to share with friends.
I love how everything comes together in just one pan — it saves time and cleanup, which is always a win in my book. The corn adds a nice pop of sweetness, and the basil gives it a fresh, herby lift that keeps things light even with the creamy sauce. Sometimes I add a little extra crushed red pepper if I’m in the mood for a bit of a kick.
My favorite way to serve this dish is over fluffy rice or creamy mashed potatoes so the sauce can soak in. It’s also great with a side salad or some crusty bread to scoop up every last bit. This recipe reminds me of summer dinners with friends, where the simple fresh ingredients really shine and everyone leaves happy and full.
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless chicken breasts helps them cook quickly and evenly. If you prefer, thighs work too—they stay juicier and add more flavor.
Corn: Fresh corn kernels lend sweetness and texture. Frozen corn is a great substitute and just as tasty. Avoid canned corn—they’re often too soft for this dish.
Cherry tomatoes: Their sweetness and slight acidity brighten the creamy sauce. Grape tomatoes or diced plum tomatoes work fine here as well.
Heavy cream: This enriches the sauce and makes it smooth. If you want a lighter version, try half-and-half or coconut milk, but the sauce may be less thick.
Fresh basil: Adds a fresh, herbaceous finish that balances the creaminess. If you can’t find it, try fresh parsley or a little dried basil stirred in.
How Do You Get Tender, Juicy Chicken Without Overcooking?
Cooking chicken breasts evenly can be tricky. Here’s how I do it:
- Pat them dry to help get a good golden crust.
- Season well with salt, pepper, and paprika for flavor and color.
- Cook over medium-high heat, about 5-7 minutes per side, depending on thickness.
- Don’t move them too much—let a nice crust form before flipping.
- Use a meat thermometer if you can; 165°F (75°C) means it’s done but not dry.
Removing the chicken to finish cooking later in the sauce keeps it tender and juicy.
What’s the Best Way to Make a Creamy Sauce Without It Breaking?
To make a smooth sauce from cream and broth, keep these tips in mind:
- Simmer gently—avoid boiling once the cream is added to prevent curdling.
- Stir often to combine the cream and broth well.
- If using herbs or spices, add them early to infuse flavor.
- Simmer the sauce down a bit to thicken before adding chicken back.
This gentle cooking helps the sauce stay creamy and rich, coating the chicken and veggies perfectly.
Equipment You’ll Need
- Large skillet – I recommend a cast-iron skillet because it heats evenly and helps brown the chicken perfectly.
- Tongs – great for flipping the chicken without piercing it and losing juices.
- Sharp knife – for slicing tomatoes and chopping basil with ease.
- Wooden spoon or silicone spatula – to stir the sauce without scratching your pan.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs to get moister, more flavorful meat.
- Add cooked bacon or pancetta for a smoky, salty bite that pairs well with the creaminess.
- Stir in fresh spinach or arugula near the end for extra greens and a nice peppery touch.
- Use goat cheese or feta instead of heavy cream for a tangy twist in the sauce.
Creamy Skillet Chicken with Corn, Tomato and Basil
Ingredients You’ll Need:
- 3 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon paprika
- 2 cups fresh or frozen corn kernels
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- ½ cup chicken broth
- 2 cloves garlic, minced
- ½ teaspoon dried oregano (optional)
- ¼ teaspoon red pepper flakes (optional, for mild heat)
- ¼ cup fresh basil, thinly sliced
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and about 20 minutes to cook. So in roughly 30 minutes, your tasty, creamy chicken dinner will be ready to enjoy!
Step-by-Step Instructions:
1. Prepare and Season the Chicken:
Pat your chicken breasts dry with paper towels. Sprinkle both sides with salt, pepper, and paprika so they have great flavor and color.
2. Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5 to 7 minutes on each side until golden brown and cooked through. Then remove the chicken from the skillet and set it aside.
3. Sauté Garlic and Vegetables:
Turn the heat down to medium and add the minced garlic to the skillet. Let it cook for about 30 seconds until you can smell the aroma. Next, add the corn kernels and cherry tomatoes. Cook, stirring now and then, until the tomatoes start to soften—about 3 to 4 minutes.
4. Make the Creamy Sauce:
Pour in the chicken broth and heavy cream. Stir everything together well. If you like, add dried oregano and red pepper flakes for extra flavor. Let the sauce simmer gently for 3 to 5 minutes, until it thickens slightly.
5. Bring It All Together:
Place the chicken breasts back into the skillet. Spoon some of the sauce and veggies on top. Let everything cook together for another 2 minutes so the flavors blend well and the chicken heats through.
6. Finish and Serve:
Take the skillet off the heat. Sprinkle the fresh basil over the top right before serving. Enjoy your creamy chicken with a side of rice, mashed potatoes, or fresh bread to soak up every delicious bit of sauce!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to thaw the chicken completely in the refrigerator overnight before cooking. This ensures even cooking and prevents excess moisture in the pan.
Can I Substitute Heavy Cream with Something Lighter?
You can use half-and-half or whole milk, but the sauce will be thinner and less rich. To thicken it, you might simmer a little longer or add a small amount of flour or cornstarch mixed with water.
How Long Can 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 to avoid curdling the sauce.
What Are Good Side Dishes to Serve with This Chicken?
This dish pairs beautifully with fluffy rice, creamy mashed potatoes, or crusty bread. A simple green salad or roasted vegetables also make excellent, fresh sides.
