This Creamy Skillet Chicken with Corn, Tomato, and Basil is such a comforting dish that brings together juicy chicken breasts with sweet corn, ripe tomatoes, and fresh basil leaves all cooked in a creamy sauce. The combination of textures—from the tender chicken to the slight crunch of corn and the fresh burst of tomato—makes every bite interesting and delicious.
I love making this recipe when I want something that feels special but is still simple enough for a weeknight dinner. The creamy sauce is the perfect way to bring all the flavors together, and I always find myself sneaking a little extra while it’s still warm in the pan. A quick tip: I like to use fresh basil at the end to keep its flavor bright and make the dish feel fresh and summery.
One of my favorite ways to serve this is right from the skillet, spooned over a bed of fluffy rice or buttered noodles to soak up all that creamy goodness. It’s a meal that feels like a warm hug and is sure to get everyone asking for seconds, which always makes me happy in the kitchen!
Key Ingredients & Substitutions
Chicken breasts: I like using boneless, skinless chicken breasts for quick cooking and ease. If you prefer, thighs work too—they stay juicy and add more flavor.
Corn: Fresh corn is great in season, but frozen works well year-round. Just thaw before adding to the skillet.
Cherry tomatoes: Their sweetness and juiciness brighten the dish. You can substitute grape tomatoes or diced vine tomatoes if needed.
Heavy cream: This makes the sauce rich and smooth. For a lighter version, try half-and-half or coconut milk (for dairy-free).
Basil: Fresh basil is key to add freshness and aroma at the end. If fresh isn’t available, dried basil can be used but add it earlier while cooking.
How Do I Cook Chicken So It Stays Tender and Juicy?
Cooking chicken breasts just right can be tricky but following these tips helps:
- Pat the chicken dry and season it well before cooking.
- Heat the oil in the skillet until hot before adding chicken to get a nice sear.
- Cook on medium-high heat for about 4-5 minutes per side; don’t move the chicken too much.
- Avoid overcooking—chicken cooks fast and will remain juicy if taken off when it reaches 165°F (74°C).
- Remove from skillet and let it rest a few minutes before serving to lock in juices.
Equipment You’ll Need
- Large nonstick or cast-iron skillet – great for browning chicken evenly and simmering the creamy sauce without sticking.
- Tongs – help you flip the chicken easily without breaking the pieces.
- Chef’s knife – sharp and reliable for chopping garlic, tomatoes, and basil quickly.
- Measuring cups and spoons – to get the cream, broth, and spices just right every time.
- Wooden spoon or silicone spatula – perfect for stirring the sauce gently without scratching your pan.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or firm fish like cod; they cook quickly and soak up the creamy sauce.
- Add diced bell peppers or zucchini for extra veggies and color.
- Use crumbled feta or goat cheese to give the sauce a tangy twist.
- Stir in a pinch of smoked paprika or chili powder to add mild heat and depth.
How to Make Creamy Skillet Chicken with Corn, Tomato and Basil?
Ingredients You’ll Need:
For The Chicken and Seasoning:
- 4-6 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 tablespoon paprika
- 2 tablespoons olive oil
For The Veggies and Sauce:
- 1 cup fresh or frozen corn kernels
- 1 cup cherry tomatoes, halved
- ½ cup chopped green onions (green parts only)
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs (optional)
- ¼ teaspoon crushed red pepper flakes (optional)
- ¼ cup fresh basil leaves, thinly sliced
How Much Time Will You Need?
This dish takes about 10 minutes to prep, then about 20 minutes to cook everything through, making it a quick and tasty meal to enjoy on a busy day.
Step-by-Step Instructions:
1. Season and Sear the Chicken:
Start by seasoning your chicken breasts on both sides with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat until it’s nice and hot. Place the chicken breasts in the skillet and cook them for about 4-5 minutes on each side until they develop a golden-brown crust and are cooked through. When done, remove the chicken from the skillet and set it aside.
2. Sauté Vegetables:
In the same skillet, add the minced garlic and chopped green onions. Sauté for 1-2 minutes until you can smell their fragrant aroma. Then add the corn kernels and cook them for another 2-3 minutes, making sure they get tender.
3. Make the Creamy Sauce:
Pour in the heavy cream and chicken broth, scraping any tasty browned bits off the bottom of the skillet. Stir in the grated Parmesan cheese, dried Italian herbs, and crushed red pepper flakes if you like a bit of heat. Let the sauce simmer gently for about 3-5 minutes, or until it thickens up nicely.
4. Combine and Finish Cooking:
Return the chicken breasts back into the skillet, nestling them right into the creamy sauce. Surround the chicken with the halved cherry tomatoes. Let everything cook together for another 2-3 minutes until the tomatoes soften and the chicken is warmed through.
5. Add Fresh Basil and Serve:
Take the skillet off the heat and sprinkle the fresh sliced basil over the top for a bright, fresh touch. Serve the creamy skillet chicken hot with plenty of that delicious sauce spooned over. This dish pairs perfectly with rice, pasta, or crusty bread to soak up every last bit of creamy goodness.
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can! Just be sure to thaw them completely in the fridge overnight before cooking. This helps ensure even cooking and a juicy result.
What Can I Substitute for Heavy Cream?
If you want a lighter option, try using half-and-half or whole milk with a tablespoon of flour mixed in to thicken. For a dairy-free version, coconut milk works well and adds a subtle sweetness.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid overcooking the chicken.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare the full dish, then cool and store it in the fridge. When ready to serve, warm it on the stove over low heat, stirring occasionally to keep the sauce smooth and creamy.
