Are you ready to transform an ordinary weeknight dinner into a mouthwatering culinary experience? This Creamed Corn Skillet Chicken is not just a meal—it's a flavor explosion that combines crispy, golden chicken thighs with a luxuriously creamy corn sauce that will have everyone at the table begging for seconds. With just one skillet and minimal prep time, you'll create a restaurant-quality dish that looks impressive but is surprisingly simple to make.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 cup creamed corn
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Prepare the chicken thighs by patting them dry with paper towels and seasoning generously with salt, pepper, and paprika on both sides.
- Heat olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until the oil is shimmering and hot.
- Carefully place the seasoned chicken thighs skin-side down in the hot skillet, ensuring they are not overcrowded. Cook for 6-7 minutes until the skin becomes golden brown and crispy.
- Flip the chicken thighs and cook on the other side for an additional 4-5 minutes to develop color and start the cooking process.
- Pour the chicken broth into the skillet, then spread the creamed corn evenly around and between the chicken thighs.
- Reduce heat to medium-low, cover the skillet with a tight-fitting lid, and let the chicken simmer in the creamed corn sauce for 12-15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Remove the lid and let the sauce reduce and thicken for an additional 2-3 minutes, basting the chicken with the creamed corn sauce.
- Remove from heat and let the chicken rest in the skillet for 3-4 minutes before serving to allow juices to redistribute.
- Plate the chicken thighs, spooning extra creamed corn sauce over the top, and serve hot.
Tips
- Pat the chicken thighs completely dry before seasoning to ensure a crispy, golden-brown skin that's packed with flavor.
- Use a cast-iron skillet or heavy-bottomed pan for the most even heat distribution and best searing results.
- Don't overcrowd the pan when cooking chicken—this prevents proper browning and can lead to steaming instead of searing.
- Use an instant-read meat thermometer to check that chicken reaches the safe internal temperature of 165°F (74°C).
- Let the chicken rest after cooking to allow juices to redistribute, ensuring each bite is moist and tender.
- For extra richness, you can add a splash of heavy cream to the creamed corn sauce or sprinkle some fresh herbs like chives or parsley on top before serving.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 12g
Protein: 22g
Fat: 16g
Saturated Fat: g
Cholesterol: 110mg
