30-Minute Creamy Chicken, Corn and Tomato Skillet

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creamy chicken corn tomato skillet recipe
Photo: Liz Andrew/Styling: Erin McDowell

A handful of ingredients and just three simple steps are all it takes to make this 30-minute creamy chicken, corn and tomato skillet. The result? A total crowd-pleaser.


4 chicken breasts

Kosher salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil

2 tablespoons unsalted butter

1 sweet onion, halved and thinly sliced

2 pints cherry tomatoes

2½ cups fresh corn kernels

⅓ cup heavy cream

½ teaspoon crushed red-pepper flakes, or more to taste

⅓ cup basil leaves, roughly chopped


1. Season the chicken with salt and pepper. In a large skillet, heat the oil and butter over medium heat. Add the chicken and sear until well browned on both sides, about 5 minutes per side. Remove from the skillet and set aside.

2. Add the onion to the skillet and cook until translucent, about 5 minutes. Add the tomatoes and cook until the skins are wrinkled and the tomatoes have softened, 7 to 8 minutes.

3. Stir in the corn, cream and red-pepper flakes. Place the chicken back in the skillet and bring the cream to a simmer. Cook until the cream mixture reduces slightly and the chicken is heated through, about 4 minutes. Garnish with basil.

Nutrition Facts
  • 627 calories

  • 34g fat

  • 38g carbs

  • 42g protein

  • 12g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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