We adore seeing what our favorite chefs create to impress their guests, but what's even more intriguing? Discovering the simple meals they prepare on a regular weeknight. These dishes typically require fewer ingredients and less time, offering great inspiration for the timeless question: "What’s for dinner?" In our series, My Go-To Meal, we ask chefs and food lovers to share their beloved easy recipes that they frequently make at home. This time, Tieghan Gerard shares the skillet dish she enjoys making every other week during the summer.
For mouthwatering, uncomplicated meals that are as visually appealing as they are delicious, we often turn to a trusted source: Half Baked Harvest. Both of Tieghan Gerard’s cookbooks—The Half Baked Harvest Cookbook and Super Simple—are staples in my kitchen. My favorite recipes are marked with personal notes and splattered with ingredients; cooking is a true passion of mine!
Gerard emphasizes that we eat with our eyes first, and her gorgeous food photography proves this point. When we launched our My Go-To Meal series with Camille's delightful pesto pasta primavera, we immediately thought of Gerard for our next feature—and she certainly delivered!
This Garlic Butter Creamed Corn Chicken dish is a quick and easy skillet meal that Gerard prepares at least once a week during summer. “This recipe is a favorite for many reasons,” she explains. “It’s all cooked in one skillet with minimal ingredients, requires little prep, takes less than 30 minutes, and it’s always a hit with everyone. Even picky eaters adore this dish. I whip it up every other week in the summer when the corn is at its peak freshness.”
Next, Gerard shares some helpful tips for preparing this easy skillet dish, and then you can follow along to recreate it at home!
What kitchen tool do you recommend for this recipe?
A high-quality skillet is essential, preferably cast iron, but any large skillet will do.
What unique ingredients elevate this dish?
The star of this recipe is undeniably the creamed corn sauce, made with butter, garlic, and thyme. I let the corn cook slowly in the garlicky butter until it turns golden. It’s scrumptious, especially with a splash of wine and a hint of cream to create that rich sauce for the chicken. This sauce keeps everyone coming back for seconds.
What ingredient substitutions can make this dish healthier or dietary-friendly?
Omitting the parmesan cheese and using coconut milk can easily make this dairy-free. For a gluten-free option, simply swap in your favorite gluten-free flour blend.
What cooking tip should everyone know for this recipe?
For removing corn kernels from the cob effortlessly, lay the ears flat on a cutting board. Cut down the side of the cob to release the kernels, rotating as you go until all kernels are off.
What’s the secret to ensuring this meal is delicious every time?
The key is allowing the butter to brown around the corn, which imparts a rich, delightful flavor to the sauce.
How often do you make it each week? Just once or more? Why?
I make it about once every other week. The only reason it’s not weekly is that I’m constantly trying out new recipes for my blog.
What do you love most about this recipe and why?
It’s cozy and embodies summer comfort food that’s simple, quick, and effortless. While it seems straightforward, it bursts with flavors that everyone enjoys. It’s perfect for a weeknight but fancy enough for a Saturday night gathering.
Scroll down for the recipe and share your results with us!
Prep
10 minutes
Cook
30 minutes
Categories
Ingredients
- 1 ½ pound boneless, skinless chicken breasts or thighs
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh chopped thyme, plus extra for garnish
- Kosher salt and pepper
- ¼ cup all-purpose flour
- 4 slices thick-cut bacon, chopped
- 1 small yellow onion, diced
- 2 tablespoons butter
- 4 ears corn, kernels removed
- 2 cloves garlic, minced or grated
- 1 teaspoon crushed red pepper flakes
- ¾ cup dry white wine, like Pinot Grigio or Sauvignon Blanc
- ½ cup heavy cream, canned full-fat coconut milk, or whole milk
- ½ cup grated parmesan or Asiago cheese
- Fresh basil
Instructions
- Rub the chicken with 1 tablespoon of olive oil, thyme, and season generously with salt and pepper. Sprinkle flour evenly on the chicken and toss to coat, adding more flour if needed.
- In a large skillet over medium-high heat, cook the bacon until crisp. Transfer the bacon to paper towels to drain.
- Add the chicken to the skillet and sear until golden, about 5 minutes per side. Remove the chicken from the skillet.
- Add the remaining olive oil. Once shimmering, add the onion and cook until fragrant, about 5 minutes. Then add the butter, corn, garlic, and red pepper flakes. Cook for another 5 minutes or until the corn is golden.
- Lower the heat to medium-low, pour in the wine and ½ cup of water. Return the chicken to the skillet and simmer over medium heat for 10-15 minutes until fully cooked. Stir in the cream and parmesan, cooking for a few more minutes until heated through. Remove from heat and top with bacon.
- Serve the chicken garnished with fresh thyme and basil. Enjoy!
