Skillet Chicken with Creamy Corn and Tomatoes
Let’s talk about a one-pan wonder that really delivers: this recipe features tender, juicy chicken, sweet bursts of corn, and sautéed cherry tomatoes that soften and melt into the creamy-cheesy sauce. It’s weeknight-friendly and irresistibly good.
As a registered dietitian and someone who’s constantly on the lookout for nutritious ways to maximize flavor and minimize fuss, I love leaning on skillet dinners like this one. It checks all the boxes—protein, fiber, veggies, and indulgence. while using better-for-you ingredients and requiring just 10 minutes of your time to prep. It’s also featured on TODAY.com because it’s a hit with my morning show family!
Sear seasoned chicken in olive oil for 4–5 minutes per side, then transfer to a plate (it can be slightly underdone).
Add diced onion to the skillet and cook until soft and golden, about 5 minutes.
Stir in corn and tomatoes and cook, gently pressing some tomatoes to release their juices.
Stir in milk and cheese to create a light, silky sauce.
Nestle chicken (whole or sliced) back into the pan and simmer until cooked through, about 5 minutes.
Sprinkle with fresh herbs and enjoy!
What sets this skillet meal apart
Bright, juicy tomatoes, sweet kernels of corn, and fragrant basil—this combo is the epitome of summer scrumptiousness. The tomatoes soften and burst in the heat, mingling their juices with a light and creamy sauce that coats every bite.
The chicken, nestled between all that veggie goodness, delivers satiating protein—and you can choose to keep the pieces whole or slice them into bite-size chunks for easier serving (and eating). It’s truly a winner-winner chicken dinner!
- One skillet (easy cleanup!)
- Protein-packed
- Bursting with color, freshness, and healthful nutrients
And if you’re looking to round out your summer menu, you’ll love my Grilled Veggie Skewers with Marinara, Watermelon Feta Bites, and Strawberry Bruschetta Chicken—fresh, easy, and full of seasonal flair!
Try this One-Skillet Lime Cilantro Shrimp!
Skillet Chicken with Creamy Corn and Tomatoes
Ingredients
- 4 skinless chicken breasts, about 6oz each
- 1 teaspoon kosher salt
- ¾ teaspoon ground pepper
- 1 to 2 tablespoons extra virgin olive oil
- 1 medium onion, diced (~1 ½ cups)
- 4 cups cherry or grape tomatoes
- 2 (15-ounce) cans corn, drained and patted dry
- ¼ cup 2% reduced-fat milk*
- ½ cup grated parmesan cheese
- ¼ to ½ cup chopped basil or cilantro
Instructions
- Add the olive oil to a large, deep skillet and warm over medium-high heat. Season one side of the chicken breast with salt and pepper and add to the hot pan, placing the seasoned side down. Let the chicken sear for about 5 minutes.
- While it cooks, sprinkle the top sides with salt and pepper. Flip and cook another 4 to 5 minutes. Transfer to a plate and cover to keep warm. It’s okay if the chicken is not fully cooked, as it will continue to cook later when it’s added back to the pan.
- Add the diced onion to the skillet and sauté until soft and slightly browned, about 5 minutes. Add the corn and tomatoes to the pan and allow them to cook for 12 more minutes, stirring occasionally. Towards the end, you can poke some tomatoes to gently burst them and release their juices into the sauce.
- Stir in the milk and cheese. Nestle the cooked chicken in the skillet between the veggies (you can choose to keep the cooked chicken breasts whole or cut them into larger slices or bite-size pieces before adding into skillet).
- Bring the liquid to a gentle simmer, reduce the heat to medium-low, and let the mixture mingle and simmer for about 5 minutes; the liquid will slightly reduce and the chicken should reach an internal temperature of 165 to ensure its cooked through. Toss in fresh herbs and serve!
Thank you!
Hi Linda. Thanks and hope you love it!
—Team Joy
Would this work with pork chops?
Hi! Yes, this recipe should work with pork chops, but because we haven’t tried it on our end, we’re not sure about the cook time. If you cook pork often, you may already have an idea how to adjust. If you decide to try, please come back and let us know how it turned out!
—Team Joy
Would this work with almond milk instead of regular milk?
Hi Abby, yes! This recipe will work with any milk—almond, oat, cow’s, soy or coconut milk. Just note that it might be a little thinner with the almond milk. If you decide to give it a shot, please let us know what you think!
—Donna