Creamy Skillet Chicken with Corn, Zucchini and Tomatoes
, Updated Jan 06, 2026
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This Creamy Skillet Chicken with corn, zucchini and tomatoes is a truly winning one pot meal! Tender chicken breasts cooked with crispy bacon, crunchy-sweet corn, zucchini and tomatoes in a creamy sauce – simply delicious.
I have been on a corn binge lately – I can’t get enough of the fresh corn and I keep trying to incorporate it into everything from salads to one pan meals. It adds crunch and sweetness to this chicken skillet dinner that has become my new obsession.
I have been making a creamy chicken and bacon casserole for years – this version is more summery, adding fresh produce like the corn, tomatoes, zucchini and plenty of fresh basil.
Still hearty, comforting and super delicious – my whole family LOVES this meal and I am sure you will too. My kids prefer to eat it over rice or pasta, while my husband and I pair it with with steamed spinach or broccoli.
Here’s What You’ll Need
Customise this easy one-pan meal but swapping out the corn and zucchini with other seasonal vegetables that cooke quickly.
- Streaky bacon: you can also use bacon lardons.
- Chicken breasts – butterflying the chicken makes it cook much quicker but you can leave them whole if preferred.
- Salt, pepper, garlic powder, sweet smoked paprika to season
- Corn: cut the fresh kernels from the cob or use frozen or canned corn.
- Shallots and garlic
- Zucchini (courgette): a great dish for using up this summer veg but if you are not a fan (looking at you kids) you can leave it out.
- Cherry tomatoes
- Oil and butter
- White wine and chicken broth (or stock made using stock cube or stockpot).
- Cream: heavy cream (double cream)
- Fresh basil, to garnish
How to Make my Creamy Chicken Skillet Recipe
- BUTTERFLY THE CHICKEN BREASTS: Slice into the side of the chicken breasts with a sharp knife, without cutting all the way through. Open them up, flatten them and season with salt and pepper on both sides.
- PAN FRY THE BACON: cook the bacon in a medium-hot skillet until crispy then set aside on a paper towel lined plate (to soak up some of the grease). Leave it to cool and then roughly chop it up. Clean the skillet, if needed, before cooking the chicken.
- SEAR THE CHICKEN: Heat the butter and oil until the butter is foaming and pan fry the chicken for 5-7 minutes, or until golden, flipping once. Transfer the chicken onto a plate and set aside.
- DEGLAZE THE PAN: Add the wine to the pan cook it down, scraping any browned bits loose with a wooden spoon, until it the wine is almost evaporated.
- ADD THE VEGETABLES: Add a splash of oil to the pan then stir in the shallots and corn. Season with salt, pepper, paprika and garlic powder. Cook, stirring, over medium heat for 2-3 minutes then add the minced garlic, zucchini and tomatoes. Cook until the garlic is fragrant, a couple more minutes. Stir in the broth and bring to a simmer.
- AND THE CHICKEN: Add the chicken breasts (and any of their juices on the plate) back into the skillet, sprinkle the chopped crispy bacon on top, cover and cook for 10 minutes over low heat.
- STIR IN THE CREAM: Take the lid off and stir in the cream, cooking for a few minutes to warm it through.
- GARNISH AND SERVE: Check the seasoning and adjust if needed. Garnish with chopped fresh basil and serve!
Recipe Notes
- If you would like a thicker sauce, stir a couple of spoonfuls of cream cheese into the broth when you add the cream.
- The chicken breasts don’t have to be fully cooked when you sear them as they will cook further when added into the sauce. To check they are cooked through, check the temperature is 165°F (75°C) with a meat thermometer.
- In case of leftovers (we never have any!), store in the fridge for 2-3 days. Heat in a skillet until hot all the way through, adding a little hot water, if needed, to loosen the creamy sauce.
Frequently Asked Questions
Yes! Frozen corn works beautifully in this skillet recipe. Just add it straight from the freezer — no need to thaw. It holds up well and adds sweetness to the dish.
It’s versatile! Try it over rice, with crusty bread, mashed potatoes or alongside a fresh green salad. Each option turns it into a complete, satisfying meal.
Yes — swap the cream for coconut milk or a dairy-free creamer, and use dairy-free butter. It’ll be slightly different in flavor, but still rich and delicious.
HAVE YOU MADE MY CREAMY CHICKEN SKILLET RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Creamy Chicken Skillet with Corn, Zucchini and Tomato
Video
Ingredients
- 4 strips bacon , or more to taste
- 4 large chicken breasts , boneless and skinless
- 1 tsp salt
- ½ tsp ground pepper , freshly ground
- 1 tsp sweet paprika
- 1 tsp garlic powder
- ¼ cup (60ml) dry white wine , or dry Marsala
- 1 tbsp olive oil
- 1 tbsp butter , unsalted
- 2 large shallots , finely diced
- 2 ears corn , kernels removed
- 3 cloves garlic , minced
- 2 medium zucchini , (courgettes) sliced
- 15 cherry tomatoes , quartered
- ½ cup (125 ml) chicken broth , or stock made using a stock cube
- ½ cup (120 ml) cream , heavy / double
- 10 leaves basil , chopped
- salt and freshly ground pepper , to taste
Instructions
- BUTTERFLY THE CHICKEN BREASTS: Slice into the side of the chicken breasts with a sharp knife, without cutting all the way through. Open them up, flatten them and season with some of the salt and pepper on both sides.4 large chicken breasts, 1 tsp salt, ½ tsp ground pepper
- PAN FRY THE BACON: cook the bacon in a medium-hot skillet until crispy then set aside on a paper towel lined plate (to soak up some of the grease). Leave it to cool and then roughly chop it up. Clean the skillet, if needed, before cooking the chicken.4 strips bacon
- SEAR THE CHICKEN: Heat the butter and oil until the butter is foaming and pan fry the chicken for 5-7 minutes, or until golden, flipping once. Transfer the chicken onto a plate.1 tbsp butter, 1 tbsp olive oil
- DEGLAZE THE PAN: Add the wine to the pan cook it down, scraping any browned bits loose with a wooden spoon, until it the wine is almost evaporated.¼ cup (60ml) dry white wine
- ADD THE VEGETABLES: Add a splash of oil to the pan then stir in the shallots and corn. Season with salt, pepper, paprika and garlic powder.1 tsp sweet paprika, 1 tsp garlic powder, 2 large shallots, 2 ears corn
- Cook, stirring, over medium heat for 2-3 minutes then add the minced garlic, zucchini and tomatoes. Cook until the garlic is fragrant, a couple more minutes. Stir in the broth and bring to a simmer.2 medium zucchini, 3 cloves garlic , 15 cherry tomatoes
- AND THE CHICKEN: Add the chicken breasts (and any of their juices on the plate) back into the skillet, sprinkle the chopped crispy bacon on top, cover and cook for 10 minutes over low heat.½ cup (125 ml) chicken broth
- STIR IN THE CREAM: Take the lid off and stir in the cream, cooking for a few minutes to warm it through.½ cup (120 ml) cream
- GARNISH AND SERVE: Check the seasoning and adjust if needed. Garnish with chopped fresh basil and serve!10 leaves basil , salt and freshly ground pepper
Notes
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Because this dish has a creamy sauce, it’s best reheated gently to keep everything smooth and luscious.
- To reheat: Warm on the stovetop over low heat, stirring often. Add a splash of cream, milk or chicken broth if the sauce has thickened too much. You can also reheat in the microwave in short bursts, stirring between each one.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Thank you Luci. Everyone loved it. The only suggestion is to cook first alone the zucchini as it takes longer time than the tomatoes and corn.