Chicken and Corn Skillet with Garlic Parmesan Rice – Creamy Comfort in One Pan
Some dinners just make you sigh with happiness — creamy, cozy, and hearty enough to feed the whole family. This Chicken and Corn Skillet with Garlic Parmesan Rice is one of those recipes that turns simple ingredients into a masterpiece. With juicy, seasoned chicken, sweet bursts of corn, and rice cooked to buttery perfection in a rich garlic parmesan sauce, it’s the ultimate one-pan comfort meal.
Imagine coming home after a long day and whipping up something that tastes like a hug in a bowl — all in under an hour. No complicated steps, no pile of dishes. Just a skillet full of golden chicken and creamy, garlicky rice that fills the kitchen with the most inviting aroma.
Ingredients:
For the Chicken:
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons olive oil
For the Garlic Parmesan Rice:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 1 cup long-grain white rice
- 2 ½ cups chicken broth
- 1 cup corn kernels (fresh, frozen, or canned)
- ½ cup heavy cream
- ¾ cup grated parmesan cheese
- 1 tablespoon chopped parsley (plus extra for garnish)
- Salt and pepper to taste
Instructions:
- Season and Sear the Chicken:
In a bowl, toss the chicken with paprika, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 6–8 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate and set aside. - Sauté the Aromatics:
In the same skillet, melt butter and add the chopped onion. Sauté for 2–3 minutes until translucent. Add minced garlic and cook until fragrant, about 30 seconds. - Toast the Rice:
Add the uncooked rice to the skillet and stir to coat in the butter and aromatics. Toast for 1–2 minutes until lightly golden — this gives the rice extra flavor. - Simmer with Broth:
Pour in the chicken broth, stirring to combine. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15 minutes, or until rice is tender and liquid is mostly absorbed. - Add the Corn and Cream:
Stir in the corn and heavy cream. Cook uncovered for another 3–4 minutes, stirring occasionally, until creamy and thickened. - Add Parmesan and Chicken:
Stir in the grated parmesan until melted and creamy. Return the cooked chicken to the skillet, tossing everything together so the flavors combine beautifully. - Garnish and Serve:
Sprinkle with chopped parsley, a crack of black pepper, and a little extra parmesan if desired. Serve warm and enjoy the creamy, garlicky goodness.
Tips & Tricks:
- Rice Type Matters: Long-grain rice (like jasmine or basmati) stays fluffy and absorbs the sauce beautifully. Avoid short-grain rice, which can become sticky.
- Corn Choices: Fresh summer corn gives the best pop of sweetness, but frozen or canned works perfectly for quick meals.
- Creamy Upgrade: For extra creaminess, stir in a tablespoon of cream cheese with the parmesan.
- Extra Veggies: Add chopped spinach, peas, or bell peppers for a color boost.
Chicken and Corn Skillet with Garlic Parmesan Rice
Ingredients
Equipment
Method
- Season chicken with paprika, garlic powder, salt, and pepper. Sear until golden and cooked through.
- Sauté onion and garlic in butter until fragrant.
- Add rice and toast for 1–2 minutes.
- Add broth and simmer until rice is tender, about 15 minutes.
- Stir in corn and cream; cook until thickened.
- Add parmesan and chicken; mix well and garnish with parsley.
Notes
Variations:
- Spicy Cajun Style: Add a teaspoon of Cajun seasoning and a pinch of red pepper flakes to the chicken for a little kick.
- Cheddar Twist: Swap parmesan for shredded cheddar for a more rustic, cheesy flavor.
- Mexican-Inspired: Add a handful of black beans and top with fresh cilantro and lime juice.
- Vegetarian Version: Skip the chicken and use vegetable broth with extra corn and sautéed mushrooms.
Serving Suggestions:
This skillet meal is satisfying on its own, but it pairs beautifully with a side salad or roasted vegetables. Try serving it with roasted broccoli or a simple green salad tossed with lemon vinaigrette to balance the creaminess. For extra flair, add a sprinkle of crispy bacon on top — because a little crunch never hurts!
Storage Information:
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Add a splash of milk or broth when reheating to bring back that creamy consistency.
- Freeze: Portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the fridge before reheating on the stove.
FAQ:
Can I use brown rice instead?
Yes, but note that brown rice takes longer to cook — about 40–45 minutes. Add more broth as needed.
What can I substitute for heavy cream?
You can use half-and-half, evaporated milk, or coconut milk for a lighter but still creamy texture.
Can I make it dairy-free?
Yes! Use olive oil instead of butter, and swap the parmesan and cream for nutritional yeast and coconut cream.
History / Fun Facts:
Garlic parmesan dishes have been a comfort food staple for decades — a fusion of Italian and American flavors that satisfies every craving for creaminess and flavor. Pairing garlic parmesan rice with chicken and corn brings a touch of Southern warmth, balancing savory, sweet, and cheesy notes in one skillet.
What’s truly wonderful about this dish is its universal appeal. Whether you’re cooking for picky eaters or flavor enthusiasts, this one-pan wonder hits all the right notes — buttery, garlicky, cheesy, and utterly comforting.
