Name: Creamy Chicken, Corn and Tomato Skille
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 4 chicken cutlets; 1/2 tsp salt, divided; 1/2 tsp ground black pepper, divided; 2 tbsp extra-virgin olive oil, divided; 1 cup fresh corn kernels (from 2 cobs); 1 large tomato, chopped; 2 garlic cloves, grated; 1/3 cup dry white wine (or chicken broth); 1/3 cup sour cream; 1/4 cup fresh basil, chopped; 2 tbsp fresh chives, snipped, for garnish

Why You’ll Love This Recipe

Ready in just 20 minutes from start to finish.
Uses fresh, seasonal ingredients for maximum flavor.
A creamy sauce that’s light yet indulgent.
High in protein and naturally gluten-free.
Versatile—serve with pasta, rice, or crusty bread.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken cutlets
Salt
Ground pepper
Extra-virgin olive oil
Fresh corn kernels (from the cob)
Large tomato, chopped
Garlic, grated
Dry white wine
Sour cream
Fresh basil, chopped
Fresh chives, snipped, for garnish

Directions

Season chicken with half the salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook chicken for 5–7 minutes, turning once, until cooked through. Transfer to a plate.
Add remaining oil, corn, tomato, and garlic to the skillet. Cook for about 2 minutes until tomatoes begin to soften.
Increase heat to high, pour in wine, and cook for 2 minutes, scraping up any browned bits, until most liquid evaporates.
Reduce heat to medium and stir in sour cream, reserved chicken juices, and remaining salt and pepper. Simmer for 2 minutes until creamy.
Return chicken to the pan with basil, turning to coat in the sauce.
Garnish with fresh chives and serve immediately.

Servings and timing

Servings: 4
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

Swap sour cream for Greek yogurt for a lighter version.
Add spinach or arugula for extra greens.
Replace white wine with chicken broth for an alcohol-free option.
Try cherry tomatoes instead of a large tomato for bursts of sweetness.
Use boneless, skinless chicken thighs instead of cutlets for richer flavor.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop over low heat, adding a splash of broth or milk to loosen the sauce.
Not recommended for freezing due to the sour cream base, which may separate.

FAQs

1. Can I make this recipe without wine?

Yes, substitute with chicken broth or vegetable broth.

2. Can I use frozen corn instead of fresh?

Absolutely—just thaw it before adding to the pan.

3. What type of tomato works best?

A large ripe tomato or several smaller Roma or cherry tomatoes are great options.

4. Can I use chicken thighs instead of cutlets?

Yes, thighs work well, but cooking time may increase slightly.

5. Can I make the sauce thicker?

Let it simmer a bit longer or stir in a teaspoon of flour before adding the sour cream.

6. What can I serve this with?

It pairs beautifully with pasta, rice, quinoa, or crusty bread.

7. Can I make it dairy-free?

Yes, use a dairy-free sour cream alternative or full-fat coconut milk.

8. Is this recipe kid-friendly?

Yes, but you may want to reduce the garlic and herbs for picky eaters.

9. Can I prepare it ahead of time?

You can cook the chicken and chop the vegetables in advance, then finish the sauce just before serving.

10. How do I keep the chicken from drying out?

Avoid overcooking—sear just until the chicken is cooked through, then return it briefly to the sauce at the end.

Conclusion

Minute Creamy Skillet Chicken with Corn, Tomato & Basil is the perfect blend of fresh summer flavors and quick weeknight convenience. Creamy yet light, tangy yet savory, this dish is a guaranteed crowd-pleaser that you can put on the table in just 20 minutes. Serve it with pasta, rice, or bread for a wholesome and satisfying meal.