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Creamy Chicken, Corn and Tomato Skille

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This creamy skillet chicken with corn, tomato, and basil is a quick and flavorful 20-minute dinner. Juicy chicken cutlets are coated in a light sour cream sauce with fresh summer corn, ripe tomato, and fragrant basil—perfect with pasta, rice, or crusty bread.

  • Author: Tina
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Skillet
  • Cuisine: American
  • Diet: Gluten Free

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

Instructions

  1. Season chicken with half the salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook chicken for 5–7 minutes, turning once, until golden and cooked through. Transfer to a plate.
  2. Add remaining oil, corn, tomato, and garlic to the skillet. Cook 2 minutes, until tomatoes soften.
  3. Increase heat to high, add wine (or broth), and cook 2 minutes, scraping browned bits, until liquid mostly evaporates.
  4. Reduce heat to medium, stir in sour cream, chicken juices, and remaining salt and pepper. Simmer 2 minutes until creamy.
  5. Return chicken to the skillet, add basil, and turn to coat in the sauce.
  6. Garnish with fresh chives and serve immediately with pasta, rice, or bread.

Notes

  • Substitute Greek yogurt for sour cream for a lighter option.
  • Add spinach or arugula for extra greens.
  • Swap white wine with chicken broth for alcohol-free.
  • Use cherry tomatoes instead of one large tomato for a sweeter flavor.
  • Chicken thighs can replace cutlets but may need longer cooking.

Nutrition

Find it online: https://cheftinaskitchen.com/creamy-chicken-corn-and-tomato-skille/