Skillet Chicken Thighs with Creamed Corn
Why this recipe works
- Crisp skin, creamy base: Searing the chicken skin-side down creates a browned, savoury surface that contrasts with the soft, rich creamed corn.
- Built-in pan flavour: The corn and cream cook in the same pan used for the chicken, picking up browned bits, garlic and resting juices.
- Richness kept in check: A final squeeze of lemon sharpens the buttery cream sauce and balances the natural sweetness of the corn.
Get the most out of this recipe
Texture tips
- For better chicken skin: Pat the thighs very dry before seasoning and leave them undisturbed in the pan until the skin releases easily.
- For spoonable creamed corn: Keep the cream at a gentle simmer and stir often so it thickens around the corn without reducing too aggressively.
Common mistakes
- Boiling the cream: A rapid boil can make double cream split. Lower the heat once it starts simmering and keep the sauce moving.
- Cooking the chicken too hard at the end: Once the thighs return to the pan, use a low simmer so the meat finishes gently and stays juicy.
Ingredient notes
- Fresh corn matters: Fresh corn gives the sauce sweetness and texture; cut it from the cob just before cooking for the cleanest flavour.
- Use lemon to finish: Add the lemon at the end rather than during simmering so its brightness stays clear against the cream and butter.
Make-ahead tips
- Reheat gently: Warm leftovers over low heat with a small splash of water, stirring the corn often until the chicken is piping hot.
- Best served fresh: The chicken skin is crispest shortly after cooking, so serve straight from the skillet when possible.
Equipment you'll need
Ingredients
Instructions
- Pat the chicken dry and season all over with the fine sea salt and half the black pepper. Heat the olive oil in a large frying pan over medium-high heat.
- Add the chicken skin-side down and sear until the skin is deeply browned and releases easily, 8 to 10 minutes. Turn and cook for 4 minutes more, then transfer to a plate (it will not be cooked through yet).
- While the chicken sears, cut the kernels from the corn cobs. Lightly crush the garlic cloves.
- Pour off all but about 1 tablespoon of fat from the pan. Add the butter, then the garlic, and cook over medium heat for 30 to 60 seconds until fragrant.
- Stir in the corn kernels, then pour in the double cream and bring to a gentle simmer. Cook, stirring often, for 6 to 8 minutes until the corn is tender and the cream is thick and spoonable.
- Nestle the chicken back into the pan, skin-side up, along with any resting juices. Cover and cook on a low simmer for 8 to 10 minutes, or until the chicken is cooked through and the juices run clear.
- Squeeze over the lemon and season with the remaining black pepper. Serve the chicken over the creamed corn, spooning the sauce from the pan over the top.
Recipe notes
Tips
- For the best browning, make sure the chicken skin is very dry before it hits the pan and avoid moving it until it releases easily.
- Keep the creamed corn at a gentle simmer rather than a rapid boil so the double cream thickens without splitting.
- If serving vulnerable groups, ensure the chicken is fully cooked through and piping hot before serving.
Substitutions
- Replace Chicken thighs with Chicken breast cutlets, reducing the final covered cooking time to 4 to 6 minutes so they stay juicy.
- Replace Olive oil with Canola oil for a more neutral flavour.
- Replace Lemon with Lime for a slightly sharper finish.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate in an airtight container. Reheat gently in a frying pan over low heat with a small splash of water, stirring the creamed corn often, until piping hot.
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Recipe overview
- Servings: 4 servings
- Total time: 40min (30min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Milk
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