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Creamy Chicken Skillet with Corn, Zucchini and Tomato

This Creamy Chicken Skillet with corn, zucchini and tomato is my favorite late summer one pot meal! Tender chicken breasts cooked with crispy bacon, crunchy-sweet corn, zucchini and tomatoes in a creamy sauce – simply delicious.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Calories: 2381 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 4 strips of streaky bacon , or more to taste
  • 4 chicken breasts , boneless and skinless
  • 1 tsp salt
  • ½ tsp ground pepper , freshly ground
  • 1 tsp sweet paprika
  • 1 tsp garlic powder
  • 60 ml (¼ cup) dry white wine , or dry Marsala
  • 1 tbsp olive oil
  • 1 tbsp butter , unsalted
  • 2 shallots , finely diced
  • 2 ears of corn , kernels removed
  • 3 garlic cloves , minced
  • 2 zucchini , (courgettes) sliced
  • 15 cherry tomatoes , quartered
  • 120 ml (½ cup) low sodium chicken broth , or stock made using a stock cube
  • 120 ml (½ cup) cream , heavy / double
  • 10 basil leaves , chopped
  • Salt and freshly ground pepper , to taste

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. STIR IN THE CREAM: Take the lid off and stir in the cream, cooking for a few minutes to warm it through.
  9. GARNISH AND SERVE: Check the seasoning and adjust if needed. Garnish with chopped fresh basil and serve!

Nutrition Information

Calories 2381kcal (119%) Carbohydrates 71g (24%) Protein 223g (446%) Fat 130g (200%) Saturated Fat 55g (275%) Polyunsaturated Fat 15g Monounsaturated Fat 46g Trans Fat 1g Cholesterol 803mg (268%) Sodium 4217mg (176%) Potassium 5955mg (170%) Fiber 11g (44%) Sugar 32g (64%) Vitamin A 5997IU (120%) Vitamin C 153mg (170%) Calcium 257mg (26%) Iron 9mg (50%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 2381

% Daily Value*

Calories 2381kcal 119%
Carbohydrates 71g 24%
Protein 223g 446%
Fat 130g 200%
Saturated Fat 55g 275%
Polyunsaturated Fat 15g 88%
Monounsaturated Fat 46g 230%
Trans Fat 1g 50%
Cholesterol 803mg 268%
Sodium 4217mg 176%
Potassium 5955mg 127%
Fiber 11g 44%
Sugar 32g 64%
Vitamin A 5997IU 120%
Vitamin C 153mg 170%
Calcium 257mg 26%
Iron 9mg 50%

* Percent Daily Values are based on a 2,000 calorie diet.