Creamy chicken with corn and chorizo. If it’s possible to upstage a chicken meal, this dish comes close. An ultra flavorful white wine sauce made extra creamy with Boursin cheese, finished off with crisped corn and crunchy chorizo.
Fancy looking, delicious and super easy to make. Plus, it’s made in one skillet. A 30-minute knock out dinner that everyone will love!
Why You’ll Love this Creamy Chicken with Corn and Chorizo Recipe
This dish will bring tons of flavor to your chicken dinner. The sweetness of caramelized corn and spicy Spanish chorizo is balanced by the brightness of the Boursin cream cheese. We cook the chicken in chorizo grease to keep it extra flavorful and make a delicious pan sauce, this way the flavors melt and deepen. When you have a sauce this good, any excuse to make it is allowed.
Luckily, this chicken dinner is extremely easy to prepare. It makes it perfect for company or just a comforting meal for a night in. Serve this skillet chicken over orzo, mashed potatoes or creamy polenta…and don’t forget to add a green side.
Let me guide you through the recipe with this step-by-step VIDEO.
Helpful Tips
- Make this recipe with chicken fillets, boneless/skinless chicken thighs or turkey fillets.
- You can use canned or frozen corn. In season, you should definitely use those delicious cobs of summer corn.
- Serve with orzo, mashed potatoes, cauliflower, pasta, crusty bread or creamy polenta.
- Pair with a green side drizzled with olive oil and balsamic vinegar.
- If you feel like it, you could use shrimp instead of chicken.
- Can’t find spicy Spanish chorizo? Use smoked bacon and add some extra red pepper flakes.
- Swap white wine for chicken broth.
How to store chicken with cream cheese
- Store leftovers refrigerated in an airtight container for up to 3 day.
- I wouldn’t recommend freezing this chicken recipe due to the cream cheese in the sauce, which may lose its texture when thawed.
More chicken skillet recipes, please!
Creamy Chicken with Corn and Chorizo
Ingredients
- 4 chicken fillets
- salt
- black pepper
- smoked paprika
- garlic powder
- 2 tbsp olive oil
- 5.5 ounces spicy Spanish chorizo - diced
- 9 ounces canned corn kernels - drained
- 2 garlic cloves - minced, divided
- 1 tsp dried oregano
- 1 tbsp salted butter
- 1 small onion - finely chopped
- ½ cup dry white wine
- ⅔ cup whole milk
- 5.5 ounces cream cheese - I used Boursin with shallot & chives
- red pepper flakes - for serving
- 2 tbsp chopped chives - for serving
Instructions
- Season chicken fillets with 1 teaspoon each: salt, black pepper, smoked paprika and garlic powder. Set aside.
- Heat oil in a non-stick frying skillet over medium high heat. Add chorizo, cook for 3 minutes until it starts to get crispy. Stir in corn, cook for 5 minutes or until the corn is golden brown. Add ½ of the minced garlic, cook for 30 seconds. Stir in oregano, ½ tsp salt and black pepper. Remove from skillet, leaving as much grease as possible in the skillet.
- Add butter to the skillet, let it melt. Add chicken and cook, for 5 minutes per side or until fully cooked and browned on both sides. This can vary with the size of your chicken. Remove from skillet and place on a clean plate. Cover with foil.
- In the same skillet. Add onion and the remaining garlic, cook over low heat, about 1-2 minutes. Deglaze white wine and stir with a wooden spoon to dissolve the browned bits from the bottom of the skillet. Simmer for 2 minutes. Add milk and bring to a boil. Stir in cream cheese.
- Return the chicken together with the released juices to the skillet. Cook until the chicken is cooked through, about 5 minutes. If needed, add milk to thin out the sauce. Taste, and adjust salt.
- Top with crisped corn and chorizo, sprinkle with red pepper flakes and chives. Enjoy!
Video
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