Creamy Chicken with Corn and Chorizo

by Anna Chwistek

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 a complete meal made in one skillet. A 30-minute knock out dinner that everyone will love!

creamy chicken with corn and chorizo

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.

creamy chicken with corn and chorizo

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.

creamy chicken with corn and chorizo

RECIPE NOTES

  • make this recipe with chicken breast fillets, boneless/skinless chicken thighs or turkey fillets
  • you can use canned or frozen corn, but if you have them on hand you should definitely use those delicious cobs of summer corn
  • serve over orzo, mashed potatoes, cauliflower, pasta, crusty bread or creamy polenta
  • add 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 Spanish chorizo? Use smoked bacon and add some extra red pepper flakes
  • swap white wine for chicken broth

creamy chicken with corn and chorizo

More chicken skillet recipes, please!

Cooking Video

Creamy Chicken with Corn and Chorizo

Yield: serves 4

Creamy Chicken with Corn and Chorizo

creamy chicken with corn and chorizo

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 4 chicken breast fillets
  • 150 g/5.5 oz spicy Spanish chorizo, cut into cubes
  • 250 g/9 oz canned corn kernels, drained
  • 150 g/5.5 oz cream cheese, I used Boursin with shallot & chives
  • 120 ml / ½ cup dry white wine
  • 160 ml/ ⅔ cup whole milk
  • 2 garlic cloves, minced
  • 1 small onion, finely chopped
  • 2 tbsp olive oil
  • 1 tbsp salted butter
  • spices: salt, black pepper, smoked paprika, garlic powder, oregano
  • red pepper flakes, for serving
  • 2 tbsp chopped chives, for serving

Instructions

  1. Season chicken fillets with 1 tsp each: salt, black pepper, smoked paprika and garlic powder. Set aside.
  2. 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. Add ½ of the minced garlic, cook for 30 seconds. Stir in 1 tsp oregano, ½ tsp salt and black pepper. Remove from skillet, leaving as much grease as possible in the skillet.
  3. 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.
  4. In the same skillet. Add onion and the remaining garlic, cook over low heat, about 1-2 minutes. Pour in white wine and stir with a wooden spoon to dissolve the browned bits from the bottom of the skillet. Simmer for 1-2 minutes. Add milk and bring to a boil. Stir in cream cheese and 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.
  5. Top with crisped corn and chorizo, sprinkle with red pepper flakes and extra black pepper. Enjoy!

Notes

Calories Per Serving: 576 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 576Total Fat: 54gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 199mgSodium: 985mgCarbohydrates: 40gFiber: 3gSugar: 25gProtein: 56g

*kcal per serving – Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

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© Anna Chwistek
Category: One Pot
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20 comments

  • Absolutely delicious. My entire family loved this dish. I used chicken andouille sausage instead of chorizo because I had a few links left from a dish I prepared earlier in the week. I also used a mix of 75% 2% and 25% whipping cream instead of 2/3 cup whole milk, because that’s what I had in the refrigerator. Even with those changes, the dish was perfect and we will definitely have again and again.

    Reply

    • Amazing! That’s so great to hear this recipe was enjoyed, thanks so much for making it!

      Reply

    • I will definitely make this for sure. I like the way everything is basically in one skillet. Such easy directions. One great way to enjoy chicken.

      Reply

  • What is dry white wine? Sorry for what may be a dumb question but I don’t drink and I have never cooked with wine. I recently have been looking up new recipes and one called for a white wine to cook with and I bought that at the grocery store, is this the same thing?

    Reply

    • Hi, a dry white is any white wine that isn’t sweet. For cooking, you need a wine with a high acidity, like Sauvignon Blanc, Pinot Grigio, Pinot Blanc or a Pinot Gris. Dry white wine, when reduced, adds a pleasant punch to a dish. Hope this helps. Happy cooking!

      Reply

  • LOVED THIS! I was cooking for two, so we used a pack of boneless/skinless chicken thighs, a link of chorizo, the end of a bag of frozen fire-roasted corn, and all the sauce (using 1/2 & 1/2 for milk, the end of a pack of cream cheese, and my fave grüner veltliner), because my husband is a sauce fiend. We served it over air-friend polenta cakes and will 100% be making again. Big hit, and the small amount of leftovers was a faboo breakfast. I often break cream sauces but this worked PERFECTLY. Thank you!

    Reply

    • Yay!! That’s so nice to hear! I’m really glad the recipe was enjoyed. Thanks for giving it a try!

      Reply

  • Very good! I used ground chorizo instead and it turned out great. The onions were good for adding flavor to the sauce but I think next time I’m going to pull them out at the end and double the sauce recipe. Will definitely be adding this to my monthly recipe list.

    Reply

  • Are there any recommended dairy substitutes for this recipe?

    Reply

    • Hi, instead of cream cheese you could use dairy free or vegan cream cheese, or crumbled tofu. Instead of milk you can use unsweetened soy milk of unsweetened coconut milk. Please let me know if you have any more questions, happy cooking!

      Reply

  • This was SO good, another add into the rotation meal and I have officially joined the cooking club. Thanks for making realistic, doable weeknight dinners!

    Reply

    • Fantastic, I am so happy you’re enjoying the recipes! Thank you so much for joining the cooking club and your kind comment!

      Reply

  • This was super delicious! I love the many forms of fat …chorizo, oil, butter….I could probably make it a bit lighter, but I could not resist leaving it as it. I used frozen corn, which turned out just fine. I also used Moscato because it was the only wine I had and sauteed the chorizo in the canola oil from my sheep & goat milk cheese, so it had thyme & peppercorn vibe to it. Served over polenta with asiago, DELISH! Thanks for the recipe!

    Reply

  • Anna is a flavour genius. Once again, blown away by one of her recipes – this is creamy chicken deliciousness! 😋👌

    Reply

  • What sides can i add to this?
    Im cooking this for my family and i was wondering what sides i can add, i really want to impress them and go all out, but i dont know what greens i can add.
    Can you help? , im sorry if it a silly question.

    Reply

    • Hi Lilly, no problem! You can pair it with this cucumber salad, a leafy salad drizzled with lemon dressing, a tomato salad with red onion drizzled with oil and balsamic vinegar. If you want to go for warm greens, roasted veggies like broccoli carrots or cherry tomatoes will work great here.
      Please let me know if you have any more questions. Enjoy the recipe! Anna

      Reply

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