This one-pan chicken and corn skillet recipe is a weeknight lifesaver, especially when you’re craving something fresh, healthy, and satisfying without a mountain of dishes to wash. It brings together tender pieces of chicken with the sweet, vibrant flavors of summer corn, all cooked in a single pan for maximum convenience and minimal fuss.

One-Pan Chicken and Corn Skillet for a Healthy Summer Dinner 16

Whether you’re a busy parent looking for a quick family meal or simply want a delicious, light dinner, this recipe delivers on all fronts. It’s packed with flavor, easy to prepare, and perfect for those warm summer evenings when you want to spend less time in the kitchen and more time enjoying the season.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture
Questions People Always Ask Before Making This Recipe

What You’ll Love About This Quick And Easy Recipe

This recipe is a true gem for anyone seeking a healthy and hassle-free meal. You’ll love how quickly it comes together, making it an ideal choice for busy weeknights when time is short but you still want to put a nutritious dinner on the table. It’s perfect for families, as both chicken and corn are generally crowd-pleasers, and the simple flavors appeal to a wide range of palates, including picky eaters. The beauty of a one-pan meal is not just in the reduced cleanup, but also in how all the ingredients cook together, allowing their flavors to meld beautifully. This dish is particularly well-suited for summer, utilizing fresh corn at its peak, but frozen corn works just as well if you’re making it off-season. It’s a complete meal in itself, offering protein, vegetables, and a delightful balance of textures and tastes.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this one-pan wonder is straightforward. You’ll find most of these items are likely already in your pantry or easily accessible at any grocery store. The focus here is on fresh, quality ingredients that shine with minimal intervention, ensuring a delicious outcome every time.

INGREDIENTS:

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and black pepper to taste
3 cups fresh or frozen corn kernels
1/2 cup chicken broth
1/4 cup chopped fresh cilantro (optional, for garnish)
1 tablespoon fresh lime juice (optional, for brightness)

For simple substitutions, you can easily swap boneless, skinless chicken thighs for breasts if you prefer a slightly richer flavor and more tender texture. If you don’t have smoked paprika, regular paprika will work, though you’ll miss a bit of that smoky depth. Feel free to use vegetable broth instead of chicken broth if that’s what you have on hand. When it comes to corn, fresh is fantastic when in season, but high-quality frozen corn is an excellent year-round alternative that requires no thawing.

Time Needed From Start To Finish

This recipe is designed for speed and efficiency, making it perfect for those evenings when you need dinner on the table quickly.

Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes

These times are realistic and account for chopping the chicken and a bit of sautéing, ensuring you can get a wholesome meal ready without feeling rushed.

How To Make It Step By Step With Visual Cues

Creating this delicious one-pan chicken and corn skillet is incredibly simple. Follow these steps for a perfect meal every time.

Prepare the Chicken: Start by patting the chicken cubes dry with paper towels. This helps them brown better. In a medium bowl, toss the chicken cubes with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated. Make sure each piece has a good dusting of seasoning.
Sear the Chicken: Heat a large, heavy-bottomed skillet (cast iron or stainless steel works great) over medium-high heat. Once hot, add the seasoned chicken in a single layer. Don’t overcrowd the pan; cook in batches if necessary. Sear for 3-4 minutes per side, until golden brown and cooked through. The chicken should have a nice crust. Remove the cooked chicken from the skillet and set aside on a plate.
Cook the Corn: Reduce the heat to medium. Add the fresh or frozen corn kernels to the same skillet. If using frozen corn, cook for 5-7 minutes, stirring occasionally, until heated through and slightly tender. If using fresh corn, cook for 3-5 minutes until it starts to soften and develop a slight char. You might see a few browned kernels, which adds great flavor.
Deglaze and Combine: Pour the chicken broth into the skillet with the corn. Scrape up any browned bits from the bottom of the pan with a wooden spoon – these bits are packed with flavor! Let the broth simmer for 1-2 minutes until it slightly reduces.
Return Chicken to Skillet: Add the cooked chicken back into the skillet with the corn and broth. Stir everything together gently, ensuring the chicken is coated in the flavorful liquid and corn. Cook for another 1-2 minutes, just long enough to heat the chicken through again.
Finish and Serve: Remove the skillet from the heat. If desired, stir in the fresh lime juice for a bright finish and sprinkle with chopped fresh cilantro. Serve immediately directly from the pan or transfer to serving plates.

Easy Variations And Serving Ideas That Fit Real Life

This one-pan chicken and corn skillet is incredibly versatile and can be adapted to suit various tastes and occasions. For a kid-friendly twist, you can add a touch of shredded cheddar or Monterey Jack cheese over the top during the last minute of cooking, letting it melt into a gooey, delicious layer. You could also mix in some cooked black beans for extra protein and fiber, or diced bell peppers (red or yellow work well) along with the corn for added color and nutrients.

If you’re looking to serve this for a party or buffet, it holds up well at room temperature for a short period. You can easily double the recipe and use a larger skillet or two skillets if needed. For optional toppings, consider a dollop of sour cream or Greek yogurt, a sprinkle of crumbled cojita cheese, or a dash of your favorite hot sauce for those who like a little kick. This dish pairs wonderfully with a simple side salad, a scoop of brown rice, or even some warm tortillas for making easy chicken and corn tacos.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls. Being aware of them can help you achieve perfect results every time.

Overcrowding the Pan: This is a big one! If you put too much chicken in the skillet at once, it will steam instead of sear. This means you won’t get that delicious golden-brown crust. Cook the chicken in batches if your skillet isn’t large enough to hold it in a single layer.
Not Patting Chicken Dry: Moisture on the chicken prevents it from browning properly. Always pat the chicken cubes thoroughly dry with paper towels before seasoning and cooking.
Overcooking the Chicken: Chicken breasts can dry out quickly. Once the chicken is cooked through and has a nice sear, remove it from the pan. It will warm up again when you add it back with the corn and broth.
Forgetting to Scrape the Pan: Those browned bits (fond) at the bottom of the skillet after searing the chicken are packed with flavor. Don’t leave them behind! Use the chicken broth to deglaze the pan, scraping them up to incorporate into your sauce.
Skipping the Seasoning: While simple, the smoked paprika, garlic powder, onion powder, salt, and pepper are crucial for building flavor. Don’t skimp on them, and taste as you go.

How To Store It And Make It Ahead Without Ruining Texture

This one-pan chicken and corn skillet is best enjoyed fresh, but it stores and reheats quite well, making it a great option for meal prep.

To store leftovers, allow the dish to cool completely to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3-4 days.

For reheating, the best method is to gently warm it in a skillet over medium-low heat on the stovetop. Add a tablespoon or two of chicken broth or water to prevent it from drying out, stirring occasionally until heated through. You can also microwave individual portions, but be careful not to overheat, as this can make the chicken tough. Reheat in 30-second intervals, stirring in between, until warm.

While you can technically make the entire dish ahead of time, the corn might lose a little of its crispness upon reheating. For the freshest texture, you can prep the ingredients in advance: cube and season the chicken, and chop any fresh cilantro. Store them separately in the refrigerator. Then, when you’re ready to eat, simply follow the cooking steps. This way, you still save on prep time without sacrificing the quality of the meal.

Questions People Always Ask Before Making This Recipe

Here are some common questions that often come up when preparing this simple yet delicious dish.

Can I use frozen chicken? Yes, but

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.