Golden, seared chicken paired with sweet corn and creamy garlic parmesan rice makes this skillet dish an absolute weeknight favorite. It brings the savory comfort of a homestyle meal, all in one pan. Each bite balances crispy edges of chicken with a rich and flavorful rice base that soaks up all the buttery, cheesy goodness.

What really sets this recipe apart is how simple it is to make without sacrificing a hint of flavor. No need for extra side dishes when everything is cooked together to perfection. It’s cozy, filling, and ideal for busy nights when you need something hearty but quick. Plus, it reheats like a dream, so leftovers never go to waste.

What Kind of Chicken Should I Use?

For the best results, boneless skinless chicken thighs are a go-to. They stay juicy and caramelize beautifully in the skillet. But if you’re a fan of leaner meat, chicken breast works just as well—just be careful not to overcook it. Pre-cut tenders are a great shortcut, too, and soak up all the seasonings.

Ingredients for the Chicken and Corn Skillet with Garlic Parmesan Rice

Chicken Thighs or Breasts
The heart of this dish! Sear them well to develop flavor and that golden color.

Sweet Corn
Fresh or frozen, corn adds natural sweetness and a nice texture to the creamy rice.

Long Grain Rice
A sturdy rice like jasmine or basmati absorbs the broth and garlic flavors while staying fluffy.

Garlic
Fresh garlic makes all the difference here—it infuses the rice and chicken with deep, aromatic flavor.

Chicken Broth
This is your liquid gold. It enhances the richness of the rice and ties all the savory notes together.

Parmesan Cheese
For that final layer of salty, nutty goodness that makes the rice creamy and satisfying.

Butter and Olive Oil
Used for searing the chicken and blooming the garlic—adds fat and flavor.

Fresh Parsley
Sprinkled at the end, it adds a fresh, vibrant pop to the whole dish.

Salt, Pepper, Paprika
The essentials for seasoning the chicken and bringing the whole skillet to life.

How To Make the Chicken and Corn Skillet with Garlic Parmesan Rice

Step 1: Sear the Chicken

Start by seasoning the chicken thighs or breasts with salt, pepper, and paprika. Heat olive oil and a touch of butter in a large skillet over medium-high heat. Once hot, add the chicken and sear until golden brown on both sides and fully cooked through. Remove and set aside.

Step 2: Sauté the Garlic and Corn

In the same skillet, reduce the heat to medium and add a bit more butter if needed. Add the minced garlic and sauté for about 30 seconds until fragrant. Toss in the sweet corn and cook for 2–3 minutes to warm it through and develop some caramelized bits.

Step 3: Cook the Rice

Add the uncooked rice to the skillet and stir to coat in all the buttery, garlicky goodness. Pour in the chicken broth, scraping up any browned bits from the bottom. Bring to a simmer, then reduce heat to low, cover, and let it cook for 15–18 minutes or until the rice is tender and liquid is absorbed.

Step 4: Stir in the Parmesan

Once the rice is cooked, stir in the freshly grated parmesan cheese until creamy. Return the seared chicken to the skillet, nestling it into the rice. Let everything warm together for another 2–3 minutes.

Step 5: Garnish and Serve

Finish with a generous sprinkle of fresh parsley and an extra dash of parmesan if you’d like. Serve straight from the skillet for an easy, rustic presentation.

How to Serve and Store Chicken and Corn Skillet with Garlic Parmesan Rice

This skillet is best served hot, right out of the pan. It’s a complete meal on its own, but if you’re feeling fancy, a simple side salad or crusty bread works beautifully.

For storing, let the dish cool to room temperature and transfer it into an airtight container. It’ll keep well in the refrigerator for up to 4 days. To reheat, just pop it into a skillet with a splash of chicken broth or water and warm over medium heat until heated through. You can also microwave it in 30-second intervals.

Frequently Asked Questions

Can I use leftover chicken?

Absolutely! Just slice it and add it in during the final few minutes to warm it through. It’s a great way to repurpose cooked chicken.

What type of rice is best?

Jasmine or basmati rice is ideal because it cooks evenly and stays fluffy. Avoid quick-cook or minute rice—it tends to get mushy in this recipe.

Can I add more veggies?

Yes! Peas, diced bell peppers, or spinach make great additions. Just add them during the corn step so they cook evenly.

Is this recipe gluten-free?

Yes, as long as your chicken broth and parmesan are certified gluten-free, the entire dish is naturally gluten-free.

Can I make this vegetarian?

You can! Swap the chicken for mushrooms or chickpeas, use vegetable broth, and enjoy a delicious meatless meal.

How do I prevent the rice from sticking?

Use a heavy-bottomed skillet and keep the heat low once the broth is added. Stirring once halfway through cooking can also help.

Want More Skillet Dinner Ideas?

If you’re loving this Chicken and Corn Skillet with Garlic Parmesan Rice, here are a few more skillet meals to try next:

Creamy Garlic Parmesan Tortellini with Sausage and Broccoli – ultra creamy and hearty.
Texas Roadhouse Butter Chicken Skillet – buttery, bold, and rich in flavor.
Skillet Ricotta Pasta with Roasted Broccoli – for a creamy vegetarian option.
Easy Thai Red Curry Dumpling Soup – bold spices and pillowy dumplings.
Chicken Scampi with Garlic Parmesan Rice – another twist on garlicky, cheesy rice.

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add extra cheese? Maybe sneak in some spinach or chili flakes?

I love hearing how you make these skillet dinners your own. Drop your questions, tips, or tasty swaps below—we’re cooking together!

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Chicken and Corn Skillet with Garlic Parmesan Rice

Author: Jam Scott
Total Time: 35 minutes
Yield: Serves 4

Print Recipe

Description

This one-skillet chicken and corn recipe is packed with juicy seared chicken, sweet corn, and creamy garlic parmesan rice. It’s a perfect weeknight dinner that’s comforting, easy, and rich in flavor.

Instructions

1. Season the chicken with salt, pepper, and paprika on both sides.

2. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden and fully cooked. Remove and set aside.

3. Reduce heat to medium. In the same skillet, add remaining 1 tablespoon butter. Sauté the minced garlic for 30 seconds until fragrant.

4. Add the sweet corn and cook for 2–3 minutes to warm and slightly caramelize.

5. Stir in the uncooked rice to coat it in garlic butter.

6. Pour in the chicken broth, scraping the skillet to loosen flavorful bits.

7. Bring to a simmer, cover with lid, reduce heat to low, and cook for 15–18 minutes or until rice is fluffy and liquid absorbed.

8. Stir in the grated parmesan cheese until creamy.

9. Return the seared chicken to the skillet and nestle into the rice. Warm everything together for 2–3 minutes.

10. Garnish with chopped parsley and more parmesan if desired. Serve hot.