Chicken and Corn Skillet with Garlic Parmesan Rice

There’s something about a skillet meal that speaks to your soul. Maybe it’s the way flavors meld together in one sizzling pan or the satisfaction of knowing you only have one dish to wash after dinner. But when you make this Chicken and Corn Skillet with Garlic Parmesan Rice, you’re doing more than cooking. You’re creating a meal that comforts, satisfies, and reminds you why homemade food always hits different.

Whether you’re new to cooking or a seasoned home chef, this dish meets you where you are. It’s versatile, flavorful, and uses everyday ingredients in a way that feels elevated but approachable. And best of all? It’s all done in under an hour.

Ingredients You’ll Need:

Before diving into the step-by-step instructions, let’s look at what you need to bring this dish to life.

 Kitchen Equipment:

• Large nonstick skillet
• Mixing bowls
• Measuring cups and spoons
• Chef’s knife and cutting board
• Wooden spoon or silicone spatula

Why This Chicken and Corn Skillet Deserves a Spot in Your Weekly Rotation

You’re busy. You want meals that are fast, fulfilling, and delicious. This skillet checks all the boxes.

Benefits of This Recipe:

• Quick cleanup – One pan means fewer dishes.
• Balanced meal – Protein, vegetables, carbs, and healthy fats in one serving.
• Customizable – Add your own twist with seasonings, extra veggies, or even swap the cheeses.
• Meal-prep ready – It reheats beautifully, making it perfect for your weekly lunch lineup.

Step-by-Step: How to Make Chicken and Corn Skillet with Garlic Parmesan Rice

This section walks you through each phase of cooking, broken into clear and manageable parts.

Step 1: Prepare the Corn

Your corn forms the sweet and savory base of this recipe, so treat it well.

1. In a small bowl, mix 4 tablespoons of softened butter with:
   • 1 tablespoon minced garlic
   • ½ cup Parmesan cheese
   • ½ teaspoon red pepper flakes
   • 1 tablespoon chopped parsley
2. Heat 2 tablespoons olive oil in your skillet over medium heat.
3. Add the corn kernels and sauté for 4–5 minutes, stirring occasionally.
4. Remove from the skillet and place in a bowl.
5. Stir in one large spoonful of your garlic-Parmesan butter mixture into the warm corn. Set aside.

 Pro Tip: If using frozen corn, pat it dry with a towel first. This prevents sogginess and enhances caramelization.

Step 2: Cook the Chicken

Juicy, seasoned chicken tenderloins give this dish its heart.

1. In the same skillet, heat 2 tablespoons olive oil on medium.
2. Season your chicken with your chosen spice blend (poultry or Cajun).
3. Add chicken tenderloins in a single layer. Cook for 3–4 minutes per side.
4. Reduce heat to low and add:
   • 2 tablespoons butter
   • 1 tablespoon minced garlic
5. Spoon the garlic butter over the chicken and cook another 2 minutes.
6. Remove chicken, cover with foil, and keep warm.

 Pro Tip: Want super tender chicken? Marinate the tenderloins in buttermilk for 30 minutes before cooking.

Step 3: Make the Garlic Parmesan Rice

Here’s where the magic happens. This rice is rich, creamy, and packed with savory flavor.

1. Add 3 tablespoons butter and the remaining garlic to the skillet. Sauté for 1–2 minutes.
2. Pour in the dry white wine and simmer until reduced by half (about 3–5 minutes).
3. Scoop out ¼ cup of the pan sauce and mix it into your remaining garlic-Parmesan butter.
4. Add 1½ cups uncooked white rice and stir frequently for 4–5 minutes, toasting lightly.
5. Pour in 2¾ cups chicken stock and ½ teaspoon salt.
6. Bring to a light boil, then cover and reduce heat to low.
7. Let it simmer for 20 minutes or until the rice is tender and fluffy.

 Pro Tip: For creamier rice, don’t lift the lid while simmering.

Step 4: Assemble and Finish the Dish

Now bring all those flavors together for the final flourish.

1. Stir the cooked rice gently.
2. Fold in:
   • Sautéed corn
   • ⅔ cup Monterey Jack cheese
   • Additional Parmesan (optional)
3. Taste and adjust seasoning with salt and pepper if needed.
4. Slice chicken and arrange over the rice.
5. Drizzle with remaining garlic-Parmesan butter.
6. Garnish with fresh parsley and a sprinkle of extra cheese.

Serving Suggestions:

This dish is satisfying on its own, but you can elevate the experience with a few side ideas:

• Crisp green salad with lemon vinaigrette
• Roasted asparagus or green beans
• A simple fruit salad for contrast

Variations and Substitutions:

This recipe is incredibly versatile. Here’s how to tailor it to your preferences.

Protein Swaps

• Turkey tenderloins
• Shrimp (add in the final 5 minutes of rice cooking)
• Tofu (pan-seared for a vegetarian version)

Grain Alternatives

• Brown rice (increase liquid and cook time)
• Quinoa
• Orzo pasta

 Cheese Variants

• Gruyère
• Fontina
• Cheddar (for a kid-friendlier option)

Frequently Asked Questions:

Can I use frozen corn?

Yes! Just make sure to thaw and dry it before sautéing. This helps it brown properly instead of steaming.

Is this recipe gluten-free?

It can be. Double-check that your stock and seasonings are gluten-free.

Can I prep this ahead of time?

Absolutely. Cook everything and store it in airtight containers. Reheat on the stove or microwave before serving.

What wine works best?

Dry whites like Sauvignon Blanc, Pinot Grigio, or Chardonnay all work well. No wine on hand? Substitute with extra stock and a splash of lemon juice.

Final Thoughts: Make This Skillet Your Signature Dish

You now have a recipe that delivers bold flavor, comfort, and convenience all in one. This Chicken and Corn Skillet with Garlic Parmesan Rice doesn’t just fill your stomach—it fills your home with warmth and joy.

More Recipe Suggestions:

Garlic Butter Chicken with Creamy Parmesan Rice

Cream Cheese Corn Casserole

Garlic Parmesan Chicken in a Rich Creamy Sauce

Jalapeño Bacon Corn Cheese Dip

Honey Butter Skillet Corn

Chicken and Corn Skillet with Garlic Parmesan Rice

There’s something about a skillet meal that speaks to your soul. Maybe it’s the way flavors meld together in one sizzling pan or the satisfaction of knowing you only have one dish to wash after dinner. But when you make this Chicken and Corn Skillet with Garlic Parmesan Rice, you’re doing more than cooking. You’re creating a meal that comforts, satisfies, and reminds you why homemade food always hits different.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American

Servings 4 Servings

Equipment

• Measuring cups and spoons
• Mixing Bowls w/lids
• Corn Cob Stripper
• Garlic Mincer
• Grater/Micro plane Set
• Herb Scissors/Chopper
• Large Skillet

Ingredients

  

1x2x3x

• 1.5 pounds chicken tenderloins
• 8 ears of corn kernels removed (about 3–4 cups)
• Poultry seasoning or Cajun seasoning to taste
• 3 tablespoons minced garlic about 10–12 cloves, divided
• 4 tablespoons olive oil
• 1 stick 4 oz. softened butter, divided
• ½ teaspoon red pepper flakes
• ½ teaspoon salt
• ¾ cup dry white wine such as Pinot Grigio, Chardonnay, or Sauvignon Blanc
• 1½ cups white rice basmati, long grain, or jasmine
• 2¾ cups low-sodium chicken stock
• ⅔ cup shredded Monterey Jack cheese
• ½ cup freshly grated or shredded Parmesan cheese
• 1 tablespoon freshly minced parsley

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Instructions

 

Prepare the Corn:

• In a small bowl, mix 4 tablespoons of softened butter with 1 tablespoon of minced garlic, Parmesan cheese, red pepper flakes, and parsley until smooth.
• Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the corn for 4-5 minutes, stirring occasionally. Transfer the corn to a bowl and wipe the skillet clean.
• Stir a large spoonful of the garlic Parmesan butter into the corn until it melts. Set the corn aside.

Cook the Chicken:

• In the same skillet, add 2 tablespoons of olive oil over medium heat. Season the chicken tenderloins and cook for about 3-4 minutes on each side, flipping once. When the chicken is nearly cooked through, reduce the heat to low.
• Add 2 tablespoons of butter and 1 tablespoon of minced garlic to the skillet. Sauté until the garlic is fragrant and coat the chicken well with the garlic butter. Remove the chicken and place it on a plate covered with foil to keep warm.

Prepare the Rice:

• In the same skillet, add 3 tablespoons of butter and the remaining minced garlic. Sauté until the garlic is fragrant. Add the white wine and simmer to reduce for about 3-5 minutes. Scoop out ¼ cup of the pan juices and mix it with the remaining garlic Parmesan butter.
• Increase the heat to medium and add the uncooked rice. Fry for about 5 minutes, stirring frequently, until the rice starts to turn golden brown. Pour in the chicken stock and add ½ teaspoon of salt.
• Bring to a low boil, then reduce the heat to low. Ensure the rice is submerged in the liquid, cover, and simmer for 20 minutes, or until the rice is tender.

Finish the Dish:

• Stir the cooked rice and top with the prepared corn. Fold in the shredded Monterey Jack cheese and Parmesan cheese until melted and well combined. Taste and adjust seasoning with salt and pepper if needed.
• Slice the cooked chicken and place it on top of the rice. Drizzle with the reserved garlic Parmesan butter (heat in the microwave for 10 seconds if necessary to make it pourable).
• Garnish with additional Parmesan cheese and parsley if desired.

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