Creamy Chicken Corn
and Tomato Skillet

Prep Time
3 Minutes
Cook Time
17 Minutes
Per Serving
4 People
573 Per Serving

Primary Protein



  • 1 tablespoon olive oil
  • 1 large yellow onion, sliced, or 1 cup packaged sliced yellow onions
  • 2 pints cherry tomatoes
  • 1 (15-ounce) can corn kernels, drained
  • 1/3 cup heavy cream
  • 2/3 cup whole milk
  • 1/2 teaspoon crushed red pepper flakes, or more to taste
  • 1/2 teaspoon each kosher salt and freshly ground black pepper
  • 16 ounces Soules Kitchen Flame Grilled Chicken Strips With Sea Salt & Cracked Black Pepper, refrigerated
  • 2 tablespoons chopped fresh basil
  • 1 baguette, sliced and toasted, for serving, or crusty bread
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  1. Heat oil in large skillet over medium-high heat. Add onion and cook until tender, about 5 minutes. Add tomatoes and cook until softened, about 7 to 8 minutes.
  2. Stir in corn, cream, milk, red pepper flakes, salt and pepper. Add chicken and bring to a simmer over medium-low heat. Cook, stirring occasionally, until sauce reduces slightly and chicken is heated through, about 4 minutes. Top with basil. Serve with bread and enjoy.

Tip: Serve over spaghetti for an extra hearty dish.

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