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Creamy Chicken with Corn and Chorizo Recipe
Ben Carraoli

Creamy Chicken with Corn and Chorizo Recipe

I have to admit, the first time I made this creamy chicken with corn and chorizo, I felt like I’d stumbled upon a secret dinner weapon. The combination of juicy chicken, sweet corn, and smoky chorizo was simply irresistible. I loved how easy it was to whip up, yet it looked fancy enough for guests.
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Prep Time 5 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 4 chicken fillets – choose boneless skinless for even cooking and easy slicing.
  • 1 teaspoon salt – enhances natural flavors.
  • 1 teaspoon black pepper – freshly ground is best for a punchier taste.
  • 1 teaspoon smoked paprika – adds a subtle smoky depth without overpowering.
  • 1 teaspoon garlic powder – complements the creaminess of the sauce
  • 2 tablespoons olive oil – for cooking the chicken and chorizo without sticking.
  • 5.5 ounces spicy Spanish chorizo diced – delivers bold flavor and a nice crispy texture.
  • 9 ounces canned corn kernels drained – fresh corn works even better when in season.
  • 2 garlic cloves minced, divided – one half for cooking corn, one half for the sauce.
  • 1 teaspoon dried oregano – adds an earthy herbal note.
  • 1 tablespoon salted butter – enriches the sauce and browns the chicken beautifully.
  • 1 small onion finely chopped – adds sweetness and depth to the creamy sauce.
  • ½ cup dry white wine – deglazes the pan and adds a bright acidity.
  • ⅔ cup whole milk – creates the creamy base for the sauce.
  • 5.5 ounces cream cheese Boursin with shallot & chives recommended – makes the sauce luxuriously creamy.
  • Red pepper flakes for serving – optional, for a subtle heat kick.
  • 2 tablespoons chopped chives for serving – adds color and freshness

Method
 

  1. Start by seasoning the chicken fillets with salt, black pepper, smoked paprika, and garlic powder. I like to rub the spices in well so every bite is flavorful. Set them aside while you prep the other ingredients.
  2. Heat olive oil in your skillet over medium-high heat. Add diced chorizo and cook for about 3 minutes until it crisps. Stir in the corn and half the minced garlic, cooking until golden brown. Finish with oregano, a pinch of salt, and pepper, then remove from the skillet but keep the flavorful oil.
  3. Melt butter in the same skillet, then add the chicken fillets. Cook for about 5 minutes per side until golden brown and fully cooked. I like covering the skillet briefly to ensure even cooking. Remove the chicken and place it on a plate, covering with foil to rest.
  4. In the same skillet, sauté the chopped onion and remaining garlic over low heat for 1–2 minutes. Deglaze the pan with white wine, scraping up the browned bits. Simmer for 2 minutes, then add milk and cream cheese, stirring until smooth and creamy.
  5. Return the chicken to the skillet, pouring any juices back in. Let everything cook together for about 5 minutes until the chicken is heated through and coated in the creamy sauce. Top with the crisped corn, chorizo, red pepper flakes, and chopped chives before serving.

Notes

  • I always use fresh corn when it’s in season – the sweetness is unbeatable.
  • Resting the chicken under foil keeps it juicy and tender.
  • Crisp the chorizo first; it flavors the entire sauce beautifully.
  • Adjust seasoning at the end; the cream cheese softens spices.
  • Serve immediately – the sauce tastes best warm and fresh.