If you are craving a dish that combines comfort food vibes with a touch of sophistication, then you are absolutely going to love this Creamed Corn Chicken Recipe. It’s a delightful meal where tender, juicy chicken meets a luscious, creamy corn mixture that’s flavored with just the right hint of smoky bacon and warming spices. Every bite feels like a cozy hug, and the balance of textures and flavors makes this a perfect dinner to share with family or friends. This recipe is straightforward enough for a weeknight meal but special enough to make any day feel like a celebration.
Ingredients You’ll Need
The magic of this Creamed Corn Chicken Recipe lies in its simple yet essential ingredients. Each component plays a key role, bringing flavor, texture, and rich color that make the dish truly stand out.
- Bacon (4 slices, chopped): Adds a smoky crunch that infuses the entire dish with savory depth.
- Boneless, skinless chicken breasts (1.5 pounds): The star protein, tender and seasoned to perfection.
- Paprika (½ teaspoon): Provides a subtle smokiness and vibrant color.
- Garlic powder (½ teaspoon): Enhances overall savory flavor with a mild garlicky undertone.
- Salt (½ teaspoon): Balances and elevates the natural flavors.
- Black pepper (¼ teaspoon): Adds a gentle heat and pungency.
- Unsalted butter (1 tablespoon): Richens the dish and helps soften the onions.
- Small onion (½, diced): Brings sweetness and a touch of bite.
- Garlic cloves (2, minced): Fresh aroma and sharpness that awakens the palate.
- Red pepper flakes (¼ teaspoon): A subtle kick that livens up the cream sauce.
- Frozen corn kernels (1 15-ounce bag): Sweet bursts of corn adding texture and creaminess once cooked.
- Heavy cream (4 ounces): The silky base that pulls everything together into a luscious sauce.
How to Make Creamed Corn Chicken Recipe
Step 1: Cook the Bacon and Chicken
Start by crisping up the bacon in a large skillet over medium heat. Once it’s nice and crunchy, remove it and carefully drain all but 2 tablespoons of that flavorful bacon grease. Meanwhile, prep your chicken breasts by slicing or pounding them to about ¾-inch thickness. Season them well with paprika, garlic powder, salt, and black pepper. Then, cook the chicken in the reserved bacon grease until it’s perfectly cooked through and tender, reaching an internal temperature of 165°F. Once done, set the chicken aside—don’t rush, the flavor developed here is essential.
Step 2: Build the Flavor Base
Using the same skillet, melt the unsalted butter and add the diced onion. Cook them until soft and beginning to brown, which releases their natural sweetness. Next, stir in the minced garlic and allow it to cook just until fragrant—this step is what brings out the dish’s inviting aroma.
Step 3: Add Corn and Cream
Stir in the frozen corn kernels and cook until they are heated through, their slight sweetness marrying with the sautéed onions and garlic. Pour in the heavy cream and mix everything together, starting to build that rich, creamy texture that defines the dish.
Step 4: Combine and Simmer
Reintroduce the crispy bacon to the skillet, blending it into the creamy corn. Carefully nestle the cooked chicken breasts back into the sauce, allowing them to soak in all the flavors. Keep cooking until the cream thickens just a bit, coating every ingredient in a velvety finish. Serve immediately and prepare for compliments!
How to Serve Creamed Corn Chicken Recipe
Garnishes
A fresh sprinkle of chopped parsley or chives not only adds a pop of color but also brings a light herbaceous note that balances the richness of the dish. For an extra layer of texture, toasted breadcrumbs or crispy fried shallots work beautifully as a crunchy finish.
Side Dishes
This Creamed Corn Chicken Recipe pairs wonderfully with simple, buttery mashed potatoes or a fluffy bed of white rice. For a fresher side, a crisp green salad with a tangy vinaigrette or some steamed green beans brightens the plate, adding contrast and freshness to the creamy main.
Creative Ways to Present
If you want to impress guests or just feel a bit fancy, serve the chicken sliced against the grain atop a generous scoop of creamy corn sauce, garnished with bacon crumbles and fresh herbs. You can also spoon the entire mixture into individual ramekins or over baked potatoes for an elegant, comforting presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Creamed Corn Chicken Recipe in an airtight container in the refrigerator for up to 3 days. The flavors mellow even more after resting, making leftovers a real treat.
Freezing
This dish freezes well and is perfect for quick meals later on. Freeze in individual portions in freezer-safe containers for up to 2 months. Just make sure to cool completely before freezing to maintain the best texture and flavor.
Reheating
Reheat leftovers gently in a skillet over low heat or in the microwave, stirring occasionally to keep the cream sauce smooth and prevent the chicken from drying out. Adding a splash of cream or milk before reheating can refresh the creaminess.
FAQs
Can I use fresh corn instead of frozen corn?
Absolutely! Fresh corn adds a slightly sweeter and crunchier texture, which can make the dish even more vibrant. Just sauté it a bit longer if it’s very fresh and slightly firmer.
Is there a substitute for heavy cream in this recipe?
You can use half-and-half or whole milk for a lighter version, but the sauce won’t be quite as rich or thick. To compensate, you could add a teaspoon of cornstarch dissolved in water to help thicken the sauce gently.
Can I make this dish gluten-free?
Yes, the recipe as is is naturally gluten-free since it uses fresh ingredients and no flour-based thickeners. Just double-check the seasoning labels to ensure no gluten-containing additives.
What’s the best way to check if the chicken is fully cooked?
The safest and most accurate way is to use a meat thermometer and look for an internal temperature of 165°F or 74°C. The chicken should also be opaque and firm to the touch.
Can this Creamed Corn Chicken Recipe be made dairy-free?
Yes! Substitute the butter with olive oil or a dairy-free margarine and use coconut cream or a dairy-free heavy cream alternative. The flavor will be slightly different but still delicious and creamy.
Final Thoughts
Trying out this Creamed Corn Chicken Recipe promises not only a delicious meal but a comforting experience that is sure to become a favorite in your kitchen. Its straightforward ingredients and easy steps make it approachable, while the flavors keep you coming back for more. Give it a shot and enjoy every rich, creamy, satisfying bite—it’s the kind of dinner that feeds both body and soul.
Print
Creamed Corn Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Creamed Corn Chicken recipe combines tender, seasoned chicken breasts with crispy bacon and a rich, creamy corn sauce. Cooked entirely in a skillet, this comforting dish offers a perfect blend of savory flavors and simple ingredients, making it ideal for a quick and satisfying weeknight dinner.
Ingredients
Meat and Dairy
- 4 slices bacon, chopped
- 1.5 pounds boneless, skinless chicken breasts
- 1 tablespoon unsalted butter
- 4 ounces heavy cream
Spices and Seasonings
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Vegetables
- ½ small onion, diced
- 2 cloves garlic, minced
- 1 (15 ounce) bag frozen corn kernels
Instructions
- Cook the Bacon and Prepare Chicken: In a large skillet over medium heat, cook the chopped bacon until crisp. Remove the bacon from the skillet and drain all but 2 tablespoons of the bacon grease. Slice or pound the chicken breasts to approximately ¾-inch thickness. Season the chicken evenly with paprika, garlic powder, salt, and black pepper.
- Cook the Chicken: Using the remaining bacon grease, cook the seasoned chicken breasts in the skillet until fully cooked through with an internal temperature of 165°F (74°C). Once done, remove the chicken from the skillet and set it aside.
- Sauté Onion and Garlic: Add the unsalted butter and diced onion to the skillet. Cook until the onion softens and begins to brown. Then, add the minced garlic and cook until fragrant, being careful not to burn it.
- Add Corn and Cream: Stir in the frozen corn kernels and cook until they are heated through. Pour in the heavy cream and mix well to combine the ingredients into a creamy sauce.
- Combine and Finish Cooking: Return the cooked bacon to the skillet and nestle the chicken breasts into the creamed corn mixture. Sprinkle the red pepper flakes evenly over the dish. Continue to cook until the cream sauce thickens slightly and everything is heated through.
- Serve: Once the sauce has reached a nice creamy consistency, serve the Creamed Corn Chicken hot for a comforting meal.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- You can pound the chicken breasts evenly to ensure even cooking and tenderness.
- Adjust red pepper flakes according to your heat preference or omit for a milder dish.
- For a lower-fat version, substitute heavy cream with half-and-half or a lighter cream alternative.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
