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
Scale
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.
