If you’re craving a comforting meal that feels like a warm hug on a plate, this Creamed Corn Chicken Recipe is exactly what you need. Picture tender chicken breasts seared to juicy perfection, smothered in a luscious, creamy corn sauce that’s infused with crispy bacon bits, sweet corn kernels, and just the right hint of warming spices. This dish is both satisfying and simple, making it a perfect weeknight dinner that feels special without any fuss. It’s one of those recipes that will quickly become a favorite for good reason.
Ingredients You’ll Need
Every fantastic dish starts with great ingredients, and this recipe uses a handful of simple but essential components that come together beautifully. Each ingredient adds its own character — from the smoky bacon that packs a punch of flavor to the creamy texture that brings everything to life.
- Bacon, 4 slices chopped: Adds a crispy, smoky crunch that elevates the flavor instantly.
- Boneless, skinless chicken breasts, 1.5 pounds: The tender protein base that soaks up all those delicious flavors.
- Paprika, ½ teaspoon: Gives a subtle smoky warmth to the chicken without overpowering it.
- Garlic powder, ½ teaspoon: Adds a mild garlicky depth that complements the fresh garlic.
- Salt, ½ teaspoon: Enhances all the individual flavors perfectly.
- Black pepper, ¼ teaspoon: Adds a gentle spicy kick that rounds out the seasoning.
- Unsalted butter, 1 tablespoon: Creates a silky base for the onion and corn to develop flavor.
- Onion, ½ small diced: Brings a sweet and savory balance as it caramelizes.
- Garlic cloves, 2 minced: Fresh and fragrant, essential for that aromatic goodness.
- Red pepper flakes, ¼ teaspoon: Adds a subtle heat to brighten the dish.
- Frozen corn kernels, 1 (15 oz) bag: Sweet bursts of corn that bring texture and natural sweetness.
- Heavy cream, 4 ounces: The ultimate ingredient for creating that rich, creamy finish.
How to Make Creamed Corn Chicken Recipe
Step 1: Crisp Bacon and Cook the Chicken
Start by cooking your bacon in a large skillet over medium heat until it’s irresistibly crisp. Once done, set the bacon aside but keep 2 tablespoons of that bacon grease in the pan — it’s pure magic for cooking the chicken. Pound or slice your chicken breasts to about ¾-inch thickness for even cooking, then season with paprika, garlic powder, salt, and pepper. Cook the chicken in the smoky bacon grease until fully cooked through and juicy, about 6-7 minutes per side depending on thickness. Once ready, take it out of the pan and set aside.
Step 2: Build the Flavor Base
With the chicken resting, drop in the butter and diced onion into the same skillet. The goal here is to soften the onions until they start to turn golden brown. This slow caramelization brings out natural sweetness, which perfectly complements the creamy sauce. Next, toss in the minced garlic and let it cook just until you can smell that beautiful garlicky aroma—don’t let it brown or burn.
Step 3: Add Corn and Cream
Here comes the star ingredient: the frozen corn. Pour it right into the skillet and cook until the kernels are warmed through—this usually takes a few minutes. Pour in the heavy cream, stirring gently to combine with the corn mixture. This is when the sauce begins to thicken and develop its signature creamy texture that makes this recipe a standout.
Step 4: Combine and Finish Cooking
Now, sprinkle the crisp bacon pieces back into the skillet, mixing them evenly into the creamy corn. Nestle the cooked chicken breasts into the sauce so they absorb some of that rich flavor. Let everything cook together for a few more minutes until the cream sauce thickens a bit more and the chicken is heated through one last time. Then, it’s ready to serve!
How to Serve Creamed Corn Chicken Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a burst of color, freshness, and brightness to the dish. If you love a little extra heat, a pinch of red pepper flakes on top makes it pop. For a touch of elegance, a few shreds of sharp cheddar or a dusting of smoked paprika adds a friendly finishing touch.
Side Dishes
This creamed corn chicken pairs beautifully with a variety of sides. Classic buttery mashed potatoes or creamy polenta soak up the luscious sauce perfectly. If you’re craving something lighter, steamed green beans or a simple arugula salad with a lemon vinaigrette offers a fresh, peppery contrast that balances the richness.
Creative Ways to Present
For a charming presentation, serve the chicken on a wooden platter with the creamed corn sauce spooned generously over the top. You can also plate it individually over a bed of rice, garnished with crispy shallots or toasted nuts for texture. Turning it into a family-style feast lets everyone dive in and savor all those comforting flavors together.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Creamed Corn Chicken Recipe keep beautifully in an airtight container in the refrigerator for up to three days. The sauce may thicken as it cools, so just add a splash of milk or cream when reheating to bring it back to that creamy goodness.
Freezing
You can freeze this dish, although the cream sauce might separate slightly upon thawing. To avoid this, freeze the chicken and bacon mixture separately from the creamy corn sauce. When ready to eat, thaw overnight and gently reheat, mixing them together towards the end.
Reheating
The best way to reheat your creamed corn chicken is on the stovetop over low heat, stirring occasionally. Add a little cream, milk, or broth if the sauce seems too thick. This keeps the chicken juicy and the sauce silky smooth, recreating that fresh-from-the-pan experience.
FAQs
Can I use frozen chicken breasts for this recipe?
It’s best to use fresh or fully thawed chicken breasts for even cooking and the best texture. Cooking partially frozen chicken can result in uneven doneness and affect the cream sauce’s final texture.
Is it possible to make this recipe dairy-free?
Absolutely! Swap the heavy cream for a dairy-free alternative like coconut cream or cashew cream. Keep in mind this will slightly change the flavor and texture but still result in a delicious creamy sauce.
Can I add vegetables to the creamed corn?
Definitely! Adding diced bell peppers, peas, or even chopped spinach can boost the nutrition and add vibrant color. Just sauté the veggies along with the onions to soften them before adding the corn.
How spicy is this dish?
The heat level is mild thanks to just a quarter teaspoon of red pepper flakes, which adds a gentle warmth rather than intense spice. You can always increase or omit this to suit your taste preferences.
What’s the best way to ensure the chicken stays tender?
Pounding the chicken breasts to an even thickness helps them cook evenly, preventing dryness. Also, cooking them in bacon grease locks in fantastic flavor while keeping them juicy and tender.
Final Thoughts
This Creamed Corn Chicken Recipe is truly one of those dishes you’ll find yourself making over and over because it’s so easy, soulful, and full of scrumptious layers of flavor. Whether you’re feeding family or craving a luscious solo meal, this recipe brings cozy comfort and smiles every single time. Give it a go—you won’t regret inviting these creamy, crispy, buttery flavors into your kitchen!
Print
Creamed Corn Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Creamed Corn Chicken recipe is a comforting and flavorful one-pan dish featuring tender chicken breasts cooked in a creamy corn and bacon sauce. The combination of smoky bacon, sweet corn, and rich heavy cream creates a luscious sauce that pairs perfectly with seasoned chicken. Quick to prepare and cook, this recipe is ideal for a satisfying weeknight dinner.
Ingredients
Meat and Poultry
- 4 slices bacon, chopped
- 1.5 pounds boneless, skinless chicken breasts
Seasonings
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Dairy
- 1 tablespoon unsalted butter
- 4 ounces heavy cream
Vegetables and Aromatics
- ½ small onion, diced
- 2 cloves garlic, minced
- 1 (15 ounce) bag frozen corn kernels
Instructions
- Cook the Bacon and Chicken: In a large skillet, cook the chopped bacon over medium heat until crisp. Remove the bacon and drain all but 2 tablespoons of the bacon grease in the skillet. Slice or pound the chicken breasts to about ¾-inch thickness. Season the chicken with paprika, garlic powder, salt, and black pepper. Cook the chicken in the reserved bacon grease until fully cooked through, reaching an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside.
- Sauté Onion and Garlic: Add the unsalted butter and diced onion to the same skillet. Cook until the onion becomes softened and starts to brown, which will build flavor. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute, being careful not to burn it.
- Add Corn and Cream: Stir the frozen corn into the skillet with the onion and garlic. Cook the corn until heated through. Pour in the heavy cream and stir the mixture to combine everything evenly.
- Combine and Finish: Stir in the cooked bacon pieces and nestle the cooked chicken breasts back into the creamy corn mixture. Cook together just until the cream thickens slightly to create a rich, velvety sauce. Serve the chicken hot with the luscious creamed corn sauce spooned over the top.
Notes
- To ensure even cooking, pound the chicken breasts to an even ¾-inch thickness before seasoning.
- You can substitute fresh corn for frozen if in season, roughly 2 cups fresh kernels.
- Adjust red pepper flakes to taste for preferred spiciness.
- Serve with rice, mashed potatoes, or crusty bread to soak up the creamy sauce.
- Use a meat thermometer to check chicken doneness for safety and juiciness.
