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
Scale
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.
