If you love comforting, creamy dishes that come together quickly and satisfy the soul, then this Creamed Corn Chicken Recipe is absolutely for you. It features juicy, tender chicken breasts simmered in a luscious, savory creamed corn sauce that’s perfectly spiced and enriched with crispy bacon bits. This dish balances simple pantry staples with a rich texture and a burst of flavor, making it a perfect weeknight dinner or a cozy meal to share with loved ones.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and how each ingredient plays a crucial role in creating incredible flavor and texture. From smoky bacon and tender chicken to sweet corn and silky cream, this collection of ingredients is easy to find and essential to make this dish shine.
- Bacon (4 slices, chopped): Adds smoky crunch and depth of flavor that enhances the entire dish.
- Boneless, skinless chicken breasts (1.5 pounds): The star of the recipe, providing lean protein with a tender, juicy bite.
- Paprika (½ teaspoon): Offers a mild smoky warmth that complements the bacon perfectly.
- Garlic powder (½ teaspoon): Brings subtle garlicky undertones without overpowering the dish.
- Salt (½ teaspoon): Essential for seasoning and highlighting all the flavors.
- Black pepper (¼ teaspoon): Delivers a gentle heat to round out the seasoning.
- Unsalted butter (1 tablespoon): Enriches the sauce and helps sauté the onions for that golden flavor.
- Small onion (½, diced): Adds sweetness and a savory base once caramelized.
- Garlic (2 cloves, minced): Provides fresh, aromatic punch to the sauce.
- Red pepper flakes (¼ teaspoon): A subtle kick of heat to brighten the creamy sauce.
- Frozen corn kernels (1 15-ounce bag): The key ingredient, bringing natural sweetness and a lovely pop of texture.
- Heavy cream (4 ounces): Creates the beautifully rich sauce that ties everything together.
How to Make Creamed Corn Chicken Recipe
Step 1: Cook the Bacon and Season the Chicken
Start by crisping up the chopped bacon in a large skillet over medium heat. Once it’s perfectly crunchy, remove the bacon and drain all but two tablespoons of that flavorful grease. This bacon fat will become your secret weapon for cooking the chicken, infusing it with mouthwatering smokiness. Slice or gently pound the chicken breasts to about three-quarters of an inch thick and season evenly with paprika, garlic powder, salt, and black pepper. Then, cook the chicken in the hot bacon grease until it’s fully cooked through, with a juicy, tender interior. Remove the chicken from the skillet and set aside for the next step.
Step 2: Sauté Onion and Garlic
Reduce the heat slightly and add the butter to the skillet. Toss in the diced onion and cook until it softens and starts to develop a deep golden brown hue, which adds sweetness and depth to your sauce. Next, add the minced garlic and cook just until fragrant—this happens quickly, so keep an eye on it to avoid burning. These aromatics create the flavorful foundation for the creamed corn base.
Step 3: Add Corn and Cream
Stir the frozen corn kernels into the skillet and cook until they’re completely heated through, maintaining their natural sweetness and slight crunch. Then pour in the heavy cream and mix everything together. This step transforms these simple ingredients into a silky, indulgent sauce that will coat each bite of chicken beautifully.
Step 4: Combine and Finish Cooking
Bring the cooked bacon back into the skillet and nestle the chicken breasts into the creamy corn mixture. Let it simmer gently until the cream thickens slightly and all the flavors marry into one irresistible dish. This final step ensures every forkful delivers tender chicken bathed in a luscious creamed corn sauce studded with crunchy bacon bits.
How to Serve Creamed Corn Chicken Recipe
Garnishes
Fresh herbs like chopped parsley or chives add a burst of color and brighten the rich flavors of the dish. For a little extra zing, a sprinkle of freshly grated Parmesan cheese or a squeeze of lemon juice can elevate the creamy sauce and provide a lovely contrast.
Side Dishes
This dish pairs wonderfully with simple sides that soak up the creamy goodness. Try fluffy mashed potatoes, buttery dinner rolls, or even a crisp green salad to balance the richness. Roasted vegetables like asparagus or green beans also make great partners by adding freshness and texture.
Creative Ways to Present
For a delightful twist, slice the chicken breasts and arrange them over a bed of creamy grits or rice, spooning the creamed corn sauce over the top. You can also use this recipe as a hearty filling for warm tortillas or serve alongside sautéed greens for a restaurant-style presentation at home.
Make Ahead and Storage
Storing Leftovers
Leftover creamed corn chicken keeps well in an airtight container in the refrigerator for up to three days. Make sure the dish has cooled completely before refrigeration to maintain the best texture and flavor.
Freezing
This dish can be frozen, but because of the cream, texture changes slightly after thawing. Cool it fully, transfer to a freezer-safe container, and freeze for up to two months. Thaw in the refrigerator overnight before reheating gently on the stove.
Reheating
Reheat the creamed corn chicken gently over low-medium heat to avoid curdling the cream. Stir frequently and consider adding a splash of milk or cream if the sauce seems too thick. Using the stovetop is best, but microwaving in short bursts can work in a pinch.
FAQs
Can I use fresh corn instead of frozen?
Absolutely! Fresh corn kernels add a wonderful brightness and sweetness to this recipe, especially when in season. Just make sure to cook them until tender before adding the cream.
Is there a way to make this recipe dairy-free?
Yes, you can substitute the heavy cream with full-fat coconut milk or a creamy dairy-free alternative of your choice. The texture will be slightly different, but it will still be delicious and creamy.
What cut of chicken works best?
Boneless, skinless chicken breasts are ideal for this recipe because they cook quickly and stay tender. However, you can also use thighs if you prefer darker meat with more richness.
How spicy is this recipe?
The recipe has just a mild hint of heat from the red pepper flakes, which can easily be adjusted to taste. Feel free to add more for a spicier kick or omit entirely if you prefer it mild.
Can I make this recipe vegetarian?
To make a vegetarian version, simply skip the bacon and use plant-based butter or oil for cooking. You can add smoked paprika or liquid smoke for depth of flavor to replace some of the smoky notes.
Final Thoughts
This Creamed Corn Chicken Recipe is one of those comforting meals that feels like a warm hug on a plate. It’s easy enough for a busy weeknight but special enough to serve to guests who will be impressed by the rich flavors and creamy texture. I highly encourage you to give this recipe a try—you’ll quickly see why it becomes a beloved favorite in your meal rotation.
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 a rich and creamy corn sauce, enhanced by crispy bacon and savory spices. Perfect for a comforting and flavorful weeknight dinner, this dish comes together quickly in a single skillet.
Ingredients
Meat and Bacon
- 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
Vegetables and Aromatics
- ½ small onion, diced
- 2 cloves garlic, minced
- 1 (15 ounce) bag frozen corn kernels
Dairy and Fats
- 1 tablespoon unsalted butter
- 4 ounces heavy cream
Instructions
- Cook the Bacon and Chicken: In a large skillet over medium heat, cook the chopped bacon until crisp. Remove the bacon and drain all but 2 tablespoons of the grease from the skillet. Slice or pound the chicken breasts to a uniform ¾-inch thickness. Season them evenly with paprika, garlic powder, salt, and black pepper. Place the seasoned chicken in the skillet with the bacon grease and cook until the internal temperature reaches 165°F (74°C), ensuring the chicken is cooked through. Remove the chicken from the skillet and set aside.
- Sauté Onion and Garlic: Add the butter and diced onion to the same skillet. Cook, stirring occasionally, until the onion softens and begins to brown, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds or until fragrant, being careful not to burn the garlic.
- Add Corn and Cream: Stir in the frozen corn kernels and cook until they are heated through, approximately 3-5 minutes. Pour in the heavy cream and stir well to combine all ingredients into a creamy mixture.
- Combine and Finish Cooking: Return the cooked bacon to the skillet and nestle the chicken breasts back into the creamy corn mixture. Continue cooking over medium heat until the cream thickens slightly and the chicken is warmed through, about 3-5 minutes. Serve the dish hot for best flavor and texture.
Notes
- To ensure even cooking, pound the chicken breasts to uniform thickness before seasoning and cooking.
- If you prefer a spicier dish, increase the red pepper flakes or add a dash of cayenne pepper.
- This recipe can be served over rice, mashed potatoes, or with crusty bread for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
