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
Scale
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.
