Description
This Creamed Corn Chicken recipe combines tender, seasoned chicken breasts with a rich and creamy sweet corn mixture, enhanced by crispy bacon and flavorful spices. Perfect for a comforting weeknight meal, it’s ready in just 25 minutes and serves four.
Ingredients
Scale
Meat and Dairy
- 4 slices bacon, chopped
- 1.5 pounds boneless, skinless chicken breasts
- 1 tablespoon unsalted butter
- 4 ounces heavy cream
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 Bacon and 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 about ¾-inch thickness and season both sides with paprika, garlic powder, salt, and black pepper. Cook the seasoned chicken breasts in the bacon grease until fully cooked through and the internal temperature reaches 165°F (74°C). Remove chicken from skillet and set aside.
- Sauté Vegetables: Add the unsalted butter and diced onion to the same skillet. Cook until the onion softens and begins to brown, about 3-4 minutes. Then add minced garlic and cook for another 30 seconds until it becomes fragrant.
- Add Corn and Cream: Stir in the frozen corn kernels and cook until warmed through, about 3-5 minutes. Pour in the heavy cream and stir well to combine all ingredients.
- Combine and Serve: Return the crisp bacon pieces to the skillet and nestle the cooked chicken breasts into the creamy corn mixture. Continue cooking until the cream thickens slightly and coats the chicken and corn well, about 2-3 minutes more. Serve immediately while hot.
Notes
- You can use fresh corn kernels instead of frozen if available; just adjust cooking time accordingly.
- To make it spicier, increase the red pepper flakes to ½ teaspoon or add a pinch of cayenne.
- Ensure chicken is cooked to a safe internal temperature of 165°F (74°C) for food safety.
- For a lower-fat option, substitute heavy cream with half-and-half or a light cream alternative.
