Description
This Creamed Corn Chicken is a creamy and comforting dish that’s ready in just 25 minutes! Tender chicken breasts, sweet corn kernels, and crispy bacon are combined in a rich and flavorful sauce. It’s a simple and satisfying recipe that’s perfect for a weeknight meal.
Ingredients
Units
Scale
- 4 slices bacon, chopped
- 1.5 pounds boneless, skinless chicken breasts
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter
- 1/2 small onion, diced
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 (15 ounce) bag frozen corn kernels
- 4 ounces heavy cream
Instructions
- Cook Bacon and Chicken: In a large skillet, cook bacon over medium heat until crisp. Remove bacon and drain all but 2 tablespoons of grease. Slice or pound chicken breasts to ¾-inch thickness. Season with paprika, garlic powder, salt, and pepper. Cook chicken in the bacon grease until cooked through (internal temperature of 165°F/74°C). Remove chicken and set aside.
- Sauté Vegetables: Add butter and onion to the skillet. Cook until onion is softened and starts to brown. Add minced garlic and cook until fragrant.
- Add Corn and Cream: Stir in frozen corn and cook until heated through. Pour in heavy cream and stir to combine.
- Combine and Serve: Add cooked bacon and nestle chicken breasts into the corn mixture. Cook until cream thickens slightly. Serve hot.
Notes
- Leftovers can be stored in the refrigerator for 3-4 days.
- Substitute frozen corn with fresh or canned corn, if desired.
- Adjust the amount of red pepper flakes to your spice preference.
- Serve with mashed potatoes, rice, or your favorite sides.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
