Garlicky Creamed Corn Chicken Recipe

Introduction

This Garlicky Creamed Corn Chicken is a comforting and flavorful one-pan meal that combines tender chicken breasts with a rich, creamy corn sauce. Enhanced by crispy bacon and fresh thyme, it’s perfect for an easy weeknight dinner that feels special.

Ingredients

• 4 slices bacon
• 3 (6- to 8-oz.) boneless, skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• 2 tbsp. unsalted butter
• 3 garlic cloves, minced
• 2 tsp. fresh thyme leaves, plus more for serving
• 1 cup heavy cream
• 4 oz. cream cheese, softened
• 1/2 cup finely grated Parmesan
• 2 cups frozen corn
• Pinch of crushed red pepper flakes

Instructions

1. Step 1: In a large skillet over medium heat, cook the bacon, turning occasionally, until crispy, about 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate to drain and cool slightly, then chop into bite-sized pieces.
2. Step 2: Season both sides of the chicken breasts with kosher salt and freshly ground black pepper. In the same skillet over medium-high heat, cook the chicken until golden brown, about 8 minutes per side. Remove the chicken and set aside on a plate. Drain excess grease from the skillet.
3. Step 3: Melt the butter in the skillet over medium heat. Add the minced garlic and thyme leaves, stirring until fragrant, about 1 minute. Pour in the heavy cream, cream cheese, and Parmesan. Bring to a simmer and cook, stirring occasionally, until the sauce thickens slightly, about 2 minutes. Stir in the frozen corn and crushed red pepper flakes, then season with salt and pepper to taste.
4. Step 4: Return the chicken to the skillet, nestling it into the creamed corn mixture. Cook, turning the chicken occasionally, until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F, about 5 minutes.
5. Step 5: Sprinkle the dish with the chopped bacon and additional fresh thyme before serving.

Tips & Variations

• For extra flavor, try adding a splash of white wine or chicken broth to the sauce before simmering.
• Swap out frozen corn for fresh corn when in season for a sweeter taste and crunchier texture.
• If you prefer less heat, reduce or omit the crushed red pepper flakes.
• Serve with crusty bread or over mashed potatoes to soak up the creamy sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through, stirring occasionally to maintain the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs can be used. They will stay moist and tender, but cooking times may vary slightly. Make sure to cook until the internal temperature reaches 165°F.

Is it possible to make this dish dairy-free?

You can substitute the heavy cream and cream cheese with coconut cream or a plant-based cream alternative. Use a dairy-free cheese or omit the Parmesan to keep it fully dairy-free, though the flavor and texture will be slightly different.

Garlicky Creamed Corn Chicken Recipe

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4.5 from 98 reviews

Garlicky Creamed Corn Chicken is a comforting skillet dish featuring juicy pan-seared chicken breasts simmered in a rich, creamy sauce made from butter, garlic, fresh thyme, cream, cream cheese, Parmesan, and sweet corn. Crispy bacon and fresh thyme finish the dish, adding smoky and herbal notes. Perfect for a hearty weeknight dinner.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 3 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Bacon

• 4 slices bacon
• 3 (6- to 8-oz.) boneless, skinless chicken breasts

Seasonings

• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 tsp. fresh thyme leaves, plus more for serving
• Pinch of crushed red pepper flakes

Dairy and Sauces

• 2 tbsp. unsalted butter
• 3 garlic cloves, minced
• 1 cup heavy cream
• 4 oz. cream cheese, softened
• ½ cup finely grated Parmesan cheese

Vegetables

• 2 cups frozen corn

Instructions

1. Cook the Bacon: In a large skillet over medium heat, cook the bacon slices, turning occasionally for even crispiness, until the bacon is crispy, about 8 to 10 minutes. Remove the bacon and place it on a paper towel-lined plate to drain excess fat, then chop into bite-sized pieces once cooled.
2. Cook the Chicken: Season the chicken breasts on both sides generously with kosher salt and freshly ground black pepper. Using the same skillet over medium-high heat, cook the chicken breasts, turning occasionally, until golden brown on both sides and cooked through (about 8 minutes per side). Transfer the chicken to a separate plate and drain any excess grease from the skillet.
3. Make the Cream Sauce: Reduce the heat to medium and melt the butter in the skillet. Add minced garlic and fresh thyme leaves, cooking and stirring until fragrant, about 1 minute. Pour in the heavy cream, softened cream cheese, and grated Parmesan. Stir and bring mixture to a simmer, cooking until slightly thickened, about 2 minutes. Stir in frozen corn and crushed red pepper flakes, seasoning with salt and pepper to taste.
4. Finish Cooking the Chicken in Sauce: Return the cooked chicken breasts to the skillet, nestling them into the creamed corn sauce. Continue cooking, turning occasionally, until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F, approximately 5 minutes more. This allows the chicken to absorb the flavors of the sauce.
5. Serve: Plate the chicken with generous spoonfuls of the creamy corn sauce. Top with the chopped crispy bacon and additional fresh thyme leaves for garnish. Serve immediately.

Notes

• You can substitute fresh corn for frozen if available; just increase cooking time slightly to soften.
• For a lower-fat version, use half-and-half instead of heavy cream and reduce the amount of butter.
• Make sure the cream cheese is softened for easier melting and a smoother sauce.
• If you prefer spicier heat, increase the crushed red pepper flakes according to your taste.
• Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop.

Keywords: creamed corn chicken, garlic chicken recipe, creamy chicken skillet, bacon chicken recipe, easy dinner chicken, chicken with corn sauce