Print

Garlicky Creamed Corn Chicken Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/garlicky-creamed-corn-chicken-recipe/