This Easy Garlic Butter Creamed Corn Chicken is a cozy dish that brings comfort to your dinner table. Juicy chicken is cooked with sweet corn in a creamy garlic sauce—yum!
I always enjoy making this when I want something quick yet tasty. It pairs perfectly with rice or bread, and you can’t go wrong with that buttery flavor! 🧄🍗
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this dish. If you’re looking for a healthier option, you could use chicken thighs, which are juicier. Additionally, you can swap the chicken for tofu for a vegetarian alternative!
Bacon: The bacon adds a smoky flavor that enhances the dish. If you prefer a lighter option or don’t eat pork, turkey bacon or even crispy mushrooms can be a great substitution!
Corn: Fresh corn gives a great sweetness and crunch. However, frozen corn works just as well and is super convenient. If you’re in a pinch, canned corn is also an option—just make sure to drain and rinse it well!
Heavy Cream: For a lighter sauce, you can swap in half-and-half or even coconut milk for a dairy-free version. If you use a lower-fat option, you might need to adjust cooking times for consistency.
How Do You Ensure Perfectly Cooked Chicken?
Cooking chicken perfectly is key to this recipe. Here’s how to do it right:
- Season your chicken well with salt and pepper to enhance its flavor.
- Sear the chicken in a hot skillet for about 4-5 minutes on each side until golden brown. This locks in moisture and creates a nice crust.
- After adding the chicken to the sauce, cover the skillet and lower the heat. This helps the chicken cook through gently, keeping it juicy.
- Use a meat thermometer to check doneness. Aim for an internal temperature of 165°F (75°C).
Remember to let the chicken rest for a few minutes after cooking to let the juices redistribute, ensuring each bite is tender and juicy!
Easy Garlic Butter Creamed Corn Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 4 slices of bacon, chopped
- 2 tablespoons unsalted butter
- 3-4 cloves garlic, minced
- 3 cups fresh or frozen corn kernels (if fresh, cut from about 4 ears)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon fresh thyme leaves (plus extra for garnish)
- 1/2 cup grated Parmesan cheese (optional)
- 1 tablespoon olive oil
How Much Time Will You Need?
This lovely dish takes about 30 minutes from start to finish. You’ll spend about 10 minutes prepping and cooking the bacon and chicken, followed by another 10-15 minutes making the creamy corn base. Easy peasy!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by seasoning the chicken breasts on both sides with a good amount of salt and freshly ground black pepper—this is going to enhance the flavor while cooking!
2. Cook the Bacon:
In a large skillet over medium heat, add the chopped bacon. Cook it until it’s nice and crispy, which should take about 5-7 minutes. Once done, use a slotted spoon to remove the bacon and place it on paper towels to drain. Make sure to leave the rendered bacon fat in the skillet; it’ll add great flavor to the chicken!
3. Brown the Chicken:
If your skillet seems dry, drizzle in the olive oil. Now place the seasoned chicken breasts into the skillet. Sear them for about 4-5 minutes on each side until they’re golden brown. Once browned, carefully remove the chicken and set it aside on a plate.
4. Make the Creamed Corn Base:
With the heat reduced to medium-low, add the butter to the skillet along with the minced garlic. Sauté for about 1 minute until the garlic is fragrant but not burnt. Now add in the corn kernels, heavy cream, chicken broth, thyme leaves, and Parmesan cheese if you’re using it. Stir everything together and let it simmer for 3-5 minutes until the sauce thickens a bit.
5. Return Chicken and Bacon:
Nestle the chicken breasts back into the creamed corn mixture and sprinkle the crispy bacon over the top. This is where all that flavor comes together!
6. Cook Until Done:
Cover the skillet with a lid, reduce the heat to low, and let it cook for another 8-10 minutes. This will ensure the chicken is cooked all the way through (reaching an internal temperature of 165°F or 75°C).
7. Finish and Serve:
When everything is ready, sprinkle fresh thyme leaves on top and a bit more black pepper if you wish. Serve warm alongside rice, mashed potatoes, or crusty bread to soak up all that delicious creamy sauce. Enjoy your meal!
This recipe gives you a mouthwatering dish that’s perfect for weeknight dinners or special occasions alike!
FAQ for Easy Garlic Butter Creamed Corn Chicken
Can I Use Frozen Corn for This Recipe?
Absolutely! Frozen corn is a great time-saver and works just as well as fresh. Just add it straight to the skillet without thawing, and adjust the cooking time slightly to ensure it heats through.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or even coconut milk for a dairy-free alternative. Just keep in mind that using a lower-fat option may result in a slightly thinner sauce.
How Should I Store Leftovers?
Store any leftover chicken and creamed corn mixture in an airtight container in the fridge for up to 3 days. Simply reheat in the microwave or on the stove over low heat until warmed through, adding a splash of cream or broth if needed to loosen the sauce.
Can I Make This Recipe Ahead of Time?
Sure! You can prepare the chicken and the creamed corn base a day in advance. Just store them separately in the fridge and combine them just before serving for best results. Reheat gently to enjoy!
