Recipe Background
Seared chicken is savory and juicy, and just crying out for the right accompaniment. Thankfully, Creamed Corn Chicken provides that by default — the chicken is resting on a bed of creamy, cheesy, summery sweet corn, cooked until soft and golden. Mmmm, what a joy this is! Creamed Corn Chicken is surprisingly refined and elegant for its humble appearance, and it has a flavor that will blow you away!
Seared chicken is savory and juicy, and just crying out for the right accompaniment. Thankfully, Creamed Corn Chicken provides that by default — the chicken is resting on a bed of creamy, cheesy, summery sweet corn, cooked until soft and golden. Mmmm, what a joy this is! Creamed Corn Chicken is surprisingly refined and elegant for its humble appearance, and it has a flavor that will blow you away!
Ingredients
- 1 1/2 pounds chicken breasts boneless and skinless
- 2 tablespoons extra-virgin olive oil divided
- 1 tablespoon fresh thyme chopped
- kosher salt to taste
- black pepper to taste
- 1/4 cup all-purpose flour plus more, to taste
- 4 slices thick-cut bacon chopped
- 1 small yellow onion chopped
- 2 tablespoons butter
- 4 ears corn kernels cut from the cobs
- 2 cloves garlic minced or grated
- 1 teaspoon crushed red pepper flakes
- 3/4 cup dry white wine
- 1/2 cup water
- 1/2 cup heavy cream can substitute full-fat coconut milk or whole milk
- 1/2 cup parmesan cheese or Asiago cheese grated
- fresh basil optional, to taste, chopped, for garnish
Directions
- Rub the chicken breasts evenly with 1 tablespoon of the olive oil, making sure to completely coat the chicken.
- Season the chicken breasts evenly with the thyme, the salt, and the black pepper.
- Sprinkle 1/4 cup of the flour evenly over the chicken breasts and toss to coat completely. You may need the extra flour to ensure the chicken breasts are completely coated.
- In a large skillet over medium-high heat, add the bacon pieces and cook, while stirring occasionally, until crisp, about 5-7 minutes.
- Transfer the bacon to paper towels to drain. Do not drain the skillet or reduce the heat.
- Add the coated chicken breasts to the hot bacon drippings and cook, flipping them once, until they are seared on both sides, about 5 minutes per side.
- Transfer the chicken breasts to a plate.
- Add the remaining olive oil to the skillet and heat until it shimmers.
- Add the onions to the hot oil and cook, while stirring, until fragrant, about 5 minutes.
- Add the butter, the corn, the garlic, and the red pepper flakes to the onions and cook, while stirring, until the corn is golden, about 5 minutes.
- Reduce the heat to medium-low.
- Add the wine and the water to the corn mixture, while stirring to combine.
- Add the chicken breasts to the corn mixture.
- Increase the heat to medium and bring the chicken mixture to a simmer.
- Simmer until the chicken breasts reach an internal temperature of 165 degrees F, about 10-15 minutes.
- Add the heavy cream and the parmesan to the chicken mixture and stir to combine.
- Cook the chicken mixture until warmed through, about 2-3 minutes.
- Transfer the skillet from the heat.
- Top the chicken mixture with the bacon.
- Serve garnished with the basil.
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