Description
This Creamed Corn Chicken recipe features tender chicken breasts cooked in crispy bacon grease, topped with a rich, creamy corn mixture flavored with garlic and spices. It’s a comforting, hearty dish perfect for a quick weeknight dinner.
Ingredients
Scale
Meat
- 4 slices bacon, chopped
- 1.5 pounds boneless, skinless chicken breasts
Spices & Seasonings
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Produce
- ½ small onion, diced
- 2 cloves garlic, minced
Dairy
- 1 tablespoon unsalted butter
- 4 ounces heavy cream
Other
- 1 (15 ounce) bag frozen corn kernels
Instructions
- Cook Bacon and Prepare Chicken: In a large skillet over medium heat, cook chopped bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving 2 tablespoons of bacon grease in the skillet. Slice or pound chicken breasts to about ¾-inch thickness, then season both sides with paprika, garlic powder, salt, and black pepper. Cook the chicken in the bacon grease until fully cooked through and an internal temperature of 165°F (74°C) is reached. Remove the chicken from the skillet and set aside.
- Sauté Onion and Garlic: Add unsalted butter and diced onion to the same skillet. Cook over medium heat until the onion softens and starts to brown lightly. Then add the minced garlic and cook for another 1-2 minutes until fragrant, stirring frequently to avoid burning.
- Cook Corn and Add Cream: Stir in the frozen corn kernels and cook until they are heated through, about 3-5 minutes. Pour in the heavy cream and stir well to combine the mixture evenly.
- Combine and Finish Cooking: Return the cooked bacon to the skillet and stir it into the creamy corn mixture. Nestle the cooked chicken breasts back into the skillet, covering them with the creamed corn. Continue cooking gently over medium-low heat until the cream thickens slightly, about 3-5 minutes. Serve the dish hot for a hearty and flavorful meal.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- Pounding chicken breasts to an even thickness helps them cook evenly.
- You can adjust the red pepper flakes to control the spice level.
- Using fresh corn can be a substitute if available, but frozen corn works great for this recipe.
- Serve with steamed vegetables or a side salad for a complete meal.
