Creamed corn chicken is ready in 30 minutes or less and filled with juicy chicken breasts, crumbled bacon, and creamy summer corn. It makes a fantastic weeknight meal!
Enjoy skillet meals like creamy chicken orzo and cheesy chicken broccoli rice? Give this new recipe a try! Creamed corn chicken is a great meal to make when you need dinner on the table in 30 minutes or less.
Juicy chicken breasts, crispy bacon, and creamed corn combine to make this delicious and comforting skillet meal. The best part is that it's prepared in a single pan, so there's less mess and cleanup is a breeze!
Make creamed corn chicken any time of year when you're looking for a quick and easy comfort meal. It also makes a great summer meal when you've got fresh, in-season corn on hand!
Ingredients and substitutions
- Chicken - You'll need about 1.5 pounds of boneless, skinless chicken breasts or thighs for this recipe. To ensure they cook quickly, we're slicing them in half lengthwise to create thin, ¾ inch pieces. You could also use a meat mallet to pound your chicken thin.
- Bacon - Bacon adds flavor and crunch to the meal. We're cooking the bacon in the pan, then utilizing that leftover bacon grease to cook the chicken and add extra flavor.
- Onion and garlic - Adds flavor to the meal.
- Butter - Adds flavor to the meal. Unsalted or salted butter works here.
- Seasoning - Salt, pepper, paprika, and garlic powder add flavor to your skillet meal.
- Corn - I used one 15 ounce bag of frozen corn kernels for this recipe. There's no need to thaw your corn beforehand, it can be tossed in right from the freezer. Frozen corn can be substituted with canned corn or fresh corn cut off the cob. If using canned corn, keep in mind that the weight includes the water inside, so a 15 ounce can of corn contains about 9 ounces of actual corn.
- Heavy cream - Adds creaminess to the corn. I don't recommend substituting with milk because it's much thinner and won't thicken up like heavy cream.
Tips and tricks
Thick chicken breasts? - Nowadays, most chicken breasts are very large and thick. You'll need to either slice your chicken breasts in half lengthwise (as shown above) or use a mallet to pound them to about ¾ inch thickness.
Use a meat thermometer - Use a meat thermometer to check the doneness of your chicken. A meat thermometer ensures your chicken is cooked to the correct temperature so that it's not dry. Setting a timer is not a reliable way to cook chicken perfectly.
Chicken burning before it's cooked through? - If your chicken is burning on the outside before it's done on the inside, your heat is too high. Turn the heat down slightly before your chicken burns. If you didn't slice your chicken breasts in half or pound them thin with a mallet, they may be too thick to cook through on the stovetop.
Storage
Leftovers will keep for 3 to 4 days in a tightly sealed container in the refrigerator.
Frequently asked questions
Yes, this recipe works with fresh, frozen, or canned corn. Be sure to drain your canned corn before adding to the recipe. Keep in mind that the weight on the can of corn includes the liquid. A 15 ounce can of corn contains about 9 ounces of actual corn, so you'll need to purchase multiple cans or a larger can for this recipe.
Yes, a diced red bell pepper or jalapeno make a great addition added alongside the onion.
Recommended
📖 Recipe
Creamed Corn Chicken
Ingredients
- 4 slices bacon, chopped
- 1.5 pounds boneless skinless chicken breasts
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon unsalted butter
- ½ small onion, diced
- 2 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- 15 ounces frozen corn kernels
- 4 ounces heavy cream
Instructions
- In a sauté pan over medium heat, cook bacon until crisp. Remove from pan and drain all but 2 tablespoons of grease.
- Slice chicken breasts lengthwise or pound with a mallet to create ¾ inch thick pieces.
- Season chicken on both sides with paprika, garlic powder, salt, and pepper. Add to pan and over medium heat, cook for about 3 minutes per side, or until chicken is cooked through to 165F in the center.
- Remove chicken from pan, cover, and set aside.
- Add butter and onion to the pan and cook for 2 to 3 minutes, or until onion begins to brown around the edges. Add garlic and cook another 30 seconds.
- Add corn and cook for 3 to 4 minutes, or until corn is heated through.
- Add heavy cream and stir to combine. Add bacon and stir into corn, then nestle chicken breasts into the corn mixture. Cook for another 1 to 2 minutes, or until cream thickens slightly.
Equipment Recommendations
Notes
- Storage: Leftovers will keep for 3 to 4 days in a tightly sealed container in the refrigerator.
- Corn: Frozen corn can be substituted with an equal weight of corn cut off the cob or canned corn (drain before adding to recipe).
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!