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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Creamed Corn Skillet Chicken

[heart_this] · Sep 14, 2020 · 9 Comments

Creamed Corn Skillet Chicken

Skillet seared chicken in creamed corn with bacon and basil!

I always enjoy quick and easy meal ideas and this recipe for creamed corn chicken skillet is my current favourite! Corn is in season right now and it’s nice to get it while it’s fresh, but this recipe also works well with frozen corn for all times of the year! The idea behind this recipe is a one pan version of pan seared chicken with a side of creamed corn and the chicken goes so well when smothered in creamy corn! I can’t help but start this recipe off by cooking some bacon which is set aside before cooking the chicken in the bacon grease. After the chicken is seared the corn is added to the skillet and charred slightly over high heat where the charring enhanced the corns sweetness and adds a hint of smokiness. The creamy sauce is made with a combo of cream and chicken broth seasoned with thyme, parmesan cheese and butter, to which I often like to add a hit of white miso paste! The dish is finished off with fresh basil! The flavour combinations of chicken, corn, cream, butter, parmesan, thyme, bacon and basil in this dish are simply magical, and it’s so easy to make, even on busy weeknights!

Creamed Corn Skillet Chicken
Creamed Corn Skillet Chicken
Creamed Corn Skillet Chicken
Creamed Corn Skillet Chicken

Creamed Corn Skillet Chicken
Creamed Corn Skillet Chicken

Creamed Corn Skillet Chicken

Prep Time: 5 minutes Cook Time: 40 minutes Total Time: 45 minutes Servings: 4

Skillet seared chicken in creamed corn with bacon and basil!

ingredients
  • 4 slices bacon, cut into 1 inch pieces (optional)
  • 1 pound boneless, skinless chicken breasts (or thighs)
  • salt and pepper to taste
  • 1 tablespoon butter
  • 1 small onion, diced
  • 4 cups corn (fesh, about 6 ears of corn, or frozen)
  • 1 clove garlic, chopped
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon fresh chopped thyme, chopped (or 1/2 teaspoon dried thyme)
  • 1/2 cup chicken broth (or dry white wine)
  • 1/2 cup heavy cream
  • 1 tablespoon butter
  • 1 tablespoon white miso (optional)
  • 1/4 cup parmigiano reggiano (parmesan cheese), grated
  • salt and pepper to taste
  • 2 tablespoons fresh basil, torn
directions
  1. Cook the bacon in a skillet until crispy and set aside on paper towels to drain, before draining off all but 1 tablespoon of bacon grease from the pan.
  2. Season the chicken with salt and pepper to taste, add to the skillet and cook in the bacon grease over medium-high heat until cooked through, about 2-4 minutes per side, before setting aside.
  3. Add the butter to the skillet, let it melt, add the onion and corn, mix, and let it sit cooking until the corn is lightly charred, mix it up and let it char again, about 6-10 minutes.
  4. Add the garlic, red pepper flakes and thyme and cook until fragrant, less than a minute.
  5. Add the chicken broth and deglaze the pan by scraping any brown bits from the bottom of the pan with a wooden spoon while the broth simmers.
  6. Add the cream, bring to a boil, reduce the heat to a simmer before adding the chicken and simmering for 5 minutes.
  7. Add the butter, miso and cheese, let it melt in before seasoning with salt and pepper to taste.
  8. Mix in the basil and bacon and enjoy!
Note: The chicken breasts should be relatively small, less than 1 inch thick. If they are larger you should pound them thin or butterfly them.
Option: Omit the bacon and cook the chicken in 1 tablespoon oil instead of the bacon grease.
Option: Use asiago or pecorino cheese instead of parmesan!
Option: Add or replace the red pepper flakes with a pinch of hot smoked paprika or chipotle chili powder!
Option: Add extra veggies like diced red bell peppers, diced jalapenos, sliced zucchini, sliced mushrooms, etc.
Nutrition Facts: Calories 499, Fat 36g (Saturated 17g, Trans 0.3g), Cholesterol 165mg, Sodium 607mg, Carbs 32g (Fiber 3g, Sugars 11g), Protein 39g

Nutrition by: Nutritional facts powered by Edamam
Similar Recipes:
Creamed Corn with Roasted Red Peppers and Bacon
Maque Choux
Cilantro Lime Skillet Chicken
Creamy Salsa Verde Skillet Chicken
Creamy Bacon Honey Dijon Skillet Chicken
Honey Garlic Chicken
Spinach and Artichoke Skillet Chicken with Sundried Tomatoes
Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce
Lemon and Dill Butter Garlic Chicken and Asparagus
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Creamed Broccoli
Jalapeno Popper Creamed Corn

American, Bacon, Chicken, Food, Gluten-free, Main Course, One-Pan, Recipe

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Reader Interactions

Comments

  1. Jim D says

    September 14, 2020 at 4:11 pm

    Your photos of your recipes are par excel-lance. It must take some time to set them up.
    Who eats all that delicious food? I have been using your recipes for years. All excellent.

    Reply
  2. K says

    September 15, 2020 at 9:33 am

    Made the creamed corn as a side dish and it turned out excellent. I do have a question though, you said diced onion in the ingredient list, but there wasn’t anything in the instructions on where to chuck it in.

    Thanks for sharing another regular rotation dish! 🙂

    Reply
  3. POS App says

    September 18, 2020 at 1:30 am

    wow, this looks so yummy. Very curious about it’s taste.

    Reply
  4. NGON says

    September 22, 2020 at 3:28 am

    Love, love, LOVE this! I made a couple of adjustments per my preference.

    Reply
  5. goojara says

    October 18, 2020 at 9:31 am

    that looks so delicious.

    Reply
  6. Flixtor says

    December 1, 2020 at 1:36 pm

    That’s Great, Thanks for sharing 🙂

    Reply
  7. resize image says

    December 9, 2020 at 4:14 am

    i am hungry

    Reply
  8. O2TvSeries says

    December 13, 2020 at 10:18 am

    Thanks for Sharing 🙂

    Reply
  9. Angela Ence says

    December 15, 2020 at 7:03 am

    Feeling Hungry 🙂

    Reply

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I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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