Can I use fresh corn instead of frozen?

Absolutely! Fresh corn cut from the cob adds amazing flavor, especially during summer. You'll need about 4-5 ears of corn to equal the amount in the recipe. Just slice the kernels off and proceed as directed.

How can I make this dish lighter?

You can substitute half-and-half for the heavy cream and use reduced-fat milk. The sauce won't be quite as rich but will still be delicious. You can also use turkey bacon instead of regular bacon.

What if I don't eat pork?

No problem! You can substitute turkey bacon or skip the bacon entirely and use olive oil for cooking the chicken. Add a bit of smoked paprika to make up for the lost smoky flavor.

Can I make this dish ahead for a dinner party?

Yes! Prepare everything but keep the chicken and creamed corn separate. Reheat the corn mixture on the stovetop, and either quickly reheat the chicken in a separate pan or place it on top of the hot corn to warm through before serving.

Chicken and Bacon Creamed Corn Recipe

Name: Chicken and Bacon Creamed Corn Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 6 slices thick-cut bacon, chopped; 3 boneless skinless chicken breasts, approximately 1½ pounds, pat dry; 1 teaspoon paprika; 1 teaspoon garlic powder; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 2-3 tablespoons unsalted butter; 1 small yellow onion, diced (about ½ cup); 1 teaspoon garlic, minced; 2 packages (10 ounces each) frozen corn kernels, thawed; 1 cup (238 g) heavy cream; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ¼ teaspoon crushed red pepper flakes; ½ cup (122.5 g) whole milk; 3 tablespoons all-purpose flour; ¼ cup (25 g) parmesan cheese, freshly grated; Parsley, for garnish

This Chicken and Bacon Creamed Corn is the ultimate comfort food that brings together savory chicken, crispy bacon, and sweet, creamy corn in one spectacular dish. Ready in just 35 minutes, this hearty meal combines protein and vegetables in a rich, flavorful sauce that’s sure to satisfy even the pickiest eaters. Perfect for those busy weeknights when you want something delicious without spending hours in the kitchen!

Why You’ll Love This Recipe

Quick Comfort Food: This dish delivers maximum flavor with minimal effort – on your table in just 35 minutes!
One-Pan Wonder: Everything cooks in the same skillet, meaning fewer dishes and less cleanup time.
Perfect Balance of Flavors: The combination of smoky bacon, seasoned chicken, and sweet corn creates an irresistible flavor profile that hits all the right notes.
Family-Friendly: Kids and adults alike love this dish – it’s like a hug in food form!

Ingredients You’ll Need

Bacon: Thick-cut bacon provides the smoky, savory foundation for this dish. Its fat also helps flavor the chicken as it cooks.
Chicken Breasts: The star protein that soaks up all the delicious flavors. Make sure to pat them dry for better seasoning adhesion and browning.
Paprika, Garlic Powder, Salt, and Pepper: This simple seasoning blend gives the chicken a perfect flavor boost without overpowering the dish.
Butter: Adds richness and helps sauté the aromatics for the creamed corn base.
Onion and Garlic: These aromatics build the flavor foundation for the creamed corn.
Frozen Corn: The convenience of frozen corn means you can make this dish year-round. Always thaw before using for the best texture.
Heavy Cream: Creates the luxurious, velvety base for the creamed corn.
Milk and Flour: Together, they thicken the sauce to the perfect consistency.
Parmesan Cheese: Adds a savory depth and slight nuttiness to the creamed corn.
Red Pepper Flakes: Just a touch adds warmth without making the dish spicy.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Vegetable Boost

Add diced bell peppers or baby spinach to the creamed corn for extra color and nutrition.

Cheese Options

Try swapping the Parmesan for sharp cheddar, Monterey Jack, or even a smoky Gouda for a different flavor profile.

Protein Swap

Use boneless chicken thighs instead of breasts for more moisture and flavor, or try it with pork chops for something different.

Heat Level

Adjust the red pepper flakes to your liking – omit for a mild dish or double for more kick. A diced jalapeño added with the onions would work beautifully too.

How to Make Chicken and Bacon Creamed Corn

Step 1: Season and Prep

Mix the paprika, garlic powder, salt, and pepper in a small bowl. Pat the chicken breasts dry and set aside.

Step 2: Cook the Bacon

In a large skillet over medium heat, cook the chopped bacon until crispy, about 9-11 minutes. Transfer to a paper towel-lined plate, reserving about 2 tablespoons of bacon grease in the pan.

Step 3: Cook the Chicken

Season both sides of chicken breasts with the spice mixture, rubbing it in well. Cook in the reserved bacon grease for 5-6 minutes per side until golden and cooked through (165°F internal temperature). Remove to a plate and tent with foil to keep warm.

Step 4: Make the Creamed Corn Base

In the same skillet, melt the butter over medium heat. Add the diced onion and cook until softened and lightly browned, about 3-5 minutes. Add the garlic and cook for another minute until fragrant.

Step 5: Add Corn and Seasonings

Stir in the thawed corn, heavy cream, salt, pepper, and red pepper flakes. Mix well to combine and allow to heat through.

Step 6: Thicken the Sauce

Whisk the milk and flour together in a small bowl until smooth. Pour into the corn mixture and cook for about 2 minutes, stirring frequently, until the sauce thickens to a creamy consistency.

Step 7: Finish and Serve

Stir in the crispy bacon pieces and Parmesan cheese until the cheese melts completely. Place the cooked chicken on top of the creamed corn, garnish with fresh parsley, and serve immediately.

Pro Tips for Making the Recipe

Don’t Rush the Bacon: Cooking the bacon slowly over medium heat renders more fat and creates crispier pieces.
Temperature Matters: Make sure your chicken reaches 165°F but try not to overcook it, as it can become dry.
Fond is Flavor: Those browned bits on the bottom of the pan after cooking the chicken? That’s culinary gold! Make sure to scrape them up when making the creamed corn.
Corn Preparation: If using frozen corn, make sure it’s fully thawed and drained to prevent watering down your sauce.
Sauce Consistency: If your sauce becomes too thick, add a splash more milk. If it’s too thin, let it simmer a bit longer.

How to Serve

Perfect Pairings

This dish is hearty enough to stand on its own, but pairs beautifully with crusty bread for sopping up the creamy sauce.

Side Suggestions

A simple green salad with a light vinaigrette provides a fresh contrast to the rich, creamy main dish.

Presentation

For a restaurant-quality presentation, slice the chicken before placing it on top of the creamed corn and sprinkle with additional Parmesan and fresh herbs.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 3 days. The flavors actually meld and improve overnight!

Freezing

This dish can be frozen for up to 2 months, though the texture of the creamed corn may change slightly upon thawing. Freeze in individual portions for easy reheating.

Reheating

Reheat gently in a covered skillet over medium-low heat, adding a splash of milk if needed to restore creaminess. You can also microwave covered portions at 70% power, stirring occasionally, until heated through.

FAQs

Can I use fresh corn instead of frozen?

Absolutely! Fresh corn cut from the cob adds amazing flavor, especially during summer. You’ll need about 4-5 ears of corn to equal the amount in the recipe. Just slice the kernels off and proceed as directed.
How can I make this dish lighter?

You can substitute half-and-half for the heavy cream and use reduced-fat milk. The sauce won’t be quite as rich but will still be delicious. You can also use turkey bacon instead of regular bacon.
What if I don’t eat pork?

No problem! You can substitute turkey bacon or skip the bacon entirely and use olive oil for cooking the chicken. Add a bit of smoked paprika to make up for the lost smoky flavor.
Can I make this dish ahead for a dinner party?

Yes! Prepare everything but keep the chicken and creamed corn separate. Reheat the corn mixture on the stovetop, and either quickly reheat the chicken in a separate pan or place it on top of the hot corn to warm through before serving.

Final Thoughts

This Chicken and Bacon Creamed Corn recipe strikes that perfect balance between comfort food and impressive dinner. The combination of tender chicken, smoky bacon, and sweet corn in a creamy sauce creates a dish that feels special enough for Sunday dinner but easy enough for Tuesday night. Give it a try next time you’re craving something hearty and satisfying – I bet it’ll become a regular in your dinner rotation!