Description
A delicious Chicken and Bacon Creamed Corn recipe with juicy chicken breasts, crispy bacon, and a rich, creamy corn mixture that’s perfect for any occasion.
Ingredients
Units
Scale
For the Chicken and Seasoning:
-
- 6 slices thick-cut bacon, chopped
- 3 boneless skinless chicken breasts, approximately 1 1/2 pounds, pat dry
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Creamed Corn:
- 2–3 tablespoons unsalted butter
- 1 small yellow onion, diced (about 1/2 cup)
- 1 teaspoon garlic, minced
- 2 packages (10 ounces each) frozen corn kernels, thawed
- 1 cup (238 g) heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup (122.5 g) whole milk
- 3 tablespoons all-purpose flour
- 1/4 cup (25 g) parmesan cheese, freshly grated
- Parsley, for garnish
Instructions
- Prepare the seasoning mixture: In a small bowl, mix together the paprika, garlic powder, salt, and pepper. Set aside.
- Cook the bacon: In a large skillet over medium heat, fry the chopped bacon pieces for 9-11 minutes, or until crispy. Transfer to a paper towel-lined plate.
- Prepare the skillet for chicken: Drain the bacon grease, leaving about 2 tablespoons in the skillet to cook the chicken.
- Season the chicken: Sprinkle the seasoning mixture on both sides of the chicken breasts. Rub the mixture into each to ensure the chicken is evenly coated.
- Cook the chicken: To the skillet with the reserved bacon grease over medium heat, add seasoned chicken. Cook for 5-6 minutes on each side, or until no longer pink and cooked through. (Chicken is fully cooked when the internal temperature reaches 165°F.) Remove chicken from the pan, place on a plate, and tent with aluminum foil to keep warm.
- Start the creamed corn: In the same skillet over medium heat, melt butter. Once melted, add the onion. Cook for 3-5 minutes, or until brown. Add garlic and cook for 1 more minute.
- Add corn and seasonings: Add corn, cream, salt, pepper, and red pepper flakes. Mix well.
- Thicken the mixture: In a small bowl, whisk together the milk and flour. Pour into the corn mixture and continue to cook over medium heat, stirring occasionally until thickened (about 2 minutes).
- Combine and finish: Add the cooked bacon and parmesan cheese to the skillet. Stir to combine until the cheese is completely melted. Top with cooked chicken.
- Garnish and serve: Garnish with parsley and serve immediately.
Notes
- To ensure the chicken is juicy, do not overcook. Use a meat thermometer to check for an internal temperature of 165°F.
- Frozen corn can be substituted with fresh or canned corn if preferred.
- For extra flavor, add additional spices or herbs to the corn mixture such as thyme or smoked paprika.
- This dish can be served over rice, mashed potatoes, or with a side of crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg
