Garlic Butter Creamed Corn Chicken Recipe
Garlic Butter Creamed Corn Chicken is a rich and flavorful skillet dish featuring tender, flour-coated chicken sautéed with crispy bacon, sweet creamed corn, and a luscious garlic butter sauce. Enhanced with fresh herbs, white wine, and parmesan cheese, this comforting recipe delivers a perfect balance of creamy and savory flavors, ideal for a satisfying family dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 2 tablespoons extra virgin olive oil, divided
- 1 tablespoon fresh chopped thyme, plus more for serving
- Kosher salt and pepper, to taste
- 1/4 cup all-purpose flour
For the Creamed Corn Mixture
- 4 slices thick-cut bacon, chopped
- 1 small yellow onion, chopped
- 2 tablespoons butter
- 4 ears corn, kernels removed from cob
- 2 cloves garlic, minced or grated
- 1 teaspoon crushed red pepper flakes
- 3/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/2 cup heavy cream, canned full fat coconut milk, or whole milk
- 1/2 cup grated parmesan or Asiago cheese
- Fresh basil for garnish
Instructions
- Prepare the chicken: Rub the chicken breasts or thighs with 1 tablespoon of olive oil, fresh chopped thyme, and season generously with kosher salt and pepper. Sprinkle the 1/4 cup flour evenly over the chicken and toss it to coat all pieces thoroughly, adding more flour if needed to ensure the chicken is well coated.
- Cook the chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the floured chicken pieces and cook for about 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside, keeping warm.
- Sauté the bacon and aromatics: In the same skillet, add the chopped bacon and cook until crispy, about 5 minutes. Remove the bacon bits with a slotted spoon and set aside, leaving the rendered fat in the skillet. Add the chopped onion to the skillet and sauté until soft and translucent, about 3-4 minutes.
- Make the creamed corn: Add the butter to the skillet along with the corn kernels, minced garlic, and crushed red pepper flakes. Cook while stirring for 3-4 minutes until the corn is tender and fragrant.
- Deglaze and simmer: Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce by half, simmering gently for 4-5 minutes.
- Add cream and cheese: Lower the heat and stir in the heavy cream and grated parmesan or Asiago cheese. Continue to cook and stir until the cheese has melted and the sauce is creamy and slightly thickened, about 3-5 minutes.
- Combine and finish: Return the cooked chicken and crispy bacon to the skillet, nestling the chicken into the creamed corn sauce. Spoon some sauce over the chicken, and cook together for 2-3 minutes to marry the flavors and reheat the chicken.
- Serve: Garnish the dish with fresh basil and a sprinkle of extra thyme if desired. Serve warm with your choice of sides.
Notes
- For a dairy-free option, substitute heavy cream with canned full-fat coconut milk and use dairy-free cheese or omit cheese.
- If fresh corn is unavailable, frozen kernels can be used but reduce cooking time slightly.
- Using chicken thighs results in juicier meat, but breasts can be used for a leaner version.
- Adjust crushed red pepper flakes to your preferred spice level.
- Pair this dish with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
