If you’re searching for the comfort food equivalent of a big hug, look no further than Creamy Chicken and Corn. This dish is irresistibly cozy, brimming with tender chicken bites and juicy corn kernels all nestled in a luxuriously creamy sauce. It’s a weeknight hero that feels weekend-worthy, fusing classic flavors into one bubbly skillet of joy. Whether served over fluffy rice, buttery mashed potatoes, or scooped up with crusty bread, this is one meal that always earns rave reviews and happy sighs around the table.
Ingredients You’ll Need
You won’t need a long shopping list for Creamy Chicken and Corn, but each ingredient is key to achieving its signature creaminess, vibrant color, and deep flavor. Here’s what you’ll need, with handy tips to make each component shine.
- Chicken breasts or thighs: Choose boneless, skinless pieces for quicker cooking and melt-in-your-mouth tenderness.
- Corn kernels: Use fresh for peak summer sweetness, frozen for convenience, or canned (well-drained) for easy pantry magic.
- Onion: A chopped yellow or white onion forms the backbone of the dish’s savory depth.
- Garlic: Freshly minced for aromatic warmth in every bite.
- Heavy cream: This adds an ultra-creamy texture that’s pure comfort; whole milk works if you want it a little lighter, but nothing matches the richness of cream.
- Chicken broth: Use a good-quality low-sodium broth for a flavorful base that lets the other elements shine.
- Butter: Cooking your veggies in a bit of butter brings out beautiful golden notes in both taste and color.
- Olive oil: Prevents the butter from burning and gives an extra layer of flavor.
- Salt and pepper: Essential for dialing up all the comforting, savory notes.
- Fresh parsley (optional): Chopped parsley adds a pop of green to finish, both for color and light herbal notes.
- Paprika (optional): A sprinkle for a warm color and subtle smoky kick, perfect if you want to jazz things up.
How to Make Creamy Chicken and Corn
Step 1: Prep Your Ingredients
Chop your onion, mince your garlic, and cut the chicken into bite-sized cubes for even cooking. If you’re using fresh corn, slice the kernels off the cob. Get everything ready for smooth, stress-free cooking—it makes the whole process feel effortless!
Step 2: Sauté the Chicken
Heat a large skillet over medium-high heat and swirl in the olive oil and butter. When the butter melts and foams, add the chicken pieces in a single layer. Let them get lightly golden and just cooked through, then set aside. This step locks in juiciness and flavor before the creamy sauce comes together.
Step 3: Cook the Onion and Garlic
In the same skillet, add a bit more butter if needed, then toss in the onion. Sauté until it turns soft and translucent, soaking up all those delicious browned bits left from the chicken. Add garlic and cook until fragrant—just a minute so it doesn’t burn, but gives the whole kitchen the best aroma!
Step 4: Add the Corn
Stir in your corn kernels and let them cook for a few minutes. You want them tender and bursting with sweetness, soaking up the onion-garlic flavors. Fresh corn will get a bit golden; frozen or canned will just need to heat through.
Step 5: Build the Creamy Sauce
Pour in the chicken broth and bring it to a gentle simmer. Then, lower the heat and stir in the heavy cream. Let everything bubble gently until the sauce starts to thicken, about five minutes. This is where Creamy Chicken and Corn gets its signature luxurious texture!
Step 6: Finish the Dish
Return the chicken—and any juices—back to the skillet. Add salt, pepper, and paprika if using. Let it all simmer together for a few more minutes, allowing the flavors to meld and the chicken to bathe in the creamy sauce. Finish with a scatter of fresh parsley, and it’s ready to serve!
How to Serve Creamy Chicken and Corn
Garnishes
I love finishing Creamy Chicken and Corn with a final sprinkle of fresh parsley, a dusting of smoked paprika, or even a squeeze of lemon for brightness. These last touches make every spoonful pop and turn a family favorite into a dish worth sharing with guests.
Side Dishes
This dish begs for something starchy to soak up all that glorious sauce. Try serving it over fluffy rice, pillowy mashed potatoes, or wide egg noodles. For something lighter, a simple green salad or steamed greens offer a refreshing counterpoint to the richness.
Creative Ways to Present
For a fun twist, spoon Creamy Chicken and Corn into individual ramekins, top with a layer of buttery puff pastry, and bake for a quick pot pie. You can also ladle it into crusty bread bowls for a table centerpiece that always draws smiles!
Make Ahead and Storage
Storing Leftovers
Creamy Chicken and Corn holds up beautifully as leftovers. Store cooled portions in airtight containers in the refrigerator for up to 3 days. The flavors deepen as they meld, making next-day servings even tastier.
Freezing
For longer storage, let the dish cool completely, then freeze in portions in freezer-safe containers or resealable bags. Cream-based sauces can sometimes separate when frozen, but a good stir during reheating usually brings the creamy texture right back.
Reheating
Gently reheat Creamy Chicken and Corn on the stovetop over low heat, stirring often and adding a splash of broth or cream if needed. You can also microwave single servings in bursts, stirring in between to keep the sauce silky.
FAQs
Can I use rotisserie or leftover chicken?
Absolutely! Shred or dice cooked chicken and stir it in after the sauce thickens; just simmer gently until everything is hot and flavorful. It’s a fantastic shortcut for busy nights.
Is there a dairy-free version?
You can substitute unsweetened coconut milk or a favorite non-dairy creamer for the heavy cream. The sauce won’t be quite as rich but will still have a lovely creamy feel and taste great.
What’s the best way to use fresh corn?
If you’re using fresh corn, slice kernels straight from the cob and add them as directed. For even more flavor, sauté the scraped cobs in the broth for a few minutes before discarding, to infuse extra sweetness.
Can I add other vegetables?
Definitely! Diced bell pepper, zucchini, or baby spinach work well. Let your fridge inspire you—just sauté firmer veggies with the onion to ensure they’re tender and balanced with the rest of the dish.
How spicy is this recipe?
As written, Creamy Chicken and Corn is mild and kid-friendly. If you crave a kick, consider adding a pinch of chili flakes to the onion or stirring in a spoonful of diced green chilies with the corn.
Final Thoughts
Creamy Chicken and Corn is one of those recipes you turn to again and again, whether you want weeknight comfort or a crowd-pleasing dinner with friends. I hope you give it a try and discover just how simple, soul-satisfying, and endlessly versatile this dish can be!
Print
Creamy Chicken and Corn Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main Dish
- Method: Stovetop
- Cuisine: International
- Diet: Gluten Free
Description
This Creamy Chicken and Corn recipe is a comforting and flavorful dish that is perfect for a weeknight dinner or a cozy family meal. Tender chicken pieces are cooked in a rich and creamy sauce with sweet corn kernels, creating a delicious combination of flavors that will satisfy your taste buds.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts, cut into cubes
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Creamy Sauce:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 can (15 ounces) corn kernels, drained
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Season chicken cubes with salt and pepper, then cook until browned and cooked through. Remove from skillet and set aside.
- Make the Creamy Sauce: In the same skillet, melt butter. Add chopped onion and garlic, sauté until softened. Pour in chicken broth and heavy cream, stirring to combine. Add corn kernels and dried thyme. Season with salt and pepper.
- Combine and Simmer: Return cooked chicken to the skillet, stirring to coat with the creamy sauce. Simmer for a few minutes until the sauce thickens slightly and flavors meld together.
- Serve: Serve the creamy chicken and corn hot, garnished with fresh herbs if desired.
Notes
- You can add a sprinkle of grated Parmesan cheese on top before serving for an extra boost of flavor.
- This dish pairs well with steamed rice or crusty bread to soak up the delicious sauce.
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