Creamy Chicken in Corn Cream: Easy & Delicious Recipe

Craving a dish that’s both comforting and impressive?

Look no further! This Chicken in Corn Cream recipe is about to become your new weeknight favorite. It’s incredibly easy to prepare, yet delivers a rich, creamy flavor that will wow everyone at the table. Imagine tender chicken bathed in a velvety corn sauce – it’s pure culinary bliss!

Why You’ll Love It

• It’s unbelievably delicious, with a perfect balance of savory chicken and sweet, creamy corn.
• This recipe is surprisingly easy to make, even for beginner cooks.
• The creamy texture is incredibly satisfying and comforting.
• It’s versatile enough for a casual weeknight dinner or a special occasion.
• You can easily customize it with different herbs, spices, or toppings to suit your taste.

What Makes This Recipe Unique?

What sets this Chicken in Corn Cream apart is its simplicity and the focus on fresh ingredients. We’re not using heavy creams or complicated techniques. Instead, we rely on the natural sweetness of fresh corn combined with a little bit of broth and a touch of dairy to create a luscious sauce. It’s a light yet flavorful dish that feels both decadent and wholesome.

Ingredient List

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups fresh corn kernels (from about 4-5 ears) – *Fresh corn provides the best flavor, but frozen can be used in a pinch.*
• 1 cup chicken broth
• 1/2 cup milk (or half-and-half for extra richness)
• 2 tbsp butter
• 2 tbsp all-purpose flour
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Step-by-Step Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the butter, melt and then add the chopped onion and cook until softened, about 3-4 minutes. Then add the minced garlic and cook for 1 minute more until fragrant.
3. Sprinkle the flour over the onions and garlic and cook for 1 minute, stirring continuously.
4. Gradually whisk in the chicken broth until smooth and thickened then add the milk. Bring the mixture to a gentle simmer, stirring occasionally.
5. Add the fresh corn kernels to the sauce. Continue to simmer for 5-7 minutes, allowing the sauce to thicken.
6. Return the cooked chicken to the skillet. Season with salt and pepper to taste. Stir to coat the chicken with the creamy sauce.
7. Simmer for another 2-3 minutes to heat through.
8. Garnish with fresh parsley before serving.

Optional Toppings/Variations

Feel free to add a little extra flair! Some ideas include:

• A sprinkle of crumbled bacon or crispy prosciutto for added texture and saltiness.
• A pinch of red pepper flakes for a hint of heat.
• A dollop of sour cream or Greek yogurt for extra creaminess.
• Shredded cheese (cheddar, Monterey Jack, or Parmesan) sprinkled on top and allowed to melt.

Expert Tips

• Use fresh corn when it’s in season for the best flavor. Frozen corn works in a pinch but might have a slightly different texture.
• Don’t overcrowd the pan when browning the chicken. Work in batches if needed to ensure each piece gets nicely browned.
• Stir the sauce frequently while simmering to prevent sticking and scorching.
• Don’t overcook the chicken, it’s already cooked, adding it to the cream sauce is just to reheat.
• Taste and adjust seasonings as needed. The salt and pepper are essential, but you might want to add other spices like a little paprika or thyme.

Frequently Asked Questions (FAQs)

• Can I use frozen corn? Yes, absolutely! Just be sure to thaw it slightly before adding it to the sauce. Frozen corn will work great, but fresh is preferable for flavor.
• Can I make this ahead of time? Yes! You can prepare the dish up to 24 hours ahead, and then gently reheat it on the stovetop or in the oven, adding a little more liquid if necessary.
• How do I store leftovers? Store any leftover chicken in corn cream in an airtight container in the refrigerator for up to 3 days.
• Can I use a different type of dairy? Yes, you can substitute half-and-half, heavy cream, or even a plant-based milk alternative. Just keep in mind that it might change the richness and consistency of the sauce.
• What can I substitute for the fresh parsley? If you don’t have fresh parsley, you can use dried parsley, or other fresh herbs such as chives, or thyme.

Variations and Customization Options

This recipe is your canvas! Get creative:

• Spicy Kick: Add a dash of hot sauce or some finely chopped jalapeños for a spicy version.
• Mushroom Lovers: Sauté sliced mushrooms with the onions and garlic for an earthy twist.
• Herb Garden: Experiment with different herbs, like thyme, rosemary, or basil.
• Lemon Infusion: Add a squeeze of fresh lemon juice at the end to brighten the flavor.
• Bacon Infusion: Add cooked chopped bacon for a smoky, salty flavor.

Serving Suggestions

This Chicken in Corn Cream is delicious served over rice, mashed potatoes, or creamy polenta. You can also serve it with a side of crusty bread for soaking up all that delicious sauce, or with a fresh green salad for a balanced meal. This dish pairs wonderfully with a light white wine or a refreshing iced tea.

Conclusion

This Chicken in Corn Cream is a surefire winner for any meal. It’s simple enough for a weeknight dinner and impressive enough for a special occasion. The creamy, sweet sauce combined with tender chicken is a flavor sensation that you won’t soon forget. So, what are you waiting for? Give this recipe a try, and be sure to share your creations with us! Don’t forget to subscribe to the newsletter for more delicious recipes!