About
Seared chicken is savory and juicy, and just crying out for the right accompaniment. Thankfully, Creamed Corn Chicken provides that by default — the chicken is resting on a bed of creamy, cheesy, summery sweet corn, cooked until soft and golden. Mmmm, what a joy this is! Creamed Corn Chicken is surprisingly refined and elegant for its humble appearance, and it has a flavor that will blow you away!
Ingredients
- 1 1/2 pounds chicken breasts, boneless and skinless
- 2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon fresh thyme, chopped
- kosher salt, to taste
- black pepper, to taste
- 1/4 cup all-purpose flour, plus more, to taste
- 4 slices thick-cut bacon, chopped
- 1 small yellow onion, chopped
- 2 tablespoons butter
- 4 ears corn, kernels cut from the cobs
- 2 cloves garlic, minced or grated
- 1 teaspoon crushed red pepper flakes
- 3/4 cup dry white wine
- 1/2 cup water
- 1/2 cup heavy cream, can substitute full-fat coconut milk or whole milk
- 1/2 cup parmesan cheese or Asiago cheese, grated
- fresh basil, optional, to taste, chopped, for garnish
Directions
Step 1 -Rub the chicken breasts evenly with 1 tablespoon of the olive oil, making sure to completely coat the chicken.
Step 2 -Season the chicken breasts evenly with the thyme, the salt, and the black pepper.
Step 3 -Sprinkle 1/4 cup of the flour evenly over the chicken breasts and toss to coat completely. You may need the extra flour to ensure the chicken breasts are completely coated.
Step 4 -In a large skillet over medium-high heat, add the bacon pieces and cook, while stirring occasionally, until crisp, about 5-7 minutes.
Step 5 -Transfer the bacon to paper towels to drain. Do not drain the skillet or reduce the heat.
Step 6 -Add the coated chicken breasts to the hot bacon drippings and cook, flipping them once, until they are seared on both sides, about 5 minutes per side.
Step 7 -Transfer the chicken breasts to a plate.
Step 8 -Add the remaining olive oil to the skillet and heat until it shimmers.
Step 9 -Add the onions to the hot oil and cook, while stirring, until fragrant, about 5 minutes.
Step 10 -Add the butter, the corn, the garlic, and the red pepper flakes to the onions and cook, while stirring, until the corn is golden, about 5 minutes.
Step 11 -Reduce the heat to medium-low.
Step 12 -Add the wine and the water to the corn mixture, while stirring to combine.
Step 13 -Add the chicken breasts to the corn mixture.
Step 14 -Increase the heat to medium and bring the chicken mixture to a simmer.
Step 15 -Simmer until the chicken breasts reach an internal temperature of 165 degrees F, about 10-15 minutes.
Step 16 -Add the heavy cream and the parmesan to the chicken mixture and stir to combine.
Step 17 -Cook the chicken mixture until warmed through, about 2-3 minutes.
Step 18 -Transfer the skillet from the heat.
Step 19 -Top the chicken mixture with the bacon.
Step 20 -Serve garnished with the basil.
