5 from 21 votes
Creamy Corn Chicken
Creamy Corn Chicken combines sautéed skin-on chicken thighs with a sauce enriched by butter infused with herbs, garlic, and fresh vegetables including corn, cherry tomatoes, and peas. The addition of chopped bacon adds smoky richness, while cooking cream and chicken stock create a smooth, velvety sauce that coats the ingredients. This dish balances protein with sweet vegetables and fresh herb flavors.
Prep Time
15 mins
Cook Time
31 mins
Total Time
1 hr
Servings:
6
servings
Calories:
697 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1/3 cup butter diced - at room temperature, unsalted
- 4 garlic minced, cloves
- 2 teaspoons thyme chopped, fresh leaves
- 2 teaspoons basil chopped - optional, fresh
- 1 tablespoon extra virgin olive oil
- 6 chicken thighs skin-on bone-in
- 6 Bacon coarsely chopped, slices
- 1 onion finely chopped, medium
- 2 cups cherry tomato
- 1 cup sweet corn can be canned and drained, or from 4 fresh corncobs
- 1 1/4 cups cooking cream
- 1 cup chicken stock or chicken broth
- 1 cup sweet peas thawed
- arugula to serve, baby leaves
Instructions
Make the herbed butter:
- Place the butter, minced garlic, thyme, and basil in a small bowl, and use a fork to mash the mixture until well combined. Transfer the mixture to a piece of baking paper and shape it into a log, then roll it up tightly in the paper to enclose it. Place in the fridge until ready to use.
Cup of Yum
Cook the chicken and bacon:
- Place a large cast-iron pan over medium-high heat and heat the oil. Add half of the chicken, skin-side down, and cook for 5 minutes or until golden. Turn and cook for 1 more minute. Transfer to a plate. Repeat with the remaining chicken.
- Next, add the chopped bacon to the pan and cook, stirring occasionally, for 3-5 minutes or until golden and crispy. Transfer it to the same plate as the chicken.
Make the creamy corn sauce:
- Discard all but about 2 tablespoons of the bacon fat from the pan, and reduce the heat to medium. Add the onion. Cook, stirring occasionally, for 5 minutes or until soft. Add in the corn, cherry tomatoes, cream, and chicken stock, and stir until fully combined
- Stir in the bacon and return the chicken to the pan, skin-side up. Bring the mixture to a simmer then reduce heat to medium-low. Cook for 20-30 minutes or until the chicken is cooked through and the liquid reduces.
- Add the sweet peas in the last 10 minutes of cooking.
- Remove the pan from heat. Slice the chilled garlic butter log and place the pieces of butter on top of the chicken to melt. Serve immediately with greens like rocket.
Nutrition Information
Calories
697kcal
(35%)
Carbohydrates
17g
(6%)
Protein
27g
(54%)
Fat
59g
(91%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
21g
(105%)
Trans Fat
1g
(50%)
Cholesterol
210mg
(70%)
Sodium
392mg
(16%)
Potassium
630mg
(13%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1671IU
(33%)
Vitamin C
26mg
(29%)
Calcium
70mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 697
% Daily Value*
| Calories | 697kcal | 35% |
| Carbohydrates | 17g | 6% |
| Protein | 27g | 54% |
| Fat | 59g | 91% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 210mg | 70% |
| Sodium | 392mg | 16% |
| Potassium | 630mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1671IU | 33% |
| Vitamin C | 26mg | 29% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.