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Creamed Corn Chicken

ChickenGastro-PubSouthern

Time: 40 minutes

Yield: 6 servings

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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!

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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.

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