This Easy Garlic Butter Creamed Corn Chicken is a comforting dish that combines juicy chicken with sweet, creamy corn. The garlic butter adds a yummy flavor that makes every bite irresistible!
Honestly, who can resist garlic butter? I love how quick this meal is to throw together. Serve it over rice or with crusty bread to soak up all that delicious sauce—yum!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this dish. You can use chicken thighs if you prefer dark meat; they stay juicy and add great flavor too.
Garlic: Fresh garlic is essential for that aromatic flavor. If you’re short on time, garlic powder works in a pinch—just use about 1 teaspoon.
Corn: Fresh corn brings sweetness and texture, but frozen corn is a great alternative and easier to find year-round. Use whatever you have on hand.
Heavy Cream: For a lighter version, you can replace heavy cream with half-and-half or whole milk. Keep in mind that the sauce may not be as rich and thick.
Butter: Unsalted butter is recommended for control over salt. You could use olive oil or a dairy-free option if you need it to be dairy-free!
How Do You Make Sure Your Chicken Stays Juicy?
Cooking chicken perfectly without drying it out can be tricky. Here are some tips:
- Start with chicken at room temperature—let it sit out for about 15 minutes before cooking for even cooking.
- Don’t overcrowd the skillet! Cook in batches if needed so the chicken gets nice and browned.
- Use a meat thermometer. Check for a minimum internal temperature of 165°F for perfectly cooked chicken.
Let the chicken rest for a few minutes after cooking; this helps lock in the juices!
Why Is the Cream Sauce So Important?
The cream sauce adds richness and flavor that complements the sweet corn beautifully. Be careful not to boil the sauce too hard; a gentle simmer helps it thicken without separating.
Stir continuously as you add the cream and chicken broth. This ensures everything combines nicely and prevents sticking.
Easy Garlic Butter Creamed Corn Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 3 cups fresh corn kernels (about 4-5 ears) or frozen corn, thawed
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1 teaspoon fresh thyme leaves (plus more for garnish)
- Fresh basil leaves, for garnish (optional)
- Crispy bacon pieces (optional, for garnish)
How Much Time Will You Need?
This dish takes about 30 minutes to make, including prep and cooking time. It’s a quick and easy meal that’s perfect for weeknight dinners!
Step-by-Step Instructions:
1. Season the Chicken:
Start by seasoning your chicken breasts generously on both sides with salt and black pepper. This will enhance the flavor of the chicken as it cooks.
2. Cook the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned chicken breasts. Sear them until golden brown on each side and fully cooked through—this usually takes about 5-7 minutes per side depending on the thickness. Once done, remove the chicken from the skillet and set it aside.
3. Sauté the Garlic:
Lower the heat to medium and add the unsalted butter to the same skillet. Allow it to melt, then add the minced garlic. Sauté the garlic for about 1 minute, or until it’s fragrant, but be careful not to burn it!
4. Add the Corn:
Now, add the fresh (or thawed) corn kernels to the skillet. Stir frequently for about 3-5 minutes, until the corn is warmed through and slightly tender.
5. Create the Cream Sauce:
Pour in the heavy cream and chicken broth, stirring to combine everything smoothly. Add the fresh thyme leaves. Let the mixture simmer gently, allowing the sauce to thicken slightly for about 3-4 minutes.
6. Combine Chicken and Sauce:
Return the cooked chicken breasts to the skillet, nestling them into the creamed corn sauce. Use a spoon to ladle some of the sauce and corn over the chicken.
7. Final Cooking:
Let everything cook together for another 2-3 minutes. This helps the flavors meld nicely!
8. Garnish and Serve:
For an extra touch, garnish with fresh thyme, basil leaves, and crispy bacon pieces if desired. Serve your Easy Garlic Butter Creamed Corn Chicken hot, ideally with rice, mashed potatoes, or crusty bread to soak up that delicious sauce!
Enjoy this flavorful, creamy chicken dish that’s easy to make and heavenly to eat!
Frequently Asked Questions
Can I Use Different Types of Chicken?
Absolutely! While the recipe calls for boneless, skinless chicken breasts, you can substitute with chicken thighs for a juicier option. Just adjust the cooking time as thighs may take a bit longer to cook through.
Can I Prepare This Dish in Advance?
Yes, you can! The garlic butter creamed corn sauce can be made ahead of time. Simply store the sauce in the fridge for up to 2 days. When ready to serve, just warm it on the stovetop and add the cooked chicken until heated through.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of cream if the sauce thickens too much.
Can I Make This Recipe Dairy-Free?
Yes! Replace the heavy cream with a dairy-free alternative like coconut cream or cashew cream, and use dairy-free butter or olive oil instead of unsalted butter. The flavor will be slightly different, but it will still be delicious!
