Here’s a cozy and easy recipe for Chicken Breasts with Cream-Style Corn—tender chicken paired with creamy, sweet corn.
🍗 Chicken Breasts with Cream-Style Corn
🛒 Ingredients (Serves 2–4)
- 2–4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1–2 tbsp olive oil or butter
- 1 cup cream-style corn (canned or homemade)
- ½ cup milk or cream
- 1 tsp garlic powder (optional)
- ½ tsp paprika (optional)
- 1–2 tbsp grated Parmesan cheese (optional)
- Fresh parsley for garnish
🍳 Instructions
1️⃣ Prepare the Chicken:
- Season chicken breasts with salt, pepper, garlic powder, and paprika.
- Heat olive oil or butter in a skillet over medium heat.
- Cook chicken 5–7 minutes per side, or until internal temperature reaches 165°F (74°C). Remove from skillet and keep warm.
2️⃣ Make the Cream-Style Corn:
- In the same skillet, add cream-style corn and milk or cream.
- Stir and simmer for 3–5 minutes until warmed through and slightly thickened.
- Optional: stir in Parmesan cheese for extra creaminess.
3️⃣ Combine & Serve:
- Return chicken to the skillet and spoon some of the creamy corn over the top.
- Garnish with fresh parsley and serve immediately.
💡 Tips
- You can use frozen corn, pureed slightly, if you don’t have cream-style corn.
- Add crunchy breadcrumbs on top and broil 1–2 minutes for a golden topping.
- Serve with mashed potatoes or rice for a comforting meal.
If you want, I can also give a baked casserole-style version with chicken, cream-style corn, and cheese all in one dish—super easy for weeknight dinners. Do you want me to do that?
