Thanks to Iowa Corn for sponsoring this post. As always, all thoughts and opinions are my own. Last month, I traveled to Iowa with Iowa Corn and some fellow food bloggers for a few days of fun eats and drinks, farm visits, race cars (yes, race cars) and lots of good conversation about the reality of farming and corn production in the U.S. Overall, I was really impressed by the serious dedication and love the farmers have for not only what they do, but how they do it. Sustainability is front of mind. The farmers want to take the very best care possible of not only their crops but the animals they raise, the land they farm on, the community they live in and the world that they and their food is a part of. It’s all connected. You can read my full recap of the trip here, including so many great takeaways on farming, sustainability, GMOs and even high-fructose corn syrup. (We didn’t shy away from anything!) Bonus, it also includes 8 delicious corn recipes! Now, on to this delicious skillet chicken with creamed corn recipe! It is super simple to make but has such great flavor! The seasoned chicken strips are served with the creamy corn sauce, which adds a great richness and a hint of sweetness to the dish. Serious corn love going on right here! Also, it’s super family-friendly! And it’s one of my chicken recipes in under 30 minutes, so it’s a great weeknight dinner option!
What is creamed corn?
Creamed corn, or cream-style corn, is made by partially pureeing sweet corn, which releases the milky liquid content of the kernels. You can make creamed corn yourself, in the slow cooker or on the stove, but I love the convenience of just picking up a can! (If you love the stuff like I do, check out this classic corn pudding, which is a favorite holiday side dish.) OK, let’s get into some particulars about this recipe. If you just want to go to the recipe card, keep on scrolling. It’s near the bottom of the post, above the comments section.
Ingredient Notes:
Chicken: I like to use boneless, skinless chicken breasts and cut them into strips. You could also use chicken tenders here if you prefer. They will likely cook up even quicker. You could use chicken thighs, too, but the cooking time may be longer. Corn: I like adding in the whole kernel corn with this recipe to bring home the corn flavor. You can use frozen corn or part of a can of corn or an ear of fresh corn. This is optional, however. I’ve made this recipe without it before and it was still delicious. Extra veggies: Want some extra veggies in here? You can sauté some zucchini or peppers with the chicken. Or you can wilt in some fresh spinach with the corn sauce.
We love serving this chicken with cream corn sauce over steamed brown rice, which helps soak up all that gorgeous corn sauce. You could also use cauliflower rice or quinoa. One more idea for this chicken and corn recipe: Add bacon! I think corn and bacon go so well together. See my bacon rice with corn. And easy corn chowder with potatoes and bacon. ) If you like that idea, I’d recommend you cook the bacon in the pan first, then remove it and crumble it. You can then use the bacon grease in the pan to cook the chicken and make the sauce, which will add that much more flavor. If you’re short on time though, you can also cook your bacon in the microwave while the chicken is cooking. Serve the chicken and corn with the crumbled bacon and you’ll be in heaven! Finally, a quick note about leftovers. Leftover chicken with creamed corn will keep, once cooled, in a covered container in the refrigerator for up to 5 days. Reheat in individual servings in the microwave or in a skillet, until warmed through. I hope you give this recipe a try! XO, Kathryn P.S. Check out these other yummy corn recipes:
Healthy southwest turkey chili with corn and black beans Healthy chicken and zucchini skillet with corn Yellow squash and corn medley Easy, cheesy cornbread muffins
Flour: I use white wheat flour because that’s what I keep on hand, but any kind will do. Chicken: I like to use boneless, skinless chicken breasts and cut them into strips. You could also use chicken tenders here if you prefer. They will likely cook up even quicker. You could use chicken thighs, too, but the cooking time will be longer. Corn: I like adding in the whole kernel corn with this recipe to bring home the corn flavor. You can use frozen corn or part of a can of corn or an ear of fresh corn. This is optional, however, and you can leave it out if you prefer. Extra veggies: Want some extra veggies in here? You can sauté some zucchini or peppers with the chicken. Or you can wilt in some fresh spinach with the corn sauce. Bacon: I like to cook 3-4 pieces of bacon in the pan first, then remove it and crumble it. You can then use the bacon grease in the pan to cook the chicken and make the sauce, which will add that much more flavor. Serve the reserved cooked, crumbled bacon over the finished dish. Leftovers: Leftovers, once cooled, in a covered container in the refrigerator for up to 5 days. Reheat in individual servings in the microwave or in a skillet, until warmed through.
Del Monte Canned Fresh Cut Golden Sweet Cream Style Corn, 14.75-Ounce Calphalon 2 Piece Classic Nonstick Fry Pan Set, Grey
