Chicken with Creamed Corn

Name: Chicken with Creamed Corn
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 lb chicken cutlets or breasts, cut into strips; 1 tsp Onion Powder; 0.5 tsp Garlic Powder; 2 15oz cans of corn, strained (about 3 cups (split), 470g (split)); 1.5 cup Whole Milk; 3 tbsp Olive Oil; 1 cup Onion, diced; 1 tbsp Brazilian sofrito (or 4 cloves of garlic, ), minced; 1 tsp dry oregano; 2 sprig Fresh Thyme; 1 pinch Red Pepper Flakes, optional; 2 tbsp Unsalted Butter; 0.333 cup Parmesan Cheese, freshly grated; Salt and Pepper, to taste; Fresh Cilantro, for garnish optional

Chicken with Creamed Corn is a comforting, flavorful dish that combines tender, juicy chicken with a rich and creamy corn sauce. The sweetness of the corn complements the savory chicken, while the creamy texture makes it irresistibly indulgent. This is a quick and easy recipe that delivers big on taste. It's perfect for weeknight dinners or when you want to impress with minimal effort.

Brooke1999

Prep10 min

Cook20 min

Total30 min

Servings6

Difficultyeasy

Entrees

Ingredients

2 lbchicken cutlets or breasts, cut into strips
1 tspOnion Powder
0.5 tspGarlic Powder
215oz cans of corn, strained (about 3 cups (split), 470g (split))
1.5 cupWhole Milk
3 tbspOlive Oil
1 cupOnion, diced
1 tbspBrazilian sofrito (or 4 cloves of garlic, ), minced
1 tspdry oregano
2 sprigFresh Thyme
1 pinchRed Pepper Flakes, optional
2 tbspUnsalted Butter
⅓ cupParmesan Cheese, freshly grated
Salt and Pepper, to taste
Fresh Cilantro, for garnish optional

Instructions

1
Place the chicken cut into strips on a plate or bowl, and drizzle with one tablespoon of the olive oil. Season with salt and pepper to taste, onion powder and garlic powder, and set aside.
2
Add one can of the drained corn into the cup of a blender with the milk, and blend until smooth. Set aside.
3
Heat one medium to large pan over medium to high heat, and drizzle in the olive oil.
4
Add the seasoned chicken strips to the hot pan and sear until golden brown.
5
Once seared, remove the chicken from the pan and set aside.
6
Add the onion to the same skillet. Sautee the onion until soft and translucent.
7
Then, add the Brazilian sofrito and sautee until fragrant, about 1-2 minutes.
8
Add a pinch of red pepper flakes (for heat, if desired), oregano and thyme. Stir to combine.
9
Add the remaining drained can of corn, as well as the blended corn, to the pan. Stir to combine.
10
Season with salt and pepper, and let it simmer until thickened, about 5-8 minutes.
11
Remove the thyme sprigs and add the butter and the parmesan cheese, stir to combine and let it simmer another few minutes to incorporate.
12
Add the chicken and the juices back to the pan, and simmer a few more minutes.