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Creamy Chicken and Corn

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A comforting and hearty dish featuring tender chicken and sweet corn in a rich, creamy sauce. Perfect as a main dish or served over rice or mashed potatoes.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs, diced
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup frozen or canned corn, drained
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Add the diced chicken and cook until browned and cooked through, about 5–7 minutes. Remove from skillet and set aside.
  3. In the same skillet, add chopped onion and cook until translucent, about 3 minutes. Add garlic and cook for another 30 seconds.
  4. Stir in the corn, heavy cream, chicken broth, thyme, and paprika. Bring to a simmer.
  5. Return the cooked chicken to the skillet and stir to combine. Simmer for 5–7 minutes.
  6. If a thicker consistency is desired, stir in the cornstarch slurry and cook for another 2–3 minutes until thickened.
  7. Season with salt and pepper to taste.
  8. Garnish with chopped parsley and serve warm.

Notes

  • Serve over rice, mashed potatoes, or pasta for a complete meal.
  • For a lighter version, use half-and-half instead of heavy cream.
  • Frozen corn works great if fresh corn isn’t available.

Nutrition

Find it online: https://ukfinda.com/creamy-chicken-and-corn/