Creamed Corn Chicken with Fresh Herbs
Chicken cooked with fresh corn, garlic, butter, cream, cheese and BACON! This meal is summertime in a skillet.
Ingredients
- 6-8 pieces chicken
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh chopped thyme, or 1 teaspoon dried
- garlic powder, kosher salt, and pepper
- ¼ cup all purpose flour
- 4 slices thick cut bacon, chopped
- 1 small yellow onion, chopped
- 2 tablespoons butter
- 4 ears corn, kernels removed from the cob
- 2 cloves garlic, grated on a micro-plane
- 1 teaspoon crushed red pepper flakes
- ¾ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc.
- ½ cup heavy cream
- ½ cup grated parmesan cheese
- torn fresh basil
Instructions
- Place the chicken pieces in a large bowl and drizzle with 1 tablespoon olive oil. season generously with garlic powder, salt and pepper. Massage the chicken so every piece is coated. Sprinkle the flour over the chicken and toss until evenly coated.
- Heat a large, deep skillet over medium-high heat. Add the chopped bacon and cook until crisp. Remove with a slotted spoon and set aside on a paper towel.
- In the same skillet, add the remaining 1 tablespoon olive oil if needed. Add the chicken and cook until golden brown on both sides, about 3–4 minutes per side. Remove and set aside with the bacon.
- Add the chopped onion to the skillet and cook until soft and translucent, about 5 minutes. Stir in the butter, corn, garlic, and red pepper flakes. Cook another 5 minutes until the corn is lightly golden and tender.
- Reduce the heat to medium-low and pour in the wine, scraping up any browned bits from the pan. Stir in the heavy cream and Parmesan cheese until smooth. Taste and adjust seasoning with salt and pepper.
- Nestle the chicken back into the skillet along with the accumulated juices. Simmer for about 10 minutes until the chicken is cooked through and the flavors are melded together.
- Top with torn basil and extra Parmesan if you like. Serve with crusty bread to soak up all the sauce and enjoy!
- -