Chicken and Bacon Creamed Corn are seasoned chicken breasts pan-fried and nestled in a skillet of creamed corn with crispy bacon. If that isn’t a plate of comfort food, I don’t know what is! If this combination sounds delicious (which it is), be sure to also try my Slow Cooker Corn Chicken Casserole.
Chicken and Bacon Creamed Corn
This recipe started with my creamed corn recipe, which you should bookmark as a side dish, by the way. Then, I added some red pepper flakes, crispy bacon, and seasoned chicken to the mix to make it a flavorful entree. Add a basket of breadsticks and a side of asparagus to really make it a complete meal.
Bacon: I prefer thick-cut bacon, but you could use what you have on hand. Fry the bacon in the skillet to use some of the bacon grease when cooking the chicken.
Chicken: Look for boneless, skinless chicken breasts. I used three chicken breasts that totaled about a pound and a half.
Corn: I used frozen corn that had been thawed. However, you could certainly use canned corn, drained, or even fresh corn when in season.
Heavy Cream: Of course, creamed corn should be made with cream in it. Heavy cream is also known as heavy whipping cream and contains 36-40 percent milk fat.
Red Pepper Flakes: The red pepper flakes give the dish a little bit of a kick to each bite. You could leave them out if preferred.
Can I Make this Ahead of Time?
You could get a head start on this recipe by making creamed corn. After making the creamed corn, let it cool completely. Then, store it in an airtight container in the refrigerator for up to three days. Or, freeze the creamed corn for up to three months. When ready to enjoy, reheat it on the stove while you cook the bacon and chicken.
How to Store Chicken and Bacon Creamed Corn
Chicken and Bacon Creamed Corn can be stored in the refrigerator for up to three days.
Chicken and Bacon Creamed Corn
- 6 slices thick-cut bacon, chopped
- 3 boneless skinless chicken breasts, approximately 1½ pounds, pat dry
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 -3 tablespoons unsalted butter
- 1 small yellow onion, diced (about ½ cup)
- 1 teaspoon garlic, minced
- 2 packages (10 ounces each) frozen corn kernels, thawed
- 1 cup (238 g) heavy cream
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
- ½ cup (122.5 g) whole milk
- 3 tablespoons all-purpose flour
- ¼ cup (25 g) parmesan cheese, freshly grated
- parsley, for garnish
- In a small bowl, mix together the paprika, garlic powder, salt, and pepper. Set aside.
- In a large skillet over medium heat, fry the chopped bacon pieces for 9-11 minutes, or until crispy. Transfer to a paper towel-lined plate.
- Drain the bacon grease, leaving about 2 tablespoons in the skillet to cook the chicken.
- Sprinkle the seasoning mixture on both sides of the chicken breasts. Rub the mixture into each to ensure the chicken is evenly coated.
- To the skillet with the reserved bacon grease over medium heat, add seasoned chicken. Cook for 5-6 minutes on each side, or until no longer pink and cooked through. (Chicken is fully cooked when the internal temperature reaches 165°F.)
- Remove chicken from pan, place on a plate, and tent with aluminum foil to keep warm.
- In the same skillet over medium heat, melt butter. Once melted, add the onion. Cook for 3-5 minutes, or until brown. Add garlic and cook for 1 more minute.
- Add corn, cream, salt, pepper, and red pepper flakes. Mix well.
- In a small bowl, whisk together the milk and flour. Pour into the corn mixture and continue to cook over medium heat, stirring occasionally until thickened (about 2 minutes).
- Add the cooked bacon and parmesan cheese to the skillet. Stir to combine until the cheese is completely melted.
- Top with cooked chicken.
- Garnish with parsley. Serve immediately.
Did you make this recipe?
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