Creamed Corn Chicken
Creamed Corn Chicken. The perfect summer chicken skillet. Loaded with creamy corn, crispy thick-cut bacon, thyme, and basil…and buttery chicken. And it’s all made in one skillet so bonus? It’s super easy and delicious. Cheers to it finally being corn season here in Jersey !!
You guys know jersey corn is simply the best…and it is FINALLY corn season here. The better weather and the start of summer means fresh corn. And this easy, creamy, herby chicken skillet is the perfect way to kick off the season of jersey corn.
This skillet is loaded with creamy deliciousness. The chicken is buttery, the corn is creamy, it’s herby, it’s loaded with thick-cut crispy bacon…and bacon just makes every dish better. Think creamed corn but with herbs and chicken and bacon. A perfect summer combo.
Today’s weather wasn’t the greatest…again. But this weekend is looking pretty nice, and we have our annual cinco de mayo celebration at the beach. So…more corn ;))) because it’s not a cinco de mayo celebration without a good corn dip. So good thing corn season is back just in time !! Happy tuesday guys !!
Ingredients
10 ounces thick-cut bacon; chopped
2 pound boneless chicken breasts
3 tablespoons olive oil; divided
2 tablespoons fresh thyme
salt and pepper
1 cup flour
1/2 sweet onion; chopped
1 garlic clove; chopped
1/4 teaspoon red pepper flakes
2 tablespoons butter
4 ears corn; kernels removed from cob
1/2 cup white wine
1 cup heavy cream
1/2 cup grated parmesan
fresh basil for serving
Directions
In a large skillet, fry the bacon until crisp. With a slotted spoon remove from the skillet and drain on paper towels.
Rub the chicken with 2 tablespoons of olive oil, thyme, salt, and pepper. Dredge in the flour to coat evenly. Add the chicken to the skillet with the bacon grease and sear on both sides until golden. Remove the chicken from the skillet. Add the remaining tablespoon of olive oil, onion, and garlic. Add the red pepper flakes, butter, and corn. Cook until the corn is golden.
Add the wine and scrap up the brown bits from the pan. Add the chicken back to the skillet. Simmer for about 10 minutes or until cooked through. Stir in the heavy cream and parmesan.
Remove from heat and top with the bacon. Serve topped with fresh thyme and basil.
