Creamy Corn Baked Chicken

Creamy Corn Baked Chicken

Yield: 4 servings
Prep time: 5 minutes
Bake time: 35-40 minutes

Ingredients

• 4 boneless, skinless chicken breasts

• 1 can (14-15 oz) cream-style corn

• 1 can (10.5 oz) cream of mushroom soup (optional, but recommended for extra creaminess)

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp salt (or to taste)

• ¼ tsp black pepper (or to taste)

• 1 cup shredded cheddar or mozzarella cheese (optional)

• Fresh parsley, chopped (for garnish)

Instructions

Step 1: Preheat
Preheat your oven to 375°F (190°C) . Lightly grease a 9×13-inch baking dish.

Step 2: Season the Chicken
Pat the chicken breasts dry with a paper towel. This helps the seasoning stick.
Season both sides of the chicken with garlic powder, onion powder, salt, and pepper.

Step 3: Make the Corn Mixture
In a medium bowl, mix together the cream-style corn and the cream of mushroom soup (if using). If you are skipping the soup, just use the corn as-is—it will still be delicious.

Step 4: Assemble
Place the seasoned chicken breasts in the bottom of the prepared baking dish in a single layer.
Pour the corn mixture evenly over the top of the chicken, making sure each piece is covered.

Step 5: Bake (Covered)
Cover the dish tightly with aluminum foil.
Bake for 30 minutes. The foil traps steam and ensures the chicken stays tender and cooks through without drying out.

Step 6: Add Cheese and Finish
Remove the dish from the oven. Carefully take off the foil.
If you are using cheese, sprinkle the shredded cheese evenly over the chicken and corn mixture.
Return the dish to the oven, uncovered, and bake for another 5-10 minutes, or until the cheese is melted and bubbly and the chicken is cooked through (internal temperature of 165°F).

Step 7: Rest and Serve
Let the dish rest for about 5 minutes. The sauce will thicken slightly as it cools.
Garnish with fresh chopped parsley and serve warm. This is excellent over rice, mashed potatoes, or with crusty bread to soak up the creamy corn sauce.

Tips and Variations:

• Pounding the Chicken: If your chicken breasts are very thick, pound them to an even thickness (about 1 inch) before seasoning. This ensures they cook evenly and don’t dry out before the center is done.

• Add Some Heat: Stir a drained can of diced green chiles or a pinch of red pepper flakes into the corn mixture for a little kick.

• Vegetable Addition: You can add a cup of frozen corn kernels or some chopped spinach to the corn mixture for extra texture and nutrition.

• Make it a Casserole: Slice the chicken into chunks before baking, and serve the creamy corn mixture over egg noodles or rice for a hearty casserole-style meal.