If you’re in the mood for a dish that feels both cozy and indulgent, this one’s for you. Picture juicy, crispy chicken thighs paired with a velvety, buttery creamed corn that’s bursting with flavor. This dish brings all the comfort food vibes but with a touch of elegance that’ll make you feel like you’re sitting down to a special meal. Trust me, it’s going to be your new go-to when you need something satisfying, yet simple.
Whether you’re cooking for family, friends, or just treating yourself, this dish has it all—crispy, tender chicken and that sweet, creamy corn that’s totally addictive. Get ready for some serious flavor moments.
Why You’ll Love Chicken Thighs with Creamed Corn
This recipe isn’t just about the ingredients; it’s about the joy of cooking and sharing a meal that brings everyone together. Here’s why it’s a favorite:
Versatile: Perfect for a casual dinner, a cozy date night, or a hearty family meal.
Budget-Friendly: Chicken thighs are affordable, making this dish both satisfying and economical.
Quick and Easy: While it feels like a special treat, this dish comes together in under an hour, making it perfect for busy nights.
Customizable: You can easily swap out the corn for other veggies, or even adjust the spices to your liking.
Crowd-Pleasing: It’s hearty, flavorful, and comforting—a dish that everyone can enjoy, no matter their age.
Ingredients in Chicken Thighs with Creamed Corn
Here’s the magic of this dish: a handful of pantry staples that come together to create a meal that feels indulgent.
Chicken Thighs
These juicy cuts are the star of the show. Bone-in, skin-on thighs are perfect for crisping up and locking in all the rich, savory flavor.
Olive Oil and Butter
For that crispy skin and buttery finish, these two work wonders together.
Garlic and Onion
A must-have duo for building flavor at the base of the dish. They add savory depth that pairs perfectly with the chicken.
Fresh or Frozen Corn
Sweet and tender, corn is the perfect vegetable to complement the richness of the chicken and create that creamy texture.
Heavy Cream
This makes the creamed corn lush and velvety, taking it to a whole new level of deliciousness.
Chicken Broth
A splash of broth brings depth to the corn mixture and helps it come together smoothly.
Fresh Herbs
Thyme or rosemary adds a fresh, aromatic touch to the chicken and creamed corn.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment
Start by preheating your oven to 375°F (190°C). This will ensure the chicken cooks evenly and the skin crisps up beautifully.
Season the Chicken
Pat the chicken thighs dry and season them generously with salt, pepper, and any herbs you love (rosemary or thyme works great here).
Sear the Chicken
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken thighs, skin side down, and sear for 5-7 minutes until the skin is golden and crispy. Flip the chicken and cook for another 3-4 minutes.
Prepare the Creamed Corn
While the chicken is searing, melt butter in another pan over medium heat. Add the garlic and onion, cooking until soft and fragrant. Then, add the corn and cook for a few minutes before adding the chicken broth. Stir in the heavy cream and let it simmer until thickened, about 5-7 minutes. Season with salt and pepper to taste.
Combine and Bake
Once the chicken is seared, transfer it to the oven to finish cooking for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). While the chicken bakes, continue to cook the creamed corn until it’s creamy and thick.
Serve and Enjoy
Once the chicken is done, plate the thighs alongside the creamy corn. Garnish with fresh herbs, and serve immediately while it’s hot and comforting.
Nutrition Facts
Servings: 4
Calories per serving: 450 (approx.)
Preparation Time
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
How to Serve Chicken Thighs with Creamed Corn
This dish pairs wonderfully with these sides for a complete meal:
- A simple side salad with a tangy vinaigrette
- Roasted or mashed potatoes for extra comfort
- Steamed green beans or broccoli for a fresh, crispy contrast
- A glass of chilled white wine, such as Chardonnay, to balance the richness
Additional Tips
- Make sure to get the skin nice and crispy for that perfect bite!
- Don’t skip the resting time for the chicken—it locks in all the juiciness.
- If you prefer a dairy-free version, use coconut milk or almond milk for the creamed corn.
- For an added touch of sweetness, sprinkle a little sugar or honey into the creamed corn.
- Make extra creamed corn—it’s delicious on its own as a side dish!
FAQ’s
1. Can I use boneless, skinless chicken thighs?
Yes! You’ll just need to reduce the cooking time, but the recipe will still work beautifully.
2. Can I substitute fresh corn for frozen?
Absolutely! Fresh corn is great, but frozen corn works just as well and is often more convenient.
3. How can I make the creamed corn spicier?
Add a pinch of cayenne pepper or some finely chopped jalapeños to the corn for an extra kick.
4. Can I make this dish ahead of time?
Yes! You can sear the chicken and make the creamed corn in advance, then just heat and bake the chicken when you’re ready to serve.
5. Can I use a different cut of chicken?
Sure! Bone-in chicken breasts would work, but be mindful of the cook time—chicken breasts cook faster than thighs.
6. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Just check that your chicken broth is gluten-free if needed.
7. Can I use canned corn?
Yes, you can! Drain and rinse the canned corn before adding it to the creamed corn mixture.
8. How do I know when the chicken is cooked through?
Use a meat thermometer—when it reads 165°F (74°C), it’s done!
9. Can I use a different type of cream?
Yes, half-and-half or even sour cream could work if you don’t have heavy cream.
10. Can I make the creamed corn without dairy?
Yes! Use coconut cream or a dairy-free alternative like almond milk for a non-dairy version.
CONCLUSION
This dish is an absolute winner. The crispy chicken thighs combined with the creamy, dreamy corn make for a meal that’s satisfying, flavorful, and sure to please everyone at the table. Whether you’re cooking for a special occasion or just a cozy dinner at home, Chicken Thighs with Creamed Corn is the ultimate comfort food that’s guaranteed to impress. Enjoy!
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Chicken Thighs with Creamed Corn
- Prep Time: 15min
- Cook Time: 30min
- Total Time: 45min
- Yield: 6 servings
- Category: Main Course
- Method: Pan-fried, Simmered
- Cuisine: Comfort Food
Description
A comforting, one-pan dish featuring crispy chicken thighs served over a rich and velvety creamed corn. Perfect for a quick weeknight dinner or a cozy weekend meal.
Ingredients
**For the Chicken Thighs:**
– 6 large bone-in, skin-on chicken thighs
– Salt and pepper, to taste
– 1 tablespoon olive oil
**For the Creamed Corn:**
– 3 cans (15 oz each) corn kernels, drained
– 1 cup milk
– 1 chicken bouillon cube
– 2 tablespoons butter
– 1 small onion, chopped
– 2 cloves garlic, minced
– 3 tablespoons all-purpose flour
– 1/2 cup heavy cream
– 1/4 cup shredded Parmesan cheese
– 1/4 cup chopped fresh parsley (for garnish)
Instructions
1. **Prepare the Chicken Thighs:**
– Season both sides of the chicken thighs with salt and pepper.
– Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs skin-side down and cook for 3-4 minutes until crispy.
– Flip the chicken and cook for an additional 3-4 minutes. Remove from the skillet and set aside.
2. **Prepare the Creamed Corn:**
– In the same skillet, melt butter over medium heat. Add the chopped onion and cook until softened, about 4 minutes.
– Add the garlic and cook for another 1 minute until fragrant.
– Stir in the flour and cook for 1-2 minutes to form a roux.
– Slowly whisk in the milk and bring to a simmer. Add the chicken bouillon cube and stir until dissolved.
– Stir in the drained corn and simmer for 5-7 minutes, until thickened.
– Add the heavy cream and Parmesan cheese, and stir until smooth. Season with salt and pepper to taste.
3. **Combine and Cook:**
– Return the chicken thighs to the skillet, nestling them into the creamed corn. Cover and simmer for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C).
– Garnish with fresh parsley before serving.
Notes
– Fresh or frozen corn can be used in place of canned corn if needed.
– For a spicier version, you can add a diced jalapeño to the creamed corn.
– This dish pairs well with rice or crusty bread to soak up the sauce.
– Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 120mg