Ah, creamy chicken bacon corn pasta—it’s like a warm hug on a chilly day, isn’t it? I stumbled upon this recipe while attempting to recreate a dish from a little bistro I visited last autumn. The blend of crispy bacon, sweet corn, and savory chicken, all swirled in creamy goodness, creates a symphony of flavors that dance on your taste buds.
Steps
- Coat the chicken with olive oil, thyme, salt, and pepper. Dust with flour, ensuring an even coating; add more flour if necessary.
- In a large skillet over medium-high heat, cook the bacon until crispy, then remove and drain it on paper towels.
- Sear the chicken in the skillet for about 5 minutes on each side until golden, then remove from the pan.
- Add olive oil to the pan, and once shimmering, sauté the onion until fragrant. Stir in butter, corn, garlic, and red pepper flakes, cooking until the corn turns golden.
- Lower the heat and add wine with 1/2 cup of water. Return the chicken to the skillet, simmering for 10-15 minutes until fully cooked. Mix in cream and parmesan, cooking briefly until heated through, then top with bacon.
- Garnish with fresh thyme and basil before serving. Enjoy your meal!
Ingredients
- Boneless, skinless chicken breasts or thighs
- 2 tablespoons extra virgin olive oil
- Fresh chopped thyme
- Kosher salt and black pepper
- All-purpose flour
- Thick-cut bacon
- Yellow onion
- Butter
- Corn kernels
- Garlic, minced or grated
- Crushed red pepper flakes
- Dry white wine, such as Pinot Grigio or Sauvignon Blanc
- Heavy cream, canned full-fat coconut milk, or whole milk
- Grated parmesan or Asiago cheese
- Fresh basil leaves
FAQ
- Can I use chicken thighs instead of chicken breasts in this recipe?
- Yes, you can use boneless, skinless chicken thighs instead of chicken breasts. Both options work well, and it’s mostly a matter of personal preference regarding texture and flavor.
- Is there a substitute for the white wine in the recipe?
- If you prefer not to use white wine, you can substitute it with chicken broth or a mixture of water and a splash of lemon juice for added acidity.
- Can I make this recipe dairy-free?
- Absolutely! You can use full-fat coconut milk instead of heavy cream for a dairy-free option. Additionally, you can omit the parmesan or use a dairy-free cheese alternative.
- What side dishes pair well with this chicken dish?
- This chicken pairs beautifully with steamed quinoa, brown rice, or white rice. You can also serve it alongside a fresh side salad or grilled vegetables for a complete meal.
- How can I store leftovers of the Garlic Butter Creamed Corn Chicken?
- Allow the dish to cool completely before storing it in an airtight container in the refrigerator. It should stay fresh for up to 3 days. Reheat gently on the stove or in the microwave before serving.
Tips
- Properly Season the Chicken: Before cooking, make sure to rub the chicken thoroughly with olive oil, thyme, salt, and pepper. Coating it evenly with flour will help achieve a nice golden sear and lock in the flavors.
- Cook Bacon First for Added Flavor: Start by crisping the bacon in the skillet as it will provide a flavorful base for the dish. Remove and drain it on paper towels before using the remaining fat to sear the chicken.
- Simmer with Wine for Depth: After cooking the corn with garlic and herbs, add dry white wine to the skillet. Allowing it to simmer will enhance the dish’s richness and create a more complex flavor profile.
- Finish with Fresh Herbs: Before serving, garnish the chicken with fresh thyme and basil. This will add a burst of freshness that complements the creamy, garlicky sauce perfectly.
Equipment
- Large Skillet: A good quality, large skillet is essential for cooking the bacon, chicken, and corn together.
- Tongs: Useful for turning and searing the chicken evenly on each side.
- Garlic Press or Grater: For mincing or grating fresh garlic efficiently.
- Measuring Cups and Spoons: For accurately measuring ingredients like olive oil, wine, and spices.
- Chef’s Knife: A sharp knife for chopping onions, herbs, and other ingredients.
- Cutting Board: A durable cutting board for preparing the chicken and vegetables.
