Chicken with Creamed Corn is a comforting Brazilian-inspired dish that pairs tender, golden-seared chicken with a velvety corn sauce. The natural sweetness of the corn blends beautifully with savory seasonings, while parmesan and butter create a rich, silky finish. It’s a simple yet impressive meal that comes together quickly, making it perfect for busy weeknights or relaxed family dinners.

Why You’ll Love This Recipe

• Creamy and comforting with the perfect balance of sweet and savory flavors
• Ready in just 30 minutes from start to finish
• Made with simple pantry ingredients
• Family-friendly and great for meal prep
• Freezer-friendly and reheats beautifully
• A wonderful way to elevate everyday chicken

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 pounds chicken cutlets or chicken breasts, cut into strips
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 cans (15 ounces each) corn kernels, drained and divided (about 3 cups total, 470 g)
1 1/2 cups whole milk
3 tablespoons olive oil, divided
1 cup diced onion
1 tablespoon Brazilian sofrito or 4 cloves garlic, minced
1 teaspoon dried oregano
2 sprigs fresh thyme
1 pinch red pepper flakes (optional)
2 tablespoons unsalted butter
1/3 cup freshly grated parmesan cheese
salt to taste
black pepper to taste
fresh cilantro for garnish (optional)

Directions

1. Place the chicken strips in a large bowl. Drizzle with 1 tablespoon of olive oil and season with salt, black pepper, onion powder, and garlic powder. Toss well to coat evenly. Set aside.
2. Add one can of drained corn and the whole milk to a blender. Blend until completely smooth and creamy. Set aside.
3. Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil.
4. Add the seasoned chicken strips in batches, being careful not to overcrowd the pan. Sear on both sides until golden brown and cooked through, about 3–4 minutes per side depending on thickness. Remove the chicken from the skillet and set aside.
5. In the same skillet, add the remaining tablespoon of olive oil if needed. Add the diced onion and sauté until soft and translucent, about 3–4 minutes.
6. Stir in the Brazilian sofrito or minced garlic and cook for 1–2 minutes until fragrant.
7. Add the red pepper flakes (if using), dried oregano, and thyme sprigs. Stir to combine.
8. Pour in the remaining whole corn kernels and the blended corn mixture. Stir well.
9. Season with salt and black pepper to taste. Let the sauce simmer for 5–8 minutes, stirring occasionally, until it thickens.
10. Remove the thyme sprigs. Stir in the butter and grated parmesan cheese. Allow the sauce to simmer for another 2–3 minutes until smooth and creamy.
11. Return the chicken and any accumulated juices to the skillet. Simmer for an additional 3–5 minutes to allow the flavors to meld.
12. Garnish with fresh cilantro if desired and serve warm.

Servings and timing

Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: Approximately 342 kcal per serving

Variations

Add vegetables such as peas or diced carrots for extra color and texture.

Use boneless, skinless chicken thighs for a richer flavor, keeping in mind the sauce may become slightly more robust due to the higher fat content.

Swap whole milk for half-and-half for an even creamier consistency.

Add a squeeze of fresh lime juice at the end for brightness.

Sprinkle shredded mozzarella on top and broil briefly for a cheesy baked version.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To freeze, place cooled chicken and sauce in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat in the microwave in 30-second intervals, stirring in between, until warmed through. You can also reheat gently on the stovetop over medium-low heat, adding a splash of milk if the sauce has thickened too much.

FAQs

Can I use frozen corn instead of canned?

Yes. Use about 3 cups of frozen corn, thawed and drained. Blend half and keep the other half whole, just as you would with canned corn.

Can I make this recipe ahead of time?

Yes. You can prepare it up to 2 days in advance and store it in the refrigerator. The flavors deepen as it sits.

What can I serve with Chicken with Creamed Corn?

It pairs beautifully with white rice, mashed potatoes, or a simple green salad.

How do I keep the chicken from drying out?

Avoid overcooking and sear the chicken in batches so the pan isn’t overcrowded. This helps lock in moisture.

Can I make it dairy-free?

You can experiment with unsweetened plant-based milk and dairy-free butter, but the texture and flavor will change slightly.

Why blend only one can of corn?

Blending one can creates a creamy base, while keeping the other whole adds texture and bursts of sweet corn flavor.

Can I use pre-cooked chicken?

Yes, but add it at the end and simmer briefly just to heat through, so it doesn’t become dry.

How do I thicken the sauce more?

Allow it to simmer a few extra minutes, or add a small amount of grated parmesan to help thicken naturally.

Is this recipe spicy?

No, it’s mild. The red pepper flakes are optional and can be adjusted to taste.

Can I double the recipe?

Absolutely. Use a large skillet or pot and cook the chicken in batches to maintain a good sear.

Conclusion

Chicken with Creamed Corn – Frango com Creme de Milho – is a comforting, satisfying dish that transforms simple ingredients into something truly special. The tender chicken and luscious corn sauce create a perfect harmony of flavor and texture. Whether you’re preparing a cozy family dinner or planning meals ahead for the week, this recipe delivers warmth, ease, and delicious results every time.

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