Chicken with Creamed Corn – Frango com Creme de Milho
Chicken with Creamed Corn is a comforting, flavorful dish that combines tender, juicy chicken with a rich and creamy corn sauce. The sweetness of the corn complements the savory chicken, while the creamy texture makes it irresistibly indulgent. This is a quick and easy recipe that delivers big on taste. It’s perfect for weeknight dinners or when you want to impress with minimal effort.
Love a creamy chicken recipe? Try my chicken stroganoff, too!
Why I love this recipe
Oi, Gente!
This frango com creme de milho — Chicken with Creamed Corn — was one of my favorite dishes when I was a kid.
And let me tell you: it still is one of my favorites as an adult!
The chicken cutlets stay juicy and delicious, and the creamy corn sauce is perfectly sweet and savory. It’s so good!!
This recipe is fairly easy to make, so it’s great for a mid-week dinner. The leftovers are fantastic and freeze well, too — my favorite thing in a recipe!
I use two cans of corn (one we blend and the other we don’t) for the ultimate corn flavor and texture.
I hope you love this recipe as much as I do!!
Beijinhos xxx
Hate boring chicken? Try our Brazilian chicken seasoning Tempero em pó pra frango!
Ingredients
remember!
Making changes to a recipe can result in recipe failure. Substitutions can greatly alter your final results.
- Chicken cutlets or breasts — I love using chicken cutlets for this recipe because they are juicy and tender, but if you can’t find them, chicken breasts work, too. You could use boneless, skinless chicken thighs, but they are fattier than cutlets or breasts, which could change the overall composition of the dish.
- Canned corn — the two cans need to be drained but kept separately because one will be blended and the other will not. This gives us the ultimate corn flavor and texture! The same amount of fresh or frozen corn could be used in this recipe, though I have never tried it.
- Seasonings — we’re using a combination of kosher salt, black pepper, onion powder and garlic powder to give the chicken breasts a ton of flavor! Please don’t skip these.
- Whole milk — this helps with our creamy sauce and gives it some texture, as well as flavor. If you choose to use skim milk, keep in mind your sauce may end up a bit thinner.
- Olive oil — or another neutral oil to sear the chicken in, as well as provide a base for the sauce.
- Onion — white or yellow onion is what you’re looking for here.
- Brazilian sofrito or cloves of garlic — never skip garlic!
- Herbs — we use a combination of dried oregano and fresh thyme in the sauce to brighten it up.
- Unsalted butter — you can use salted if you want. Just make sure you taste as you go to ensure your corn cream sauce isn’t overly salted.
- Parmesan cheese — freshly grated parm adds a little more saltiness and helps balance our flavors. It also helps to thicken our sauce.
- Red pepper flakes — this is totally optional. Add it if you like a little heat!
- Fresh cilantro — this is also optional and for garnish. I love the color, as well as the flavor it brings to the final dish.
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How to make Chicken with Creamed Corn
Season the chicken. Place the chicken in a bowl and drizzle it with a bit of olive oil. Season with the salt, pepper, onion powder and garlic powder. Give it a good stir, then set aside.
Blend the corn. Add just one can of the drained corn into the cup of a blender with the milk. Blend until smooth, and set aside. This will be added to the skillet as a part of the sauce.
Pan sear the chicken. Heat one medium to large pan or skillet over medium to high heat, and add in some olive oil.
Add the seasoned chicken to the hot pan and sear on both sides until golden brown.
Once seared, remove the chicken from the pan and set them aside.
You will need to do this in batches to ensure you get a nice brown on your chicken. If the pan is overcrowded, your chicken won’t be as golden as you see in these photos.
Prepare the sauce. Using the same pan that you browned the chicken in, add a little more olive oil and sautee the onion until soft and transparent.
Then, add the Brazilian sofrito and sautee until fragrant.
Add a pinch of red pepper flakes if you want a little bit of heat.
Add in the oregano and thyme, and stir to combine.
Pour in the remaining strained can of corn kernels. Add the blended corn to the pan, too, and stir to combine.
Season the mixture with salt and pepper, and let it simmer until thickened, about 5-8 minutes.
Remove the thyme sprigs. Add the butter and the parmesan cheese, and stir to combine.
Let the sauce simmer for another few minutes so all the flavors can incorporate.
Add the chicken back to the pan along with all the juices, and simmer a few more minutes.
How to serve Chicken with Creamed corn
I love to serve chicken with creamed corn with Brazilian white rice and some fresh cilantro on top.
And to make it the ultimate meal, I serve it with Brazilian Lemonade or Passion Fruit Juice, and a Tropical Fruit Salad, which is the perfect mid-week dessert on my book.
How to store leftovers:
If you’ve got leftovers, store them in an airtight container in the refrigerator for 3-4 days max, or you can freeze it for a couple months.
Reheat in the microwave until warmed through.
Other chicken recipes your entire family will love:
- Brazilian Chicken Stroganoff
- Canja de Galinha Recipe – Brazilian Chicken and Rice Soup
- Brazilian Stew Chicken Recipe
- Salpicão de Frango – Brazilian Chicken Salad
- How to Pan Sear Chicken Breasts
- Baked Chicken Legs Recipe
- Rotisserie Style Brazilian Chicken
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Chicken with Creamed Corn
Ingredients
- 2 pounds of chicken cutlets or breasts, cut into strips
- 1 teaspoon of onion powder
- 1/2 teaspoon of garlic powder
- 2 15oz cans of corn, strained
- 1.5 cups of whole milk
- 3 tablespoons of olive oil
- 1 cup of diced onions
- 1 tablespoon of Brazilian sofrito or 4 cloves of garlic, minced
- 1 teaspoon of dry oregano
- 2 sprigs of fresh thyme
- 1 pinch of red pepper flakes (optional)
- 2 tablespoons of unsalted butter
- 1/3 cup of parmesan cheese freshly grated
- salt and pepper to taste
- fresh cilantro for garnish (optional)
Instructions
- Place the chicken cut into strips on a plate or bowl, and drizzle with one tablespoon of the olive oil. Season with salt and pepper to taste, onion powder and garlic powder, and set aside.
- Add one can of the drained corn into the cup of a blender with the milk, and blend until smooth. Set aside.
- Heat one medium to large pan over medium to high heat, and drizzle in the olive oil.
- Add the seasoned chicken strips to the hot pan and sear until golden brown.
- Once seared, remove the chicken from the pan and set aside.
- Add the onion to the same skillet. Sautee the onion until soft and translucent.
- Then, add the Brazilian sofrito and sautee until fragrant, about 1-2 minutes.
- Add a pinch of red pepper flakes (for heat, if desired), oregano and thyme. Stir to combine.
- Add the remaining drained can of corn, as well as the blended corn, to the pan. Stir to combine.
- Season with salt and pepper, and let it simmer until thickened, about 5-8 minutes.
- Remove the thyme sprigs and add the butter and the parmesan cheese, stir to combine and let it simmer another few minutes to incorporate.
- Add the chicken and the juices back to the pan, and simmer a few more minutes.
