Creamed Chicken with Corn and Bacon Over Polenta
Indulge in the ultimate comfort food experience with this Creamed Chicken with Corn and Bacon over Polenta recipe, a rich and hearty dish that's perfect for cozy dinners. Tender chicken breast and sweet corn kernels are enveloped in a velvety garlic cream sauce, elevated by the smoky crunch of crispy bacon. Served over a bed of luscious, Parmesan-infused polenta, this dish blends creamy textures with savory and sweet flavors for a meal that delights every bite. With simple ingredients like fresh parsley, heavy cream, and pantry staples, this recipe is easy to prepare yet irresistibly indulgent. Perfect for weeknight dinners or impressing guests, it’s a warming, crowd-pleasing dish that’s as elegant as it is satisfying.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large chicken breast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 slices bacon
- 2 tablespoons unsalted butter
- 3 cloves garlic
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1 cup fresh corn kernels (or canned corn, drained)
- 0.5 cup Parmesan cheese, grated
- 1 cup polenta
- 3 cups water
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley
Instructions
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken breasts for about 4-5 minutes per side, or until fully cooked. Remove from the skillet, let rest for 5 minutes, and then cut into bite-sized pieces.
In the same skillet, add the bacon slices and cook until crispy. Remove and place them on a paper towel-lined plate to drain, then crumble into small pieces.
Lower the heat to medium and add the butter and minced garlic to the skillet. Cook for about 1 minute or until fragrant.
Stir in the flour and cook for another 1 minute to create a roux. Gradually whisk in the milk and chicken broth, making sure to eliminate any lumps, and simmer the mixture until it thickens, about 5 minutes.
Add the cooked chicken, corn kernels, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper to the cream sauce. Stir to combine and allow to simmer on low heat while you prepare the polenta.
In a medium saucepan, bring 3 cups of water and 1/2 teaspoon of salt to a boil. Gradually add the polenta while stirring constantly to prevent clumping.
Lower the heat to medium-low and cook the polenta, stirring frequently, until creamy and thickened, about 10-12 minutes.
Stir the heavy cream and Parmesan cheese into the polenta until smooth and creamy.
To serve, spoon the polenta onto plates or shallow bowls, top with the creamed chicken and corn mixture, and sprinkle with crumbled bacon and fresh parsley. Serve warm.
Nutrition Facts
Calories |
2308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.9 g | 192% | |
| Saturated Fat | 69.5 g | 348% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 6145 mg | 267% | |
| Total Carbohydrate | 98.2 g | 36% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 37.2 g | ||
| Protein | 144.4 g | 289% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 1288 mg | 99% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2731 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
