German Chicken Creamy Corn
Indulge in the hearty flavors of German Chicken Creamy Corn, a comforting one-skillet recipe that combines tender, paprika-seasoned chicken breasts with a rich, velvety corn and cream sauce infused with the tangy depth of German mustard. This dish delivers a perfect balance of savory and sweet, thanks to sautéed onions, garlic, and golden corn kernels simmered in a luscious blend of heavy cream and chicken stock. Ready in just 45 minutes, this recipe is ideal for cozy weeknight dinners or special family gatherings. Garnished with fresh parsley, it pairs beautifully with mashed potatoes, rice, or crusty bread to soak up every drop of the creamy sauce. With its simple ingredients and bold flavors, this German-inspired recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 2 cups corn kernels (fresh, canned, or frozen)
- 1 cup heavy cream
- 1 cup chicken stock
- 1.5 tablespoons German mustard (or Dijon mustard)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Season the chicken breasts with salt, black pepper, and paprika on both sides.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden-brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce heat to medium and melt the butter. Add the chopped onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and sauté for an additional 1 minute until fragrant.
Add the corn kernels to the skillet and cook for 2-3 minutes, stirring occasionally.
Pour in the heavy cream and chicken stock, then stir in the German mustard. Mix well and bring the mixture to a gentle simmer.
Return the seared chicken breasts to the skillet, ensuring they are partially submerged in the creamy corn sauce. Reduce the heat to low, cover, and let it cook for 15-20 minutes or until the chicken is fully cooked through (internal temperature reaches 165°F or 74°C).
Taste the sauce and adjust seasoning with additional salt or pepper, if needed.
Garnish with freshly chopped parsley before serving.
Serve hot with your choice of side dishes, such as mashed potatoes, rice, or crusty bread to soak up the creamy sauce.
Nutrition Facts
Calories |
721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 738 mg | 32% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 8.5 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 795 mg | 17% | |
*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.
