Creamy Corn Chicken Fricassee

Name: Creamy Corn Chicken Fricassee
Prep time: 60 min
Total time: 60 min
Yield: 6 servings
Cuisine: Française
Ingredients: 2 boneless chicken breasts (about 600 g / 1.3 lb); 1 chicken bouillon cube; 1 can (12 oz / 340 g) corn kernels, drained; 7 oz (200 g) cream cheese; 1 cup (200 ml) heavy cream; 1 heaping tablespoon all-purpose flour; ½ cup (120 ml) whole milk; 3 garlic cloves, minced; 1 medium onion, finely diced; Black olives and sliced hearts of palm, to taste; Shredded mozzarella or cheddar cheese, to taste; Salt, pepper, and spices of your choice; Shoestring potato sticks for serving

By Marie Lefebvre · Updated November 2, 2026

A rich and comforting chicken fricassee smothered in a golden, creamy corn sauce and topped with melted cheese. This crowd-pleasing bake brings together tender shredded chicken, hearts of palm, and olives in a luscious dish that pairs beautifully with fluffy white rice and crispy potato sticks.

Prep⏱️ 60 min

Servings👥 6 servings

Difficulty📊 Easy

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🛒 Ingredients

6 servings

2 boneless chicken breasts (about 600 g / 1.3 lb)
1 chicken bouillon cube
1 can (12 oz / 340 g) corn kernels, drained
7 oz (200 g) cream cheese
1 cup (200 ml) heavy cream
1 heaping tablespoon all-purpose flour
½ cup (120 ml) whole milk
3 garlic cloves, minced
1 medium onion, finely diced
Black olives and sliced hearts of palm, to taste
Shredded mozzarella or cheddar cheese, to taste
Salt, pepper, and spices of your choice
Shoestring potato sticks for serving

🛍️ Recommended tools

🍗Cocotte en fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🫕Plat à rôtirSee on Amazon →

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Directions

1
Place the chicken breasts in a pot, cover with water, add the bouillon cube, and simmer for 20–25 minutes until fully cooked. Remove, let cool slightly, then shred using two forks.
2
In a blender, combine the drained corn, heavy cream, cream cheese, milk, and flour. Blend until completely smooth to form the creamy sauce.
3
In a large skillet over medium heat, sauté the onion and garlic in a drizzle of oil until softened. Add the shredded chicken, season with salt and spices, and stir well.
4
Pour the creamy corn sauce over the chicken. Cook over medium heat, stirring frequently, until the sauce thickens — about 5 minutes.
5
Stir in the sliced olives and hearts of palm. Taste and adjust seasoning.
6
Transfer everything to a baking dish, top generously with shredded cheese, and bake at 350 °F (180 °C) just until the cheese is melted and bubbly.
7
Serve hot alongside white rice and crispy shoestring potato sticks.

💡 Chef's Tip

Make this dish ahead and refrigerate overnight — top with cheese and bake just before serving for the best texture. Hearts of palm can be swapped for artichoke hearts or mushrooms for a fun variation.