Creamy Corn Chicken Fricassee with Melted Mozzarella
A comforting one-dish bake with tender shredded chicken bathed in a silky corn cream, topped with golden bubbling mozzarella and finished with crunchy potato sticks. Ready in under an hour and loved by the whole family.
🛒 Ingredients
5 servings
- 1 kg (2.2 lb) boneless chicken breast
- 1 can (400 g) sweet corn with its liquid
- 2 chicken stock cubes
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 200 g (7 oz) cream cheese
- 1 small bunch of fresh parsley and chives
- 200 g (7 oz) shredded mozzarella
- 100 g (3.5 oz) salted potato sticks or crushed chips
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Directions
- 1
Simmer the chicken breasts in water with one stock cube for 25 minutes. Drain and shred the meat with two forks.
- 2
In a large skillet, sauté the onion and garlic in a drizzle of oil over medium heat until soft. Add the shredded chicken, the second crumbled stock cube and the chopped herbs. Cook for 5 minutes, stirring.
- 3
Pour the canned corn along with all its liquid into a blender and blend until completely smooth.
- 4
Add the cream cheese to the blender and blend again until fully incorporated and creamy.
- 5
Pour the corn cream over the chicken in the skillet. Stir well and let it simmer on low heat for 5 minutes.
- 6
Transfer everything into a baking dish, cover evenly with the shredded mozzarella and bake at 200 °C / 390 °F for 15 minutes until golden and bubbly.
- 7
Remove from the oven and scatter potato sticks on top right before serving to keep them crispy. Serve immediately.
💡 Chef's Tip
For extra richness, stir a dollop of sour cream into the corn purée before simmering. Leftovers keep well in the fridge for up to 2 days — reheat first and add fresh potato sticks just before eating.
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Same category — Poultry
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