Creamy Baked Chicken Gratin with Corn
Tender chicken fillets baked under a luscious layer of cream cheese, sweet corn, and golden melted mozzarella. This comforting gratin is simple to assemble and brings big, satisfying flavors to the table with very little effort. Perfect for busy weeknights when you want something hearty and crowd-pleasing.
🛒 Ingredients
6 servings
- 1 kg (2.2 lbs) chicken breast fillets
- 70 g (2.5 oz) tomato paste
- 250 g (1 cup) cream cheese or thick sour cream
- 1 can (285 g) corn kernels, drained
- 400 g (14 oz) shredded mozzarella
- 2 tablespoons butter
- 2 garlic cloves, minced
- Fresh parsley, salt and black pepper to taste
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Directions
- 1
Preheat oven to 180 °C (350 °F). Season chicken fillets on both sides with minced garlic, chopped parsley, salt and black pepper. Let rest for 10 minutes.
- 2
Grease a baking dish with butter and arrange the seasoned fillets in a single layer. Spread tomato paste evenly over the top, then cover tightly with aluminum foil.
- 3
Bake for 30 minutes. While the chicken cooks, stir together the cream cheese and drained corn in a bowl until well combined and set aside.
- 4
Remove the dish from the oven and carefully lift off the foil. Spoon the cream cheese and corn mixture evenly over the chicken without mixing it in.
- 5
Cover generously with shredded mozzarella and return to the oven uncovered for 10–15 minutes, until the cheese is melted, bubbling and golden. Serve immediately.
💡 Chef's Tip
Let the gratin rest 5 minutes before serving to keep all the juices in. A pinch of smoked paprika sprinkled over the mozzarella before the final bake adds a beautiful color and subtle depth.
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