Creamy Baked Chicken with Corn and Fresh Cheese
Tender chicken breasts baked under a velvety cream, sweet corn and cream cheese sauce — all topped with crunchy potato sticks for irresistible texture. This easy one-dish dinner is comfort food at its finest, perfect for busy weeknights when you still want something special.
🛒 Ingredients
4 servings
- 500 g (1.1 lb) boneless, skinless chicken breasts
- 1 can (400 ml) heavy whipping cream
- 1 packet (about 30 g) dry onion soup mix
- 200 g (7 oz) cream cheese, softened
- 1 can (280 g drained) whole kernel sweet corn
- 1 cup plain potato sticks or crisps, for topping
- Salt and black pepper to taste
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Directions
- 1
Preheat your oven to 180 °C (350 °F). Lightly grease a glass baking dish and arrange the chicken breasts in a single layer. Season with salt and pepper.
- 2
Combine the heavy cream, dry onion soup mix, cream cheese and corn (with its liquid) in a blender. Process until completely smooth.
- 3
Pour the cream sauce evenly over the chicken, making sure every piece is well coated. Bake uncovered for 30 minutes, until the sauce is bubbling and the chicken is cooked through.
- 4
Scatter the potato sticks over the top and return to the oven for 5 more minutes until the topping is golden and crisp. Serve hot with steamed rice or crusty bread.
💡 Chef's Tip
For extra depth of flavour, stir a teaspoon of smoked paprika or Dijon mustard into the sauce before blending. Leftovers reheat beautifully the next day — the sauce thickens as it cools.
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Same category — Poultry
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