Creamy Baked Chicken with Corn and Onion
A hearty one-pan baked chicken smothered in a rich, velvety corn and onion cream sauce. Tender potato slices bake right alongside the chicken, soaking up all that incredible flavor. Simple to prepare and guaranteed to please the whole family.
🛒 Ingredients
10 servings
- 1.5 kg (3.3 lbs) chicken thighs and drumsticks
- ½ packet onion soup mix
- 100 ml (½ cup) whole milk
- 200 ml (¾ cup) heavy cream
- 1 can (285 g) whole kernel corn, with its liquid
- 5 medium potatoes, sliced into rounds
- Butter for greasing
- Salt and black pepper to taste
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Directions
- 1
Preheat your oven to 200 °C (400 °F). Grease a large baking dish generously with butter.
- 2
In a blender, combine the onion soup mix, milk, heavy cream, and canned corn with its liquid. Blend until smooth and set aside.
- 3
Layer the potato slices across the bottom of the prepared dish, then arrange the chicken pieces on top.
- 4
Pour the creamy sauce evenly over the chicken, making sure every piece is well coated.
- 5
Cover tightly with aluminum foil and bake for approximately 1 hour, until the chicken is cooked through and the potatoes are tender.
- 6
Remove the foil and broil for 5 minutes to lightly brown the top. Serve hot straight from the dish.
💡 Chef's Tip
For extra depth, season the chicken with smoked paprika and garlic powder before adding the sauce. Leftovers reheat beautifully the next day — the flavors only get better.
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Same category — Poultry
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