Description
This Creamy Baked Chicken and Corn Casserole is the latter. Golden, pan-seared chicken thighs nestled into a rich, cheesy corn sauce and baked until bubbly — it’s the kind of comfort food that fills the kitchen with the most incredible smell and has everyone at the table before you even call them. One dish, one hour, zero complaints
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 3 cups sweet corn kernels (fresh, canned, or frozen)
- 1 cup heavy cream
- ½ cup whole milk
- 1½ cups shredded mozzarella
- ½ cup shredded Parmesan
- 4 garlic cloves, minced
- 1 small onion, finely diced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp fresh thyme leaves
- Salt & black pepper to taste
Instructions
- Preheat oven to 400°F. Pat chicken dry and season all over with paprika, garlic powder, onion powder, salt, and pepper.
- Heat oil in a skillet over medium-high. Sear chicken skin-side down 5–6 min until golden. Flip, cook 2 more min. Set aside.
- In the same pan, melt butter. Cook onion 3–4 min until soft. Add garlic, cook 1 min until fragrant.
- Add corn, cream, milk, and thyme. Simmer 3–4 min. Stir in half the mozzarella and all the Parmesan. Season to taste.
- Pour corn mixture into a 9×13 dish. Nestle chicken on top skin-side up. Scatter remaining mozzarella around (not on) the chicken.
- Bake uncovered 30–35 min until chicken reaches 165°F and top is golden and bubbly.
- Rest 5 min. Garnish with fresh thyme sprigs and serve straight from the dish.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 420 cal
- Sodium: 520mg
- Fat: 26g
- Carbohydrates: 18g
- Protein: 32