Creamy Corn Chicken Bake (4-Ingredient Dinner)
This creamy baked chicken is one of those family recipes everyone asks for after the first bite. Juicy chicken thighs bake in a rich, creamy corn mixture, creating an incredibly comforting dinner with only four simple ingredients. Perfect for busy weeknights or potluck gatherings.
Prep Time: 10 Minutes
Cook Time: 45 Minutes
Total Time: 55 Minutes
Servings: 6
Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 cans (15 oz each) whole kernel corn, drained
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
- In a large bowl, stir together the cream of chicken soup, sour cream, and drained corn until well combined.
- Spread the corn mixture evenly into the baking dish.
- Arrange the chicken thighs on top of the creamy mixture.
- Season the chicken with salt and black pepper if desired.
- Bake uncovered for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown.
- Allow to rest for 5 minutes before serving.
Serving Suggestions
- Mashed potatoes
- White rice
- Roasted vegetables
- Garden salad
- Buttered dinner rolls
Storage
- Refrigerate leftovers for up to 4 days.
- Freeze for up to 2 months.
- Reheat in the oven at 350°F until hot.
Recipe Tips
- Pat the chicken dry before baking for crispier skin.
- Use fresh sweet corn when it’s in season.
- Add shredded cheddar cheese during the last 10 minutes for an extra cheesy finish.
- Fresh parsley makes a beautiful garnish before serving.
Nutrition (Approximate Per Serving)
- Calories: 485
- Protein: 33g
- Carbohydrates: 15g
- Fat: 32g
- Saturated Fat: 11g
- Sodium: 640mg
