Chicken with Creamed Corn is a comforting, flavorful dish that pairs tender, juicy chicken with a rich, creamy corn sauce. The natural sweetness of corn balances the savory chicken, and the silky sauce makes every bite indulgent. This quick and easy recipe yields big flavor, perfect for weeknight dinners or casual entertaining.
Why I love this recipe
Oi, Gente!
This frango com creme de milho — Chicken with Creamed Corn — was one of my favorite meals as a child, and it remains a comfort-food staple for me today. The chicken stays juicy and tender while the corn sauce is creamy, slightly sweet, and perfectly seasoned.
It’s easy enough for a weeknight but special enough to serve guests. Leftovers reheat well and freeze nicely, making it a practical favorite. I blend one can of corn with milk for smoothness and leave the other can whole for texture — that contrast gives the sauce great body and flavor.
Beijinhos
Ingredients
- Chicken cutlets or breasts — Cut into strips or use whole cutlets. Boneless, skinless thighs can be used but may change the dish’s texture and fat content.
- Canned corn — Two 15oz cans, drained. Blend one can with milk for creaminess and leave the other whole for texture. Fresh or frozen corn (about 3 cups / 470g total, divided) can work as a substitute.
- Seasonings — Kosher salt, black pepper, onion powder and garlic powder to season the chicken.
- Whole milk — Adds richness to the sauce; skim milk will make a thinner sauce.
- Olive oil — For searing the chicken and sautéing the aromatics.
- Onion — White or yellow, diced.
- Brazilian sofrito or garlic — Sofrito adds a Brazilian touch; minced garlic works well, too.
- Herbs — Dried oregano and fresh thyme brighten the sauce.
- Unsalted butter — Adds silkiness; use salted butter if you prefer, but adjust seasoning.
- Parmesan cheese — Freshly grated for added saltiness and to help thicken the sauce.
- Red pepper flakes — Optional, for a touch of heat.
- Fresh cilantro — Optional, for garnish and color.
How to make Chicken with Creamed Corn
1. Season the chicken. Place chicken strips or cutlets in a bowl, drizzle with 1 tablespoon of olive oil, and season with salt, pepper, onion powder and garlic powder. Toss to coat and set aside.
2. Blend the corn. Combine one drained can of corn and the milk in a blender and blend until smooth. Set aside — this becomes part of the sauce.
3. Sear the chicken. Heat a medium to large skillet over medium-high heat with a little olive oil. Add the seasoned chicken in batches and sear on both sides until golden brown. Transfer the chicken to a plate and keep warm. Avoid overcrowding so the chicken browns evenly.
4. Make the sauce. In the same pan, add a little more olive oil and sauté the diced onion until soft and translucent. Add the Brazilian sofrito (or minced garlic) and cook until fragrant, about 1–2 minutes. Stir in a pinch of red pepper flakes if using, then add dried oregano and the thyme sprigs.
5. Add the corn. Pour in the remaining drained can of corn kernels and the blended corn mixture. Stir to combine, season with salt and pepper, and simmer until the sauce thickens, about 5–8 minutes.
6. Finish the sauce. Remove thyme sprigs, then stir in the butter and grated Parmesan until the sauce is smooth and glossy. Let it simmer a few more minutes so the flavors meld.
7. Return the chicken. Add the seared chicken and any accumulated juices back into the pan. Simmer a few minutes until the chicken is heated through and coated in sauce.
How to serve Chicken with Creamed corn
Serve the chicken over plain white rice or Brazilian white rice and garnish with fresh cilantro if desired. The creamy corn sauce pairs nicely with a simple salad or steamed vegetables. For drinks, light fruit juices or a citrus beverage complement the dish well.
How to store leftovers
Store leftovers in an airtight container in the refrigerator for 3–4 days, or freeze for up to two months. Reheat gently in the microwave or on the stovetop until warmed through.
Other chicken recipes your entire family will love
- Brazilian Chicken Stroganoff
- Canja de Galinha — Brazilian Chicken and Rice Soup
- Brazilian Stew Chicken
- Salpicão de Frango — Brazilian Chicken Salad
- How to Pan Sear Chicken Breasts
- Baked Chicken Legs
- Rotisserie-Style Brazilian Chicken
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Chicken with Creamed Corn
Ingredients
- 2 pounds chicken cutlets or breasts, cut into strips
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 15oz cans corn, drained (about 3 cups / 470g split)
- 1.5 cups whole milk
- 3 tablespoons olive oil
- 1 cup diced onion
- 1 tablespoon Brazilian sofrito or 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 2 sprigs fresh thyme
- Pinch red pepper flakes (optional)
- 2 tablespoons unsalted butter
- 1/3 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Equipment
- Cast iron skillet or large frying pan
- Tongs
- Blender
Instructions
- Place chicken strips in a bowl, drizzle with 1 tablespoon olive oil, season with salt, pepper, onion powder and garlic powder. Set aside.
- Blend one drained can of corn with the milk until smooth. Set aside.
- Heat a skillet over medium-high heat, add olive oil, and sear the seasoned chicken in batches until golden brown. Remove and set aside.
- Sauté the diced onion in the same skillet until soft. Add sofrito or garlic and cook until fragrant.
- Add red pepper flakes (if using), oregano and thyme. Stir to combine.
- Add the remaining drained corn and the blended corn mixture. Simmer and season with salt and pepper. Cook until the sauce thickens, about 5–8 minutes.
- Remove thyme sprigs, stir in butter and Parmesan, and simmer a few minutes more.
- Return the chicken and juices to the pan and simmer until heated through. Serve hot.
Bom Apetite!
Notes
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in the microwave or on the stovetop until warmed through.
Nutrition
Per serving: 342 kcal, 37g protein, 7g carbs, 18g fat (values approximate).