Tender chicken pieces smothered in a creamy corn and spring onion sauce and served up with chunky roasted potatoes on the side. The ultimate warming, comfort meal.
Looking for an easy, comforting dinner? This Southern Creamy Chicken recipe (inspired by the Lonestar restaurant classic called Dixie Chicken®) has tender chicken cooked in a creamy corn and spring onion sauce. Serve it with golden, chunky herb-roasted potatoes for a hearty family meal. It's simple and delicious - perfect for a busy weeknight!
For another delicious weeknight chicken dinner, be sure to check out my Chicken Miso Ramen or my Slow Cooker Tomato Chicken Thigh Stew.
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Ingredient notes:
- Chicken breasts: Lean and tender, perfect for soaking up all the creamy sauce. You can also use boneless thighs for extra juiciness.
- Corn kernels: Sweet and juicy corn gives this dish a pop of texture and natural sweetness. Use canned - with the liquid. If using frozen or fresh corn - add ⅔ cup of water.
- White wine: Gives a subtle depth of flavour. If you prefer, you can swap for extra chicken stock.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 180°C fan bake. Chop the potatoes into large chunks. Toss with olive oil and mixed herbs, then season well with salt and pepper. Bake for 30-40 minutes, shaking halfway so they crisp evenly.
Cut the chicken breasts into large pieces (6-8 pieces per breast). Combine the flour and salt in a large bowl. Add the chicken and toss until completely coated.
Place a large casserole dish over a high heat and pour in the oil. Add the chicken pieces and sear for 1 minute per side until golden. Pour in the white wine to deglaze the pan, scraping up any bits stuck to the bottom.
Combine the stock cubes with the boiling water, then add to the pan. Follow with the corn (including the liquid from the can), crushed garlic and cream. Plus any remaining flour from coating the chicken. Gently mix everything together and remove from the heat. Cover with a lid or tin foil, then place in the oven for 10 minutes.
Remove the dish from the oven. Add the sliced carrot and spring onion then stir through. Bake for another 8 minutes, until the chicken is cooked through.
In a small container, whisk the cornflour and cold water together. Remove the dish from the oven, pour the cornflour slurry into the hot sauce while stirring until it thickens.
Serve the chicken garnished with some fresh parsley on top, add the crispy roasted potatoes and serve with a side of coleslaw.
Recipe FAQs:
You can swap the wine for extra chicken stock if you prefer. The wine just adds a lovely depth of flavour but it's totally fine without it.
Mashed potatoes, rice or even pasta would be great instead of roasties. And a fresh green salad or steamed broccoli is yummy on the side too!
Storage:
Store any leftovers in an airtight container in the fridge for up to 3 days.
The chicken and sauce freeze well for up to 2 months. Cool completely before freezing. Defrost overnight in the fridge and reheat gently. You may need to re-thicken the sauce with a cornflour slurry.
Top tips:
If you like a thicker sauce you can add a little extra cornflour slurry, just remember it needs to almost boil to activate the cornflour and thicken it.
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Southern Creamy Chicken
Inspired by the Lonestar Classic - Dixie Chicken®. Tender chicken pieces smothered in a creamy country corn sauce and served with chunky roasted potatoes.
Ingredients
Roasted potatoes
- 1.2kg potatoes, washed, unpeeled
- 2 Tbsp olive oil
- ½ tsp mixed herbs
Creamy Chicken
- 800g chicken breasts (about 3)
- 3 Tbsp plain flour
- 1 tsp salt
- 1 Tbsp olive oil (extra)
- ⅓ cup white wine
- 2 chicken stock cubes
- 1 cup boiling water
- 410g can corn kernels (keep the juice)
- 4 cloves garlic, crushed
- 1 cup cream
- 1 carrot, finely sliced
- 4 spring onions, finely sliced
- 4 tsp cornflour
- 2 Tbsp cold water
To serve
- Fresh parsley chopped
- Coleslaw
Instructions
- Potatoes: Preheat the oven to 180°C fan bake.
- Chop the potatoes into large chunks. Toss with olive oil and mixed herbs, then season well with salt and pepper.
- Bake for 30-40 minutes, shaking halfway so they crisp evenly.
- Chicken: Cut the chicken breasts into large pieces (6-8 pieces per breast).
- Combine the flour and salt in a large bowl. Add the chicken and toss until completely coated.
- Place a large casserole dish over a high heat and pour in the oil. Add the chicken pieces and sear for 1 minute per side until golden. Pour in the white wine to deglaze the pan, scraping up any bits stuck to the bottom.
- Combine the stock cubes with the boiling water, then add to the pan. Follow with the corn (including the liquid from the can), crushed garlic and cream. Plus any remaining flour from coating the chicken.
- Gently mix everything together and remove from the heat. Cover with a lid or tin foil, then place in the oven for 10 minutes.
- Remove the dish from the oven. Add the sliced carrot and spring onion then stir through. Bake for another 8 minutes, until the chicken is cooked through.
- In a small container, whisk the cornflour and cold water together. Remove the dish from the oven, pour the cornflour slurry into the hot sauce while stirring until it thickens.
- Serve the chicken garnished with some fresh parsley on top, add the crispy roasted potatoes and serve with a side of coleslaw.
Notes
- Use the corn juice! Keep the juice from the corn can – it adds extra sweetness and flavour to the sauce. A can has about ⅔ cup of juice with the kernels, but this doesn’t have to be exact!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 738Total Fat: 30gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 162mgSodium: 821mgCarbohydrates: 64gFiber: 7gSugar: 10gProtein: 52g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
LYNN says
can this be done in the slow cooker
VJ cooks says
Hi Lynn, there are many processes in this recipe that require different cooking methods. Hence it being made on the stovetop. I haven't tried it in the slow cooker but let me know how you get on.
Emma says
Hi,
This looks amazing! I don't have a casserole dish, could you put the chicken in a frying pan instead and then transfer it all to an open dish in the oven? Or should it be enclosed? Thank you 🙂
VJ cooks says
Yes you can! Just use some tin foil to cover it in the oven 🙂
Louise says
Has anyone tried this with coconut milk/cream instead of cream?
VJ cooks says
It will work, it will just taste different. I'd recommend a dairy-free cream instead if you can't have dairy.
Al says
Do you think I could use sour cream? I don’t have enough cream! (Bloody children used it in porridge this morning!)
VJ cooks says
Yes that would be fine 🙂
Sharon says
Could you add something in here instead of corn? Or would it work if I leave the corn out?
VJ cooks says
I've made it without and it still works!
Rosalie Maaka says
I want to avoid fat due to a heal issue
VJ cooks says
I have plenty of salads on my website!
Phillippa says
What kind of white wine did you use? I am looking forward to trying this!
VJ cooks says
I used some Sauvignon Blanc that I had in the fridge. But you could use Chardonnay, Pinot Gris etc.
Rebecca Pharazyn says
Can you substitute the wine for something else or take it out? I don’t want to buy a whole bottle of wine just to use 1/3 cup
VJ cooks says
Yes, you can leave it out.