Creamy Chicken and Sweetcorn
This family-friendly chicken recipe is a dreamy midweek meal. Easy to prepare, ready in under an hour and perfect for batch cooking, you can dish it up with a whole variety of different sides.
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NutritionPer Serving
- Calories301
- Carbs12g
- Protein35g
- Fat12g
- Saturates6.7g
- Sugars8.2g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
If you’re anything like us, the thought of a comforting, creamy chicken recipe will have you looking forward to dinnertime all day. Get ready for this Creamy Chicken and Sweetcorn dish to be your new favourite midweek meal.
It takes just a short list of simple ingredients and less than an hour to make, and the end result never disappoints. We’ve added plenty of veggies to help keep the calories low, with mushrooms, spring onions and that all-important sweetcorn for a satisfying crunch.
The tender chicken breast is simmered in stock, before melting in cream cheese to make the rich, silky, luxurious sauce.
From the taste alone, you’d never know this is just 301 calories per serving. It pairs well with rice, pasta, potatoes or simple steamed vegetables – whatever you choose, you’re in for a treat!
What diets is this Creamy Chicken and Sweetcorn suitable for?
This Creamy Chicken and Sweetcorn recipe can be enjoyed on a gluten-free diet, as long as you substitute the chicken stock cube for a suitable gluten-free alternative.
If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!
Do you need any special ingredients to make Creamy Chicken and Sweetcorn?
Nope! This is a quick and easy recipe that’s perfect for a busy day in the middle of the week.
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‘The Parmesan lifts to a new level’
How many calories are in this Creamy Chicken and Sweetcorn?
This Creamy Chicken and Sweetcorn is included in our Everyday Light category because it contains just 301 calories per portion. For more delicious dishes all under 400 calories, take a look at other Everyday Light recipes!
This Creamy Chicken and Sweetcorn recipe is ideal when following any of the larger diet plans such as Weight Watchers or counting calories.
The average woman needs around 2000kcal per day to maintain a healthy body weight, and men typically need slightly more at 2,500kcals, but you may want to reduce these if you are aiming to lose weight. You can find more information on the NHS website.
Step 1
Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and garlic and fry gently for 5 minutes, until softened a little.
Step 2
Add the mushrooms and cook for 8-10 minutes, until the onion and mushrooms have softened and are lightly golden.
Step 3
Add the chicken breasts and cook for 2-3 minutes on each side to lightly brown. Pour in the chicken stock and simmer over a medium heat for 10 minutes. Turn the chicken over and partially cover with a lid. Simmer for a further 10 minutes, or until the chicken is cooked, shows no sign of pinkness and the juices run clear.
Step 4
Remove from the heat and stir in the cream cheese until completely blended. If the sauce is too thin, keep simmering, uncovered, to reduce to your liking. If the sauce is too thick, add a little water and stir in.
Step 5
Return to the heat and stir in the Parmesan, sweetcorn and spring onion. Continue to simmer, uncovered, for 4-5 minutes, until the spring onion is tender. Season to taste with salt and black pepper if needed. Serve with a small portion of basmati rice or other accompaniment of choice.
What could I serve with this Creamy Chicken and Sweetcorn?
We love to serve this Chicken and Creamy Sweetcorn with a small portion of basmati rice (50g raw or 125g cooked rice will add an additional 173 calories). This would take the total for the whole meal to 474 calories.
Alternatively, you can dish it up with any of the following side dishes:
How do you know when Creamy Chicken and Sweetcorn is cooked?
You should cook this Creamy Chicken and Sweetcorn until the chicken is cooked all the way through. There should be no pinkness left in the middle and the juices should run clear.
Simmer the sauce until it is thick and creamy – this should take around 25 minutes. If it’s too thin, reduce for a little longer. If it is too thick, add a little water until it’s how you want it.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Creamy Chicken and Sweetcorn in the fridge?
Once you’ve served this recipe, you’ll ideally need to eat it within 4 hours.
You can store any leftovers of this Creamy Chicken and Sweetcorn in the fridge for around 2 days. Make sure that you allow leftovers to cool completely before putting them in a container with a lid and chilling in the refrigerator.
Can I freeze Creamy Chicken and Sweetcorn?
Yes! This recipe can be frozen, but please remember to do the following:
- Make sure that you freeze it as soon as it is cold enough.
- Choose a container or a bag that is suitable for freezing.
- Label your dish with the name of the recipe and the date that you froze it on.
How do I reheat Creamy Chicken and Sweetcorn?
From chilled: Place in a microwavable container with a loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost overnight and reheat from chilled.
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Creamy Chicken and Sweetcorn
This family-friendly chicken recipe is a dreamy midweek meal. Easy to prepare, ready in under an hour and perfect for batch cooking, you can dish it up with a whole variety of different sides.
-
Prep Time
10 MINS
-
Cook Time
45 MINS
- KCals 301
- Carbs 12G
Instructions
- Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and garlic and fry gently for 5 minutes, until softened a little.
- Add the mushrooms and cook for 8-10 minutes, until the onion and mushrooms have softened and are lightly golden.
- Add the chicken breasts and cook for 2-3 minutes on each side to lightly brown. Pour in the chicken stock and simmer over a medium heat for 10 minutes. Turn the chicken over and partially cover with a lid. Simmer for a further 10 minutes, or until the chicken is cooked, shows no sign of pinkness and the juices run clear.
- Remove from the heat and stir in the cream cheese until completely blended. If the sauce is too thin, keep simmering, uncovered, to reduce to your liking. If the sauce is too thick, add a little water and stir in.
- Return to the heat and stir in the Parmesan, sweetcorn and spring onion. Continue to simmer, uncovered, for 4-5 minutes, until the spring onion is tender. Season to taste with salt and black pepper if needed. Serve with a small portion of basmati rice or other accompaniment of choice.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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Recipe notes
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