🍗 Dump Cream-Style Corn Chicken (Easy One-Pan Dinner)
Tender chicken breasts baked under a creamy, sweet corn topping — just dump, bake, and serve. Perfect busy-night comfort food!
📝 Ingredients (Serves 4)
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4 boneless, skinless chicken breasts
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1 (14–15 oz) can cream-style corn
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1 (15 oz) can whole kernel corn, drained
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½ cup sour cream
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½ cup mayonnaise
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1 cup shredded cheddar cheese (divided)
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1 tsp garlic powder
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½ tsp onion powder
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½ tsp paprika
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Salt & black pepper to taste
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1 tbsp melted butter (optional, for richness)
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Fresh parsley (optional, for garnish)
👩🍳 Instructions
Step 1: Prep
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Preheat oven to 375°F (190°C).
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Lightly grease a 9×13-inch baking dish.
Step 2: Season the Chicken
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Place chicken breasts in the baking dish.
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Season both sides with salt, pepper, garlic powder, onion powder, and paprika.
Step 3: Mix the Cream Corn Topping
In a bowl, combine:
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Cream-style corn
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Drained whole kernel corn
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Sour cream
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Mayonnaise
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½ cup shredded cheese
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Melted butter (if using)
Stir until well mixed.
Step 4: Dump & Spread
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Spoon the corn mixture evenly over the chicken breasts.
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Sprinkle remaining ½ cup cheese over the top.
Step 5: Bake
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Bake uncovered for 35–45 minutes, or until chicken reaches 165°F (74°C) internally.
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If you want a golden top, broil for 2–3 minutes at the end.
✨ Optional Add-Ins
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4 oz cream cheese (extra creamy version)
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½ tsp chili powder for a Tex-Mex twist
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Crumbled cooked bacon
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Diced green chilies
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Top with crushed buttery crackers before baking
🍽️ What to Serve With It
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Steamed rice
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Mashed potatoes
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Roasted broccoli
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Simple green salad
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Garlic bread
🧊 Storage
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Refrigerator: up to 4 days (airtight container)
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Freezer: up to 2 months
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Reheat covered at 350°F until warmed through
💡 Tips for Juicy Chicken
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Pound thicker breasts to even thickness.
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Don’t overbake — use a thermometer if possible.
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Let rest 5 minutes before serving.
If you’d like, I can also give you:
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🐔 Slow cooker version
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🧀 Extra cheesy casserole style
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🌶️ Spicy Mexican street corn version
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🍄 Mushroom gravy variation
Just tell me 😊