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Chicken and creamy sweetcorn bake

Name: Chicken and creamy sweetcorn bake
Yield: Serves 2
Cuisine: British recipes
Ingredients: 1 tbsp oil; 1 tsp frozen chopped garlic or 1 large garlic clove, finely chopped; A bunch of spring onions, thinly sliced; 250g frozen sweetcorn; 20g grated Parmesan; 150ml double cream; 75ml white wine; 2 free-range chicken breasts; 2 rashers of smoked streaky bacon

Published: 31 May 09
Updated: 18 Mar 24

This classic combo of chicken and sweetcorn recipe doubles easily to make a quick and tasty dinner for the family.

Easy
June 2009

Test kitchen approved

Serves 2
Hands on time 5 mins, plus 30 mins cooking time

This classic combo of chicken and sweetcorn recipe doubles easily to make a quick and tasty dinner for the family.

Gluten-free recipes

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Ingredients

1 tbsp oil
1 tsp frozen chopped garlic or 1 large garlic clove, finely chopped
A bunch of spring onions, thinly sliced
250g frozen sweetcorn
20g grated Parmesan
150ml double cream
75ml white wine
2 free-range chicken breasts
2 rashers of smoked streaky bacon

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Method

Preheat the oven to 220°C/fan200°C/gas 7. In a frying pan, heat 1 tbsp oil and gently fry garlic and spring onions until softened.
In a large bowl, mix the garlic and onions with sweetcorn, Parmesan, double cream and white wine. Season well, tumble into a medium ovenproof dish and dot with butter.
Season the chicken breasts and place on top of the sweetcorn. Arrange 2 rashers of streaky bacon over each breast and cook in the oven for 25 minutes or until the chicken is cooked through and the bacon is crispy.