Chicken Breasts in Creamy Corn Gratin

Ingredients

• 600 g (about 1.3 lb) boneless chicken breast, cut into cubes
• 1 can (200 g / about 7 oz) sweet corn, drained
• 1 carton/box (200 g / about 7 fl oz) heavy cream (or cooking cream)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 tablespoon cornstarch (maize/cornstarch)
• 1/2 cup (120 ml) water
• 50 g (about 1¾ oz / ~1/2 cup) shredded mozzarella
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon ground black pepper
• 2 tablespoons chopped parsley for finishing

Instructions

1. Preheat the oven to 200 °C (about 400 °F) and brush a medium baking dish with a little olive oil.
2. Melt the butter with the olive oil in a large skillet and sauté the chopped onion until translucent; add the garlic and sauté for another 30 seconds.
3. Add the cubed chicken breasts, season with salt and pepper, and cook until browned on the outside and cooked through (about 8–10 minutes).
4. Reserve 4 tablespoons of the corn and blend the remaining corn with the heavy cream, the water, and the cornstarch until smooth and creamy.
5. Pour the corn cream into the skillet with the chicken, stir, and cook over low heat until the sauce thickens and becomes velvety, adjusting salt if necessary.
6. Transfer the mixture to the baking dish, spread the reserved corn over the top, and sprinkle with the shredded mozzarella and grated Parmesan.
7. Bake for 10–12 minutes or until the cheese melts and browns; finish with chopped parsley and serve hot.

Tips

• To shred chicken easily, poach the breasts in seasoned simmering water for 12–15 minutes before browning.
• For a lighter sauce, replace half the heavy cream with milk and increase the cornstarch slightly to thicken.
• Make it in individual ramekins for single servings and adjust the oven time so the cheese browns without drying out.

Variations

• Use shredded chicken instead of cubes for a softer texture and to use up leftover chicken.
• Add 1/2 cup extra corn or 100 g (about 3.5 oz) fried, chopped bacon for more flavor and texture.

FAQ