Creamed Corn Cajun Chicken Thighs

Get ready for a super easy and flavorful dinner! I love fresh corn in the summer, but wanted to create a recipe that could also use canned or frozen corn after summer ends. This recipe for Cajun chicken thighs with creamed corn has lots of great spicy and smoky flavors thanks to the use of jalapeno, smoked paprika, and chili powder along with thick-cut bacon. The peppers, corn, and onion are cooked in the bacon grease to give the whole dish a smoky flavor. Chicken thighs are also seared in the bacon grease to give you the perfect crispy skin. To make this recipe as easy as possible, I love using a dish that is both stovetop and oven safe. My mother-in-law generously gifted me a braiser for my birthday and I have used it at least once a week since then! I highly recommend adding this versatile pot to your kitchen.

Ingredients for Cajun Chicken Thighs

• Chicken thighs! Bone-in, and skin-on. This cut of chicken is difficult to overcook, inexpensive, and the crispy skin is perfection.
• Seasonings: smoked paprika, salt, pepper, chili powder, onion powder, and garlic powder.
• Bacon: I like using thick cut bacon as often as possible, and it really is the right move for this recipe.
• Corn: You can use fresh, frozen, or canned.
• Bell pepper: I used red and yellow but you can use any color you like.
• Onions and garlic: Some necessary aromatics to add even more flavor to the creamed corn.
• Jalapeno: I used two jalapenos with the seeds and white interior removed. It was just the right amount of heat for me! If you want it to be spicier, add some of the seeds. More mild? Try just one jalapeno.
• Butter: After the bacon is browned, we are going to brown the chicken thighs in the bacon grease. After that, we are removing all but 2 tbsp. of the grease and melting the butter in the pan before adding the vegetables.
• Flour: A little bit to thicken up the creamed corn will give the perfect velvet texture.
• Milk and cream: Can’t have creamed corn without the dairy!

How to Make Creamed Corn and Chicken Thighs

• First, chop and brown the bacon. While the bacon is cooking, you can season your chicken thighs and chop all the vegetables. After the bacon is done cooking, remove it with a slotted spoon. Then, remove all but about 2-3 tbsp. of the bacon grease from the pan.
• Cook the seasoned chicken thighs in batches, starting with skin side down to render the fat. Once the chicken is golden brown on both sides, remove it from the pan. You will probably need to work in batches for this step.
• Once the chicken is all cooked and removed from the pan, melt the butter. Add the onions and garlic and cook for a few minutes before adding the peppers and corn. Cook for a few more minutes, then add salt, pepper, chili powder, and paprika. Add the flour and stir to coat the vegetables, then add the milk and cream. Bring to a simmer and allow to thicken, then taste and adjust the seasonings as needed!
• If your stove-top dish isn’t oven safe, transfer to corn to and oven safe baking dish. Place the chicken thighs and bacon on top and bake at 400 degrees for about 30 minutes until the internal temperature of the chicken is 165 degrees. Top with fresh chives. My favorite way to serve this is over rice!

I hope you enjoy this recipe as much as we do! It’s the perfect “transition to fall” dinner and makes excellent leftovers.