“OMG Chicken” and Creamy Skillet Corn

OMG ChickenI stumbled across a pin titled OMG Chicken on pinterest and it sounded too easy not to try.  It had a broken link and I couldn’t find the dish on the website it was pinned from; fortunately the directions were in the pin description.  I cut it in half for a quick and easy dinner for two…well, I’m a vegetarian so it’s dinner + lunch for my husband.  He loved it, though!  And with how easy it was to prepare, I can definitely see myself making this again.  I served it with a creamy skillet corn that was amazing and  just might be is definitely my new favorite way to serve corn!OMG Chicken

“OMG Chicken”OMG Chicken via elisebakes

  • 2 chicken breasts, thawed (slice in half if very thick)
  • 1/4 cup sour cream
  • 2 Tbsp Parmesan
  • pinch of garlic salt and pepper
  • Italian breadcrumbs for sprinkling
  1. Place chicken breasts in a 9×9 baking dish lined with foil.
  2. Mix sour cream, Parmesan, garlic salt and pepper in a small bowl.
  3. Slather over chicken breasts and sprinkle Italian breadcrumbs over top, I used maybe 2 tsp.
  4. Bake at 350 for 25-30 minutes for a thinner breast, up to 45 minutes for a thick one.

OMG Chicken

Creamy Skillet Corn (serves 2, from plainchicken.com)Creamy Skillet Corn via elisebakes

  • 1 1/2 cups frozen corn, thawed
  • pinch of salt, pepper, and garlic salt
  • 1/2 Tbsp sugar
  • 2 Tbsp butter
  • 1/4 cup water
  • 1/2 Tbsp flour
  • 2 Tbsp milk
  • grated Parmesan for sprinkling
  1. Melt butter in a skillet, then add corn, salt, pepper, sugar,and water.
  2. Cover and simmer 5 minutes or until corn is heated thoroughly.
  3. Combine flour with milk, whisk with a fork until smooth. Stir into corn.
  4. Cook five more minutes, stirring constantly.

14 thoughts on ““OMG Chicken” and Creamy Skillet Corn

  1. I made this tonight and after 45 minutes the chicken was still raw in the middle… Did you cook your chicken breasts a little first?

    • I usually defrost chicken in the microwave, so they may have been a little warm to begin with, which might explain the cooking time difference. The chicken breasts I used for this post were a little on the small side, so that might have something to do with it as well. I actually made this tonight too – what are the odds! And tonight I defrosted them in the microwave, baked for about 30 minutes, then I broiled them for a couple minutes at the end to give it a crisp crust, and they were cooked all the way through. It’s also possible that the breasts you used were thicker than the ones I used? I hope that was helpful/explains it!

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