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BBQ Chicken and Creamed Corn

This BBQ Chicken with Creamed Corn pairs juicy, broiled chicken thighs brushed with tangy BBQ sauce, alongside roasted broccoli and a rich, creamy parmesan corn—a flavorful and comforting meal with a perfect balance of smoky, savory, and sweet!

30 min

Prep Time

30 min

Total Time

30 min

Servings

4

Ingredients

Pantry

  • 2 tbs Flour

Fridge and Freezer

  • 4 Boneless Skinless Chicken Thighs, thawed

  • 1 head Broccoli

  • ½ cup Parmesan

  • 1 bag Frozen Corn

  • 2 oz Cream Cheese

  • 1 bunch Green Onions

  • ¼ cup Butter

  • 1 cup BBQ Sauce

  • 1 cup Milk

Directions

  1. Wash hands with soap and water. Wash and dry the produce. Remove the florets from the broccoli and discard the stem. Chop the green onions, discarding the roots and separating the white parts from the green tops. Preheat the oven to broil. Grease a large baking sheet.

  2. Drizzle chicken thighs with oil and season with salt and pepper. Arrange on one half of the baking sheet, Broil for about 7 minutes until starting to brown (chicken won’t be cooked through yet).

  3. Toss the broccoli with a little oil and season with salt and pepper. Spread on the baking sheet on the other side as the chicken. Brush the chicken with some of the BBQ sauce. Return to the oven and broil until broccoli is browned and chicken is cooked through.

  4. In a medium saucepan, melt ¼ cup butter over medium-high heat. Add the corn and white bottoms of the green onions and cook until lightly browned. Stir in the flour. Stir in 2 oz cream cheese and 1 cup of milk. Stir constantly until slightly thickened. Stir in parmesan and season with salt and pepper.

  5. Serve BBQ chicken with creamed corn and roasted broccoli, topped with green tops of the green onions. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.

<ul><li>*The USDA recommends cooking chicken to an internal temperature of 165 degrees.</li></ul>

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