Ensure the family’s reaching their protein levels with this delicious, yet oh-so-simple Chicken Paillard with Creamed Corn recipe. The creamed corn is a warming and delicious addition to spruce up a simple chicken recipe and is guaranteed to become a new family favourite!
Chicken Paillard With Creamed Corn

Chicken Paillard With Creamed Corn
- 90 Mins.
- 25 Mins.
- 6 Portions
Recipe Saved
Ingredients
Marinade
1 tbsp fresh thyme leaves. chopped
3 tbsp soy sauce
Juice of half a lemon
3 tbsp olive oil
2 large cloves garlic, crushed
1 tbsp brown sugar
6 small chicken breasts
3 tbsp soy sauce
Juice of half a lemon
3 tbsp olive oil
2 large cloves garlic, crushed
1 tbsp brown sugar
6 small chicken breasts
Creamed Corn (double for 6 people)
25g butter
1 small onion, finely chopped
1 x 300g tin sweetcorn, drained
3 tbsp single cream
15g Parmesan cheese
1 small onion, finely chopped
1 x 300g tin sweetcorn, drained
3 tbsp single cream
15g Parmesan cheese
Method
- Measure all of the marinade ingredients together in a shallow dish.
- Put the chicken onto a board. Slice each breast in half. Cover with clingfilm. Bash out thinly using a rolling pin.
- Put the chicken into a bowl with the marinade and leave for 1 hour.
- Pre heat the oven to 180C Fan. Heat a griddle pan until very hot. Brown the chicken in three batches until you have brown griddle marks on both sides. Transfer to a baking sheet.
- Place the chicken into the oven to about 5 to 6 minutes until cooked through. Leave to rest.
- Pour any juices into a pan. Reduce over a high heat.
- To make the creamed corn. Melt the butter in a saucepan. Add the onion and fry for 3 to 4 minutes. Add the sweetcorn with 3 tbsp of water. Cover with a lid and simmer for 10 minutes. Remove half of the mixture and blend until smooth using a stick blender. Return the puree to the pan with the single cream and parmesan. Heat through and season.
- Carve the chicken into pieces, pour over the reduced juices and serve with the creamed corn.
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