Baked Chicken and Corn

Made  times
atchurch 0

"This is an easy way to make a one-dish meal with little effort. It is also very tasty and my kids love it. You can also use mixed vegetables instead of corn."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


40 m servings 362 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 43g
  • 14%
  • Protein:
  • 29.7 g
  • 59%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 765 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread corn into the bottom of a baking dish; add chicken breasts. Cover chicken with butter, garlic, black pepper, and salt. Cover dish with aluminum foil.
  3. Bake in the preheated oven until chicken is no longer pink in the center, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).



This was quick and easy, and while a bit bland, was very satisfying in the stomach. I used frozen corn rather than canned and it cooked up fine in 40 minutes. Good comfort food with good a good...

From around the web