Parmesan-Crusted Chicken and Creamed Corn

Wisconsin Cheese Parmesan-Crusted Chicken and Creamed Corn  Recipe
Active Time
55 Minutes



Creamed Corn:


Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Parmesan can be used in this recipe.



  1. Heat oven to 350°F. Line a 15 x 10-inch baking pan with parchment paper.
  2. Combine the flour, garlic powder and onion powder in a large, shallow bowl. Lightly beat eggs in a separate large, shallow bowl. Combine the bread crumbs, parmesan, salt and pepper in another large, shallow bowl.
  3. Pat chicken dry with paper towels. Coat chicken in flour mixture. Dip chicken into eggs; then coat with parmesan mixture, shaking off any extra coating between steps. Place on a platter.
  4. Warm olive oil in a large, heavy skillet over medium-high heat. Add chicken in batches; cook for 2-3 minutes on each side or until browned. Transfer chicken to prepared pan. Bake for 15-20 minutes or until a thermometer inserted into meat reads 165°F.

Creamed Corn:

  1. Meanwhile, melt butter in a large skillet over medium heat. Add onion; cook and stir for 4-6 minutes or until crisp-tender. Add the corn, red bell pepper, green chiles, garlic and red pepper flakes; cook and stir for 4-5 minutes longer or until vegetables are tender. Gradually stir in cream; heat through.
  2. Reduce heat to low. Gradually stir in parmesan and cream cheese until melted. Add bacon; heat through. Remove from the heat. Season with salt and pepper to taste. Serve corn with chicken.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Savor some of Wisconsin’s best! Each parmesan wheel is aged for over 10 months, resulting in a buttery, nutty and sweet cheese with a granular texture. Weyauwega Star Dairy’s artisan cheesemakers have been handcrafting Italian cheeses like parmesan, asiago and romano for four generations. Cheesemaker Jim Knaus and his sons Dan, Gerard and Mike take great pride in their top-quality cheeses that start with the finest ingredients.

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