Chicken Maryland
Coated chicken breasts seared and served with a sweet corn sauce, blending savory paprika and buttery flavor—ideal for a quick weeknight meal that satisfies family tastes.
Ingredients
Instructions
- On a shallow plate, combine flour, salt, pepper, and paprika. Coat chicken breasts on both sides with the flour mixture.
- In a large nonstick skillet over medium-high heat, melt the margarine.
- Add the chicken and cook 2 to 3 minutes on each side, or until browned, turning once.
- Reduce heat to medium-low.
- Cook for an additional 10 minutes, or until the chicken is cooked through.
- Remove the chicken from the skillet and set aside.
- Add the canned corn to the skillet drippings and stir well to incorporate the pan juices.
- Season the corn with salt, pepper, and paprika to taste.
- Serve the chicken with the corn sauce on the side.
Tips & Substitutions
For a crispy coating, ensure the chicken is thoroughly coated with the flour mixture and allow it to rest for a minute before cooking. If you don't have light margarine, you can substitute with butter or olive oil. For added flavor, consider marinating the chicken in a bit of lemon juice or buttermilk ahead of time. This dish is great for busy weeknights, and pairs beautifully with Chicken Vegetable Hot Dish.
Serving Suggestions
Serve the chicken with the corn sauce drizzled on top or on the side for dipping. This dish pairs well with a simple green salad or steamed vegetables for a complete meal. For a heartier option, consider serving it with Best Potatoes Ever or over rice to soak up the delicious sauce.
Storage & Reheating
Store any leftover chicken and corn sauce in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over low heat until heated through, or microwave in short intervals until hot. Avoid reheating on high to prevent drying out the chicken.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Maryland contains roughly 1158 calories, with 35g protein, 244g carbohydrates, and 6g fat. It is an excellent source of iron (103% of the Daily Value), dietary fiber (76% of the Daily Value), and protein (69% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bone-in chicken for this recipe?
Yes, you can use bone-in chicken, but the cooking time will increase. Ensure to cook until the internal temperature reaches 165°F. Bone-in chicken can add more flavor, but be aware that the texture will be different than using boneless, skinless breasts.
What can I use if I don’t have canned cream-style corn?
If you don't have canned cream-style corn, you can blend regular canned corn with a little bit of heavy cream or milk to achieve a similar consistency. Alternatively, you can use frozen corn, cooking it down with some cream or milk to create a creamy sauce.
Is this dish suitable for meal prep?
Absolutely! This Chicken Maryland recipe is perfect for meal prep. Cook and store the chicken and corn sauce separately in meal prep containers. Reheat as needed throughout the week for a quick and satisfying meal that retains its flavor and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).