Chicken · Southern · 30 min
Baked Spicy Cajun Chicken with Creamed Corn & Green Beans
- 30 min
- 2–6 servings
- 634 kcal / serving
Aweeknight-friendly bake featuring Cajun-seasoned chicken with creamy corn and crisp-tender green beans. The creamy corn side balances the spice and the chicken stays juicy from the oven finish.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¾ lbchicken drumsticks
- 1 ½ cupsfrozen corn
- ½ lbgreen beans
- 2 fl ozheavy whipping cream
From the pantry: all-purpose flour, black pepper, butter, unsalted, cayenne pepper, extra virgin olive oil, garlic powder, onion powder, paprika, salt, thyme, dried
Cookware
aluminum foil · baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · oven mitts · small saucepan · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- ½ lbgreen beans
Meat & seafood
- ¾ lbchicken drumsticks
Dairy, eggs & chilled
- 2 fl ozheavy whipping cream
Frozen
- 1 ½ cupsfrozen corn
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken drumsticks | ¾ lb | 1 ½ lb | 2 ¼ lb |
| frozen corn | 1 ½ cups | 3 cups | 4 ½ cups |
| green beans | ½ lb | 1 lb | 1 ½ lb |
| heavy whipping cream | 2 fl oz | 4 fl oz | 6 fl oz |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F and line a baking sheet with aluminum foil.
- In a large bowl, mix flour with the paprika, cayenne, garlic powder, onion powder, thyme, and salt and pepper.
- Toss the drumsticks in a little oil, then roll them in the seasoned flour to coat evenly; place them on the prepared sheet.
- Bake the chicken for 20–25 minutes, turning once, until cooked through.
- Rinse the corn in a colander under hot water to defrost and set aside to drain.
- In a small saucepan over medium heat, melt butter, whisk in the flour until smooth, then gradually whisk in the cream until a smooth sauce forms; stir in the corn and season with salt and pepper; cover and keep warm off heat.
- Wash and trim the green beans; heat a skillet over medium-high heat, melt a bit of butter, then add the beans and season with salt and pepper; cook, tossing, 3–4 minutes until bright and tender-crisp.
Two tips
- Prep the spice-flour mix ahead and store it in a covered container for future use.
- Leftovers can be reheated and paired with extra green beans or used to top a simple salad; you can also stretch the creamed corn with a splash more cream if needed.
Nutrition per serving
- Calories
- 634 kcal
- Protein
- 38 g
- Carbs
- 38 g
- Fat
- 39 g
- Fiber
- 7 g
- Sodium
- 207 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.