Chicken with Summer Succotash Recipe


For the chicken

  • 4 boneless, skinless chicken breasts (around 6 oz each)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the succotash

  • 2 tbsp butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1 clove garlic, minced
  • 2 cups fresh corn kernels (from about 3 ears)
  • 1 cup frozen or thawed baby lima beans
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup chopped fresh basil
  • 1 tbsp balsamic vinegar
  • Salt and pepper to taste


1. Prep the chicken: Pound chicken breasts to an even thickness (around 1/2 inch) for quick and even cooking. Pat dry with a paper towel.

2. Season the chicken: Drizzle chicken with olive oil, then season both sides with salt and pepper.

3. Cook the chicken: Heat a large skillet or grill pan over medium-high heat. Add the chicken and cook for 3-4 minutes per side, or until cooked through and the internal temperature reaches 165°F. Remove the chicken from the pan and cover with foil to rest.

4. Start the succotash: In the same skillet, melt the butter over medium heat. Add the onion and red bell pepper and cook, stirring occasionally, until softened, about 5 minutes.

5. Add the rest of the succotash ingredients: Stir in the garlic and cook for another minute. Add the corn, lima beans, cherry tomatoes, and balsamic vinegar. Season with salt and pepper. Cook until the vegetables are tender and the liquid has slightly reduced, about 5-7 minutes.

6. Finish and serve: Remove the skillet from the heat and stir in the fresh basil. Taste and adjust seasonings. Spoon the succotash onto plates and top with the cooked chicken.


Get creative with herbs: Add other fresh herbs to the succotash, such as parsley or thyme.

Spice it up: For a bit of heat, add a pinch of red pepper flakes with the garlic.

Grill it: This recipe works wonderfully on the grill for a smoky flavor! Grill the chicken and vegetables separately and combine at the end.


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