Chicken And Succotash Skillet
A vibrant skillet dish combining tender chicken, sweet corn, and fresh vegetables in a savory broth. Perfect for a quick weeknight dinner, it offers a comforting mix of flavors with a hint of sweetness from the corn and freshness from the tomatoes and peppers.
Ingredients
- 12 oz. boneless chicken breasts, cut in bite size pieces ⓘ
- 2 Tbsp. all-purpose flour ⓘ
- 1 1/2 Tbsp. butter or margarine ⓘ
- 3/4 c. chopped onion ⓘ
- 1/2 c. chopped red bell pepper ⓘ
- 1 c. chicken broth ⓘ
- 1/2 c. milk ⓘ
- 1/2 tsp. salt ⓘ
- 2 1/2 c. fresh corn kernels or frozen corn ⓘ
- 1 (10 oz.) box frozen baby lima beans, thawed ⓘ
- 1 c. chopped ripe tomato ⓘ
Instructions
- Lightly coat chicken pieces with 1 tablespoon of flour.
- Melt half the butter in a large nonstick skillet over medium-high heat.
- Add chicken and cook 5 to 7 minutes, turning once, until lightly golden.
- Remove chicken to a plate with a slotted spoon.
- Reduce heat to medium.
- Melt remaining butter in the skillet.
- Add chopped onion and cook about 4 minutes, stirring often.
- Add chopped red bell pepper and cook 2 to 3 minutes, until onion is translucent and pepper is crisp-tender.
- Return chicken to the skillet.
- Add chicken broth, milk, and salt; bring to a simmer.
- Stir in corn, lima beans, and chopped tomato.
- Cook until vegetables are tender and chicken is cooked through, about 10 minutes.
Tips & Substitutions
For added flavor, consider marinating the chicken in a mixture of lemon juice and herbs before cooking. If fresh corn isn't available, frozen corn works well too. You can substitute the lima beans with green peas if desired. To thicken the sauce, mix in a bit of cornstarch with the milk before adding it to the skillet.
Serving Suggestions
Serve this Chicken And Succotash Skillet with a side of crusty bread or over fluffy rice for a complete meal. A light salad or steamed green vegetables would complement the dish nicely. For an elevated experience, it pairs beautifully with Grandma Jane'S Easy Chicken Dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stovetop over low heat, adding a splash of chicken broth or milk to retain moisture. Avoid reheating in the microwave to prevent overcooking the chicken.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Succotash Skillet contains roughly 1079 calories, with 20g protein, 86g carbohydrates, and 73g fat. It is an excellent source of vitamin C (70% of the Daily Value), dietary fiber (51% of the Daily Value), and protein (40% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2413mg per serving (105% 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 other vegetables in this skillet dish?
Absolutely! Feel free to customize with your favorite veggies such as zucchini or bell peppers. Just ensure they are cut to a similar size for even cooking. This flexibility makes it a perfect dish to use up leftover vegetables.
Is this recipe suitable for meal prep?
Yes, this dish is great for meal prep! You can cook it in advance and divide it into portions. It reheats well, making it an excellent choice for busy weeknights. Just be sure to store it properly as mentioned.
How can I make this recipe spicier?
To add some heat, consider including diced jalapeños or a sprinkle of red pepper flakes when cooking the onions and bell peppers. You could also serve it with hot sauce on the side for those who enjoy a spicy kick.
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).