Sautéed Chicken With Corn and Edamame

Photo by Quentin Bacon
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 259 calories
    • Calories 38 calories from fat
    • Fat 11 g
    • Sat Fat 1 g
    • Cholesterol 23 mg
    • Sodium 489 mg
    • Protein 18 g
    • Carbohydrate 21 g
    • Sugar 9 g
    • Fiber 7 g


  1. Check 4ounces sliced bacon
  2. Check 1tablespoon olive oil
  3. Check 46-ounce boneless, skinless chicken breasts
  4. Check kosher salt and black pepper
  5. Check 1 large red onion, thinly sliced
  6. Check 2cups frozen shelled edamame, thawed
  7. Check 1 1/2cups corn kernels, fresh (from 2 ears) or frozen


  1. Heat oven to 400° F. In a skillet, over medium heat, cook the bacon until crisp, about 6 minutes. Transfer to a paper towel-lined plate. Discard the drippings.
  2. Wipe out the skillet and heat the oil over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper and cook until golden brown, about 3 minutes per side.
  3. Transfer the chicken to a baking dish and roast until cooked through, about 8 minutes.
  4. Meanwhile, add the onion to the skillet and cook, stirring occasionally, until soft, 5 to 7 minutes.
  5. Add the edamame and corn and cook, stirring occasionally, until heated through, 2 to 3 minutes.
  6. Break the bacon into pieces and add to the skillet. Stir in the remaining ¼ teaspoon each salt and pepper. Spoon onto plates and serve with the chicken.