What the title doesn’t mention: this perfect-pan seared chicken dinner plus succotash is a one-pan meal. What it also doesn’t mention: the chicken is so darn perfect because it’s seared in bacon grease. That’s right, the bacon that goes into the corn succotash is brilliantly cooked in the skillet first until it’s crisp, and then reserved. But you don’t wipe the pan clean. Instead, you add the chicken and cook it until it’s golden brown and crispy. Then you finish off the succotash in just a few minutes, adding fresh corn kernels, frozen lima beans, chick stock, and scallions. Winner winner.
4 thick-cut slices bacon, chopped
4 6-oz. chicken cutlets
1 teaspoon kosher salt, divided
½ teaspoon black pepper, divided
5 scallions, thinly sliced, green and white parts separated
3 cups fresh corn kernels (from about 4 ears)
2 cups frozen lima beans, thawed
¾ cup chicken stock
2 tablespoons red wine vinegar
Parsley leaves, for serving
Sat fat 2g
How to Make It
Cook bacon in a large nonstick skillet over medium, stirring occasionally, until crisp, 5 to 7 minutes. Drain on paper towels, reserving drippings in skillet.
Season chicken with ½￼ teaspoon salt and ￼ teaspoon pepper and cook in drippings over medium-high until golden and cooked through, about 3 minutes per side. Transfer to a plate.
Add scallion whites to skillet and cook, stirring, until softened, 1 minute. Add corn and cook, stirring occasionally, until crisp-tender, about 5 minutes. Stir in lima beans and stock and cook, stirring occasionally, until liquid is reduced and nearly dry, 7 to 9 minutes. Stir in vinegar, scallion greens, bacon, and remaining ½￼ teaspoon salt and ￼¼ teaspoon pepper. Serve with chicken and top with parsley.
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