Chicken with Summer Succotash is a fresh and healthy chicken dinner that's packed with summer veggies and herbs. Light and simple!
I was finally able to get my hands on some locally grown produce recently, including sweet corn, zucchini, and red pepper. I used the bounty to make Chicken with Summer Succotash — a fresh and healthy summer dinner that cooks in minutes!
Lima Bean-less Summer Succotash
I’m just going to come out and say it – friends don’t let friend eat succotash with lima beans. Just say no!
My Dad regularly requested succotash with dinner when I was growing up, and I can still remember choking down my “no thank you helping” of the veggie mix containing lima beans which have the uncanny ability to be both rock hard yet pasty at the same time.
How does a bean do it?
Anyway, now I’m in charge of the succotash and as such I’ve created a gorgeous, healthy succotash recipe that’s 100% bean free and a true celebration of summer.
Garden fresh vegetables and herbs plus a truck load of garlic are sautéd in a mixture of butter and extra virgin olive oil until tender. A drizzle of balsamic vinegar at the end wakes up the entire dish.
Summer Succotash can be served as a side dish or, as I’m showing here, as healthy confetti spooned on top of sauted or grilled chicken, pork, or shrimp. Stock up on fresh produce at the Farmer’s Market or grocery store this weekend to get this gorgeous dish on the table ASAP!
How to Make Summer Succotash with Chicken
Start by sauting 4 chicken breasts that have been seasoned with garlic salt and pepper in a large skillet over medium-high heat until cooked through. Remove the chicken to a plate then tent with a piece of foil to keep warm.
Alternatively you could grill the chicken for an especially summery touch.
While the chicken is cooking, prep a bevy of fresh vegetables including 1/2 red onion, 1 red bell pepper, and 1 small zucchini. Also slice the kernels off 3-4 cobs of sweet corn to get 2 cups kernels.
Using the same skillet that the chicken was cooked in, turn the heat down to medium then melt 1 Tablespoon each butter or vegan butter and extra virgin olive oil in the skillet.
Add the red pepper and red onion, season with salt and pepper, then saute for 3 minutes.
Turn the heat up to medium-high then add an additional 1 Tablespoon butter to the skillet.
Add the zucchini and sweet corn, season with more salt and pepper, then saute for an additional 3 minutes, or until the vegetables are crisp tender. Add 4 cloves minced garlic then saute for one more minute.
Now, the Summer Succotash tastes phenomenal at this point – fresh and garlicky – but the addition of 1 Tablespoon balsamic vinegar wakes all the flavors up.
I love this Pompeian brand because it doesn’t have caramel coloring.
Finally, take the skillet off the heat then stir in 1/4 cup packed basil that’s been chopped.
Here’s a basil plant update for you! We’ve been really busy, and were traveling for the 4th, so I hadn’t been out to check on herb hill in a good 2-1/2 weeks. Each basil plant, and I think I planted four, was at least two feet tall!
You can smell them just by walking by. Swoon!
At any rate, taste the Summer Succotash then add salt and pepper if needed and scoop it over the chicken. I like pairing this low-carb meal with cooked rice for a little extra oomph, though it’s delicious served as is.
However you serve it, I hope you love this light and healthy meal — enjoy!
Ingredients
- 4 chicken breasts, ~2lbs, pounded to an even thickness
- garlic salt and pepper
- 2 Tablespoons butter or vegan butter, divided
- 1 Tablespoon extra virgin olive oil
- 1/2 red onion, chopped
- 1 small red pepper, seeded and chopped
- 1 small zucchini, chopped
- 2 cups sweet corn kernels, ~3 ears worth
- 4 cloves garlic, pressed or minced
- 1 Tablespoon balsamic vinegar
- 1/4 cup packed fresh basil, chopped
Directions
- Heat a large skillet over medium-high heat then spray with nonstick spray. Season both sides of chicken breasts with garlic salt and pepper then saute for 3-4 minutes per side or until cooked through. Remove to a plate then tent a piece of foil on top to keep chicken warm.
- Turn heat down to medium then add 1 Tablespoon butter and extra virgin olive oil. Add red onion and peppers, season with salt and pepper, then saute for 3 minutes. Turn heat up to medium-high then add remaining 1 Tablespoon butter, zucchini, and sweet corn kernels, season with more salt and pepper, then saute for another 3 minutes, or until vegetables are crisp tender. Add garlic then saute for 1 minute.
- Add balsamic vinegar then saute until absorbed, 1 minute. Remove skillet from heat then stir in fresh basil. Taste then add salt and pepper if necessary, and then plate the chicken topped with succotash.
Notes
- Feel free to grill the chicken vs saute it.
- For an extra layer of flavor, char the corn on the grill before removing the kernels.
- Serve chicken and succotash over cooked white, brown, or wild blend rice, as shown in these photos.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Summer Succotash tastes just as good as it looks. Hope you enjoy!
This looks yummy! And I’m with you on the limas. I always wished we had a dog as a kid so I could slip them to it under the table…
100% with you on the lima beans! Not a milk drinker as a kid but it would take a whole glass so I could float the limas whole down my throat!
Cracking up about the speed sign! Sounds like something my husband would do!
And, I just have to throw this out there: lima beans dipped in ketchup. Yes. I don’t care if it means I have the palate of a 3 year old, it’s good stuff. ;)
This looks delicious! We bought a big basil plant yesterday and I’ve been thinking of ways to use it. This looks so delicious and I am so excited to cook it tomorrow! Thanks for another yummy recipe, Kristin!
My basil plant is huge too! I’ve been experimenting with cocktails using basil and they are such a pleasant surprise! I never would have guessed they’d be so delicious!
Hey girl! So many things to say about this post. #1 – dying laughing about the speed sign. Boys will be boys, won’t they? #2 – I also have SO MUCH basil. I’m currently drying some (hanging in my kitchen) so I can have it for winter. They say it takes about 4 weeks and I’m on week 2, I think. #3 – definitely need to use up some of it in that fruity cocktail!
That is HILARIOUS. Scott and I spotted one of those speed thingies on the Golden Gate Bridge, and we ended up racing it too to see our times. I was impressed with how fast we both were for a split second (17mph me, 21mph him)! LOL
Bless you for creating this recipe! I too dispise limas! I will be trying this. And, I am so jealous of your herb hill. I have an herb garden but NOTHING like that!
Yum! This looks delicious. I love how pretty it is – it almost looks like summer with all the different colors.
Oh good now I can get rid of all that zucchini in my fridge!!
Also, do you replant your basil every year? It is beautiful and I cant seem to get mine to get that large. Sadly, mine acquired some random disease and I had to clean the whole pot of it :(
Aw, that stinks! I do replant every year – I’ve found direct sunlight is the best way to get them big and tall like that!
That is just too funny about the speed clock. We use to do the same thing but in roller blades! And this dish is going on next weeks menu asap!
This looks delicious, Kristin! What kind of rice did you have to go with it/how did you prepare that? Thanks!
Thanks Samantha! It’s Lundberg Farms Wild Rice Blend – I just cooked it per the bag’s instructions with chicken broth instead of water! http://www.lundberg.com/product/lundberg-wild-blend-rice/
Ooh