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Chicken and Summer Vegetable Stew

Prep time 15 mins
Cook time 25 mins
Yield 6 Servings
Add lots of crunch and color to any meal with just-picked corn on the cob.


  • 2 chicken breast halves on the bone (about 12 oz. each)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon all-purpose flour
  • 2 tablespoons olive oil
  • 2 1/2 cups yellow corn (from about 3 medium ears)
  • 3 tablespoons unsalted butter
  • 1 yellow squash, thinly sliced
  • 1 small zucchini, thinly sliced
  • 1 (10 oz.) box frozen baby lima beans, thawed
  • 3 ripe plum tomatoes, seeded and cut into 1/3-inch dice
  • 4 cups chicken broth
  • 1/4 cup snipped fresh chives(1/2-inch lengths)

Nutrition Information

  • calories 381
  • fat 22 g
  • satfat 7 g
  • protein 26 g
  • carbohydrate 21 g
  • fiber 4 g
  • cholesterol 76 mg
  • sodium 1 mg

How to Make It

  1. Season chicken breasts with 1/4 tsp. each salt and pepper and sprinkle with flour. Heat olive oil in a heavy, 2 1/2-quart pot over medium heat. Add chicken, skin-side down, and cook, covered, until nicely golden, about 7 minutes. Turn chicken breasts over, cover and cook until juices run clear when chicken is pierced with a knife, about 8 minutes. Remove chicken from heat, transfer to a board and let cool. Set pot aside.

  2. In same pot chicken was cooked in, melt butter over medium heat. Add squash, zucchini, lima beans and corn and cook, stirring often, until squash is wilted, 4 to 5 minutes.

  3. While vegetables are cooking, cut chicken into 3/4-inch chunks. Add to vegetables along with tomato and broth. Season with remaining 3/4 tsp. salt and 1/4 tsp. pepper and cook, stirring until heated through, about 3 minutes. Sprinkle chives on top just before serving.