Sautéed Chicken with Corn and Edamame

"Sautéed Chicken with Corn and Edamame" Recipe
Photo: Quentin Bacon

Recipe from

Real Simple

Recipe Time

Prep: 30 Minutes

Nutritional Information

Calories 259
Caloriesfromfat 38 %
Fat 11 g
Satfat 1 g
Cholesterol 23 mg
Sodium 489 mg
Carbohydrate 21 g
Fiber 7 g
Sugars 9 g
Protein 18 g


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


Heat oven to 400° F.

In a large skillet, over medium heat, fry the bacon until crisp, about 6 minutes. Transfer to a paper towel-lined plate. Discard the drippings. Wipe out the skillet and heat the oil over medium-high heat.

Season the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until golden brown, about 3 minutes per side. Transfer to a baking dish and roast until cooked through, about 8 minutes.

Meanwhile, add the onion to the skillet and cook, stirring occasionally, until soft, about 8 minutes. Add the edamame and corn and cook, stirring occasionally, until heated through, 2 to 3 minutes. Break the bacon into pieces and add them to the skillet. Stir in the remaining salt and pepper. Spoon onto individual plates and serve with the chicken.

Shortcut: Omit the bacon to save time and cut fat.

Kate Merker,

Real Simple

June 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note