ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sautéed Chicken with Corn and Edamame

Photo: Quentin Bacon
Prep time 30 mins
Yield Makes 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.