Sautéed Chicken with Corn and Edamame

Photo: Quentin Bacon

Yield: Makes 4 servings
Recipe from Real Simple

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 259
  • Calories from fat: 38%
  • Fat: 11g
  • Saturated fat: 1g
  • Cholesterol: 23mg
  • Sodium: 489mg
  • Carbohydrate: 21g
  • Fiber: 7g
  • Sugars: 9g
  • Protein: 18g

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

Preparation

  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.
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