Learn how to make this Sautéed Chicken and Corn Succotash Recipe. Pan roasted chicken and Summer vegetables go perfect together in this dish.
Servings: 6
Prep Time: 20 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 40 minutesminutes
Ingredients
4bone-in skin on chicken thighs
2skin on split chicken breasts
zest of 2 lemons
juice of 2 lemons
2tablespoonsof fresh thyme leaves
6ears of trimmed fresh corn
2cupsof lima beans
4finely minced cloves of fresh garlic
1poundof picked fresh green beans
3seeded and diced tomatoes
1/2cupof sliced green onions
3tablespoonsof olive oil
1ounceof unsalted butter
Kosher salt and fresh cracked pepper to taste
Instructions
Season the chicken breast on all sides with salt and pepper and rub in the lemon zest and thyme reserving a little bit of each for garnish at the end.
In a large saute pan or cast iron skillet with 1 tablespoon of olive oil on high heat, saute the chicken on 1 side for 4 to 6 minutes or until golden brown.
Next, turn the chicken over and squeeze on the juice of 2 lemons all over the browned chicken and place the pan in the oven to finish the chicken on 350° for 12 to 14 minutes or until cooked through out.
While the chicken is in the oven place a large saute on high heat with 2 tablespoons of olive oil and pan roast the corn, garlic, lima beans, fresh green beans and tomatoes until they are cooked and roasted. Finish with butter, salt, pepper and green onions.
When the chicken is done, garnish with the remaining zest and thyme, and serve along side the roasted vegetables and lemon wedges.