Chicken With Balsamic Succotash

READY IN: 40mins
Recipe by SusieQusie

We eat a lot of chicken and I'm always looking for ways to make it different. This quick recipe certainly is that!

Top Review by Cookin-jo

This is a fabulous recipe that my whole family loved and I can't wait to make it again. Absolutely delicious, easy to make and low in fat. The cooking times for each step are perfect. I wondered about the amount of balsamic vinegar and how it would go with the chili powder, but it really works so don't skimp on the vinegar. The big change I made was to substitute canned black beans, rinsed and drained, for the lima beans as no one here eats lima beans. I thought I had a red pepper but did not so I used jarred roasted red pepper. Perhaps not a true succotash my way but we loved it. This is good enough to serve to guests, at least those with adventurous tastes. Thanks, Susie!

Ingredients Nutrition


  1. Mix together 1 tablespoon chili powder, salt and pepper. Sprinkle on the chicken pieces.
  2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add chicken pieces and cook 7-8 minutes per side until browned and juices run clear. Remove from skillet and tent loosely with foil.
  3. In the same skillet, add remaining olive oil and onions. Saute for 3 minutes then add red peppers and garlic. Continue cooking until onion is tender; about 5 minutes.
  4. Add corn, lima beans, remaining 1 teaspoon chili powder and the vinegar. Cook for 5 minutes. Add broth (or water) and parsley. Heat through.
  5. To serve, place a bed of succotash on a plate and top with whole or sliced chicken breasts.

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