Chicken With Balsamic Succotash

"We eat a lot of chicken and I'm always looking for ways to make it different. This quick recipe certainly is that!"
photo by Cookin-jo photo by Cookin-jo
photo by Cookin-jo
photo by Anil S. photo by Anil S.
photo by Cookin-jo photo by Cookin-jo
Ready In:




  • Mix together 1 tablespoon chili powder, salt and pepper. Sprinkle on the chicken pieces.
  • 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.
  • 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.
  • Add corn, lima beans, remaining 1 teaspoon chili powder and the vinegar. Cook for 5 minutes. Add broth (or water) and parsley. Heat through.
  • To serve, place a bed of succotash on a plate and top with whole or sliced chicken breasts.

Questions & Replies

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  1. 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!
  2. Very tasty and I will certainly make it again!
  3. This dish was very tasty! Next time I will probably add squash, and maybe some zucchini!
  4. Very good. But it is better with smoked sausage which makes it hard to keep lit.
  5. Really tasty! I wasn't sure how chili and balsamic would go together, so I skimped on the chili powder, but it was good. I used a high-quality supermarket balsamic for the succotash, and dressed the whole plate with a drizzle of aceto balsamico tradizionale.


  1. Not lime bean fans I'm using broccoli


<p>Hello from suburban Fort Worth, Texas! <br /> <br /><br /> <br />______________________________________________ <br /> <br /> <br />*My rating system defined* <br /> <br />Very few recipes really knock my socks off - I love to cook but am not a gourmet. <br />This said: <br /> <br />***** - met all my expectations in taste &amp; appearance; directions were clear &amp; easy to follow. <br /> <br />**** - fell slightly short of my expectations in taste or appearance or directions were faulty or not completely clear. <br /> <br />*** - mediocre taste and/or appearance; most likely a recipe that I would not use again without much modification. <br /> <br />** - taste and/or appearance was not to my liking; a recipe that I would not attempt to modify or use again. <br /> <br />* - taste was absolutely not to my liking (I can't imagine ever using this rating as I can generally tell by the ingredients if I will enjoy the finished product or not) <br /> <br /> <br /><img src= alt= /> <br />&nbsp;<br />&nbsp;<br /><img src= alt= /> <br />&nbsp;<br /><br />&nbsp;</p>
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