Melt butter in 4 quart non-stick Dutch oven over high heat.
Cook chicken, onion, 1/2 teaspoon of the seasoned salt and the pepper in butter 10 to 15 minutes, turning chicken occasionally, until chicken is light golden brown. Stir onions to side of Dutch oven if they start to burn.
Reduce heat to medium-high. Add water, corn and potatoes to Dutch oven; sprinkle remaining 1/2 teaspoon seasoned salt evenly over top.
Cover and cook 15 to 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
Remove chicken and corn to serving platter, using tongs.
Gently stir potatoes with onions and pan juices; spoon onto serving platter.