Chicken-Bacon Succotash with Corn, Peas, Tomatoes & Parsley

My daughter
 cooked amazing meals while Glen and I were visiting, so today’s recipe one of her offerings. It is a recipe she found on Mealime. She made it without the bacon to save time, calories and fats. Served this way it is a milder, lower fat dish. The bacon would add a little more flavour to elevate it a bit. The choice is yours.

I love the simplicity of one pan cooking. There are steps here, though. You cook the bacon if you include it, then the chicken, then the veggies, and lastly combine all the elements back into your pan to create a single dish.

I enjoyed it a lot in this milder form, but may try adding some bacon next time to amp up the flavour. Quality sausage might make for an interesting addition, OR I might limit the fat content by only adding a couple strips or using turkey bacon. I will decide that in the moment. Enjoy!

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Chicken-Bacon Succotash with Corn, Peas, Tomatoes & Parsley


8  slices.           Bacon
1-1/2 lbs.          Chicken breasts, boneless skinless
2 C.                   Frozen corn
2 C.                   Frozen peas
2 cloves.           Garlic
2 pints.             Grape tomatoes
1 sm bunch.      Italian (flat-leaf) parsley
1 med.              Yellow onion (I always sub sweet)
Black pepper
1 tsp.                Paprika
2 tsp.                Thyme, dried


Preheat a large skillet over medium-high heat. Once the skillet is hot, add bacon and cook until crispy, 3-5 minutes per side. Remove to a paper towel-lined plate, leaving the drippings in the skillet. (For less fat wipe clean and add oil)

Meanwhile, pat chicken dry with paper towels and cut into bite-sized pieces; season with 1 tsp. salt and 1/2 tap black pepper. Return skillet to medium-high heat; add chicken and stir-fry until golden and cooked through, 4-5 minutes. Use a slotted spoon to transfer the chicken to a plate, leaving the cooking juices in the skillet.

While the chicken is cooking, using a clean cutting board, peel, halve, and slice onion into thin half-moons. Peel and mince garlic.

Return the skillet to medium-high heat; once the skillet is hot, add onion, garlic, corn, paprika, thyme, 1/2 tsp salt and 1/2 tsp  lack pepper. Cook, stirring occasionally, until the veggies are tender and starting to brown, 4-5 minutes.

Meanwhile, wash, dry, and halve tomatoes lengthwise. Add tomatoes and peas to the skillet, stirring to combine the succotash; continue to cook, stirring occasionally, until heated through, about 4 minutes.2 cups frozen peas

While the succotash is cooking, wash, dry, and shave parsley leaves off the stems; discard stems and mince the leaves. Chop or crumble bacon into pieces. Return chicken (with any accumulated juices), bacon, and parsley to the skillet (reserving a small handful of parsley for garnish