Sautéed Chicken With Corn And Edamame – a delicious recipe with bacon, olive oil, chicken breasts, kosher salt, black pepper, red onion. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat oven to 400u00b0 F.
2
In a large skillet, over medium heat, fry the bacon until crisp, about 6 minutes. Transfer to a paper towel-lined plate. Discard the drippings. Wipe out the skillet and heat the oil over medium-high heat.
3
Season the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until golden brown, about 3 minutes per side. Transfer to a baking dish and roast until cooked through, about 20 minutes.
4
Meanwhile, add the onion to the skillet and cook, stirring occasionally, until soft, about 8 minutes. Add the edamame and corn and cook, stirring occasionally, until heated through, 2 to 3 minutes. Break the bacon into pieces and add them to the skillet. Stir in the remaining salt and pepper. Spoon onto individual plates and serve with the chicken.
5
Shortcut: Omit the bacon to save time and cut fat.
439
kcal
Calories
21
g
Fat
20
g
Carbs
44
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 ounces sliced bacon, 1 tablespoon olive oil, 4 6-ounce boneless, skinless chicken breasts, 3/4 teaspoon kosher salt, and more.
Yes, Sautéed Chicken With Corn And Edamame falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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