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Creamy Corn & Chicken Succotash with Bacon

Shelled edamame replaces the traditional lima beans in this comforting chicken and corn stovetop dinner. Serve with a pan of golden cornbread and a tangy coleslaw.

Servings 4
Total Time: 1 hour
Servings: 4
Total Time: 1 hour


  • 6 slices bacon, cut into ½-inch pieces
  • 4 (20 ounces) Just Bare Bone-In Chicken Thighs
  • Coarse salt and freshly ground pepper
  • 4 green onions, sliced
  • 1/3 cup chopped red bell pepper
  • 2 cups raw corn kernels (sliced from about 3 medium ears of corn) or 2 cups frozen corn
  • 1 cup frozen shelled edamame (soy beans)
  • 2 tablespoons finely chopped fresh dillweed
  • 3/4 cup evaporated whole milk

Nutrition Facts

Servings 4

Amount Per Serving
Calories 495 Calories from Fat 51
% Daily Value*
Total Fat 28g 36%
Saturated Fat 9g 45%
Trans Fat 0g 45%
Total Carbohydrate 25g 9%
Dietary Fiber 4g 14%
Total Sugars 10g
Protein 37g
Calcium 18%Iron 16%
Vitamin C 43%Vitamin A 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


  1. Cook bacon in large skillet over medium heat until crisp. Remove bacon pieces; set aside. Drain all but 1 tablespoon fat from skillet. Lightly season chicken with salt and pepper;* brown chicken in skillet until golden. Remove from pan.
  2. Add onions and bell pepper to skillet. Sauté 2 minutes. Stir in corn, edamame, dill, salt and pepper; sauté 3 minutes. Add milk; bring to simmer. Return chicken to pan; reduce heat to low, cover and simmer about 25 minutes or until chicken is no longer pink near bone. Cook to internal temp of 165°F.
  3. Serve chicken over corn mixture, sprinkled with bacon pieces.


Just Bare® Chicken Drumsticks may be substituted for Just Bare® Bone-In Chicken Thighs.

Nutritional information may change when substituting product. If you choose to substitute frozen chicken for this recipe, it’s best to thaw the product before cooking.


*Remove skin, if desired.