Chicken with Summer Succotash

A Busy Mom's Delight: Chicken with Summer Succotash

As a working mom, time is my most precious commodity. Dinner needs to be quick, healthy, and delicious – no exceptions. That's why I've fallen head-over-heels for this Chicken with Summer Succotash recipe. It ticks all the boxes: it's ready in under 30 minutes, packed with fresh, seasonal vegetables, and oh-so-flavorful. Forget complicated recipes and endless prep time; this dish is my go-to weeknight savior.

The best part? It's incredibly versatile. I often adapt it based on what's in season at the farmer's market. Sometimes I’ll swap the zucchini for yellow squash, or add in some bell peppers for extra color and sweetness. The key is to keep it simple and let the fresh, vibrant flavors of summer shine. The succotash itself is a burst of sunshine on a plate, a perfect counterpoint to the tender chicken breasts. The balsamic vinegar adds a touch of tang that ties everything together beautifully.

This recipe isn’t just for weeknights, though. It's also perfect for casual summer gatherings. I’ve served it at countless barbecues and potlucks, and it’s always a hit. It's easy enough for a busy weeknight, but elegant enough to impress guests. The beautiful colors of the vegetables make it visually appealing, too. It’s a crowd-pleaser that's as easy on the eyes as it is on the palate.

Beyond the convenience and deliciousness, this dish is also a healthy option. It's packed with protein from the chicken and fiber from the vegetables, making it a satisfying and nutritious meal. I often double the recipe to have leftovers for lunch the next day, making my mornings that much smoother. It reheats beautifully, retaining its vibrant flavor and texture.

So, if you're looking for a quick, healthy, and incredibly tasty recipe that's perfect for busy weeknights or summer gatherings, give this Chicken with Summer Succotash a try. I'm confident it'll become a staple in your kitchen, just like it has in mine. It's more than just a meal; it's a little bit of summer sunshine on a plate, a taste of simplicity in a busy life.

Tips and Variations:

• Spice it up: Add a pinch of red pepper flakes to the succotash for a little kick.
• Make it creamy: Stir in a dollop of sour cream or Greek yogurt at the end for a richer flavor.
• Add some cheese: Sprinkle some crumbled feta or Parmesan cheese over the finished dish.
• Use different vegetables: Feel free to experiment with other summer vegetables like cherry tomatoes, corn on the cob, or green beans.
• Grill the chicken: For extra flavor, grill the chicken breasts instead of sautéing them.

Leftovers: This dish reheats beautifully and tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.

Enjoy! And remember, even the busiest of us can find time to create delicious and healthy meals. This recipe is proof of that.

Step-by-step

• Heat a large skillet over medium-high heat then spray with nonstick spray.
• Season both sides of chicken breasts with garlic salt and pepper then saute for 3-4 minutes per side or until cooked through.
• Remove to a plate then tent a piece of foil on top to keep chicken warm.
• Turn heat down to medium then add 1 Tablespoon butter and extra virgin olive oil.
• Add red onion and peppers, season with salt and pepper, and then saute for 3 minutes.
• Turn heat up to medium-high then add remaining 1 Tablespoon butter, zucchini, and sweet corn kernels, season with more salt and pepper, and then saute for another 3 minutes, or until vegetables are crisp tender.
• Add garlic then saute for 1 minute.
• Add balsamic vinegar then saute until absorbed, 1 minute.
• Remove skillet from heat then stir in fresh basil.
• Taste then add salt and pepper if necessary, and then plate chicken topped with succotash.