The dish recipe: Boneless, skinless chicken thighs saut©ed with lima beans, pearl onions, corn, and stewed in cream. Served garnished with crumbled crisp bacon. Creamy Chicken Succotash, as seen on Food Network's The Kitchen, Season 1.
Recipe courtesy of Sunny Anderson

Creamy Chicken Succotash

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  • Level: Easy
  • Total: 40 min
  • Active: 10 min
  • Yield: 4 servings



  1. In a large skillet over medium heat, cook the bacon until crisp, about 5 minutes. With a slotted spoon, transfer the crisp bacon to a paper towel-lined plate to drain.
  2. Season the chicken well with salt and pepper and sear in the same skillet, stirring, until the edges begin to brown, about 5 minutes. Add the bell pepper and garlic and cook until softened slightly, about 5 minutes. Add the corn, lima beans, pearl onions, hot sauce, and cream, and cook until simmering. Reduce the heat to medium low and cook until the vegetables are tender and the chicken is cooked through, about 15 minutes.
  3. Taste and adjust the seasoning with salt and pepper; stir in the reserved bacon and serve immediately.