Chicken · Southern · 30 min
Chicken-Bacon Succotash with Corn, Peas, Tomatoes & Parsley
- 30 min
- 2–6 servings
- 597 kcal / serving
A skillet dinner where crispy bacon, tender chicken, and sweet corn mingle with peas and tomatoes, finished with fresh parsley. It comes together quickly for a straightforward weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 4 slicesbacon
- ¾ lbchicken breasts, boneless skinless
- 1 cupfrozen corn
- 1 cupfrozen peas
- 1 clovegarlic
- 1 pintgrape tomatoes
- ½ small bunchItalian (flat-leaf) parsley
- ½ mediumyellow onion
- yellow onions
From the pantry: black pepper, paprika, salt, thyme, dried
Cookware
chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · nonstick skillet · slotted spoon · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 clovegarlic
- 1 pintgrape tomatoes
- ½ small bunchItalian (flat-leaf) parsley
- ½ mediumyellow onion
- yellow onions
Meat & seafood
- 4 slicesbacon
- ¾ lbchicken breasts, boneless skinless
Frozen
- 1 cupfrozen corn
- 1 cupfrozen peas
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| bacon | 4 slices | 8 slices | 12 slices |
| chicken breasts, boneless skinless | ¾ lb | 1 ½ lb | 2 ¼ lb |
| frozen corn | 1 cup | 2 cups | 3 cups |
| frozen peas | 1 cup | 2 cups | 3 cups |
| garlic | 1 clove | 2 cloves | 3 cloves |
| grape tomatoes | 1 pint | 2 pints | 3 pints |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Cook the bacon in a skillet over medium-high heat until it’s crispy, about 3–5 minutes per side. Transfer to a paper towel–lined plate, leaving the fat in the pan.
- Pat the chicken dry and cut it into bite-sized pieces; season with salt and pepper.
- Return the skillet to medium-high heat and cook the chicken until it’s golden and cooked through, 4–5 minutes. Use a slotted spoon to move the chicken to a plate, leaving the juices behind.
- On a clean cutting board, trim and slice the onion into thin half-moons and mince the garlic.
- In the same skillet, add the onion, garlic, corn, and the spices. Cook, stirring occasionally, until the vegetables are tender and starting to brown, about 4–5 minutes.
- Add the tomatoes (halved) and peas; stir to combine and cook until heated through, about 4 minutes.
- Mince the parsley and crumble or chop the bacon; return the chicken, bacon, and parsley to the skillet and cook until everything is warmed through, about 2 minutes, reserving a small amount of parsley for garnish.
- Divide the succotash onto plates and sprinkle with the remaining parsley for garnish.
Two tips
- Prep the onion and parsley while the bacon cooks to save time and keep things moving.
- For a serving variation, spoon the succotash over crusty bread or serve with rice if you have it on hand.
Nutrition per serving
- Calories
- 597 kcal
- Protein
- 53 g
- Carbs
- 34 g
- Fat
- 28 g
- Fiber
- 8 g
- Sodium
- 540 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 recipes in MealPot.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.