I cooked up crispy chicken thighs and a vibrant corn succotash all in one skillet for the ultimate summer dinner! Adding juicy bone-in, skin-on thighs to a Southern-style succotash salad with tomatoes and lima beans turned the traditional side dish into a full meal. I love how simple it is to customize this recipe seasonally, and it’s ready in under 1 hour!
Summer Corn Succotash with Chicken Thighs
I’m all about seasonal summer goodies right now to take advantage of the freshest ingredients and best flavors. I especially love sweet corn and tomatoes this time of year, so using them for a succotash salad seemed like a great idea. I made some for a potluck and ended up eating it with some grilled chicken thighs, which gave me the perfect idea for a one pan meal. Chicken thighs and succotash!
I used bone-in thighs for the juiciest, most tender meat, and they left me with some flavorful cooking fat for the veggies. I love how everything comes together so easily, with just one skillet to clean up after dinner.
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🌽 A fresh yet hearty summer dinner!
Succotash is such a low-effort and comforting dish, but it’s still filled with fresh and nutritious ingredients. Adding chicken makes it a full meal, ideal for summer dinners on the patio!
Chicken Succotash Skillet Recipe
Equipment
- Cast Iron Skillet (or another non-stick skillet)
Ingredients
- 2 pounds bone-in, skin-on chicken thighs (about 5-6 thighs*)
- 1½ teaspoons kosher salt (divided)
- 1 teaspoon sweet paprika (**)
- ½ teaspoon smoked paprika (**)
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 3 cups corn kernels (fresh or frozen***)
- 2 cups frozen baby lima beans (thawed)
- 1 pint cherry tomatoes (halved)
- 1 lime (juiced****)
Optional For Serving:
- chopped fresh cilantro
- Lime wedges
Instructions
- Pat the chicken thighs dry with paper towels. Season all over with 1 teaspoon salt, plus the sweet paprika, smoked paprika, and black pepper.2 pounds bone-in, skin-on chicken thighs, 1 teaspoon sweet paprika, ½ teaspoon smoked paprika, ½ teaspoon ground black pepper, 1 teaspoons kosher salt
- Heat the olive oil in a large skillet over medium heat. Add the chicken thighs skin-side down and cook for 7 to 9 minutes; until a deep brown crust develops. Flip and continue cooking for 10 to 14 minutes more; until the chicken reaches an internal temperature of 180°F. Transfer to a plate.1 tablespoon olive oil, 2 pounds bone-in, skin-on chicken thighs
- Add the onion and garlic to the skillet.
- Cook for 5 to 6 minutes, deglazing and scraping up any browned bits from the bottom of the skillet.1 medium yellow onion, 3 cloves garlic
- Add the corn, lima beans, and the remaining ½ teaspoon salt. Cook for 3 to 5 minutes, stirring occasionally; until the vegetables are heated through and lightly browned in spots.3 cups corn kernels, 2 cups frozen baby lima beans, 1 pint cherry tomatoes, 0.5 teaspoons kosher salt
- Stir in the cherry tomatoes and cook for 1 minute.
- Return the chicken thighs to the skillet and cook for 1 to 2 minutes; just until warmed through.2 pounds bone-in, skin-on chicken thighs
- Remove the skillet from the heat. Squeeze the lime juice over the succotash and serve hot with fresh cilantro and lime wedges, if desired.1 lime, chopped fresh cilantro, Lime wedges
Notes
- Moisture is the enemy of browning! Patting the chicken dry beforehand helps the skin crisp and allows the spices to adhere more evenly.
- If using boneless skinless thighs or chicken breasts, expect much less rendered fat. Add additional olive oil as needed, because lima beans benefit from a generous amount of fat to balance their naturally starchy texture.
- If you are short on time, prep the onion, garlic, and tomatoes while the chicken browns. This makes the recipe feel much faster without adding extra prep time up front.
- The browned bits left behind after cooking the chicken contain concentrated flavor. Stirring the onions through them incorporates that flavor into the entire skillet.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Foolproof Tips
- Start skin-side down. I always start cooking my chicken thighs in a skillet with the skin-side down — this is where most of the fat rendering happens! Doing this creates crispier skin, and it provides flavorful fat I can use for the base of my succotash.
- Avoid moving the chicken while it browns. I know it’s tempting to move it around in the pan, but letting it sit undisturbed for those few minutes is key to getting a deeply golden crust.
- Cook thighs to a higher temp. While 165℉ is the standard temp for chicken, thighs can handle a higher internal temperature — up to 180°F. Cooking them longer makes them more tender by softening the connective tissues.
- Season ahead of time for a dry brine effect. I like to season my chicken up to 24 hours in advance, then keep it in the refrigerator uncovered. Not only does this get one step out of the way, but it acts like a light dry brine, which creates an even crispier and more flavorful result!
How to Make Chicken Thighs with Succotash Step by Step
Prep and Season the Chicken: Gather the list of ingredients for this chicken and succotash recipe. Dice the yellow onion; mince the garlic; thaw the lima beans; and halve the cherry tomatoes. Pat dry 2 pounds of bone-in, skin-on chicken thighs. Then season them with 1 teaspoon of salt, 1 teaspoon of sweet paprika, ½ teaspoon of smoked paprika, and ½ teaspoon of black pepper.
Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the seasoned chicken thighs to the skillet skin-side down, and let them cook undisturbed for 7 to 9 minutes, or until a deep brown crust forms. Then flip the chicken and lower the heat if needed. Cook for another 10 to 14 minutes. The chicken is ready when it reaches an internal temperature of 180°F in the thickest part near the bone. Once cooked, set it aside on a plate.
Sauté Aromatics: Next, add 1 diced yellow onion and 3 minced garlic cloves to the pan, and let them cook for about 5 to 6 minutes. Make sure to scrape up all those yummy browned bits from the bottom of the skillet!
Add the Veggies: Then add 3 cups of corn kernels, 2 cups of lima beans, and the remaining ½ teaspoon of salt to the skillet. Let them cook for 3 to 5 minutes, stirring them every now and then until they’re warmed through and have a few lightly browned spots. Lastly, stir in 1 pint of halved cherry tomatoes and let them cook for another minute.
Add the Chicken: Return the cooked chicken thighs to the pan of succotash, and give everything a good stir. Let it cook for another 1 to 2 minutes, just until the chicken is warmed through.
Serve: Take the skillet off the heat, and finish by squeezing the juice of one lime over everything. I love to garnish with some fresh cilantro and extra lime wedges! I recommend serving a plate of the lima bean and corn succotash with 1 chicken thigh, and adding some hot cornbread on the side for a real Southern meal.
How to Store, Freeze, and Reheat
Let the chicken and succotash cool before storing together in an airtight container.
- Fridge: Keep in the refrigerator for up to 4 days. The flavor actually deepen overnight, so leftover will be even tastier!
- Freezer: Keep in the freezer for up to 2 months. The tomatoes are the only ingredient that might not hold up as well when frozen.
- Reheat: Warm everything together in a skillet over medium-low heat. You can also use the microwave, but the chicken skin won’t be as crispy.
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