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Chicken succotash skillet with a wooden spoon.
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Chicken Succotash Skillet Recipe

My easy chicken succotash skillet combines the traditional Southern corn salad with juicy chicken thighs for a vibrant one pan meal!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dinner, Main Course
Cuisine: American
Servings: 6 servings
Calories: 456kcal
Author: Becky Hardin

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
    Cooked chicken in a skillet over a white marble surface.
    • Lower the heat if needed after flipping. Check the internal temp at the thickest part of the thigh, near (not touching) the bone.
  • Add the onion and garlic to the skillet.
    Onion and garlic in a skillet with rendered chicken fat.
  • 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
    Sautéed onion and garlic in a skillet over a white marble surface.
  • 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
    Corn and lime beans added to a skillet with onions.
  • Stir in the cherry tomatoes and cook for 1 minute.
    Fresh cherry tomatoes in a skillet of corn and lima beans.
  • 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
    Cooked chicken thighs in a skillet with succotash.
  • 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
    Chicken thighs and corn succotash in a skillet, garnished with cilantro.

Notes

*Boneless thighs or breasts can be used instead, but will cook faster. Reduce cook time and check the temp to avoid over-cooking.
**A mix of both sweet and smoky paprika is ideal for the best flavor profile. If you only have one or the other, use 1 ½ teaspoons total. A pinch of chipotle powder will help add smokiness if needed.
***Fresh summer corn will give your succotash the sweetest flavor. But frozen corn is an excellent year-round option.
****Add fresh lime juice off heat to brighten and balance the dish.
Becky's Top Tips:
  • 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.
Storage: Chicken thighs and succotash can be stored together in an airtight container in the refrigerator for up to 4 days, or in the freezer for 2 months.

Nutrition

Calories: 456kcal | Carbohydrates: 32g | Protein: 28g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 126mg | Sodium: 306mg | Potassium: 843mg | Fiber: 6g | Sugar: 7g | Vitamin A: 876IU | Vitamin C: 27mg | Calcium: 50mg | Iron: 3mg