Cajun-Spiced Blackened Chicken with Corn Succotash

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Chicken seared with bold Cajun spices served over a vibrant corn and bean succotash. This Cajun-inspired one-pot recipe, ready in about 35 minutes, pairs boneless chicken breasts, corn kernels, white beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless chicken breasts
• 1 cup frozen corn kernels
• 1/2 cup canned, drained white beans
• 1/2 medium, diced red bell pepper
• 3 tbsp finely sliced green onions
• 1/2 tsp cayenne pepper
• 1 tsp paprika
• 1/2 tsp garlic powder
• 2 tbsp olive oil
• 1 tbsp lime juice

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat chicken dry, then rub with 1/2 tsp cayenne, 1 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp sea salt, and 1/4 tsp black pepper.
2. Step 2: Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering. Add chicken and cook for 5-6 minutes per side until dark brown and cooked through (165°F/74°C).
3. Step 3: While chicken cooks, sauté corn, diced bell pepper, and 2 tbsp green onions in remaining 1 tbsp olive oil for 4 minutes. Add drained beans, 1/4 cup water, and lime juice, simmering for 3 minutes until thickened and vegetables are tender.