Pan-Seared Chicken with Old Bay-Spiced Corn Succotash

By · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken breasts served atop a vibrant succotash of corn, lima beans, and bell peppers seasoned with Old Bay spice for a savory punch. This american-inspired chicken (gluten free) ready in about 30 minutes pairs Old Bay seasoning, olive oil, fresh corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 10 min Cook: 20 min Serves 2 American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season both sides evenly with 1 tbsp Old Bay seasoning and a pinch of salt and black pepper. Set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken and keep warm.
  3. Step 3: In the same skillet, add 1 tbsp olive oil and sauté 2 cloves minced garlic for 30 seconds until fragrant. Add 1 cup fresh corn kernels, 1/2 cup frozen lima beans, and 1/2 cup each of diced red and yellow bell peppers. Cook over medium heat for 5 minutes until vegetables are tender and slightly caramelized.
  4. Step 4: Stir in 2 tbsp chopped fresh parsley, and season with salt and black pepper to taste. Spoon the succotash onto plates and top with the seared chicken breasts. Serve immediately.

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Frequently asked questions

How long does Pan-Seared Chicken with Old Bay-Spiced Corn Succotash take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken with Old Bay-Spiced Corn Succotash?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep old bay seasoning from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Old Bay-Spiced Corn Succotash?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken with Old Bay-Spiced Corn Succotash for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Chicken with Old Bay-Spiced Corn Succotash gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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