Shelled edamame replaces the traditional lima beans in this comforting chicken and corn stovetop dinner. Serve with a pan of golden cornbread and a tangy coleslaw.


  1. Cook bacon in large skillet over medium heat until crisp. Remove bacon pieces; set aside. Drain all but 1 tablespoon fat from skillet. Lightly season chicken with salt and pepper;* brown chicken in skillet until golden. Remove from pan.

  2. Add onions and bell pepper to skillet. Sauté 2 minutes. Stir in corn, edamame, dill, salt and pepper; sauté 3 minutes. Add milk; bring to simmer. Return chicken to pan; reduce heat to low, cover and simmer about 25 minutes or until chicken is no longer pink near bone.

  3. Serve chicken over corn mixture, sprinkled with bacon pieces.


Just BARE® Chicken Drumsticks may be substituted for Just BARE® Bone-In Chicken Thighs.

Nutritional information may change when substituting product. If you choose to substitute frozen chicken for this recipe, it's best to thaw the product before cooking.


*Remove skin, if desired.