Quick & Zesty One-Pan Chicken with Charred Corn and Zucchini Recipe

One-pan chicken revamps weeknight dinners into effortless culinary adventures that promise maximum flavor with minimal cleanup.

Kitchen magic happens when simple ingredients combine in unexpected ways, creating delightful meals that save time and energy.

Professional chefs and home cooks alike appreciate the streamlined approach of preparing everything in a single vessel.

This recipe cleverly balances protein, vegetables, and robust seasonings to deliver a satisfying meal that feels simultaneously rustic and refined.

Tender chicken mingles with sweet charred corn and delicate zucchini, developing complex layers of taste through strategic cooking techniques.

Mediterranean-inspired herbs and spices elevate the dish beyond basic weeknight fare, turning an ordinary dinner into something memorable.

Your taste buds will dance with excitement as each ingredient contributes its unique personality to the final composition.

Flavor Highlights of One-Pan Chicken with Charred Corn and Zucchini

• Savor Quick and Effortless Cooking: This one-pan chicken recipe delivers maximum flavor with minimal cleanup, perfect for busy home cooks seeking delicious meals without complicated techniques.
• Celebrate Vibrant Seasonal Ingredients: Fresh zucchini and sweet corn create a colorful summer dish that bursts with natural flavors, making every bite exciting and nutritionally balanced.
• Unleash Bold Spice Combinations: The smart blend of garlic powder, paprika, and lemon zest transforms simple chicken into a restaurant-quality meal, offering complex taste profiles that elevate weeknight dinners.
• Master Versatile Cooking Technique: By using high-heat searing and strategic ingredient layering, this recipe teaches home chefs how to achieve perfectly browned chicken and vegetables in a single skillet, ensuring tender textures and rich caramelization.

Ingredients for One-Pan Chicken with Charred Corn and Zucchini

• Chicken Breasts: Lean and tender meat that serves as the primary protein, best when fresh and at room temperature before cooking.

• Zucchini, Corn: Fresh summer vegetables that add color, nutrition, and sweet-charred flavor to the dish, with zucchini providing a mild texture and corn offering natural sweetness.

• Kosher Salt, Black Pepper: Essential for seasoning and bringing out the natural flavors of the chicken and vegetables.
• Garlic Powder, Paprika: Adds depth and complexity to the overall taste profile, with paprika providing a subtle smoky note.
• Lemon: Provides bright, citrusy acidity that helps balance and enhance the other flavors in the dish.
• Butter: Adds richness and helps to brown and caramelize the vegetables.
• Fresh Basil or Parsley: Optional herb garnish that brings fresh, aromatic finishing notes.

• Olive Oil: Used for sautéing and providing a light, healthy cooking medium with a subtle flavor.

How to Make One-Pan Chicken with Charred Corn and Zucchini

Step 1: Prepare Zucchini

Slice zucchini into thin pieces. Place in a bowl and season with salt and pepper. Mix gently to coat evenly.

Step 2: Handle Corn

Remove corn husks and silk. Carefully cut kernels off the cob using a sharp knife.

Step 3: Create Seasoning Blend

• Salt
• Garlic powder
• Paprika
• Black pepper

Stir seasonings together until well combined.

Step 4: Season Chicken

Cut chicken breasts into strips. Toss chicken in seasoning mixture until completely coated.

Step 5: Cook Chicken

Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer. Cook without moving for 3 minutes until bottom turns golden brown. Flip and cook additional 2-3 minutes until internal temperature reaches 165°F.

Step 6: Sauté Vegetables

Remove chicken from skillet. Pat zucchini dry with paper towels. Add zucchini to skillet and cook until browned. Add corn, butter, and remaining seasonings. Cook until corn kernels become tender and start popping.

Step 7: Combine and Finish

Return chicken to skillet. Squeeze fresh lemon juice over everything. Toss to blend flavors. Optional: Garnish with fresh basil or parsley leaves.

Serve hot and enjoy your delicious one-pan meal!

Tips for Cooking One-Pan Chicken with Charred Corn and Zucchini

• Prep Like a Pro: Pat zucchini completely dry before cooking to ensure a perfect golden-brown char without steaming.
• Manage Skillet Space: Arrange chicken in a single layer without overcrowding to achieve even browning and maximum flavor development.
• Temperature is Key: Use an instant-read thermometer to guarantee chicken reaches the safe 165°F internal temperature without overcooking.
• Seasoning Strategy: Mix spices thoroughly before coating chicken to create a consistent and flavorful layer across all strips.
• Flavor Boost: Squeeze fresh lemon juice at the end to brighten the dish and add a zesty, fresh dimension to the chicken and vegetables.

Saving Leftovers of One-Pan Chicken with Charred Corn and Zucchini

• Refrigerate: Transfer cooled chicken and vegetables to an airtight container within 2 hours of cooking. Store in the refrigerator for up to 3-4 days.
• Reheat: Warm gently in a skillet over medium-low heat, adding a splash of water or chicken broth to prevent drying. Stir occasionally until heated through, about 5-7 minutes.
• Freeze: Wrap portions tightly in freezer-safe containers or bags. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating to maintain texture and flavor.

Serving Suggestions for One-Pan Chicken with Charred Corn and Zucchini

• Pair With Crisp White Wine: Sauvignon blanc or pinot grigio perfectly complement the bright lemon zest and charred vegetables, cutting through the richness of the chicken.
• Match With Refreshing Summer Salad: A light arugula salad with lemon vinaigrette echoes the dish's zesty flavors and provides a cool, peppery contrast to the warm chicken and corn.
• Serve Alongside Crusty Bread: Rustic sourdough or ciabatta helps soak up the delicious pan juices and provides a satisfying textural counterpoint to the tender chicken and soft vegetables.
• Enhance With Herbal Cocktail: A gin-based cocktail with fresh basil or thyme mirrors the herb garnish and adds a sophisticated, summery touch to the meal.

Fun Variations of One-Pan Chicken with Charred Corn and Zucchini

• Spicy Southwest Skillet: Swap paprika for chipotle powder and add diced jalapeños for a fiery kick. Incorporate black beans and diced bell peppers for additional southwestern flair.
• Mediterranean Herb Chicken: Replace garlic powder with dried oregano and thyme. Add crumbled feta cheese and sliced kalamata olives after cooking for a Mediterranean-inspired version.
• Coconut Curry Fusion: Substitute olive oil with coconut oil and sprinkle mild curry powder instead of paprika. Finish with a drizzle of coconut milk and chopped cilantro for an exotic transformation.
• Asian-Inspired Stir-Fry Style: Use sesame oil for cooking and season with ginger and soy sauce. Sprinkle toasted sesame seeds and green onions on top after cooking for an Asian-inspired variation.

One-Pan Chicken with Charred Corn and Zucchini Recipe

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4.8 from 8 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Savor summer’s bounty with this one-pan chicken featuring charred corn and zucchini, a rustic dish celebrating seasonal freshness. Juicy chicken mingles with caramelized vegetables, creating a simple yet irresistible meal you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 1.25 pounds boneless, skinless chicken breasts (about 2)
• 3 ears fresh corn
• 1 large zucchini (10 to 12 ounces)
• 1 medium lemon

Seasonings:

• 1.25 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1.5 teaspoons garlic powder
• 0.75 teaspoon regular or smoked paprika

Cooking Ingredients:

• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• Fresh basil or parsley leaves, for serving (optional)

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Instructions

1. Prepare zucchini by trimming ends and slicing into quarter-inch thick half-moons. Season with salt and pepper in a mixing bowl.
2. Remove corn husks and carefully slice kernels from the cob.
3. Zest the lemon into a separate bowl and create a spice blend combining salt, garlic powder, paprika, and black pepper.
4. Cut chicken breasts into half-inch strips and thoroughly coat with the prepared spice mixture.
5. Heat olive oil in a large skillet over medium-high heat until it begins to shimmer. Arrange chicken strips in a single layer, allowing enough space between pieces.
6. Cook chicken undisturbed until golden brown on the first side, approximately 3 minutes. Flip and continue cooking until internal temperature reaches 165°F, about 2-3 minutes more.
7. Transfer cooked chicken to a separate plate. Pat zucchini dry with paper towels.
8. In the same skillet, spread zucchini evenly and cook until browned and tender, stirring occasionally.
9. Add corn kernels, butter, remaining garlic powder, salt, and pepper. Sauté until kernels become tender and slightly charred.
10. Return chicken to the skillet, including any accumulated juices. Squeeze fresh lemon juice over the entire dish and gently toss to combine.
11. Optional: Garnish with torn fresh basil or parsley leaves before serving.

Notes

• Opt for a large skillet to ensure even cooking and easy maneuvering of ingredients.
• Pat zucchini dry before cooking to achieve perfect golden-brown caramelization and prevent soggy texture.
• Arrange chicken in a single layer without overcrowding to get a beautiful sear and develop rich flavors.
• Use an instant-read thermometer to guarantee chicken is perfectly cooked at 165°F, ensuring food safety and juicy meat.
• Squeeze fresh lemon juice at the end to brighten the dish and add a zesty, refreshing dimension to the savory flavors.
• Fresh herbs like basil or parsley can transform the final presentation with a pop of color and aromatic finishing touch.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner, Lunch
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 400
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 22 g
• Saturated Fat: 8 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 2 g
• Protein: 35 g
• Cholesterol: 100 mg