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.
Ingredients
Scale
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)
Instructions
- Prepare zucchini by trimming ends and slicing into quarter-inch thick half-moons. Season with salt and pepper in a mixing bowl.
- Remove corn husks and carefully slice kernels from the cob.
- Zest the lemon into a separate bowl and create a spice blend combining salt, garlic powder, paprika, and black pepper.
- Cut chicken breasts into half-inch strips and thoroughly coat with the prepared spice mixture.
- 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.
- 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.
- Transfer cooked chicken to a separate plate. Pat zucchini dry with paper towels.
- In the same skillet, spread zucchini evenly and cook until browned and tender, stirring occasionally.
- Add corn kernels, butter, remaining garlic powder, salt, and pepper. Sauté until kernels become tender and slightly charred.
- Return chicken to the skillet, including any accumulated juices. Squeeze fresh lemon juice over the entire dish and gently toss to combine.
- 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