One-Pan Chicken with Charred Corn and Zucchini
Summer cooking often means lighter meals and minimal kitchen time to enjoy the beautiful weather. Today’s recipe, “One-Pan Chicken with Charred Corn and Zucchini,” perfectly captures the essence of summer with fresh ingredients and easy preparation. This dish is not only delicious but also packed with vibrant colors and flavors, making it a delightful addition to your summer meal rotation.
Ingredients
- Zucchini: 1 large (10 to 12 ounces), ends trimmed, halved lengthwise, and cut crosswise into 1/4-inch-thick slices
- Corn: 3 ears, husks and silk removed, kernels cut off (about 2 1/4 cups)
- Lemon: 1 medium, zest finely grated and halved
- Chicken Breasts: 1 1/4 pounds boneless, skinless (about 2), cut into 1/2-inch-thick strips
- Olive Oil: 1 tablespoon
- Unsalted Butter: 2 tablespoons
- Fresh Basil or Parsley Leaves: For serving (optional)
- Seasonings:
- Kosher Salt: 1 1/4 teaspoons, divided
- Freshly Ground Black Pepper: 1 teaspoon, divided
- Garlic Powder: 1 1/2 teaspoons, divided
- Regular or Smoked Paprika: 3/4 teaspoon
Directions
- Prepare Vegetables:
- In a large bowl, toss the zucchini slices with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Prepare the lemon by grating its zest into a medium bowl. Reserve the lemon halves.
- Season Chicken:
- To the lemon zest, add 1/2 teaspoon kosher salt, 1 teaspoon garlic powder, the paprika, and 1/2 teaspoon black pepper. Stir to combine.
- Add the chicken strips to this mixture, tossing to coat evenly.
- Cook Chicken:
- Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken in a single layer. Cook undisturbed for about 3 minutes until the bottom is browned. Flip and cook until the other side is golden-brown and the chicken reaches an internal temperature of at least 165°F, about 2 to 3 minutes.
- Remove the chicken to a plate, leaving the juices in the pan.
- Cook Vegetables:
- Pat the zucchini dry and add to the skillet. Cook until browned and tender, about 2 to 3 minutes.
- Add the corn, butter, remaining garlic powder, salt, and black pepper. Cook until the corn is tender and browned, about 3 to 4 minutes.
- Combine and Serve:
- Return the chicken and any accumulated juices to the skillet. Squeeze the juice from one lemon half over everything, tossing to combine.
- Garnish with fresh basil or parsley if desired and serve immediately.
Nutritional Information
- Calories: 360 kcal per serving
- Servings: 4
Prep and Cooking Times
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
This “One-Pan Chicken with Charred Corn and Zucchini” is perfect for a quick, nutritious, and incredibly flavorful meal. The charred corn adds a sweet, smoky flavor that complements the fresh zucchini and succulent chicken, making every bite a delight. Ideal for those busy summer days when you want something satisfying yet quick to prepare!
One-Pan Chicken with Charred Corn and Zucchini
- Total Time: 35 minutes
- Yield: 4 1x
Description
The combination of tender chicken strips, sweet corn kernels, and fresh zucchini creates a delightful medley of flavors and textures. The hint of lemon zest and fresh herbs adds a refreshing touch, making this dish perfect for a light yet satisfying meal.
What’s more, this recipe is quick and easy to prepare, making it ideal for busy weeknights. The one-pan approach means minimal cleanup, while the vibrant colors and fresh ingredients make it a visually appealing and nutritious option for your dinner table.
Ingredients
1 large zucchini (10 to 12 ounces)
1 1/4 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
3 ears fresh corn
1 medium lemon
1 1/2 teaspoons garlic powder, divided
3/4 teaspoon regular or smoked paprika
1 1/4 pounds boneless, skinless chicken breasts (about 2)
1 tablespoon olive oil
2 tablespoons unsalted butter
Fresh basil or parsley leaves, for serving (optional)
Instructions
Trim the ends from the zucchini. Halve lengthwise, then cut crosswise into 1/4-inch-thick slices (about 2 cups). Place in a large bowl, season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper, and toss to combine.
Remove the husk and silk from the corn. Cut the kernels off of the ears (about 2 1/4 cups).
Finely grate the zest of the lemon (about 1 tablespoon) into a medium bowl. Halve the zested lemon and reserve for later. Add 1/2 teaspoon of the kosher salt, 1 teaspoon of the garlic powder, 3/4 teaspoon regular or smoked paprika, and 1/2 teaspoon of the black pepper. Stir to combine. Cut the chicken breasts crosswise into 1/2-inch-thick strips, add to the bowl, and toss to coat in the seasoning mixture.
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer (it’s OK if the chicken is snugly arranged, but cook in batches if the pan is too crowded). Cook undisturbed until browned on the bottom and it easily releases from the pan, about 3 minutes. Flip the chicken and cook until the second side is golden-brown and an instant-read thermometer inserted into the thickest part registers at least 165°F, 2 to 3 minutes. Meanwhile, pat the zucchini dry with paper towels.
Transfer the chicken to a plate. Add the zucchini to the skillet and spread into an even layer. Cook, stirring occasionally, until browned and tender, 2 to 3 minutes. Add the corn, butter, remaining 1/2 teaspoon garlic powder, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook until the kernels pop and are tender and browned, 3 to 4 minutes.
Return the chicken and any accumulated juices on the plate to the skillet. Squeeze the juice from one of the reserved lemon halves into the pan and toss to combine. Top with torn fresh basil or parsley leaves if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 360 kcal