Chicken with Zucchini Recipe

Name: Chicken with Zucchini Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 3 Tbsp. olive oil, divided; 3 Tbsp. unsalted butter, divided; 1 cup chopped onion; 12 oz. zucchini, cut into 1/4-inch thick rounds; 1 cup fresh corn, cut from about 1 ear of corn; 1 tsp. dried oregano; 1 1/2 – 1 3/4 lbs. boneless, skinless, chicken thighs; 1/3 cup shredded Parmesan cheese, plus more serving; Fresh basil, thinly sliced; Kosher salt and freshly ground black pepper, to taste

posted by Katya on Jun 7, 2018 (updated Jul 19, 2022) 15 comments »

Jump To Recipe

5 reviews

Juicy chicken with zucchini recipe with corn just has to be the perfect summer meal! It comes together in one-pan with easy-to-find ingredients.

Summer is all about simple meals that you can put together in a cinch. This one-pan chicken with zucchini and corn comes together so easily with ingredients that you can find at your local farmer’s market.

I love it not only because there’s minimal cleanup but it’s so juicy and flavorful, and you only need a handful of ingredients.

Best way to cut zucchini for this dish

Bright green zucchini is a gorgeous vegetable that can easily enhance the presentation of any dish. There are many ways to cut it that will make your dish look pretty.

Cut extra large zucchini into rounds, make zucchini noodles, or horizontal zucchini slices.

Ingredients

Olive oil
Butter
Onion
Zucchini
Fresh corn
Dried oregano
Chicken thighs
Parmesan cheese
Fresh basil

How to Make Chicken with Zucchini Recipe

You begin by sautéing the onions and zucchini. Slice your zucchini 1/4-inch thick, and season everything with dried oregano, salt, and pepper.
It only takes about 5 minutes to cook the zucchini. It will be fairly firm but will finish cooking in the oven.
Next, transfer the zucchini mixture to a bowl and in the same skillet, heat the remaining oil and butter. To the hot skillet, add your chicken and sear for only 1-2 minutes per side. Once the chicken is done searing, top it with a zucchini mixture, corn, and parmesan cheese.
Lastly, bake for about 15-18 minutes in a 375 F degree oven. Garnish with fresh basil and serve over cooked quinoa or pasta.

step by step on how to make pan seared chicken with zucchini

I love using my cast-iron for searing meat. Because it holds heat really well and the meat always sears beautifully. If you don’t own a cast-iron skillet, then any other oven-safe pan will do.

Other cooking methods

This recipe is adapted to cook on the stove and then finish by baking in the oven. You can also cook it in other ways if you’d prefer. Here are some options you can try.

Grill: Put the chicken breasts on the grill and cook until it reaches 165 degrees. Put the veggies in a grill basket and set it on the grates to cook.

Air fry: Put the chicken and veggies on a baking pan and turn it into a sheet-pan dinner in the air fryer.

Instant pot: Sear the chicken in the instant pot, pour in some chicken broth, put the veggies on top, cover, and cook for 5 minutes on high pressure.

Variations

You can use these different options to make this dish your own, depending on your tastes and preferences.

Substitute peas for corn
Yellow squash for zucchini
Olive oil for butter
Use mozzarella cheese
Add bread crumbs
Pour in a little chicken broth
Make it creamy with cream cheese or heavy cream
Add a splash of white wine
Lemon zest
Use rotisserie chicken

Other veggies to add

You can add your favorite vegetables to this zucchini bake, depending on what you like and what you have in your fridge. Here are some options that pair well with these flavors.

green beans
asparagus
mushrooms
red bell pepper
pinto beans
garlic
red onion
cherry tomatoes

How to serve

This hearty chicken and zucchini dish is perfect when served on its own, however, you can serve it with a light side.

Some delicious options include cilantro lime rice, cauliflower tabbouleh, roasted asparagus with lemon, or sour cream dill potato salad.

How to store

Refrigerate: Store leftover chicken in an airtight container in the refrigerator for up to 3 days after cooking.

Reheat: Reheat chicken and zucchini in the microwave in 30-second increments until it’s hot all the way through.

Freeze: You can easily freeze extra chicken from this dish, but it’s not a good idea to freeze the zucchini as well. Zucchini doesn’t thaw well once frozen and will have a mushy texture. You can use the chicken with another dish or saute some fresh zucchini to go with reheated chicken.

FAQs

Do I need to use a cast iron skillet to make this chicken with zucchini recipe?

Cast irons skillets are great to use because they impart more flavor to the dish and cook very evenly. You don’t need to use one, though. You can use a stainless steel pan instead.

Do I need to sear the chicken first?

For best flavor, I highly recommend searing the chicken first. Not only does it make the chicken more flavorful but it also seals all the juices inside.

How long should I bake chicken with zucchini in the oven?

Chicken needs to cook to 165 degrees, which will take about 15 minutes at 375 degrees, but make sure to check it with a digital thermometer. It’s a good practice to check it five minutes before it’s supposed to be done and adjust the cooking time accordingly.

More chicken recipes