Juicy chicken roasted with zucchini and 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.

Ingredients

  • Olive oil
  • Butterunsalted
  • Onion
  • Zucchini
  • Fresh corn
  • Oreganodried
  • Chicken thighsboneless, skinless
  • Parmesan cheese
  • Fresh basil
One-Pan Chicken with Zucchini and Corn - roasted chicken with zucchini and corn made with just a handful of ingredients. Perfect for summer nights | littlebroken.com @littlebroken

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 finishing 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.

One-Pan Chicken with Zucchini and Corn - roasted chicken with zucchini and corn made with just a handful of ingredients. Perfect for summer nights | littlebroken.com @littlebroken

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

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.

One-Pan Chicken with Zucchini and Corn - roasted chicken with zucchini and corn made with just a handful of ingredients. Perfect for summer nights | littlebroken.com @littlebroken

More Chicken and Zucchini Recipes

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One-Pan Chicken with Zucchini and Corn - roasted chicken with zucchini and corn made with just a handful of ingredients. Perfect for summer nights | littlebroken.com @littlebroken

Chicken with Zucchini Recipe

  • Author: Katya
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 4-6 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: American

Description

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


Ingredients

Units Scale
  • 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 1/21 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

Instructions

  1. Preheat the oven to 375 degrees F.
  2. In a large oven-safe saute pan, heat 1 Tablespoon of butter and 2 Tablespoons of olive oil over medium heat. Add onions and cook for 2-3 minutes or until they begin to soften.
  3. Add zucchini, spreading in a single layer as much as possible. Season with oregano, salt, and pepper. Cook for about 5 minutes, or until just begins to soften, tossing couple times. They should still be fairly firm after 5 minutes.
  4. While the zucchini is cooking, cut the corn from the cob and place into a bowl. To the same bowl, transfer the cooked zucchini mixture.
  5. Increase the heat to medium-high. Add the remaining 2 Tablespoons of butter and 1 Tablespoon of olive oil to the pan. Season the chicken on both sides with salt and pepper. When the oil is hot, add chicken to the pan in a single layer and sear for 1-2 minutes per side. You want a lightly golden outside. The inside will still be raw.
  6. Remove the pan from the heat and top the chicken with zucchini corn mixture. Sprinkle with Parmesan cheese and bake, uncovered, for 15-18 minutes or until the chicken is cooked through and the zucchini is tender. Garnish with fresh basil and additional Parmesan cheese, if desired.

Notes

  • Serves well over cooked quinoa or pasta.

Nutrition

  • Serving Size:
  • Calories: 343
  • Sugar: 2.4 g
  • Sodium: 224.3 mg
  • Fat: 20.6 g
  • Carbohydrates: 7 g
  • Protein: 32.6 g
  • Cholesterol: 160.5 mg

Keywords: one pan, summer, easy,