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.

One-Pan 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

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 1/2 – 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

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Instructions

Preheat the oven to 375 degrees F.
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.
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.
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.
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.
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

To serve: Serves well over cooked quinoa or pasta.
Leftovers: Store in airtight container for up to 3 days.

Nutrition

Serving Size: 1 thigh with corn and zucchini
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