This one-pan recipe for juicy chicken with zucchini and corn is the ultimate summer meal! Made with simple, easy-to-find ingredients, it’s quick, flavorful, and perfect for the season.
INGREDIENTS
- 3 Tbsp olive oil, divided
- 3 Tbsp unsalted butter, divided
- 1 cup chopped onion
- 12 oz zucchini, sliced into 1/4-inch thick rounds
- 1 cup fresh corn kernels (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 extra for serving
- Fresh basil, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS
- Preheat Oven: Preheat your oven to 375°F.
- Cook Vegetables
- Heat 1 tablespoon butter and 2 tablespoons olive oil in a large oven-safe sauté pan over medium heat.
- Add the chopped onion and cook for 2–3 minutes until softened.
- Stir in the zucchini, arranging it in a single layer as much as possible. Season with oregano, salt, and pepper. Cook for 5 minutes, tossing occasionally, until the zucchini begins to soften but remains firm.
- Remove the zucchini mixture from the pan and transfer to a bowl. Add the corn kernels to the bowl and set aside.
- Sear Chicken
- Increase the heat to medium-high. Add the remaining 2 tablespoons butter and 1 tablespoon olive oil to the same pan.
- Season the chicken thighs on both sides with salt and pepper.
- Once the oil is hot, sear the chicken in a single layer, cooking for 1–2 minutes per side until lightly golden on the outside (the inside will remain raw).
- Assemble and Bake
- Remove the pan from heat. Top the chicken with the zucchini and corn mixture.
- Sprinkle with Parmesan cheese.
- Transfer the pan to the oven and bake uncovered for 15–18 minutes, or until the chicken is fully cooked and the zucchini is tender.
- Garnish and Serve
- Garnish with fresh basil and additional Parmesan cheese, if desired.
- Serve over cooked quinoa or pasta for a complete meal.
NOTES
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serving Suggestions: This dish pairs beautifully with cooked quinoa or your favorite pasta.
