Chicken and Summer Veggie Skillet

This Chicken and Summer Veggie Skillet is one of those simple, no-fuss meals that manages to be both comforting and full of flavor.

Tender pieces of chicken are cooked with sweet corn, fresh zucchini, and a handful of everyday spices—all in one pan. It’s light enough for a quick lunch, hearty enough for dinner, and comes together in no time.

When I first made this for my mom, she couldn’t stop raving about how flavorful it was. Now it’s one of those recipes I go back to often, especially when I want something wholesome, easy, and mom-approved 😉

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Chicken and Summer Veggie Skillet

Course Main Course

Cuisine American

Keyword Chicken, Corn, Healthy, Main Course, Main Entree, Vegetables, Zucchini

Servings 4 Servings

Ingredients

Chicken

• 1½ pounds boneless skinless chicken breasts or thighs, cut into bite-size pieces
• ¼ cup olive oil
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon ground black pepper
• Salt, to taste

Vegetables

• 2 tablespoons olive oil
• 4 medium ears corn, shucked
• 2 medium zucchini or summer squash, cut into ¼”-thick slices
• Salt, to taste
• Ground black pepper, to taste
• Fresh lemon, for garnish
• Chopped cilantro, for garnish

Instructions

Prepare Chicken

1. Combine all ingredients and allow it to marinate for at least 20 minutes (overnight is best).
2. Heat a skillet over medium high heat. Add chicken and sauté until cooked through, about 2 to 3 minutes. Remove chicken from pan and set aside.

Prepare Vegetables

1. Add olive oil to the skillet and sauté corn and zucchini, seasoning with salt and pepper, until lightly charred, about 2 to 3 minutes. Add cooked chicken to the pan and toss to combine. Remove from heat and top with a squeeze of fresh lemon and cilantro.