Description
This easy zucchini and chicken recipe combines tender seared chicken thighs with sautéed zucchini, fresh corn, and a sprinkle of Parmesan cheese, baked to perfection for a healthy and flavorful meal. The dish is quick to prepare and makes a satisfying weeknight dinner that highlights fresh, seasonal vegetables.
Ingredients
Vegetables and Herbs
- 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
- Fresh basil, thinly sliced (for garnish)
Proteins
- 1 1/2 – 1 3/4 lbs. boneless, skinless, chicken thighs
Dairy
- 3 Tbsp. unsalted butter, divided
- 1/3 cup shredded Parmesan cheese, plus more for serving
Oils and Seasonings
- 3 Tbsp. olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the assembled dish later.
- Sauté Onions: In a large oven-safe sauté pan, heat 1 tablespoon of butter and 2 tablespoons of olive oil over medium heat. Add the chopped onions and cook for 2-3 minutes until they begin to soften, creating a flavorful base.
- Cook Zucchini: Add the zucchini in a single layer as much as possible into the pan with onions. Season with dried oregano, salt, and pepper. Cook for about 5 minutes, tossing occasionally, until zucchini just starts to soften but remains relatively firm.
- Prepare Corn and Mix Vegetables: While zucchini cooks, cut the corn off the cob and place it in a bowl. Transfer the cooked zucchini and onion mixture into the same bowl and mix gently to combine.
- Sear Chicken: Increase the heat to medium-high. Add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil to the pan. Season chicken thighs with salt and pepper on both sides. When the oil is hot, add chicken in a single layer and sear for 1-2 minutes per side, until lightly golden but still raw inside.
- Assemble and Bake: Remove the pan from heat. Top the seared chicken with the zucchini and corn mixture evenly. Sprinkle with shredded Parmesan cheese. Place the pan in the preheated oven and bake uncovered for 15-18 minutes, until the chicken is fully cooked and the vegetables are tender.
- Garnish and Serve: Remove from oven and garnish with fresh basil slices and additional Parmesan cheese if desired. Serve hot for a delicious and wholesome meal.
Notes
- You can substitute chicken breasts if preferred, but adjust the baking time accordingly to ensure full cooking.
- For a lower-fat option, reduce the butter quantity or use olive oil only.
- Ensure the pan used for searing is oven-safe to avoid transferring contents mid-recipe.
- Fresh corn can be substituted with frozen corn if out of season.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
