Zucchini Corn Chicken Skillet
This chicken zucchini skillet cooks in one pan in about 25 minutes with seared chicken breast, fresh summer corn, and an easy white wine sauce. Most versions stop at the vegetables, but this one builds a drinkable sauce. Get the crusty bread ready!
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Servings: 4 servings
INGREDIENTS
- 1 lb chicken breast diced small
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1 Tablespoon avocado oil or olive oil
- 3 Tablespoons unsalted butter divided
- 2 medium zucchini cut into half moons
- 2 cups fresh corn kernels
- 3 cloves garlic minced
- 1/4 cup white wine
- 1/2 cup chicken broth
- Juice from 1/2 lemon
- Parsley, basil, and crusty bread for serving
INSTRUCTIONS
- Toss the diced chicken in the spices. Heat the olive oil in a large cast iron or nonstick skillet over medium-high heat. Add the chicken and begin to sear. Let it sit for a few minutes untouched to get crispy. Add 1 Tablespoon of butter and continue to cook until the chicken is cooked through and the butter coats it. Transfer to a clean bowl or plate.1 lb chicken breast, 1 tsp kosher salt, 1 tsp garlic powder, 1/2 tsp onion powder, 1 teaspoon paprika, 1/2 teaspoon oregano, 1 Tablespoon avocado oil, 3 Tablespoons unsalted butter
- To the same skillet, add the zucchini in a single layer and sear over medium heat untouched until golden. Add it to the same plate as the chicken to avoid another dirty dish.2 medium zucchini
- Add the butter, corn, and garlic to the same pan and cook until fragrant. Stir in the wine, chicken broth, and lemon juice. Bring the mixture to a gentle boil and reduce the heat and simmer for 3-4 minutes, until the mixture reduces by half.2 cups fresh corn kernels, 3 cloves garlic, 1/4 cup white wine, 1/2 cup chicken broth, Juice from 1/2 lemon
- Add the chicken and zucchini back to the pan and toss to coat. Serve with fresh parsley and basil.Parsley, basil, and crusty bread for serving
Nutrition
Serving: 1serving | Calories: 328kcal | Carbohydrates: 19g | Protein: 28g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 96mg | Sodium: 844mg | Fiber: 3g | Sugar: 7g | Vitamin A: 879IU | Vitamin C: 25mg | Calcium: 39mg | Iron: 2mg
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