Easy Zucchini and Chicken Recipe

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

• 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

👨‍🍳 Instructions

1. 1Preheat the oven to 375 degrees F.
2. 2In 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.
3. 3Add 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.
4. 4While the zucchini is cooking, cut the corn from the cob and place into a bowl. To the same bowl, transfer the cooked zucchini mixture.
5. 5Increase 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.
6. 6Remove 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.