Skillet Chicken With Summer Vegetables: A One-Pan Summer Feast
Bright flavors and simple prep come together in this satisfying summer skillet meal.
Skillet Chicken With Summer Vegetables
Summer’s markets overflow with vivid produce—juicy tomatoes, crisp zucchini, and the unmistakable sweetness of fresh corn. This skillet chicken with summer vegetables recipe transforms these seasonal stars into an easy, colorful, satisfying meal using a single pan, making it perfect for busy weeknights, family gatherings, or a wholesome solo dinner.
Why This Recipe Works
- One-pan simplicity: The entire dish comes together in a single skillet, minimizing cleanup and maximizing ease.
- Fresh flavors: Tomatoes, sweet corn, and zucchini shine at their seasonal peak, delivering irresistible taste and color.
- Crisp, flavorful chicken: Tossed in a seasoned flour coating, the chicken browns beautifully, adding a savory foundation to the dish.
- Burst of freshness: Finishing with lemon juice and ribbons of basil elevates both taste and aroma.
- Balanced and nutritious: The mix of protein and vegetables makes this meal wholesome and filling, with each bite offering a variety of textures and nutrients.
Key Ingredients
| Ingredient | Notes & Tips |
|---|---|
| Boneless, skinless chicken breasts | Cut into 1-inch pieces for even cooking and easier eating. |
| Corn kernels | Fresh off the cob for true sweetness; 4 ears yields about 3 cups. |
| Zucchini | Trimmed, quartered lengthwise, and sliced for uniform cooking. |
| Grape or cherry tomatoes | Halved or quartered; these burst with flavor and add natural acidity. |
| Yellow onion | Diced for a subtle, aromatic backbone. |
| Olive oil | Preferably extra-virgin, for both sautéing and flavor. |
| Whole-wheat pastry flour | Forms a light coating on the chicken; can substitute with all-purpose. |
| Seasonings | Sweet paprika, granulated garlic, cayenne pepper, salt, and black pepper. |
| Lemon juice | Brightens the dish at the end; add more to taste. |
| Fresh basil | Cut into ribbons and tossed on at the finish for aroma and flavor. |
Step-by-Step Instructions
- Season and Coat the Chicken
In a large bowl, combine whole-wheat pastry flour, sweet paprika, granulated garlic, half the salt, and cayenne. Add chicken pieces and toss to coat evenly. This mixture lends a delicate crust and infuses every bite with subtle heat and savor.
- Brown the Chicken
Heat half the olive oil in a large skillet over medium-high. Cook the chicken in a single layer, turning occasionally, until golden and just cooked through—about 5 minutes. Transfer to a plate and keep warm.
- Sauté the Vegetables
Add remaining olive oil, lowering heat to medium. Sauté diced onion until translucent and fragrant. Stir in zucchini and corn. Cook, stirring, until vegetables just begin to soften and the corn’s sweetness intensifies.
- Tip: Don’t overcook; the vegetables should remain vibrant and slightly crisp for best texture.
- Add the Tomatoes
Stir in grape or cherry tomatoes. Cook another 3 minutes until the tomatoes warm through and start to soften, releasing their juices to create a light, natural sauce. Season with remaining salt and black pepper.
- Return Chicken to Skillet
Return chicken (and any juices) to the skillet, tossing to combine with the vegetables. Cook for another 2 minutes until everything is heated through and flavors meld.
- Finish and Serve
Remove from heat. Drizzle with fresh lemon juice. Sprinkle generously with basil ribbons. Serve immediately for best flavor and color. Each serving is a bowlful of summer’s best.
Tips, Variations & Substitutions
- Make it your own: Add bell peppers, green beans, or swap zucchini for summer squash for different textures and flavors.
- Go vegetarian: Replace chicken with drained chickpeas or sautéed tofu for a hearty, plant-based meal.
- Add cheese: Fresh mozzarella or crumbled feta add creamy and tangy notes at the end.
- Boost grains: Serve over rice, quinoa, or farro for extra substance, or accompany with crusty bread to soak up the juices.
- Spice it up: Adjust the cayenne for more or less heat; add a pinch of smoked paprika or a little chopped jalapeño for a flavor twist.
Nutritional Highlights
This meal is balanced and nourishing—providing lean protein, fiber, and a wealth of vitamins and minerals:
- Chicken breast supplies high-quality protein with minimal fat.
- Corn contributes natural sweetness, energy, and antioxidants.
- Zucchini and tomatoes deliver fiber, potassium, lycopene, and vitamin C.
- Basil and lemon offer aromatic compounds and a fresh, bright finish.
Making the Most of Summer Produce
Cooking with produce at its seasonal peak not only enhances flavor but also maximizes nutrition. Choose firm, brightly colored zucchini, plump, juicy tomatoes, and fresh, sweet corn for best results. For basil, select deeply green, unblemished leaves for aroma and taste.
Frequently Asked Questions (FAQs)
Q: Can I use frozen vegetables instead of fresh?
A: While fresh produce delivers the best flavor and texture, you can substitute frozen corn or zucchini when fresh is not available. No need to thaw—just increase the sautéing time slightly and drain any excess liquid to avoid sogginess.
Q: What other proteins can I use in this recipe?
What others are reading
A: Try boneless, skinless chicken thighs, shrimp, pork tenderloin cubes, or even sliced sausage for a different twist. Adjust cooking times as needed to prevent overcooking.
Q: How do I store leftovers?
A: Allow leftovers to cool, then store in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over medium heat, adding a splash of water or broth if needed.
Q: What’s the best way to cut corn from the cob?
A: Stand an ear of corn straight up in a shallow bowl and use a sharp knife to shave off the kernels from top to bottom, rotating as you go. The bowl will catch the kernels, minimizing mess.
Q: Is this dish gluten-free?
A: Using whole-wheat pastry flour as the coating means the dish is not gluten-free, but a 1:1 gluten-free flour blend or fine cornmeal can be substituted without sacrificing texture.
Serving Suggestions
- Pair with a crisp white wine or a sparkling lemonade for a perfect summer meal.
- Serve with a side of herbed quinoa or over a bed of greens for added freshness.
- Round out the meal with a light dessert, such as fresh berries or a scoop of lemon sorbet.
Recipe Recap Table
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 15 minutes | 15-20 minutes | 30-35 minutes | 4 | Easy |
Conclusion: The Ultimate Summer Skillet Dinner
With its fresh flavors, one-pan convenience, and nutritional punch, this skillet chicken with summer vegetables is destined to become a go-to dinner throughout the season. Experiment with the produce you have on hand, and enjoy a meal that brings the best of summer straight to your table.
References
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