Published On: July 7, 2026Categories: Recipes

This one-pan meal is packed with fresh summer vegetables and comes together in about 30 minutes. Sweet corn, zucchini, and juicy tomatoes pair perfectly with seasoned chicken for an easy weeknight dinner.

Summer Chicken & Sweet Corn Skillet

Ingredients

  • 2 tablespoons olive oil, divided
  • 1½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • Salt and black pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 4 ears fresh sweet corn, kernels removed (about 3 cups)
  • 1 medium zucchini, diced
  • 1 pint cherry tomatoes, halved
  • ½ small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • ¼ cup chicken broth
  • ¼ cup grated Parmesan cheese (optional)
  • Fresh basil or parsley, chopped, for garnish

Directions

  1. Season the chicken with salt, pepper, garlic powder, and paprika.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until browned and cooked through. Remove from the skillet and set aside.
  3. Add the remaining tablespoon of olive oil to the skillet. Cook the onion for 2–3 minutes until softened, then stir in the garlic and cook for another 30 seconds.
  4. Add the corn, zucchini, and Italian seasoning. Cook for 5–6 minutes, stirring occasionally, until the vegetables are just tender.
  5. Stir in the cherry tomatoes and chicken broth. Cook for 2–3 minutes until the tomatoes begin to soften.
  6. Return the chicken to the skillet and stir everything together. Cook for another 2 minutes to heat through.
  7. Sprinkle with Parmesan, if using, and garnish with fresh basil or parsley before serving.

Serving Suggestions

Serve on its own for a lighter meal, or pair with rice, quinoa, buttered noodles, or crusty bread to soak up the flavorful juices.

Vegetarian Option

Swap the chicken for one 15-ounce can of drained chickpeas or two cups of cooked white beans. For a heartier version, add one block (14 ounces) of extra-firm tofu, pressed, cubed, and pan-seared until golden before adding it back to the skillet. Use vegetable broth instead of chicken broth, and finish with Parmesan or omit it for a vegan meal.