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Skillet Chicken with Summer Vegetables
Fall is a busy time for me, and I like to make late afternoon lunches or dinners that are fresh and fairly healthful (to balance out the chocolate and pies I make nonstop).
As summer draws to a close, some of my favorite fresh vegetables are irresistible. Corn, zucchini, garlic, cherry tomatoes…I can’t get enough of them. I spotted a version of this recipe in Ellie Kreiger’s substack and made several changes, but loved how this turned out. It has the right balance of textures and flavors. I sent my revised recipe to my sisters and to my kids as we tend to do in my family. If I like it, they surely will.
Also note, I am not usually a fan of chicken breasts. I prefer chicken thighs hands down. However, the chicken breasts here remained soft and not at all dried out.
Grab yourself some corn, cherry tomatoes, fresh basil, and zucchini and make this!
Skillet Chicken With Summer Vegetables
Serves 4-6
Ingredients
- 2 tablespoons flour (all purpose or whole wheat)
- 1 teaspoon smoked paprika
- ½ teaspoon fine salt, divided
- ⅛ teaspoon cayenne pepper, or to taste
- 4 Tbsp olive oil (use 2 Tbsp to saute chicken and the other 2 Tbsp to saute vegetables)
- 1 ¼ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 medium red onion , diced (1+ cup)
- 1 ½ cup crimini mushrooms, cleaned and cut into ⅙’s
- 3 cloves crushed garlic
- 3 cups fresh corn kernels (from 4 ears)
- 1 medium zucchini (8 ounces), trimmed, quartered lengthwise and sliced 1/2-inch thick
- 1.5 cups grape or cherry tomatoes, halved, or quartered if large
- 1/8 teaspoon freshly ground black pepper
- ½ tsp sea salt
- 2 tablespoon fresh lemon juice, plus more to taste
- ¼ cup lightly packed fresh basil leaves, cut into ribbons
Instructions
Combine flour, paprika salt, cayenne and toss chicken cubes in this.
Heat a large, straight-sided saute pan, heat 2 Tbsp of the olive oil. Saute the chicken chunks for 5 minutes, turning to brown it all over. You don’t have to cook it all the way through. Remove the chicken to a bowl.
Heat the other 2 Tbsp of olive oil and then add the onion. Saute for 3 minutes until it is translucent. Add the garlic and saute another minute. Add the corn, zucchini, tomatoes, and mushrooms, salt and pepper and cook until the vegetables become a little soft.
All in one pan!
Put the already cooked chicken along with any juices that have accumulated in with the vegetables and saute for another 2 minutes. Stir in the lemon juice. Garnish with ribbons of basil and serve over brown rice, quinoa or barley.
PS: I am going to try this with tofu!
