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Easy Zucchini and Chicken Bake with Corn and Parmesan Recipe

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3.9 from 45 reviews

This Easy Zucchini and Chicken Recipe combines tender boneless, skinless chicken thighs with fresh zucchini, corn, and aromatic herbs, all baked to perfection with a cheesy Parmesan topping. A simple yet flavorful one-pan dish perfect for a wholesome weeknight dinner.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Vegetables and Herbs

  • 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
  • Fresh basil, thinly sliced (for garnish)

Protein

  • 1 1/2 – 1 3/4 lbs. boneless, skinless chicken thighs

Dairy

  • 3 Tbsp. unsalted butter, divided
  • 1/3 cup shredded Parmesan cheese, plus more for serving

Oils and Seasonings

  • 3 Tbsp. olive oil, divided
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat the oven: Set your oven to 375 degrees Fahrenheit so it reaches the proper temperature by the time you are ready to bake.
  2. Sauté onions: In a large oven-safe sauté pan, heat 1 tablespoon of butter together with 2 tablespoons of olive oil over medium heat. Add the chopped onions and cook for 2-3 minutes until they begin to soften and become translucent.
  3. Cook zucchini: Add zucchini rounds to the pan, spreading them as much as possible in a single layer. Season with dried oregano, salt, and pepper. Cook for about 5 minutes, tossing occasionally, so the zucchini softens slightly but remains firm.
  4. Prepare zucchini and corn mixture: While the zucchini cooks, cut the kernels off the fresh ear of corn and place them into a bowl. When the zucchini is done, transfer it into the same bowl with the corn and mix gently.
  5. Sear chicken: Increase the heat under the pan to medium-high. Add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil. Season the chicken thighs on both sides with salt and black pepper. When the oil is hot and shimmering, add the chicken pieces in a single layer. Sear each side for 1-2 minutes until lightly golden but still raw inside.
  6. Assemble and bake: Remove the pan from heat. Spoon the zucchini and corn mixture evenly over the chicken thighs. Sprinkle the shredded Parmesan cheese on top. Transfer the pan to the preheated oven and bake uncovered for 15-18 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the zucchini is tender.
  7. Garnish and serve: Remove the pan from the oven. Garnish with freshly sliced basil and additional Parmesan cheese if desired. Serve hot.

Notes

  • Use an oven-safe sauté pan to easily transfer from stovetop to oven without needing to change cookware.
  • Chicken thighs are preferred for their juiciness, but you can substitute with boneless, skinless chicken breasts, adjusting the cooking time accordingly.
  • Make sure not to overcook the zucchini during sautéing to retain a pleasant bite texture after baking.
  • Fresh corn can be substituted with frozen corn if out of season, just thaw and pat dry before use.
  • Internal temperature of chicken should reach 165°F (74°C) for safe consumption.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://ellarecipe.com/easy-zucchini-and-chicken-bake-with-corn-and-parmesan-recipe/