Bright, aromatic, and brimming with summer veg, this Tuscan Chicken is the kind of weeknight dinner that feels a little fancy without any of the fuss. Juicy boneless, skinless chicken breast halves get a lemony, balsamic-Dijon marinade, then sear quickly and finish alongside charred zucchini, sweet corn, blistered cherry tomatoes, and a shower of fresh basil. Serve it with crusty bread, over rice, or alongside a simple green salad for an easy meal everyone will love.

Why you’ll love this Tuscan Chicken

Fast weeknight dinner: Prep and cook in about 30–40 minutes.
Bright, balanced flavors: Lemon and balsamic play off the mustard and red pepper flakes for a lively sauce.
Flexible sides: Pairs beautifully with pasta, rice, or a fresh salad.
Fresh summer vegetables: Corn, zucchini, squash, and blistered tomatoes make it colorful and delicious.

Ingredients

Serves 4

4 boneless, skinless chicken breast halves
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
1 1/2 teaspoons Dijon mustard
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4–1/2 teaspoon red pepper flakes
3 tablespoon olive oil divided (for chicken & veggies)
2 ears fresh corn cut off the cob (may sub 2 cups frozen sweet corn)
2 zucchini quartered lengthwise, cut 1/2-inch thick
1 yellow summer squash quartered lengthwise, cut 1/2-inch thick
12 oz. cherry tomatoes
2–3 cloves garlic minced
1/4 cup loosely packed basil shredded or chopped
8 oz. fresh mozzarella balls (optional)

Notes before you start

Everything in this recipe is simple pantry-friendly items. The 3 tablespoons olive oil in the ingredients list is for the marinade along with lemon and vinegar; the additional 3 tablespoon olive oil is listed separately to be used for cooking the chicken and vegetables. If you’re using frozen corn, thaw and drain it first. The mozzarella is optional but lovely — tear the balls in half if they’re large so they mingle with the other ingredients.

Step-by-step instructions

Follow these clear, ordered steps to make the Tuscan Chicken exactly as intended. The directions below keep the ingredient amounts and ordering from the original recipe while clarifying technique and timing.

Make the marinade: In a medium bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon balsamic vinegar, and 1 1/2 teaspoons Dijon mustard until smooth.
Add the seasonings: Stir in 1 teaspoon dried parsley, 1 teaspoon dried oregano, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon paprika, 1/2 teaspoon pepper, and 1/4–1/2 teaspoon red pepper flakes. Taste a little with caution (it will be strong) and adjust the red pepper flakes if you want more heat.
Marinate the chicken: Place the 4 boneless, skinless chicken breast halves into a shallow dish or resealable bag. Pour the marinade over the chicken, turning the pieces to coat evenly. Let the chicken sit at room temperature for 10–15 minutes or refrigerate for up to 2 hours for more flavor. If refrigerating, bring the chicken back to room temperature for 15–20 minutes before cooking.
Prepare the vegetables: While the chicken marinates, cut the corn off the cob (or measure out 2 cups thawed frozen corn). Quarter 2 zucchini lengthwise and slice the quarters into 1/2-inch thick pieces. Do the same with 1 yellow summer squash. Rinse and pat dry 12 oz. cherry tomatoes, and mince 2–3 cloves garlic. Shred or chop 1/4 cup loosely packed basil and set aside. If using mozzarella, drain and halve the 8 oz. balls if they’re large.
Heat the skillet: Warm a large skillet over medium-high heat and add 1 tablespoon of the reserved olive oil (from the 3 tablespoon oil set aside for cooking). When the oil shimmers and is hot but not smoking, remove excess marinade from the chicken (let it drip off) and add the chicken breasts to the pan. Cook the breasts undisturbed until browned, about 4–5 minutes per side, depending on thickness. An instant-read thermometer should read 165°F (74°C) in the thickest part of the breast.
Rest the chicken: Transfer the cooked chicken to a plate and tent loosely with foil to rest while you cook the vegetables. Resting keeps the chicken juicy.
Sear the vegetables: In the same skillet, add the remaining 2 tablespoons olive oil. Add the corn, zucchini, and yellow squash in a single layer if possible. Let the vegetables cook without moving them too much so they can develop color, about 3–4 minutes. Toss or turn and cook another 2–3 minutes until they’re lightly browned and tender-crisp.
Add tomatoes and garlic: Add the 12 oz. cherry tomatoes and the minced 2–3 cloves garlic to the vegetables. Sauté and stir for 2–3 minutes until the tomatoes start to blister and the garlic is fragrant. If using frozen corn, it will warm through as it sautés.
Finish with basil and mozzarella: Remove the skillet from heat and stir in the 1/4 cup shredded basil. If you’re using the 8 oz. fresh mozzarella balls, add them now so they soften and begin to melt slightly from the heat of the vegetables.
Plate and serve: Return the rested chicken breasts to the pan or slice them and arrange on a platter alongside the vegetables. Spoon any pan juices or remaining sauce over the chicken and vegetables for extra flavor. Garnish with an additional sprinkle of fresh basil if desired.

Serving suggestions

This Tuscan Chicken is versatile. Try one of these quick serving ideas:

Serve the chicken and veg over cooked rice or creamy polenta.
Slice the chicken and pile it onto a toasted baguette with the vegetables for a rustic sandwich.
Plate it over a bed of simple buttered pasta or orzo and spoon the pan juices over the top.
Keep it light with a side green salad dressed with lemon and olive oil.

Make-ahead and leftovers

The chicken and vegetables store well in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stovetop over low heat with a splash of water or chicken stock to loosen the sauce, or warm in the oven at 350°F (175°C) until heated through. Leftover sliced chicken is great tossed into salads, grain bowls, or wraps.

Ingredient tips and swaps

If you prefer milder heat, use 1/4 teaspoon red pepper flakes. Use up to 1/2 teaspoon for a bolder kick.
Frozen corn works perfectly when fresh corn isn’t in season — just thaw and drain before cooking.
Dijon mustard adds acidity and depth. If you don’t have Dijon, a good yellow mustard will work in a pinch but the flavor will be slightly different.
For a dairy-free version, omit the mozzarella and finish with extra fresh basil or a sprinkle of toasted pine nuts.

How this tastes

Expect bright lemon notes up front, rounded by the slight sweetness of balsamic and the mustard’s tang. The herbs and garlic provide classic Mediterranean warmth, while the vegetables bring a sweet, charred freshness. When you tear into a tender chicken breast alongside juicy cherry tomatoes and creamy mozzarella, you get that irresistible mix of textures and flavors that makes this Tuscan Chicken a repeat dinner.

Quick timeline

Prep time: 10–15 minutes (plus optional marinating)
Cook time: 20–25 minutes
Total: 30–40 minutes

Final tips for success

Dry the chicken briefly with paper towels before marinating so the marinade clings better.
Don’t overcrowd the pan when cooking vegetables; work in batches if needed to get good color.
Let the chicken rest for a few minutes after cooking to keep it juicy.
Keep the herb garnish fresh — basil added right before serving brightens the entire dish.

Follow these steps and you’ll have a plate of Tuscan Chicken that’s full of color, bold with bright aromatics, and perfect for weeknight dinners or casual entertaining. Enjoy!

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Tuscan Chicken

A quick and flavorful skillet Tuscan chicken with charred corn, zucchini, tomatoes, basil, and optional fresh mozzarella.

Prep Time25

Cook Time15

Total Time40

Servings: 4 servings

Ingredients

4 boneless skinless chicken breast halves
3 tablespoons olive oil divided (3 tbsp total; some reserved for veggies)
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
1 1/2 teaspoons Dijon mustard
1 teaspoon dried parsley used with other dried seasonings
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt for marinade
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/4-1/2 teaspoon red pepper flakes to taste
2 ears fresh corn cut off the cob (or 2 cups frozen sweet corn)
2 zucchini quartered lengthwise, cut into 1/2-inch slices
1 yellow summer squash quartered lengthwise, cut into 1/2-inch slices
12 oz cherry tomatoes
2-3 cloves garlic minced
1/4 cup fresh basil loosely packed, shredded or chopped
8 oz fresh mozzarella balls optional

Instructions

Combine 3 tbsp olive oil, lemon juice, balsamic vinegar, Dijon mustard, dried parsley, dried oregano, onion powder, garlic powder, 1 tsp salt, 1/2 tsp paprika, 1/2 tsp pepper, and red pepper flakes in a medium bowl or large sealable bag; whisk to make the marinade.
Reserve 3 tablespoons of the marinade in a small bowl for the vegetables, then add the chicken to the remaining marinade and turn to coat; let the chicken marinate at room temperature 15–30 minutes (or refrigerate up to 2 hours and bring to room temperature 20 minutes before cooking).
Heat 2 tablespoons olive oil in a large 12-inch cast-iron skillet over medium-high heat until hot.
Add the chicken and cook 3–4 minutes until golden on the first side, flip, cover, reduce heat to medium, and cook another 4–6 minutes until cooked through (internal temperature 165°F / 74°C) depending on thickness; transfer to a plate and tent with foil to rest.
Return the empty skillet to high heat and add 1 tablespoon olive oil. Add the corn and cook, stirring occasionally, until charred in spots, about 3 minutes.
Reduce heat to medium-high. Add the zucchini, yellow squash, cherry tomatoes, minced garlic, the reserved 3 tablespoons marinade, and 1/4 teaspoon salt; cook 3–5 minutes until the zucchini is crisp-tender and tomatoes begin to soften.
Remove the skillet from heat and stir in fresh basil and optional mozzarella balls until combined and slightly warmed.
Slice or serve the rested chicken alongside the vegetables; taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.

Equipment

large sealable bag or medium bowl
12-inch cast iron skillet or large skillet
Tongs or spatula
Cutting board and knife
Measuring Spoons
Foil

Notes

Pound chicken to even thickness so it cooks evenly.
Use fresh sweet corn for best flavor; frozen corn is an acceptable substitute.
Add mozzarella at the end so it stays soft, or swap for shredded/sliced mozzarella if preferred.
Do not marinate the chicken more than 2 hours to avoid texture changes.
Use a 12-inch cast-iron skillet for best browning and flavor.