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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 minutes
Cook Time15 minutes
Total Time40 minutes
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.