Go Back
Easy Fresh June Produce Recipes

Easy Fresh June Produce Recipes

A bright, one-pan lemon-basil chicken skillet loaded with peak-June produce—zucchini, sweet corn, and cherry tomatoes—finished with Parmesan and fresh basil for an easy weeknight dinner.
No ratings yet
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1 pound boneless skinless chicken thighs cut into 1 inch pieces
  • 2 tablespoons olive oil divided
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 2 clove garlic, minced
  • 2 cups zucchini, sliced into half-moons
  • 1.5 cups cherry tomatoes, halved
  • 1.5 cups fresh corn kernels from about 2 ears
  • 0.25 cup red onion, thinly sliced
  • 0.25 cup low-sodium chicken broth or water
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice fresh
  • 1 tablespoon honey
  • 1 tablespoon unsalted butter
  • 0.25 cup grated Parmesan cheese
  • 0.25 cup fresh basil, chopped
  • 0.5 teaspoon red pepper flakes optional

Instructions

Preparation Steps

  • In a bowl, toss chicken with 1.0 tablespoon olive oil, kosher salt, black pepper, and minced garlic until evenly coated.
  • Heat a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, 5 to 7 minutes. Transfer to a plate.
  • Add the remaining 1.0 tablespoon olive oil to the skillet. Add zucchini and red onion; cook until just tender, about 3 minutes.
  • Stir in corn and cherry tomatoes; cook until tomatoes begin to soften, about 3 minutes.
  • Pour in chicken broth and scrape up any browned bits. Simmer until slightly reduced, about 2 minutes. Return chicken to the pan.
  • Stir in lemon zest, lemon juice, and honey. Add butter and toss until melted and the sauce lightly coats everything. Remove from heat and finish with Parmesan, basil, and red pepper flakes. Taste and adjust seasoning.

Notes

Make it vegetarian by swapping chicken for 1.5 cups cooked chickpeas and using vegetable broth. Great with crusty bread or over cooked rice. Leftovers keep up to 3 days refrigerated.