Fresh Summer Chicken Skillet -

As the days grow longer and the sun shines brighter, summer beckons us to embrace its warmth through vibrant, flavorful meals. The allure of summer cooking lies not only in the seasonal bounty it offers but also in the simplicity and ease of preparation that allows us to spend more time outdoors. Among the myriad of dishes that capture the essence of this sun-kissed season, the Sun-Kissed Fresh Summer Chicken Skillet stands out as a delightful choice. This dish is a celebration of fresh, seasonal ingredients, offering a healthy and colorful meal that can be made in a single skillet, making it a perfect option for busy weeknights or casual gatherings.

Fresh Summer Chicken Skillet

Embrace the flavors of summer with our Sun-Kissed Fresh Summer Chicken Skillet recipe! This vibrant dish highlights seasonal produce like zucchini, bell peppers, corn, and cherry tomatoes, all cooked together for a nutritious and colorful meal. With juicy chicken breasts and fresh herbs, preparation is simple and quick, perfect for busy weeknights or outdoor gatherings. Enjoy a delicious, healthy meal that captures the essence of summer and is sure to delight your taste buds.

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Ingredients

4 boneless, skinless chicken breasts

2 tablespoons olive oil (plus more as needed)

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and black pepper, to taste

1 cup cherry tomatoes, halved

1 medium zucchini, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 cup fresh corn kernels (or 1 cup canned corn, drained)

2 cloves garlic, minced

1/4 cup fresh basil, chopped

1 tablespoon balsamic vinegar

Zest and juice of 1 lemon

Optional: Crumbled feta cheese for topping

Instructions

Marinate the Chicken:

- In a large mixing bowl, whisk together the olive oil, smoked paprika, garlic powder, Italian seasoning, salt, and black pepper.

- Add the chicken breasts to the marinade, ensuring they are thoroughly coated.

- Cover and let the chicken marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator for a more intense flavor.

Cook the Chicken:

- Heat a large skillet over medium-high heat and add a splash of olive oil.

- Once the oil is shimmering, carefully place the marinated chicken breasts in the skillet.

- Cook for approximately 6-7 minutes on each side, until the chicken is golden brown and the internal temperature reaches 165°F (75°C).

- Once cooked, transfer the chicken to a plate and set aside.

Sauté the Vegetables:

- In the same skillet, add additional olive oil if necessary.

- Stir in the minced garlic, diced zucchini, and both diced bell peppers.

- Sauté the vegetables for 3-4 minutes, or until they begin to soften.

- Next, add the halved cherry tomatoes and corn to the skillet. Season with salt and pepper, and continue to cook for another 5 minutes, stirring occasionally, until the vegetables are tender and colorful.

Combine and Flavor:

- Slice the cooked chicken into thick strips and return it to the skillet with the sautéed vegetables.

- Pour in the balsamic vinegar, followed by the lemon zest and juice.

- Gently toss everything together to ensure even distribution and heat through for 1-2 minutes.

Finishing Touch:

- Remove the skillet from heat and fold in the chopped fresh basil.

- If desired, sprinkle crumbled feta cheese over the top for a creamy, tangy finish.

Serve:

- Serve the chicken skillet warm on individual plates or a large serving platter, garnishing with extra basil leaves or lemon wedges on the side for a bright pop of color.

Prep Time: 20 min | Total Time: 40 min | Servings: 4