Ingredients:

  • 1.5 lb boneless skinless chicken breasts, cut into 1-inch cubes
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp olive oil
  • 2 medium zucchini, halved lengthwise and sliced into half-moons
  • 1.5 cups corn kernels
  • 3 cloves garlic, minced
  • 3 tbsp unsalted butter
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • 0.25 cup grated Parmesan cheese

Instructions:

  1. Season your chicken cubes with 0.5 tsp salt and 0.25 tsp black pepper. Note: Seasoning right before cooking prevents the salt from drawing out too much moisture.
  2. Heat 1 tbsp olive oil in your 12 inch skillet over medium high heat until it's shimmering.
  3. Add the chicken in a single layer. Sear for 3-5 minutes undisturbed until a mahogany colored crust forms, then flip and cook for another 3 minutes until opaque. Remove the chicken to a plate.
  4. In the same skillet, using those brown chicken drippings, toss in the 1.5 cups corn and the sliced zucchini. Spread them out and let them sit undisturbed for 2-3 minutes until you see golden brown charred edges. Stir once and cook for another 2 minutes.
  5. Lower the heat to medium. Push the vegetables to the edges of the pan and add 3 tbsp butter to the center. Once it's bubbling, stir in the minced garlic for 60 seconds until it smells fragrant.
  6. Return the chicken and any juices from the plate back into the pan. Toss everything together for 1-2 minutes to glaze.
  7. Stir in the 1 tbsp fresh lemon juice, 2 tbsp chopped parsley, and 0.25 cup Parmesan cheese.
  8. Serve immediately while the cheese is still melty.