Tuscan Chicken
This Tuscan Chicken recipe is summer in a skillet! It’s made with juicy, succulent Italian seasoned chicken, charred sweet corn, tender-crisp zucchini, bursting cherry tomatoes, and aromatic basil and garlic. The caramelized sweet corn with the fresh zucchini and juicy, sweet tomatoes is absolutely hypnotic. The whole skillet comes together in less than 40 minutes with only a 20-minute cook time. Keep this Tuscan Chicken naturally gluten free and low carb or serve it with brown rice, mashed potatoes and breadsticks.
Ingredients
Instructions
Whisk together all of the Marinade ingredients in a medium bowl or large sealable bag. Remove 3 tablespoons to use later. Add chicken to marinade stir to evenly coat; let marinate at room temperature while you prep the veggies, preferably 15-30 minutes (may refrigerate up to 2 hours then let rest at room temperature for 20 minutes before cooking).
Heat 2 tablespoons olive oil in large a cast iron skillet over medium high heat. Once hot, add chicken and cook 3-4 minutes or until golden, flip over, cover, and reduce heat to medium. Continue to cook 4-6 minutes (depending on thickness) or until chicken is cooked through. Transfer to plate and tent with foil.
Heat 1 tablespoon olive oil to the now empty skillet over high heat. Add the corn and cook, stirring occasionally, until corn starts to char, approximately 3 minutes.
Reduce heat to medium-high and add zucchini, tomatoes, garlic, reserved 3 tablespoons marinade and ¼ teaspoon salt. Cook an additional 3-5 minutes or until zucchini reach desired crisp-tenderness.
Remove from heat and stir in fresh basil and mozzarella. Taste and season with additional salt, pepper and lemon juice to taste if desired. Serve chicken with vegetables.
