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As the sun shines brighter and the days grow longer, there's nothing quite like a fresh and vibrant dish to celebrate the summer season. Enter the Sun-Kissed Fresh Summer Chicken Skillet—a delightful one-pan meal that perfectly encapsulates the essence of summertime cooking. This recipe brings together juicy chicken breasts, colorful vegetables, and aromatic herbs, resulting in a dish that is not only visually appealing but also bursting with flavor and nutrition.

Fresh Summer Chicken Skillet

Celebrate summer with the Sun-Kissed Fresh Summer Chicken Skillet, a vibrant one-pan meal perfect for any occasion. This quick and easy recipe combines juicy chicken breasts, colorful veggies, and fragrant herbs, delivering a nutritious dish brimming with flavor. Ready in under 30 minutes, it’s ideal for busy nights or gatherings. Enjoy the essence of summer cooking while nourishing yourself with seasonal ingredients that add both taste and health benefits to your table.
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Ingredients
  

4 boneless, skinless chicken breasts

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and 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 (or 1 cup canned, 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 bowl, combine olive oil, smoked paprika, garlic powder, Italian seasoning, salt, and pepper. Add the chicken breasts and coat them thoroughly. Allow to marinate for at least 20 minutes (or up to 2 hours in the refrigerator for enhanced flavor).

    Cook the Chicken: In a large skillet over medium-high heat, add a splash of olive oil. Once hot, add the marinated chicken breasts and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown. Remove the chicken from the skillet and set aside.

      Sauté the Vegetables: In the same skillet, add a little more olive oil if needed. Add minced garlic, diced zucchini, and diced bell peppers. Sauté for 3-4 minutes until the vegetables begin to soften, then add the halved cherry tomatoes and corn. Season with salt and pepper, and cook for an additional 5 minutes until everything is tender and vibrant.

        Combine and Flavor: Slice the cooked chicken and return it to the skillet with the sautéed vegetables. Add balsamic vinegar, lemon zest, and lemon juice. Toss everything together gently to combine and heat through for 1-2 minutes.

          Finishing Touch: Remove the skillet from heat, stir in the fresh chopped basil, and sprinkle with crumbled feta cheese if desired.

            Serve: Serve the chicken skillet warm, garnished with additional basil or lemon wedges on the side.

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