I made this Chicken with Sweet Corn and Zucchini Salad when a good friend came home to visit from California. She was missing home-cooked mid-western meals but also wanted to stay healthy. I know, I know, the butter and the cheese are not exactly health food but, everything in moderation. It is a delicious chicken dish filled up with summer veggies you can feel good about. If you want to omit the cheese feel free, it’s your kitchen! This would also be good with jalapeno instead of the red pepper if you like spicy. Give it a try and let me know what you think.
If you love zucchini here are a few more recipes to enjoy! Try this Easy Zucchini and Mushroom Salad or Cheesy Zucchini and Egg Pie. Both are favorites of mine!
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Pan Seared Chicken with Sweet Corn and Zucchini Salad
Ingredients
- 1 lemon juice and zest
- 2 cloves garlic
- 3 tablespoon extra-virgin olive oil
- 1 teaspoon thyme dried
- 4 chicken breasts 6 oz is perfect
- 2 ears sweet corn cut from the cobs
- 1 large zucchini Halved and diced
- 1 bunch scallions chopped
- 1 small red pepper diced
- 2 tablespoon butter
- 1/2 cup fresh herbs such as basil, parsley, mint, or tarragon
- 2.5 ounce Boursin cheese half a package, pecorino romano, or manchego would be a fine substitute if you had that on hand
Instructions
- Make the marinade. Combine lemon juice and zest, 1 clove of grated garlic, and 1 tablespoon of oil. If the chicken breasts are thick pound them until they are about a half inch thick and then place in the marinade and let them sit while you prepare and cut all the veggies.
- After you have cut all your vegetables remove your chicken from the marinade and salt and pepper it. Place the chicken in a large preheated skillet over medium high heat with 1 tablespoon of oil, let it cook until the chicken sears on one side about 5 minutes. DO NOT MOVE the chicken around, it will prevent it from getting a nice golden brown. While this is going start your zucchini salad.
- In another skillet over medium high heat add the last tablespoon of oil and add the corn. Cook 3 to 5 minutes or until lightly brown. At this point it should be time to flip the chicken in the other skillet, do that and lower the heat to a medium let it finish cooking for another 5 to 6 minutes until it is cooked through. After you flip the chicken finish the corn salad.
- Add the zucchini, pepper, scallions, and remaining garlic to the pan. Cook just to soften about 3 to 4 minutes. Stir in the butter to creating a sauce. Remove from the heat and stir in the Boursin cheese and fresh herbs. Top each chicken breast with some of the warm corn salad and enjoy.
Wow! You got a gorgeous sear on that chicken! And that salad looks like summer heaven. Thank you! I’m always in search of an interesting chicken dish.
Plus butter makes everything taste better lol! But seriously, this chicken looks and sounds so good. I’ve never eaten chicken like this but now I want to try it out.
The sweet corn and zucchini salad sounds delicious. I bet that with the chicken made for an excellent inner!
That sweet corn and zucchini salad looks great on top of that chicken, I’ll have to try mine out like that next time!!
Pinning for summer. I love the combination of corn and zucchini to make a sort of succotash as a side dish. The Boursin sounds like a rich treat to add and I love topping it on chicken breast. I’m in!
chicken dishalways a favorite menu in our dinner table… I’ll make sure this one also on my making list.
What a delicious chicken recipe, I love the sound of the summer vegetables with the boursin. Thanks for sharing:-)
This really does sound amazing. I think I would take your suggestion of using a jalapeno for a little extra kick, because I love that spicy sweet combo.
This chicken dish definitely screams summer to me. . .which by the way I am all to ready for (snow is in the forecast for this weekend!!!). Of course, I like my food on the spicy side. . .so bring on the jalapeño!!!
Sweet corn always adds the perfect touch to any salad. And putting that on top of the chicken? pure genius. 🙂 Thanks for sharing your recipe.
Sounds like a perfect mid-week meal to me and love the corn salad.
Great looking recipe, can`t wait to try this grilled this summer. LOVE Boursin cheese also 🙂
Any chicken recipe is welcome with me.. I have two boys and I cook a lot of chicken for them. Thanks for the recipe.
I have 2 boys as well. Chicken and corn is always a winner.
This sounds like a great weeknight dinner. Love the salad, it works so well with the dish. Fresh corn is so good….it is a long time before that happens here. Can’t wait for summer.
I know, sweet corn is one of my favorites in the summer.
This just makes me want summer/bbq weather to hurry up and get here. Sounds yummilicious!!
Especially on this brutal midwest day. The temps are in the single digits!!!
This sounds like a perfect quick and healthy mid-week dinner! I don’t think I have ever tried corn and zucchini combo, thanks for sharing.
Thank you!
That salad looks and sounds amazing! I may have to throw some black beans in it and call it lunch sometime!
That would be a nice addition!
This recipe is a winner! You’re using the leanest part of the chicken with all those veggies make it quite a healthy and filling meal. Thanks for sharing!
Thank you. It is best at the end of summer when sweet corn is at it’s best!