One-Pan Chicken with Charred Corn and Zucchini

Ingredients

• 1.0 large zucchini (10 to 12 ounces)
• 1.25 teaspoons kosher salt (divided)
• 1.0 teaspoon black pepper (divided)
• 2.0 ears fresh corn (frozen corn if needed)
• 1.0 medium lemon
• 1.5 teaspoons garlic powder
• 0.75 teaspoon smoked paprika
• 2.0 chicken breasts (boneless, skinless)
• 1.0 tablespoon olive oil (or canola oil)
• 2.0 tablespoons unsalted butter (or more oil if you are butter-free)
• 0.5 cup white wine (optional - I used Sauvignon Blanc - Pouilly-Fumé to be exact. The lemon notes go perfect, and its my favorite white.)
• fresh basil (for serving (optional))

Instructions

1. Step 1: Trim the ends from 1 large zucchini, halve lengthwise, and cut crosswise into 1/4-inch-thick slices (about 2 cups). Place in a large bowl, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss to combine.
2. Step 2: Remove the husk and silk from 3 ears of fresh corn and cut the kernels off the ears (about 2 1/4 cups).
3. Step 3: Finely grate the zest of 1 medium lemon (about 1 tablespoon) into a medium bowl. Halve the zested lemon and reserve for later. Add 1/2 teaspoon kosher salt, 1 teaspoon garlic powder, 3/4 teaspoon regular or smoked paprika, and 1/2 teaspoon black pepper. Stir to combine.
4. Step 4: Cut 1 1/4 pounds boneless, skinless chicken breasts crosswise into 1/2-inch-thick strips, add to the seasoning mixture in the bowl, and toss to coat.
5. Step 5: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook undisturbed until browned on the bottom (about 3 minutes). Flip the chicken and cook until the second side is golden-brown and an instant-read thermometer registers at least 165°F (about 2 to 3 minutes).
6. Step 6: Meanwhile, pat the zucchini dry with paper towels. Transfer the cooked chicken to a plate. Add the zucchini to the skillet and spread into an even layer. Cook, stirring occasionally, until browned and tender (about 2 to 3 minutes).
7. Step 7: Add the corn, 2 tablespoons unsalted butter, remaining 1/2 teaspoon garlic powder, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook until the kernels pop and are tender and browned (about 3 to 4 minutes).
8. Step 8: Return the chicken and any accumulated juices to the skillet. Squeeze the juice from one of the reserved lemon halves into the pan and toss to combine. Top with torn fresh basil or parsley leaves if desired.