One Pan Chicken and Summer Veggies Video

prep time
cook time
total time
makes
4 -6 servings

Our one pot chicken with veggies recipe is juicy and tender! With well-seasoned chicken, fresh vegetables and a yummy, creamy sauce, you’ll be please to hear how easy it is to make—but you always have our attention with ‘one-pot’ anything.

This dish makes for a simple weeknight meal yet is elegant enough for serving company. When fresh asparagus is in season, you have to give this dish a try.

One Pan Chicken and Summer Veggies Recipe

what you'll need
  • 1 lb boneless, skinless chicken cutlets
  • 2 tsp dried basil
  • salt and pepper
  • 2 Tbsp olive oil, divided
  • sauce
  • 1 cup yellow squash, cut into 1" pieces
  • 1 cup green beans, cut into 2" lengths
  • 1/2 yellow onion, diced
  • 2 ears corn on the cob
  • 2 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1/2 tsp salt
  • 1/4 tsp red pepper, crushed
  • 2 tsp thyme leaves
  • 1 1/2 cups cherry tomatoes, halved
  • 1/2 cup heavy cream
  • 1/4 cup Parmesan cheese, shredded
  • pepper, to taste
Nutrition Facts
One Pan Chicken and Summer Veggies Recipe
Amount Per Serving
Calories 410 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 10g 50%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 213mg 71%
Sodium 855mg 36%
Potassium 646mg 18%
Total Carbohydrates 22g 7%
Dietary Fiber 6g 24%
Sugars 6g
Protein 31g 62%
Vitamin A 41%
Vitamin C 56%
Calcium 23%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.
let's do it
  1. Pat cutlets dry and season each on both sides with salt, pepper and dried basil.
  2. Place a large sauté pan over medium-high heat then add 1 Tbsp olive oil. Add as many cutlets as will fit comfortably into the pan without overcrowding. Sauté for about 3 minutes until golden brown on the first side then flip and cook for 2–3 additional minutes or until just cooked through. Transfer chicken from the skillet to a plate then cover with foil. Repeat with all remaining chicken cutlets.
  3. After all chicken has been cooked and removed from the pan, add the yellow squash, green beans and onions to skillet with remaining oil then reduce heat to medium. Cook for 3–4 minutes until soft and beginning to brown. Meanwhile, cut the corn off the cobs. Cut evenly through the stem end of the cob to create a stable base. Stand the cobs up on this flat end. Hold the tip of the cob with one hand and cut down the length of the cob releasing the corn kernels. Continue rotating the cob and cutting the corn until the cobs are clean. When the vegetables in the skillet are soft, add the fresh corn and garlic and cook for 1 additional minute, stirring frequently.
  4. Pour chicken broth into skillet then stir to scrape up anything that is sticking to the bottom of the pan. Add salt, red pepper flakes and thyme then cook for about 2 minutes until broth has reduced by half.
  5. Reduce heat to low then stir in tomatoes and heavy cream. Add cooked chicken and any accumulated juices back into skillet. Let chicken simmer in the sauce until reheated and sauce has thickened to desired consistency. Remove from heat, sprinkle with Parmesan cheese and black pepper then serve immediately.
One Last Thing

Heavy cream is actually good for you. Plus, we used such a nominal quantity considering this dish serves 4-6 hungry tummies!