End of Summer Chicken Skillet

By á-29897

This chicken skillet with zucchini, bell pepper, potatoes, and corn is a super easy dinner that only dirties one or two dishes along the way and is ready in no time.

Ingredients

• 3 to 4 boneless skinless chicken breasts
• 2 slices of bacon, chopped
• 1/2 red onion, chopped
• 1 zucchini, chopped
• 1 bell pepper, chopped
• 10 small yukon gold potatoes, quartered
• 3 garlic cloves, minced
• 2 ears of grilled corn, cut off the cob
• salt & pepper

Details

Servings 3
Cooking time 35mins

Preparation

Step 1

Preheat oven to 375°F. Tenderize meat (by pounding it with a tenderizer or skillet) and pat completely dry with a paper towel. Set aside. Chop potatoes and vegetables (except for garlic) and add to a bowl. Season with salt and pepper and toss to coat.

Heat a cast iron (or oven safe) skillet on medium heat. Once hot, add chopped bacon and cook until almost crispy and fat is rendered. Remove from the skillet with a slotted spoon and let drain on a paper towel. Add vegetables and potatoes to skillet and cook for 5 minutes, tossing occasionally. Add garlic and cook for another minute. Remove veggies and potatoes from skillet. Season chicken liberally with salt and pepper and add to skillet. Cook until golden on each side, about 3 to 4 minutes per side. [Note: if the skillet is drying up feel free to add 1 to 2 teaspoons of olive oil if needed].

Add veggies, potatoes and bacon back in to the skillet on top of the chicken. Add corn, then place in the oven uncovered and cook for 20 minutes.