clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Summer Chicken Parmesan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: jzmcbride


Welcome to a delightful summer twist on a classic favorite: Summer Chicken Parmesan. This lighter, healthier version of the traditional dish is perfect for those warm, sunny days when you crave something flavorful. Instead of the usual breaded and fried chicken, this recipe features thinly sliced chicken breasts that are seasoned and seared to perfection, then topped with a vibrant medley of fresh summer vegetables. This combination not only reduces the calorie count but also enhances the dish with the natural sweetness and crunch of seasonal produce.


Units Scale
  • one package of boneless skinless chicken breasts (1.52 lbs total)
  • 2 tablespoons olive oil, divided
  • 2 zucchini, diced
  • 1 small shallot or a bunch of green onions
  • 810 ounces of corn niblets (fresh, frozen or canned)
  • 1 cup cherry tomatoes, sliced in halves or quarters
  • 2 cloves garlic
  • 1 tablespoon balsamic vinegar
  • Italian seasoning, salt, pepper, garlic powder (or use M-Salt)


  1. Slice chicken breasts in half so that they are thin. Season liberally with salt, pepper, garlic powder and Italian seasoning.
  2. Add olive oil to a large skillet over medium high heat. Brown chicken a skillet until breasts are lightly browned and seared (they don’t have to be cooked all the way through.) Transfer the chicken to an oven safe pan and bake at 350 for 10 minutes.
  3. While the chicken is in the oven, chop 2 zucchini, 2 garlic cloves, a shallot (or a bunch of green onions), a cup of cherry tomatoes and 8 – 10 ounces of fresh, frozen or canned corn.
  4. In the same pan you used for the chicken, add olive oil and saute the zucchini and shallot for 3 – 4 minutes. Then add the corn, garlic and cherry tomatoes for an additional 3 minutes. Add a drizzle of balsamic vinegar and remove from the heat.
  5. Top each chicken breast with a dollop of marina sauce and a slice of mozzarella cheese and broil it until the cheese is fully melted.
  6. Remove the chicken from the oven and top the cooked cheesy chicken with the fresh vegetable mixture.
  7. Garnish with fresh basil if desired.