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Skillet Chicken Drumsticks with Corn, Zucchini, and Tomatoes

Pair deliciously fresh summer veggies with affordable chicken drumsticks in this complete Skillet Chicken Drumsticks dinner!

Here’s another all-in-one recipe that takes advantage of plentiful, seasonal corn-on-the cob! Corn always pairs so nicely with chicken to create an easy and affordable summer dinner, so today I combined fresh corn with other colorful summer veggies to make up this Skillet Chicken Drumsticks with Corn, Zucchini, and Tomatoes dinner.

corn, zucchini, tomatoes, and chicken

Seasonal sales on chicken drumsticks and corn thus feature in this week’s Sunday Scratchups: Your weekly recipe from scratch around grocery sales and affordable ingredients. Sure, I do realize that it’s not Sunday, but sometimes… life happens. So, Sunday Scratchups on Tuesday it is. Hope this pretty and plentiful recipe was worth the wait. 😉

This is an easy one pan meal, but you need to make it in two parts, given the different cooking times and requirements of its various components. No worries; this just gives you time to chop all these veggies in a leisurely fashion while your chicken finishes cooking!

Skillet Chicken Drumsticks with Corn, Zucchini, and Tomatoes

corn, zucchini, tomatoes, onion

Ingredients

– for the chicken

2-2.5 lbs chicken drumsticks
1 Tbsp olive oil
1 Tbsp butter
1 tsp seasoned salt
1 tsp smoked paprika
1 tsp oregano
1 tsp garlic powder

– for the veggies

Half a medium yellow onion, diced (about 1/2 a cup)
1/2 tsp minced garlic (about 1 clove)
10-12 oz zucchini, cut into bite-sized pieces
3 corn cobs, kernels stripped
1 pint grape tomatoes, halved lengthwise
Sea salt, to taste
Black pepper, to taste
1/2 tsp basil
1/2 tsp oregano

Directions

Trim chicken as necessary and season on both sides (see Note). Melt olive oil and butter in a large skillet over medium-high heat, then add chicken and brown for about four minutes per side. Use tongs to make it easier to flip the chicken, and watch out for spattering.

Flip chicken again, reduce heat under the skillet to medium, and cover the pan. Cook chicken for another 20 minutes covered over medium heat, or until cooked through to an internal temperature of 165 degrees. Time may vary, depending on the size of your drumsticks.

While the chicken is cooking, cut corn off the cob, trim and cut up the zucchini, dice your onion, mince garlic, and halve the tomatoes.

corn, zucchini, tomatoes in skillet

When the chicken is cooked through, remove it to a separate plate and add the onion right into the same pan. Saute onion over medium heat for two minutes, scraping up the browned bits on the bottom of the pan, then stir in the garlic and add the zucchini. Cook for another five minutes over medium heat, stirring occasionally.

Add the corn and cook for another five minutes, continuing to stir occasionally. Add the grape tomatoes, season the veggies with sea salt, pepper, basil, and oregano, and saute for another five minutes.

Once veggies are done, serve skillet chicken drumsticks with the corn/zucchini/tomato medley as a complete dinner.

Note: I find it easier to season the chicken on one side with half of the seasonings, then add to the hot pan seasoned-side down before seasoning the other side. 

A Summerlicious Fresh Corn Recipe

skillet chicken drumsticks with corn, zucchini, and tomatoes

Cooking the veggies in the same pan after the chicken gives them an additional depth of flavor — similar to oven baking chicken and corn together, but all done on the stove top. The crisp-tender corn, juicy tomatoes, and flavorful zucchini meet their match in the smoky pan-cooked drumsticks, and there’s nothing better than dirtying just one pan while making dinner, amiright? Skillet chicken drumsticks with corn, zucchini, and tomatoes is a naturally gluten free dinner recipe.

More Fresh Corn Recipes?

Looking for more fresh summer corn recipes? Try…

Skillet Chicken Drumsticks with Corn, Zucchini, and Tomatoes, printable recipe

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5 from 2 votes

Skillet Chicken Drumsticks with Corn, Zucchini, and Tomatoes

Crisp-tender corn, juicy tomatoes, and flavorful zucchini meet their match in smoky pan-cooked drumsticks — and there’s nothing better than dirtying just one pan while making dinner, amiright?
Course dinner
Cuisine Chicken
Keyword chicken, chicken dinner, chicken drumsticks, corn, skillet, zucchini
Total Time 1 hour
Servings 4

Ingredients

– for the chicken

– for the veggies

  • Half a medium yellow onion diced (about 1/2 a cup)
  • 1/2 tsp minced garlic about 1 clove
  • 10-12 oz zucchini cut into bite-sized pieces
  • 3 corn cobs kernels stripped
  • 1 pint grape tomatoes halved lengthwise
  • Sea salt to taste
  • Black pepper to taste
  • 1/2 tsp basil
  • 1/2 tsp oregano

Instructions

  • Trim chicken as necessary and season on both sides (see Note). Melt olive oil and butter in a large skillet over medium-high heat, then add chicken and brown for about four minutes per side. Use tongs to make it easier to flip the chicken, and watch out for spattering.
  • Flip chicken again, reduce heat under the skillet to medium, and cover the pan. Cook chicken for another 20 minutes covered over medium heat, or until cooked through to an internal temperature of 165 degrees. Time may vary, depending on the size of your drumsticks.
  • While the chicken is cooking, cut corn off the cob, trim and cut up the zucchini, dice your onion, mince garlic, and halve the tomatoes.
  • When the chicken is cooked through, remove it to a separate plate and add the onion right into the same pan. Saute onion over medium heat for two minutes, scraping up the browned bits on the bottom of the pan, then stir in the garlic and add the zucchini. Cook for another five minutes over medium heat, stirring occasionally.
  • Add the corn and cook for another five minutes, continuing to stir occasionally. Add the grape tomatoes, season the veggies with sea salt, pepper, basil, and oregano, and saute for another five minutes.
  • Once veggies are done, serve skillet chicken drumsticks with the corn/zucchini/tomato medley as a complete dinner.

Notes

I find it easier to season the chicken on one side with half of the seasonings, then add to the hot pan seasoned-side down before seasoning the other side.

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Recipe Rating




Christine Schultz

Tuesday 20th of August 2019

Loved this! One suggestion, if you like a crispy skin, is to put the chicken under the broiler for a minute right before serving. This one is a keeper!

Cici

Sunday 8th of July 2018

Hi...I made this with boneless skinless chicken thighs and it wasn’t terrific!

rachel

Sunday 8th of July 2018

b/s thighs are much thinner and will cook through faster, plus you lose the depth of added flavor in the veggies by cooking them in the same pan as skin-on chicken, so it would not be the same, unfortunately.

Emily

Saturday 7th of July 2018

I made this last night and it was super delicious! My whole family raved about it! Thank you!

rachel

Sunday 8th of July 2018

So glad you enjoyed!

Krystina

Thursday 5th of July 2018

I’m curious if this would work with breasts too. Maybe butterflied bc they are so HUGE from aldi, and that way they are well seasoned throughout.

rachel

Thursday 5th of July 2018

I haven't tried it -- see the similar question above. Let us know if you do. :)

Lori

Wednesday 4th of July 2018

would this work with chicken breasts?

rachel

Wednesday 4th of July 2018

You mean the boneless skinless? It wouldn't work out the same. That I'd maybe cut into chunks and cook up before adding the other veggies to the pan and doing it as a whole medley thing, but you will likely have to add more oil when you add veggies. I haven't tried it, though, so let us know if you do. :)

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