One-Pan Italian Chicken with Summer Squash, Zucchini & Tomatoes

This easy One-Pan Italian Chicken with Summer Squash, Zucchini & Tomatoes is a colorful 20-minute skillet dinner finished with Parmesan, basil, and fresh lemon.

One-Pan Italian Chicken with Summer Squash, Zucchini & Tomatoes

Some of my favorite dinners come together at the end of the week, when I’m looking through the refrigerator and figuring out how to use what I already have on hand.

That’s exactly how this Italian chicken skillet came to be. I had chicken, zucchini, yellow summer squash, and a handful of cherry tomatoes waiting to be used, so I tossed everything into a skillet with garlic, Italian seasoning, and a little olive oil. A sprinkle of Parmesan, fresh basil, and a squeeze of lemon brought it all together.

The result was a colorful, flavorful dinner that felt fresh without requiring much time or effort. It’s the kind of simple meal I love on a busy evening—one pan, everyday ingredients, and very little cleanup.

-- Ingredients

• Chicken Breast: Cut into bite-sized cubes for quick, even cooking.

• Zucchini: Adds fresh flavor and a tender, lightly browned texture.

• Yellow Summer Squash: Brings beautiful color and a mild, delicate flavor.

• Cherry Tomatoes: Add juicy sweetness and a pop of freshness.

• Garlic: Gives the vegetables and chicken a savory Italian-inspired flavor.

• Olive Oil: Used to brown the chicken and sauté the vegetables.

• Italian Seasoning: A simple blend that brings everything together.

• Garlic Powder: Adds another layer of savory flavor to the chicken.

• Parmesan Cheese: Freshly grated for a salty, nutty finish.

• Fresh Basil: Adds a lovely fresh-from-the-garden flavor.

• Fresh Lemon Juice: Brightens the entire dish and balances the Parmesan.

-- Equipment

You only need a few items to complete this great meal.

• Large Skillet: My go-to for quick, one-pan dinners. A wide skillet gives the chicken and vegetables room to brown.

• Sharp Chef’s Knife: Makes quick work of cubing the chicken and slicing the vegetables.

• Wooden Spoon or Spatula: Perfect for stirring and tossing everything together.

My Go-To's

Large non-stick skillet - This is a workhorse in my kitchen.  I like a large 12 inch skillet to accommodate one pan meals like this one.

-- Let’s Make It Together

Start by seasoning the cubed chicken with Italian seasoning, garlic powder, salt, and pepper. Brown it in a little olive oil until cooked through, then move it to a plate while you prepare the vegetables.

Next, add the zucchini and yellow squash to the same skillet. Let them pick up a little color before adding the garlic and cherry tomatoes. Once the tomatoes begin to soften, return the chicken to the pan and toss everything together.

Turn off the heat, then finish with freshly grated Parmesan, torn basil, and a squeeze of lemon. That final touch makes the whole skillet taste fresh and flavorful.

-- Perfecting the Cooking Process

The key to this one-pan dinner is cooking the ingredients in stages. Browning the chicken first gives it flavor, while cooking the squash separately helps it develop a little color without becoming mushy. Add the tomatoes near the end so they soften just enough while keeping some of their shape.

-- Add Your Touch

• Add More Vegetables: Bell peppers or sliced mushrooms would work beautifully.

• Make It Heartier: Serve over rice, pasta, or your favorite grain.

• Change the Protein: Try boneless chicken thighs or peeled shrimp.

• Add a Little Heat: Sprinkle in red pepper flakes with the garlic.

• 

Set the Mood

A good meal deserves a great setting. Here are a few ways to set the mood when serving this dish.

This One-Pan Italian Chicken with Summer Squash, Zucchini & Tomatoes is proof that a delicious dinner doesn’t have to be complicated. A few fresh ingredients, one skillet, and a handful of simple finishing touches are all you need.

If you love easy weeknight meals, you might also enjoy my other simple chicken recipes and easy one-pan dinners.

• Air Fryer Parmesan Chicken Cutlets with Lemon Dill Cucumber Salad

• Spinach Artichoke Stuffed Chicken with Garlic Butter Pan Sauce

• 5-Ingredient Steak Salad for Two (Steakhouse Style in 30 Minutes)

Thanks for stopping by A Slice of Southern. I hope this recipe brings a little freshness and simplicity to your dinner table!

Before You Start

Can I use chicken thighs instead of chicken breast?
Yes! Boneless, skinless chicken thighs work well, although they may need a little extra cooking time depending on the size of the pieces.

Can I prepare this recipe ahead of time?
This dish is best served fresh, but you can chop the vegetables and chicken ahead of time to make dinner come together even faster.

How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet or microwave.

What can I serve with Italian chicken skillet?
Warm bread, rice, pasta, or a simple green salad all make lovely accompaniments.

Farmstand Corn & Orzo Salad with Arugula

This Farmstand Corn & Orzo Salad with Arugula combines grilled sweet corn, juicy cherry tomatoes, tender orzo, and peppery arugula with a bright red wine vinaigrette. A fresh late-summer salad that's perfect for September gatherings.

Farmstand Corn & Orzo Salad with Arugula

Late-summer corn on the cob always takes me back.

To wandering through farmers markets, stopping at roadside farm stands, and those early fall pumpkin patches where the smell of roasted corn seems to find you before you even see the stand. Of course, you have to get an ear to eat right there. And usually a few more to bring home.

Lately, I’ve been noticing little signs that the season is beginning to turn. When I walk around my backyard, I see leaves starting to change and drift to the ground. The blooms aren't quite as abundant as they were a few weeks ago, and even the air seems to have a different feel to it.

Fall is coming.

But here in Southern California, summer doesn't disappear overnight. We get this lovely in-between time when the days can still feel warm and the farmers markets are full of late-summer produce, while those first little hints of fall start showing up around us.

That feeling inspired this Farmstand Corn & Orzo Salad with Arugula.

I love grilled corn in a salad because it brings a little smoky sweetness to every bite. Add juicy cherry tomatoes, tender orzo, peppery arugula, and a simple red wine vinaigrette with Dijon, honey, garlic, and oregano, and you've got a salad that's fresh, flavorful, and satisfying without feeling heavy.

It's the kind of salad that's perfect for a late-summer dinner, a weekend gathering, or simply making the most of those last beautiful ears of corn before the season changes.

Enjoy!

-- Ingredients

• Fresh corn on the cob — Grilled until lightly charred for a sweet, smoky flavor.

• Orzo — Adds a tender, satisfying bite without making the salad feel heavy.

• Cherry tomatoes — Juicy and naturally sweet.

• Fresh arugula — Adds a little peppery bite and balances the sweetness of the corn.

• Red onion — Thinly sliced for a little sharpness. Pickled onions are also delicious if you have them on hand.

• Olive oil — The base of our simple vinaigrette.

• Red wine vinegar — Adds bright acidity.

• Honey — Just enough sweetness to balance the vinegar.

• Dijon mustard — Gives the dressing flavor and helps bring everything together.

• Garlic — Freshly grated for the best flavor.

• Dried oregano — Adds a little Mediterranean-inspired warmth.

• Salt & black pepper — To season the salad and dressing.

-- Equipment

• Large pot — for cooking the orzo

• Large mixing bowl — for tossing the salad

• Small bowl — for whisking the dressing

• Grill or grill pan — for the corn

• Sharp chef's knife — for cutting the corn from the cob

My go-to's: A large mixing bowl with plenty of room for tossing and a good sharp chef's knife make this salad especially easy to put together.

-- Let's Make It Together

Start by grilling the corn until it's lightly charred in spots. Let it cool just enough to handle, then slice those sweet kernels right off the cob.

While the corn is cooling, cook the orzo according to the package directions and let it cool. Then it's simply a matter of adding the corn, orzo, tomatoes, arugula, and red onion to a large bowl.

Whisk together the olive oil, red wine vinegar, honey, Dijon, garlic, oregano, salt, and pepper. Pour the dressing over the salad a little at a time and gently toss until everything is nicely coated.

Give it a taste and add more salt and pepper if needed. That's it!

-- Perfecting the Cooking Process

The key to this salad is dressing it gradually. You may not need every drop of the vinaigrette, and adding it a little at a time lets you coat everything without making the salad soggy. I also like letting the grilled corn cool before tossing it with the arugula, so the greens stay fresh and crisp.

Add Your Touch

• Use pickled red onions instead of fresh for a tangy twist.

• Add crumbled feta for a salty, creamy bite.

• Toss in fresh basil or parsley for extra freshness.

• Add grilled chicken to turn it into a heartier meal.

• Swap the orzo for another small pasta if that's what you have in the pantry.

Set the Mood

Part of the joy of cooking is creating a little moment around the meal.  Here are a few simple ways to set the mood when serving this dish.

This Farmstand Corn & Orzo Salad with Arugula is one of those recipes that captures a little moment in the season.

It's the sweet corn you brought home from the farmers market. The tomatoes that still taste like summer. The first hint of fall in the air. And maybe even a memory of standing at a pumpkin patch with an ear of roasted corn in your hand.

I love recipes that bring those little moments to the table.

And this one is definitely worth making while that late-summer corn is still around.

Here are a few of my other corn recipes you may like to try:

• Steak, Avocado, Corn & Cucumber Salad with Honey-Lime Dressing

• Bean, Corn, Tomato & Barley Salad – A Late-Summer Harvest Salad

• Easy Beef Fajita Bowls

• Easy Late-Summer Veggie Sauté – Zucchini, Corn & Cherry Tomatoes

• Cajun Chicken with "Modern" Succotash

Before You Start

Can I make this salad ahead?
Yes. You can prepare the orzo, corn, tomatoes, onion, and dressing ahead of time. For the freshest texture, add the arugula and dressing closer to serving.

Can I use frozen corn?
Fresh corn is best here, especially grilled, but thawed frozen corn can work in a pinch. You won't get quite the same grilled flavor.

Can I use pickled onions?
Absolutely. Pickled red onions add a delicious tangy contrast to the sweet corn.

Can I serve this as a main dish?
Yes. It's light but satisfying on its own. Add grilled chicken if you'd like something more substantial.

How long does it keep?
The salad is best the day it's made, but leftovers can be refrigerated for a day or two. The arugula will soften as it sits.

Greek Beef Meatballs (Keftedes)

 

These Greek Beef Meatballs, or Keftedes, are tender, flavorful, and packed with fresh mint, herbs, lemon, and warm Mediterranean spices. Serve them with tzatziki, warm pita, Greek-style salad, and rice for an easy, satisfying dinner.

Greek Beef Meatballs (Keftedes)

I've always loved the bright, fresh flavors of Greek cooking—the fresh herbs, lemon, garlic, olive oil, and all those little extras that make a simple meal feel anything but ordinary.

These Greek Beef Meatballs, known as Keftedes, are tender and flavorful with fresh mint and parsley, a little oregano, warm spices, and plenty of lemon. They're lightly coated in flour and pan-fried until beautifully golden on the outside while staying juicy and tender inside.

I served ours with warm pita, tzatziki, and a simple tomato, cucumber, and feta salad tossed with olive oil and red wine vinegar. And because I live with a certain rice fiend, there was naturally a generous scoop of fluffy white rice on the platter too!

It's the kind of dinner that feels a little special without being complicated—and that's exactly my kind of meal.

Enjoy!

-- Ingredients 

• Ground beef — I like 80/20 or 85/15 for flavorful, juicy meatballs.
• Sturdy white or rustic bread — Soaked in a little milk, it gives the meatballs a tender texture.
• Milk — Softens the bread and helps keep the meatballs moist.
• Onion — Grating the onion distributes it throughout the mixture, while squeezing out the excess moisture keeps the meatballs from becoming wet.
• Garlic — Three cloves give the meatballs a nice savory punch.
• Fresh mint — One of the flavors that really makes these feel like Keftedes.
• Fresh parsley — Adds freshness and color.
• Dried oregano — Brings that familiar Greek flavor.
• Ground coriander & cumin — Just a touch of each adds warm, savory depth without overpowering the fresh herbs.
• Lemon zest — Brightens everything up and ties all the flavors together.
• Egg — Helps bind the mixture.
• Kosher salt & black pepper — Essential for bringing all those flavors together.
• All-purpose flour — For a light coating before frying.
• Olive oil — For pan-frying the meatballs until golden.

For Serving

• Tzatziki — Homemade or your favorite store-bought version.
• Warm pita bread — Perfect for scooping up meatballs and all those fresh flavors.
• Tomato, cucumber & feta salad — A simple side dressed with olive oil and red wine vinegar.
• Cooked white rice — Completely optional... unless you happen to live with a rice fiend. 
• Lemon wedges — A squeeze of fresh lemon right before eating is the perfect finishing touch.

-- Equipment

• Large mixing bowl
• Large skillet
• Box grater
• Measuring spoons
• Small baking sheet or platter for the shaped meatballs
• Paper towels for draining

My go-to's: A sturdy box grater makes quick work of the onion, and a large heavy-bottomed skillet gives the meatballs plenty of room to brown evenly.

-- Let's Make It Together

Start by soaking the bread in a little milk for about five minutes. Give it a good squeeze to remove the extra milk, then crumble it into a large bowl.

Add the beef, grated and squeezed onion, garlic, egg, fresh herbs, spices, lemon zest, salt, and pepper. Get in there with your hands and gently mix everything together until just combined. Don't overwork it—we want tender meatballs, not tough ones.

Cover the bowl and let the mixture chill in the refrigerator for about 20–30 minutes. This makes it easier to shape.

When you're ready, form the mixture into small oval-shaped meatballs. I like them a little football-shaped rather than perfectly round. Give each one a light coating of flour, shaking off any excess.

Heat about ¼ inch of olive oil in a large skillet over medium heat. Cook the meatballs in batches so you don't crowd the pan, turning them gently as they cook until they're deeply golden and cooked through.

Drain them briefly on paper towels, then get them onto a platter while they're still warm.

Now comes the fun part—serve them up with warm pita, tzatziki, that simple tomato-cucumber-feta salad, lemon wedges, and rice if you like.

-- Perfecting the Cooking Process

The biggest thing to remember with Keftedes is don't overwork the meat mixture. Once everything is combined, stop mixing. The bread, egg, and little bit of extra fat from the beef will give you beautifully tender meatballs, while the flour coating and hot olive oil create that gorgeous golden crust. And don't rush the browning—those deeply golden edges are where so much of the flavor comes from.

-- Add Your Touch

These are delicious just as they are, but you can easily make the meal your own.

• Add a little extra fresh mint for an even brighter herb flavor.
• Serve them tucked into warm pita with tzatziki for a Greek-inspired sandwich.
• Add a few Kalamata olives to the platter.
• Swap the rice for roasted potatoes or warm flatbread.
• Add a sprinkle of crumbled feta right over the meatballs before serving.

Set the Mood

Part of the joy of cooking is creating a little moment around the meal.  Here are a few simple ways to set the mood when serving this dish.

A Little Dinner Inspiration

I love meals like this because you can put everything in the middle of the table and let everyone make their plate exactly how they like it.

Pile the meatballs onto warm pita. Add a spoonful of tzatziki. Grab some of that crisp cucumber and juicy tomato salad. And if you're like my husband, don't forget the rice!

It's relaxed, colorful, and full of those fresh Greek-inspired flavors that make dinner feel special without requiring a lot of fuss.

These Greek Beef Meatballs have quickly become one of those dinners I know I'll make again.

They're simple enough for a weeknight but special enough to put on the table when you're having friends over. And I love that most of the work can be done ahead, leaving you with nothing more complicated than shaping and frying the meatballs when dinner time rolls around.

Add some warm pita, creamy tzatziki, a fresh salad, and maybe a little rice if you're feeding a certain rice-loving husband, and you've got a meal that feels generous, relaxed, and meant to be shared.

Sometimes that's the best kind of dinner.

Try some of my other easy weeknight dinners:

Steak, Avocado, Corn & Cucumber Salad with Honey-Lime Dressing

Sheet Pan Gnocchi with Roasted Peppers & Basil

Easy Cajun Chicken Bowl for Two

Before You Start

Can I make the meatball mixture ahead of time?
Yes. You can prepare the mixture, cover it well, and refrigerate it until you're ready to shape and cook the meatballs.

Why do you grate the onion instead of chopping it?
Grated onion blends evenly into the meat mixture and gives you little pockets of onion flavor throughout the meatballs. Just be sure to squeeze out the excess moisture before adding it.

Can I use ground beef with a different fat percentage?
You can, but I prefer 80/20 or 85/15 because the extra fat helps keep the meatballs juicy and flavorful.

Do I have to serve these with rice?
Absolutely not! Rice is completely optional. Warm pita, tzatziki, salad, and lemon make a wonderful meal on their own. In my house, however, rice is apparently mandatory!

What should I serve with Greek meatballs?
Tzatziki, warm pita, a simple tomato-cucumber-feta salad, lemon wedges, olives, and rice are all delicious choices.

Oatmeal Brown Sugar Waffles with Walnuts

These Oatmeal Brown Sugar Waffles with Walnuts start with an easy waffle mix and turn into warm, cozy homemade waffles with hearty oatmeal, brown sugar, and crunchy walnuts.

Oatmeal Brown Sugar Waffles with Walnuts

Sometimes you just want waffles.

Not fancy waffles. Not a complicated recipe that requires pulling out a dozen ingredients. Just a warm stack of waffles that feels a little more special than the usual Saturday morning breakfast.

That’s exactly how these Oatmeal Brown Sugar Waffles with Walnuts came to be.

I had a waffle mix I really like sitting in the pantry, and I started thinking: What could I add to it to give it a new flavor — something warm, homey, and just a little cozy?

I wasn't looking to reinvent waffles. I just wanted to make a batch feel a little more special.

A little oatmeal, some brown sugar, and a handful of walnuts did the trick. The result is a waffle with a tender, hearty texture, a subtle brown sugar sweetness, and little bites of walnut crunch throughout.  These were fabulous!  So warm and comforting.  Perfect for when you want a little coziness without going full on fall flavors.

And I love that they still start with a simple waffle mix. Sometimes the easiest recipes are the ones that become favorites.

Enjoy!

-- Ingredients

• Wheat Mountain waffle mix — This is my shortcut for keeping these waffles easy while still giving me plenty of room to add my own flavors.
• Old-fashioned rolled oats — I like to lightly chop them rather than turning them into oat flour. You get a little texture from the oats without making the waffles heavy.
• Brown sugar — Just enough to add a warm, caramel-like sweetness.
• Freshly grated nutmeg — A small amount makes a surprisingly big difference here. It adds warmth without taking over the waffle.
• Walnuts — Toasting them first brings out their natural buttery flavor and gives the waffles those little pockets of crunch.
• Milk
• Eggs
• Neutral oil
• Vanilla

-- Equipment

A few of my go-to kitchen basics make these waffles especially easy:

• Waffle maker
• Mixing bowl
• Whisk
• Small skillet for toasting the walnuts
• Chef's knife and cutting board for lightly chopping the oats

-- Let’s Make It Together

First, let's give those walnuts a little love. Toast them gently in a dry skillet until they're fragrant, then let them cool while you lightly chop the oats.

From there, it's as easy as mixing the waffle ingredients together and folding in those crunchy walnuts. I like to let the batter sit for a few minutes while the waffle iron heats up. It gives the oats a little time to soften and the batter to come together.

Then it's waffle time! Cook them until they're deeply golden and crisp on the outside.

And if you have leftovers, don't eat them all at once. These waffles freeze beautifully. Let them cool completely, freeze them in a single layer, then transfer them to a freezer bag. Whenever the waffle craving hits, pop one straight into the toaster and you've got a warm, crisp waffle without making another batch.

-- Perfecting the Cooking Process

The key to these waffles is letting the batter rest for 5–10 minutes before cooking. Since we're adding rolled oats, that little bit of resting time allows them to absorb some of the liquid and soften just enough. And don't be afraid to let the waffles get deeply golden—the crisp edges are one of my favorite parts.

-- Add Your Touch

Want to make these waffles your own?

• Add a handful of mini chocolate chips for a sweeter breakfast treat.
• Swap some of the walnuts for pecans.
• Add a little orange zest for a bright twist on the warm brown sugar and nutmeg flavors.
• Top them with sliced bananas and extra toasted walnuts.
• For a weekend breakfast, serve them with butter and warm maple syrup.

Set the Mood

A wonderful dish deserves a wonderful setting.  Here are a few tips to get you started with creating a lovely setting for your dish.

No Waffle Mix? No Problem.

I love the convenience of starting with a waffle mix, but if you don't have one in the pantry—or simply prefer to make your waffles completely from scratch—I included a from-scratch version below.

It has the same oatmeal, brown sugar, nutmeg, and toasted walnut flavor, but uses a classic buttermilk waffle base.

A Few Final Thoughts

These waffles started with a very simple question: I want waffles, and I have a waffle mix I like. How can I make them feel a little different?

Turns out, you don't need much.

A little oatmeal, brown sugar, freshly grated nutmeg, and toasted walnuts turned an easy waffle mix into something warm and cozy that feels like I put a little extra thought into breakfast.

And that's really what I love about recipes like this. They don't have to be complicated to be special.

More easy breakfast recipes to try:
Bakery-Style Strawberry Ricotta Orange Muffins
Easy Bacon Egg Sandwich
Sunny Lemon Ricotta Pancakes with Poppyseeds

Before You Start

Can I freeze these waffles?
Absolutely. Let the cooked waffles cool completely, then freeze them in a single layer before transferring them to a freezer bag or airtight container.

How do I reheat frozen waffles?
Pop them directly into the toaster from frozen. They'll warm through while the outside gets crisp again.

Can I use quick oats instead of old-fashioned oats?
You can, but old-fashioned rolled oats give these waffles a better texture. Lightly chopping them keeps the oats from being too large without turning them into flour.

Do I have to toast the walnuts?
No, but I highly recommend it. Toasting takes only a few minutes and gives the walnuts a deeper, richer flavor.

Can I use pecans instead of walnuts?
Absolutely. Pecans would be delicious with the brown sugar and nutmeg.

How many waffles does this recipe make?
The mix version makes approximately 4–6 Belgian-style waffles, depending on the size and depth of your waffle maker. The from-scratch version makes approximately 6–8 Belgian-style waffles.