1. Pat the chicken cubes dry with paper towels. In a medium bowl, toss the chicken with Italian seasoning, garlic powder, salt, and black pepper until evenly coated. This step ensures every piece of chicken is seasoned well.

2. Heat the olive oil in a large skillet (preferably cast iron or a heavy-bottomed non-stick skillet) over medium-high heat. Once the oil is shimmering, add the seasoned chicken in a single layer. Cook for 5-7 minutes, turning occasionally, until the chicken is browned on all sides and mostly cooked through. It doesn’t need to be fully cooked at this stage, as it will finish cooking with the vegetables.

3. Push the chicken to one side of the skillet. Add the zucchini pieces to the empty side of the pan. Cook for 3-4 minutes, stirring occasionally, until the zucchini starts to soften and get a slight char.

4. Stir the corn kernels into the skillet with the chicken and zucchini. Cook for another 3-5 minutes, stirring occasionally, until the corn is heated through and the zucchini is tender-crisp. If using frozen corn, it might take an extra minute or two to heat completely.

5. Pour the chicken broth into the skillet. Scrape up any browned bits from the bottom of the pan with a wooden spoon – these bits are full of flavor! Let the broth simmer for 1-2 minutes, allowing it to reduce slightly and create a light sauce that coats the chicken and vegetables.

6. Ensure the chicken is cooked through (no pink inside) and the vegetables are tender to your liking. Remove the skillet from the heat. If desired, sprinkle with fresh chopped parsley before serving for a burst of color and freshness.