Short Description

Garlic Butter Chicken with Zucchini and Corn is a delightful one-pan dish that combines juicy, well-seasoned chicken with tender zucchini and sweet corn in a rich garlic butter sauce. This recipe is perfect for a quick yet flavorful meal, offering a wonderful balance of protein and vegetables with a touch of indulgence from the butter.

Why You’ll Love This Recipe

One-Pan Wonder – Less cleanup, more enjoyment.
Rich Garlic Butter Flavor – Infuses every bite with savory goodness.
Balanced Meal – A great mix of protein, vegetables, and healthy fats.
Quick and Easy – Ready in under 30 minutes.
Customizable – Easily adjust ingredients to suit dietary preferences.

Ingredients

chicken breasts or thighs, zucchini, corn kernels, garlic, butter, olive oil, salt, black pepper, paprika, red pepper flakes (optional), chicken broth or white wine, lemon juice, parsley (for garnish).

Directions

Prepare the Chicken: Pat the chicken dry with paper towels. Season both sides with salt, black pepper, paprika, and red pepper flakes if using.
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 5-6 minutes per side until golden brown and cooked through. Remove and set aside.
Sauté the Garlic: Reduce heat to medium. Add butter and minced garlic to the skillet, cooking for about 30 seconds until fragrant.
Cook the Vegetables: Stir in zucchini and corn, cooking for about 5 minutes until tender.
Deglaze the Pan: Pour in chicken broth or white wine, scraping up any browned bits from the skillet for added flavor.
Combine Everything: Return the cooked chicken to the skillet. Drizzle with lemon juice and let everything simmer for another 2-3 minutes.
Garnish and Serve: Sprinkle fresh parsley on top and serve warm.

Variations

Make it Creamy: Add a splash of heavy cream or grated Parmesan for a richer sauce.
Spicy Twist: Increase the red pepper flakes or add a diced jalapeño.
Protein Swap: Use shrimp or tofu instead of chicken for a different take.
Different Vegetables: Swap zucchini for bell peppers, asparagus, or spinach.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes
Servings: 4

Storage/Reheating

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Freeze in a sealed container for up to 2 months.
Reheating: Warm on the stovetop over medium heat or microwave in short bursts to prevent overcooking.

FAQs

How do I know when the chicken is cooked?

The chicken is done when it reaches an internal temperature of 165°F (75°C).

Can I use frozen corn?

Yes, but thaw it first or add a few extra minutes to the cooking time.

What type of chicken is best for this recipe?

Boneless, skinless chicken breasts or thighs work best.

Can I use canned corn instead of fresh?

Yes, drain and rinse it before adding to the skillet.

How can I make this dish dairy-free?

Substitute butter with olive oil or a plant-based butter alternative.

Can I make this in advance?

Yes! Prepare ahead and store in the fridge; reheat when ready to serve.

Is this recipe gluten-free?

Yes, as long as the broth and seasonings used are gluten-free.

Can I add cheese?

Absolutely! Parmesan or feta crumbles work great as toppings.

What pairs well with this dish?

Serve with rice, quinoa, or a side salad for a complete meal.

Can I bake instead of pan-fry the chicken?

Yes, bake at 375°F (190°C) for 20-25 minutes or until fully cooked.

Conclusion

Garlic Butter Chicken with Zucchini and Corn is a simple yet satisfying dish packed with flavor and nutrition. Whether you’re looking for a quick weeknight meal or a dish that impresses guests, this recipe delivers on all fronts. Try it today and enjoy a perfect balance of savory garlic butter, tender chicken, and fresh vegetables!

Print