This Garlic Butter Chicken with Zucchini and Corn is a tasty one-pan meal! Juicy chicken is cooked in melted garlic butter, making every bite full of flavor.
Plus, the zucchini and corn add a fresh crunch. I love how quick it is to make—ideal for busy nights when I need dinner on the table fast! 🍽️
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts keep the dish lean and easy. If you prefer dark meat, chicken thighs work well too and add a richer flavor.
Garlic: Fresh garlic is unbeatable for this recipe. If you’re in a pinch, garlic powder can substitute—I recommend using 1/4 teaspoon for each clove, but fresh is always better!
Zucchini: Grated or sliced zucchini adds a nice texture. If zucchini is hard to find, yellow squash or bell peppers can substitute and offer a similar crunch.
Corn: Fresh corn is best when in season, but frozen corn works just as well and is super convenient. You can also use canned corn—just drain it well before adding.
Butter: Unsalted butter is perfect for controlling the salt in the dish. If you’re looking for a dairy-free option, switch to olive oil or coconut oil.
How Can I Perfectly Sauté Vegetables Without Overcooking Them?
Perfectly sautĂ©ing vegetables like zucchini and corn is key to maintaining their bright colors and crunchy texture. Here’s how to do it:
- Use high heat: This helps the vegetables cook quickly and retain their texture.
- Don’t overcrowd the pan: If the pan is too full, the veggies will steam instead of sauté, so work in batches if necessary.
- Keep them moving: Toss or stir frequently. It ensures even cooking and prevents sticking.
These steps, along with the garlic butter sauce, will keep your veggies vibrant and delicious!
Garlic Butter Chicken with Zucchini and Corn
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil
For the Garlic Butter Sauce and Vegetables:
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 medium zucchini, sliced into rounds
- 1 cup corn kernels (fresh or frozen)
- 1/4 cup fresh parsley, chopped
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano (optional)
- Juice of half a lemon (optional)
How Much Time Will You Need?
This delightful meal takes about 10 minutes to prepare and 15-20 minutes to cook, so you’ll be enjoying it in about 30 minutes total—perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Seasoning the Chicken:
Sprinkle the chicken breasts on both sides with salt, pepper, paprika, and dried oregano if you like. This seasoning will add great flavor to the chicken.
2. Cooking the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts. Cook each side for about 5-7 minutes until they are golden brown and cooked through. Use a meat thermometer to check for an internal temperature of 165°F. When done, remove the chicken from the skillet and set it aside on a plate.
3. Making the Garlic Butter:
In the same skillet, turn the heat down to medium and add the unsalted butter. Let it melt, swirling it around to pick up any leftover flavors from the chicken. Once melted, add the minced garlic and sauté for about 1 minute until it’s fragrant. Be careful not to burn it!
4. Sautéing the Vegetables:
Add the sliced zucchini and corn into the skillet, stirring everything together so it gets coated in that delicious garlic butter. Sauté for about 4-5 minutes until the zucchini is tender but still has a nice crunchy bite and the corn is heated through.
5. Combining Everything:
Return the cooked chicken to the skillet, placing it among the zucchini and corn. Spoon some of the garlic butter sauce over the chicken. Let everything cook together for an additional 1-2 minutes to blend the flavors.
6. Finishing Touches:
Remove the skillet from the heat. Sprinkle fresh chopped parsley on top and drizzle with lemon juice if desired. This adds a lovely brightness to the dish!
7. Serving:
Slice the chicken into pieces and serve it alongside the sautéed zucchini and corn. Enjoy this delicious, garlicky meal with your family or friends!
Your Garlic Butter Chicken with Zucchini and Corn is ready to be enjoyed! It’s flavorful and so easy to make—perfect for those busy weeknights!
Frequently Asked Questions (FAQ)
Can I Use Different Vegetables in This Recipe?
Absolutely! While zucchini and corn are fantastic, you can swap in vegetables like bell peppers, asparagus, or green beans. Just be sure to adjust the cooking time based on the vegetables you choose, as some may take longer to become tender.
Can I Use Thighs Instead of Breasts?
Yes, chicken thighs are a great alternative! They add more moisture and flavor. Cook them for about 6-8 minutes per side until they reach an internal temperature of 165°F, just like the breasts.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or on the stovetop until heated through. Add a splash of broth or a bit of butter to keep things moist.
Can I Make This Dish Dairy-Free?
Definitely! You can replace the butter with olive oil or a dairy-free butter alternative. The dish will still taste great without sacrificing flavor!
