Garlic Butter Chicken with Zucchini and Corn

This Garlic Butter Chicken with Zucchini and Corn is a tasty and quick meal. Tender chicken cooked in rich garlic butter with fresh zucchini and sweet corn makes it a colorful dish!

I love how easy it is to whip up on busy nights. All you need is one pan, and dinner is ready in no time! Plus, the flavors blend so well, you might just lick the plate! 😄

Key Ingredients & Substitutions

Chicken Breasts: Boneless, skinless chicken breasts give this dish great flavor. If you want to switch things up, try using thighs; they’re juicier! You can also use tofu for a vegetarian twist or chickpeas for added protein.

Zucchini: Fresh zucchini adds a nice crunch. If zucchini isn’t available, yellow squash works well too. You can also toss in bell peppers or broccoli for different textures and flavors.

Corn: Fresh corn is sweet and tasty, but frozen corn is just as good for this recipe. If corn isn’t your favorite, consider using peas or diced carrots for a color boost!

Butter: Unsalted butter enhances the garlic flavor. If you want a healthier fat, try using olive oil or avocado oil instead. You can also replace butter with vegan butter if you’re looking for a plant-based option.

Seasonings: Smoked paprika adds depth, but you could use regular paprika or omit it entirely. Thyme and Italian seasoning are flexible too; feel free to experiment with your favorite herbs!

How Do I Ensure My Chicken is Juicy and Flavorful?

Cooking chicken perfectly can be tricky, but following a few steps can make a big difference. First, make sure to pat the chicken dry with paper towels—this helps it brown nicely. Season generously to lock in flavor!

• Heat your skillet before adding oil. This helps sear the chicken quickly and keeps it juicy.
• Don’t crowd the pan. Sear the chicken in batches if necessary to avoid steaming.
• Cook to a safe internal temperature (165°F or 75°C) and let it rest for a few minutes before slicing.

These little tricks will ensure your chicken is golden, juicy, and full of flavor every time you make this recipe!

Garlic Butter Chicken with Zucchini and Corn

Ingredients You’ll Need:

• 1.5 lbs (650g) boneless, skinless chicken breasts
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil
• 4 tbsp unsalted butter, divided
• 4 cloves garlic, minced
• 2 medium zucchinis, sliced into 1/2-inch rounds
• 1 1/2 cups corn kernels (fresh or frozen)
• 1/2 cup chicken broth
• 1/2 tsp smoked paprika (optional)
• 1 tsp dried thyme or Italian seasoning
• 2 tbsp fresh parsley, chopped (plus extra for garnish)
• Juice of half a lemon (optional)
• Cherry tomatoes (optional, halved)

How Much Time Will You Need?

You’ll need about 10 minutes to prep your ingredients, plus another 20-25 minutes for cooking. In total, it will take around 35-40 minutes to prepare this delicious dish from start to finish!

Step-by-Step Instructions:

1. Season and Sear the Chicken:

Start by patting the chicken breasts dry with a paper towel. This helps to get a nice sear! Generously season both sides of the chicken with salt, pepper, and smoked paprika if you’re using it. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. When it’s hot, gently add the chicken breasts and sear them until they are golden brown and cooked through, which should take about 6-7 minutes on each side depending on the thickness. Once done, remove the chicken from the skillet and set it aside.

2. Sauté the Garlic and Vegetables:

In the same skillet, add the remaining 2 tablespoons of butter. Let it melt, then add the minced garlic, stirring it around for about 30 seconds until it becomes fragrant (but don’t let it brown!). Next, toss in the sliced zucchini, corn kernels, and cherry tomatoes if you’re using them. Give everything a good stir and let it cook for about 4-5 minutes until the veggies are tender yet still bright and colorful.

3. Combine and Simmer:

Now, pour in the chicken broth and sprinkle the dried thyme or Italian seasoning over the veggies. Stir all of this together and let it simmer for 2-3 minutes until the sauce starts to reduce a bit. This will enhance the flavors beautifully.

4. Bring It All Together:

Place the cooked chicken breasts back into the skillet, resting them on top of the veggies. Spoon some of that delicious garlic butter sauce over the chicken to keep it juicy and flavorful. If you’d like, squeeze the lemon juice over everything for a lovely zesty touch.

5. Serve and Enjoy:

Before serving, garnish with chopped fresh parsley for a pop of color. Slice the chicken and serve it hot alongside the buttery garlic vegetables. This dish goes wonderfully with rice, mashed potatoes, or even some crusty bread to soak up the tasty sauce.

Enjoy your meal! 🍽️

FAQs for Garlic Butter Chicken with Zucchini and Corn

Can I Use Frozen Corn or Zucchini in This Recipe?

Absolutely! Both frozen corn and zucchini can be used. If using frozen zucchini, just make sure to thaw and drain any excess moisture before cooking to avoid a watery dish. Frozen corn can be added straight into the skillet without thawing.

What If I Don’t Have Chicken Broth?

No problem! You can substitute chicken broth with vegetable broth, or even water, though using broth adds extra flavor. For a richer taste, consider using a bit of white wine or adding additional seasonings.

How Can I Make This Dish Dairy-Free?

For a dairy-free version, simply replace the butter with olive oil or a dairy-free margarine. Make sure to also check the chicken broth; some brands offer dairy-free options.

How Should I Store Leftovers?

To store leftovers, place them in an airtight container and keep them in the refrigerator for up to 3 days. To reheat, simply warm on the stove over low heat or in the microwave until heated through.

These tips should help you navigate any adjustments or questions while making this delicious Garlic Butter Chicken with Zucchini and Corn! Enjoy your cooking!