Garlic Butter Chicken with Zucchini and Corn – A Simple, Delicious Weeknight Win

There’s something magical about that sizzle when zucchini hits a hot pan—especially when garlic butter and juicy chicken are in the mix. This Garlic Butter Chicken with Zucchini and Corn is one of those weeknight heroes: cozy, craveable, and on the table in under 30 minutes. If you love fresh summer flavors and low-effort dinners, this garlic butter chicken with zucchini and corn is calling your name.

Why You’ll Love This Garlic Butter Chicken Recipe

This Garlic Butter Chicken with Zucchini and Corn checks every box for a weeknight win: it’s fast (ready in 30 minutes), made in one pan (hello, easy cleanup), and packed with flavor and nutrition. It’s also gluten-free, high in protein and fiber, and perfect for everything from meal prep to casual dinners with friends. Bonus: this garlic butter chicken with zucchini and corn is endlessly customizable and tastes just as good reheated.

Ingredients You’ll Need

Core Ingredients

Here’s what you need for this garlic butter chicken with zucchini and corn:

  • Chicken breasts or thighs – skinless, boneless, and sliced for fast cooking
  • Zucchini – crisp-tender is the goal
  • Corn – fresh off the cob is best, but frozen or canned work too
  • Garlic – lots of it, minced
  • Butter – divided for that rich, silky finish
  • Lime juice – for brightness and balance
  • Cilantro – adds freshness and a little zip

Optional Add-Ins

Want to take it up a notch? Add:

  • Grated parmesan or Cotija for a cheesy twist
  • Red pepper flakes for heat
  • Bell peppers, asparagus, or mushrooms for more veggies
  • Serve over rice, orzo, pasta, couscous, or quinoa for a heartier meal

How to Make Garlic Butter Chicken with Zucchini and Corn

Garlic Butter Chicken with Zucchini and Corn – A Simple, Delicious Weeknight Win 10

Step-by-Step Instructions

  1. Sear the zucchini: Heat olive oil in a skillet. Sauté sliced zucchini with salt and pepper for about 3 minutes until just golden. Set aside.
  2. Season the chicken: Toss the sliced chicken with paprika, chili powder, salt, and pepper.
  3. Cook the chicken: In the same skillet, heat more olive oil and cook the chicken for about 4 minutes undisturbed, then flip. Add the minced garlic and cook another 2 minutes.
  4. Add butter and lime: Lower the heat, stir in lime juice and 2 tablespoons butter. Cook until chicken is juicy and cooked through.
  5. Combine and finish: Return the zucchini and add the corn. Stir in the rest of the butter to coat everything in that garlicky sauce.
  6. Garnish: Sprinkle chopped cilantro on top and serve.

Pro Tips for Best Results

  • Use fresh lime juice—it makes a big difference.
  • Don’t overcook the zucchini; you want a bit of bite.
  • Deglaze the skillet with a splash of broth or white wine for deeper flavor.

Serving Suggestions

This dish is fantastic on its own, but here are some fun serving ideas:

  • Spoon it over buttery mashed potatoes or fluffy white rice.
  • Toss it with pasta or quinoa for a hearty bowl.
  • Serve with a side of crusty bread to soak up the sauce.
  • Or keep it light with a side salad—it’s versatile like that.

For more chicken-and-zucchini magic, check out this Easy Chicken and Zucchini Skillet Dinner. Want more corn inspiration? Try this Copycat Chipotle Corn Salsa Recipe.

If you’re into visual food inspo, browse our Pinterest boards packed with weeknight dinner ideas. And don’t miss the cozy cooking moments we share over on Facebook—we’d love to see what you’re making in your kitchen!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
To reheat:

  • Microwave: Heat in 30-second bursts until warm
  • Stovetop: Warm in a skillet with a splash of oil or broth for about 5 minutes
Overhead skillet of garlic butter chicken with blistered corn and pan-seared zucchini, styled with fresh herbs on a rustic table
Garlic Butter Chicken with Zucchini and Corn – A Simple, Delicious Weeknight Win 11

More Easy Chicken Skillet Recipes

FAQ

Can I use frozen vegetables?

Yes! Just thaw and drain them first to avoid excess moisture in the pan.

What’s the best chicken cut for this recipe?

Boneless, skinless breasts or thighs cook quickly and stay tender—both work beautifully.

Can I make it dairy-free?

Absolutely. Swap the butter for olive oil or your favorite dairy-free alternative.

Is zucchini good in butter chicken?

Yes! It adds a mild, fresh contrast to the richness of the butter and garlic.

Does corn go with butter chicken?

Totally. Corn’s sweetness plays off the savory chicken and buttery sauce perfectly.

Which is the best combination with butter chicken?

You can’t go wrong with zucchini and corn, but rice, orzo, or even a green salad are fantastic pairings.

Does zucchini go with chicken?

Yes—it’s a classic combo, especially in skillet meals like this. The textures balance beautifully.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Garlic butter chicken with zucchini and corn in a cast iron skillet, served with fresh herbs on a dark rustic background

Garlic Butter Chicken with Zucchini and Corn – A Simple, Delicious Weeknight Win


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: kai
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

A quick and flavorful one-skillet meal featuring garlic butter chicken with fresh zucchini and sweet corn. Perfect for weeknights!


Ingredients

1 lb chicken breasts, sliced

2 tablespoons olive oil (divided)

2 medium zucchini, sliced

1.5 cups corn kernels (≈3 ears or canned/frozen)

½ tsp smoked paprika

½ tsp chili powder

¼ tsp salt

Black pepper, to taste

5 garlic cloves, minced

2 tbsp lime juice, freshly squeezed

4 tablespoons butter (divided)

Fresh cilantro, chopped (for garnish)


Instructions

1. Sauté sliced zucchini in 2 tbsp olive oil for 3 minutes until lightly browned. Set aside.

2. Season sliced chicken with paprika, chili powder, salt, and pepper.

3. In same skillet, cook chicken in remaining oil for 4 minutes without stirring.

4. Flip chicken, add minced garlic, and cook for 2 more minutes.

5. Lower heat. Stir in lime juice and 2 tbsp butter. Cook until chicken is done.

6. Add corn and cooked zucchini to skillet.

7. Add remaining butter and stir until everything is well coated.

8. Finish with chopped cilantro and serve hot.

Notes

Use fresh lime juice for the best flavor.

Don’t overcook zucchini—keep it slightly crisp.

Add a splash of broth or wine to deglaze the skillet.

Tastes great with rice, pasta, or a side salad.

Store in fridge up to 4 days or freeze up to 2 months.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 421
  • Sugar: 4g
  • Sodium: 220mg
  • Fat: 23g
  • Saturated Fat: 9g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 85mg

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star