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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


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  • 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

Scale

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