This Garlic Butter Chicken with Zucchini and Corn is a tasty one-pan dish that brings together juicy chicken, fresh zucchini, and sweet corn, all smothered in rich garlic butter. Yum!
I just love how quick this meal comes together. It’s perfect for busy nights, and the best part? No extra dishes to wash! Honestly, I could eat this every week. 😄
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts work great for this dish. If you’re looking for a lighter alternative, grilled turkey cutlets are a good swap. For a more flavorful option, consider using thigh fillets instead.
Garlic: Fresh garlic adds lots of flavor, but you can use garlic powder in a pinch. If you’re sensitive to garlic, try using shallots or green onions for a milder flavor.
Zucchini: Fresh zucchini is ideal, but yellow squash or bell peppers are tasty alternatives. Feel free to mix in whatever veggies you have on hand!
Corn: Fresh corn gives a sweet crunch, but frozen corn is just as convenient and works well. If you’re avoiding corn, use peas or diced carrots for a pop of color and flavor.
Butter: Unsalted butter adds richness, but you can substitute with olive oil for a healthier choice. Ghee is another option if you’re looking for a dairy-free alternative.
How Do I Get Perfectly Cooked Chicken?
Cooking chicken perfectly is key to this recipe. Here’s how to ensure it stays juicy and delicious:
- Start by patting the chicken dry; this helps it sear nicely.
- Season it well on both sides with salt, pepper, and spices before cooking.
- When you heat the skillet, make sure it’s hot enough for a proper sear, which gives flavor.
- Cook the chicken until it reaches an internal temperature of 165°F (75°C). Nothing beats a meat thermometer for accuracy!
- Let the chicken rest for a few minutes after cooking. This helps the juices redistribute, making every bite tender.
Garlic Butter Chicken with Zucchini and Corn
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 medium zucchinis, sliced into rounds
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 cup fresh parsley, chopped (for garnish)
- Juice of half a lemon (optional)
How Much Time Will You Need?
This delicious meal requires about 10 minutes of preparation time and approximately 15-20 minutes of cooking time. Overall, you’ll be enjoying your Garlic Butter Chicken with Zucchini and Corn in about 30 minutes!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by patting the chicken breasts dry with a paper towel. This helps them get that lovely golden-brown crust. Season both sides with salt, pepper, smoked paprika, and dried thyme, making sure the chicken is well coated.
2. Sear the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Once hot, carefully add the seasoned chicken breasts. Sear them for about 5-6 minutes on each side, or until they turn a nice golden brown and reach an internal temperature of 165°F (75°C). Once cooked, transfer the chicken to a plate and set aside.
3. Make the Garlic Butter:
Lower the heat to medium and add the butter to the same skillet. Let it melt and then add in the minced garlic. Stir it for about a minute until you can smell the delicious garlic aroma—be careful not to burn it!
4. Cook the Vegetables:
Next, toss in the sliced zucchini and corn kernels. Sprinkle a little salt and pepper over them, then cook while stirring occasionally for about 4-5 minutes. You want the zucchini to be tender and slightly browned, and the corn should be warmed through.
5. Combine Chicken and Veggies:
Now, return the seared chicken to the skillet with the zucchini and corn. Spoon some of that tasty garlic butter sauce over the chicken, allowing it to hang out with the vegetables for another 1-2 minutes. This helps blend all those wonderful flavors together!
6. Add a Zesty Finish:
If you like a little zing, drizzle the juice of half a lemon over everything. It adds brightness to the dish!
7. Serve and Enjoy:
Before serving, sprinkle freshly chopped parsley on top for a pop of color. Serve this warm and enjoy your scrumptious garlic butter chicken with fresh zucchini and sweet corn! It’s sure to be a hit at the dinner table!
Frequently Asked Questions (FAQ)
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs can add extra flavor and remain juicy while cooking. Just make sure to cook them until the internal temperature reaches 165°F (75°C) like you would with the breasts.
What If I Don’t Have Fresh Garlic?
No worries! You can substitute fresh garlic with garlic powder. Use about 1/8 to 1/4 teaspoon for each clove of garlic. However, fresh garlic will give a stronger flavor, so add more if desired!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm gently in the microwave or on the stove, adding a splash of broth or water to keep the dish moist.
Can I Add More Vegetables?
Definitely! Feel free to incorporate other vegetables like bell peppers, broccoli, or carrots. Just ensure they are cut into similar sizes to the zucchini for even cooking.
