This Garlic Butter Chicken with Zucchini and Corn is a winner for any dinner! Juicy chicken is cooked in a rich garlic butter sauce, paired perfectly with fresh zucchini and sweet corn.
I love how quick it is to whip up this dish. It’s a great way to sneak in veggies and still feel satisfied. Plus, who can resist that buttery garlic goodness? Yum! 😋
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts keep the dish lean and cook quickly. You can swap them for thighs if you want juiciness. They do take a bit longer to cook, so adjust the time accordingly!
Garlic: Fresh minced garlic gives the best flavor, but garlic powder can be a quick substitute if you’re in a pinch. I always go for fresh whenever possible!
Zucchini: Zucchini adds great texture and color. If you can’t find it, yellow squash works well too! Just remember they cook similarly.
Corn: Fresh or frozen corn both work! I prefer fresh during the summer as it’s super sweet. Frozen is a great time-saver during colder months.
Butter: Using unsalted butter helps control the saltiness. If you’re looking to cut down on dairy, consider using olive oil instead.
How Do You Get Juicy Chicken and Flavorful Sauce?
Cooking chicken just right can be tricky. Here are my steps for juicy chicken and a great sauce:
- Start by seasoning the chicken well; it makes a huge difference in flavor.
- Heat the oil until it’s hot before adding the chicken for a good sear. Don’t overcrowd the pan; this helps the chicken brown evenly.
- When the chicken is done, let it rest a few minutes before slicing. This keeps the juices locked in!
- Use the skillet drippings to make your garlic butter sauce. It’s packed with flavor and makes the veggies taste amazing!
Follow these tips, and you’ll end up with a dish that’s both delicious and satisfying! Have fun cooking!
Garlic Butter Chicken with Zucchini and Corn
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 5 garlic cloves, minced
- 1 teaspoon smoked paprika (optional for smoky flavor)
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 1 cup fresh or frozen corn kernels
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice (optional for a slight tang)
How Much Time Will You Need?
This dish will take about 10 minutes to prep and around 20 minutes to cook, making a total of about 30 minutes from start to finish. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Seasoning the Chicken:
Start by sprinkling salt, pepper, and smoked paprika on both sides of the chicken breasts. This will give them a lovely flavor as they cook!
2. Searing the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts. Sear for about 5-6 minutes on each side until they’re golden brown and fully cooked (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside on a plate.
3. Making the Garlic Butter:
Turn the heat down to medium. Add 2 tablespoons of butter to the same skillet and let it melt. Once melted, add the minced garlic and sauté for about 1 minute, stirring frequently to avoid burning.
4. Cooking the Vegetables:
Next, toss in the sliced zucchini and corn. Stir well so the veggies get coated with that delicious garlic butter. Cook for about 4-5 minutes, stirring occasionally, until the zucchini is tender but still bright in color.
5. Bringing It All Together:
Return the cooked chicken to the skillet, placing it among the veggies. Add the remaining 2 tablespoons of butter, allowing it to melt around the chicken to create a flavorful sauce.
6. Finishing Touches:
Sprinkle fresh parsley on top and drizzle with lemon juice if you’d like a bit of tang. This adds a wonderful freshness to the dish!
7. Serving:
Slice the chicken and serve it over the garlic butter zucchini and corn. Make sure to spoon some of that tasty sauce over the top!
Enjoy your delicious, buttery garlic chicken with fresh seasonal vegetables—you’ve earned it!
FAQ for Garlic Butter Chicken with Zucchini and Corn
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can! Just make sure to thaw the chicken completely before cooking. The easiest way is to leave it in the refrigerator overnight or place it in a sealed bag and submerge it in cold water for a quick thaw.
What If I Don’t Have Zucchini?
No problem! You can substitute zucchini with yellow squash or other vegetables like bell peppers or asparagus. Just adjust the cooking time based on how quickly they cook.
Can I Make This Dish Ahead of Time?
You can prep the ingredients in advance! Season the chicken and chop the veggies, then store them in the refrigerator. Cook them the same day to ensure freshness, and it’s best to avoid reheating the dish, which may affect its texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container and refrigerate them for up to 3 days. To reheat, warm gently in the microwave or in a skillet over low heat, adding a splash of water or broth to keep the veggies from drying out.
