Garlic Butter Chicken with Zucchini and Corn
Garlic Butter Chicken with Zucchini and Corn is a quick one pan dinner with sliced chicken breasts, tender zucchini, sweet corn, lime juice, garlic, butter, and fresh cilantro. It is ready in 30 mins and makes a colorful skillet meal that works on its own or served over rice, pasta, quinoa, or mashed potatoes.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Cuisine: American
Ingredients
Scale
Veggies
- 2 tablespoons olive oil
- 2 medium zucchini, sliced
- Salt and pepper, to taste
- 1.5 cups cooked corn kernels, about 3 corn ears
Garlic Butter Chicken
- 1 lb skinless boneless chicken breasts, sliced
- ½ teaspoon smoked paprika, or more
- ½ teaspoon chili powder, or more
- ¼ teaspoon salt, or to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 2 tablespoons freshly squeezed lime juice, or more
- 4 tablespoons butter, divided
Garnish
- ½ cup fresh cilantro, chopped
Instructions
- Cook the zucchini: Heat an empty large high sided cast iron skillet over medium heat for 1 min. Add 2 tablespoons olive oil and sliced zucchini, then season with a pinch of salt and pepper and cook for about 3 mins, flipping once, until lightly cooked.
- Set aside the veggies: Remove the zucchini to a plate. Add the cooked corn to the same plate with the zucchini and keep the skillet ready for the chicken.
- Season the chicken: Slice the chicken breasts into strips, then season with smoked paprika, chili powder, salt, and freshly ground black pepper.
- Sear the chicken: Heat 2 tablespoons olive oil in the same skillet over medium heat. Add the chicken strips in one layer and cook undisturbed for about 4 mins, until golden on one side.
- Make the garlic butter sauce: Flip the chicken, add minced garlic, and cook for 2 mins. Reduce the heat to low, add freshly squeezed lime juice and 2 tablespoons butter, then cook for 2 mins or more, stirring often, until the chicken is cooked through.
- Finish the skillet: Add the cooked zucchini and corn back to the skillet. Add the remaining 2 tablespoons butter and stir over low heat until melted, then remove from heat and stir in half of the chopped cilantro.
- Serve warm: Taste and adjust with more salt, pepper, chili powder, smoked paprika, or lime juice if needed. Top with the remaining cilantro before serving.
Notes
- Use boneless skinless chicken thighs instead of chicken breasts if you prefer darker meat.
- Frozen corn works well as long as it is cooked before adding it to the skillet.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze leftovers for up to 2 months, but expect the zucchini to soften after thawing.
- Reheat gently in the microwave in 30 second increments or warm on the stove top over low medium heat with a little olive oil.
Nutrition
- Serving Size: 4
- Calories: 421 kcal
Keywords: garlic butter chicken