This Garlic Butter Chicken is a tasty dish packed with juicy chicken, fresh zucchini, and sweet corn. The garlic butter sauce ties everything together, making each bite rich and flavorful!
Who doesn’t love a one-pan meal that’s both easy and delicious? I love how the veggies soak up that buttery goodness—it’s like a hug on a plate! Perfect for busy weeknights! 😋
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts give a nice, quick-cooking option. If you prefer dark meat, chicken thighs work wonderfully, making the dish even more juicy.
Zucchini: Fresh, medium zucchinis are perfect for this dish. If you can’t find zucchini, yellow squash is a great alternative, adding a similar texture and flavor.
Corn: Fresh corn adds great sweetness, but frozen corn is a convenient substitute. Just make sure to thaw it before cooking to ensure it warms through nicely.
Butter: Unsalted butter is recommended, allowing you to control the salt levels. For a lighter option, you may use olive oil instead, but the flavor will change a bit!
Garlic: Fresh garlic has the best flavor, but jarred minced garlic can also work in a pinch—just use less since it’s more concentrated.
How Do I Get Perfectly Cooked Chicken?
Cooking chicken so it’s juicy and not dry can be tricky, but here’s how I do it: Start by ensuring the chicken is at room temperature before cooking. This helps it cook evenly.
- Season your chicken well to enhance flavor.
- Use a hot skillet with oil and butter, but don’t overcrowd the pan; cook in batches if needed.
- Use a meat thermometer to check doneness; 165°F (74°C) is the sweet spot!
Let the chicken rest for a few minutes after cooking. This helps the juices redistribute, making each bite tender and juicy!
Garlic Butter Chicken with Zucchini and Corn
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
For the Veggies:
- 2 medium zucchinis, sliced into rounds
- 1 cup corn kernels (fresh or frozen)
For the Sauce:
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For Garnish:
- 2 tablespoons fresh parsley, chopped
- Optional: pinch of red pepper flakes for some heat
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 20 minutes of cooking time, so you can have a delicious meal ready in just about 35 minutes. It’s perfect for a weeknight dinner or any night you want something tasty without too much fuss!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by patting the chicken breasts dry with paper towels. This helps them brown nicely. Next, season both sides of the chicken generously with salt, black pepper, smoked paprika, and dried oregano. This will add great flavor!
2. Cook the Chicken:
In a large skillet, heat 1 tablespoon of olive oil along with 2 tablespoons of butter over medium-high heat. Once the butter is melted and bubbling, add the seasoned chicken breasts to the skillet. Let them cook for about 5-7 minutes on each side, until they are golden brown and cooked through (the internal temperature should reach 165°F or 74°C). Once cooked, remove the chicken from the skillet and set it aside on a plate to rest.
3. Sauté Garlic and Veggies:
In the same skillet, add the remaining olive oil and butter. Then, add the minced garlic and sauté it for about 1 minute until it becomes fragrant—just be careful not to burn it! Next, toss in the sliced zucchini and corn kernels. Season with a little more salt, pepper, and if you like some heat, add a pinch of red pepper flakes. Sauté everything for about 4-5 minutes until the zucchini is tender but still has a little crispness and the corn is warmed through.
4. Combine and Serve:
Place the cooked chicken back into the skillet, letting it rest on top of the veggies. Spoon some of the yummy garlic butter sauce over the chicken and allow everything to meld together for another 1-2 minutes. Before serving, sprinkle fresh parsley over the top for a nice touch.
5. Enjoy:
Serve your Garlic Butter Chicken hot, alongside your favorite grains like rice or quinoa, or some crusty bread to soak up all that delicious garlic butter. Enjoy your flavorful dinner!
This dish is not only savory and satisfying but also colorful and bright, making it as pleasing to the eyes as it is to the taste buds. Happy cooking!
FAQ for Garlic Butter Chicken with Zucchini and Corn
Can I Use Thighs Instead of Breasts?
Absolutely! Chicken thighs will add more juiciness and flavor. Just adjust your cooking time slightly, as thighs may take a bit longer to reach the safe internal temperature of 165°F (74°C).
How Do I Store Leftovers?
Store any leftover chicken and veggies in an airtight container in the refrigerator for up to 3 days. Just reheat gently on the stove or in the microwave when you’re ready to enjoy them again!
Can I Use Other Vegetables?
Definitely! Feel free to switch things up with your favorite veggies. Bell peppers, asparagus, or even broccoli would also work well and add different flavors and textures.
What Should I Serve This With?
This Garlic Butter Chicken is delicious on its own but pairs wonderfully with rice, quinoa, or a simple side salad. You can also serve it with crusty bread to soak up the extra garlic butter sauce!
