If you’re craving a quick and colorful dinner that tastes like pure sunshine, Garlic Butter Chicken with Zucchini & Corn is about to become your new weeknight go-to. This vibrant skillet dish brings together golden, juicy chicken pieces and sweet bursts of corn with tender zucchini, all glistening in a fragrant garlic-butter sauce. Packed with fresh flavors and ready in under 30 minutes, it’s perfect for busy nights but impressive enough for guests—a skillet full of comfort and cheer, every time you serve it.

Garlic Butter Chicken with Zucchini & Corn Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Garlic Butter Chicken with Zucchini & Corn plays an important role—nothing here is extra, and each element layers in flavor, color, or texture. Sometimes, the simplest combinations really do create kitchen magic!

Chicken breasts: Opt for boneless, skinless, and cut in bite-sized pieces for fast, even cooking and juicy results.
Unsalted butter: Divided for sautéing and swooping in at the end to make the sauce irresistibly rich.
Olive oil: Helps brown the chicken evenly and keeps the butter from burning in the skillet.
Garlic: Minced fresh for that unbeatable punch of flavor—let it sizzle, but don’t let it brown.
Zucchinis: Two medium, diced for a tender bite that soaks up all that garlic butter.
Corn kernels: Sweet and crisp; use fresh for summer pops, or grab canned/frozen for ease.
Paprika: Adds a subtle warmth and a gorgeous golden hue to the chicken.
Italian seasoning: A ready-made blend of brightness—oregano, basil, and thyme flavor in a sprinkle.
Salt and black pepper: Season to taste, and don’t shy away—they bring every flavor forward.
Fresh parsley: Chopped for a burst of freshness and color right before serving.
Lemon juice: That final squeeze transforms everything—lifting the buttery sauce with a citrusy zing.

How to Make Garlic Butter Chicken with Zucchini & Corn

Step 1: Season the Chicken

Start by tossing your chicken pieces in a bowl with paprika, Italian seasoning, salt, and black pepper. This simple seasoning brings so much depth—every bite of chicken will be savory, herby, and golden-hued, all before it even hits the skillet.

Step 2: Sear the Chicken

Heat one tablespoon of butter and the olive oil over medium-high in a large skillet. When it’s shimmering, add the seasoned chicken. Let it sizzle undisturbed for a few minutes so it develops a beautiful golden crust, then stir and continue cooking until the pieces are nicely browned and fully cooked through, about 5–6 minutes. Transfer the chicken to a plate to keep it juicy and tender while you focus on the veggies.

Step 3: Sauté the Garlic

In the same skillet, add the remaining tablespoon of butter. Once melted, stir in the minced garlic and let it cook for just 30 seconds. You’re looking for that deeply fragrant aroma that signals the garlic is ready—don’t let it brown or it may taste bitter.

Step 4: Cook the Zucchini & Corn

Add the diced zucchini and corn directly into the garlicky butter. Sauté for 3–4 minutes, stirring occasionally, until the vegetables are just tender but still have a little crispness and bright color. This quick cook keeps everything vibrant and fresh.

Step 5: Combine & Finish

Return the cooked chicken (plus any juices) to the skillet. Toss everything together for a minute until the chicken is heated through and coated with all the buttery, garlicky goodness. Drizzle over the lemon juice, sprinkle on the fresh parsley, and give it one last toss—now you’re ready to serve your Garlic Butter Chicken with Zucchini & Corn!

How to Serve Garlic Butter Chicken with Zucchini & Corn

Garnishes

A shower of fresh parsley and an extra squeeze of lemon are always welcome, but for even more flavor, add a generous sprinkle of grated Parmesan cheese right before serving. The cheese melts into the butter sauce and gives each bite a savory, salty finish.

Side Dishes

This dish is lovely on its own, but a side of fluffy rice, tender pasta, or a hunk of warm crusty bread makes it truly special. The sauce begs to be soaked up, so don’t let a drop go to waste! If you’re keeping it light, a simple green salad with a lemony vinaigrette is perfect.

Creative Ways to Present

To make Garlic Butter Chicken with Zucchini & Corn a true showstopper, serve it straight from the skillet at the table for a cozy, rustic touch. Or, pile it onto individual plates and top with extra herbs and lemon zest for a stunning, restaurant-worthy look. Leftovers? Stuff them into warm tortillas or pile on top of baked potatoes for a fresh spin.

Make Ahead and Storage

Storing Leftovers

Store any leftover Garlic Butter Chicken with Zucchini & Corn in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making the leftovers just as delightful for lunch or dinner the next day.

Freezing

While the chicken and corn freeze well, zucchini can become a little softer upon reheating. If you’d like to freeze, let the dish cool completely, then place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating for best texture.

Reheating

Gently reheat leftovers in a skillet over medium heat with a splash of water or chicken broth to keep everything moist and saucy. Microwave works for a lunch desk fix, but stovetop yields the best texture. Add an extra squeeze of lemon and fresh parsley right before serving to revive all the fresh flavors.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicy and flavorful—just trim and cut them into bite-sized pieces as you would with breasts, and cook until done. They hold up beautifully in Garlic Butter Chicken with Zucchini & Corn.

Is it okay to use frozen corn?

Yes, frozen corn works great, making this dish easy to prepare year-round. No need to thaw beforehand; just add it to the skillet right from the freezer, and it will warm through as it cooks with the zucchini.

How can I make this dairy-free?

To make this recipe dairy-free, substitute the butter with olive oil or a dairy-free butter alternative. While it won’t be quite as rich, you’ll still get that delicious garlicky flavor and gorgeous texture.

What’s the best way to cut zucchini for this recipe?

Dice the zucchini into pieces about half an inch thick—big enough to stay juicy but small enough to cook quickly. Uniform pieces ensure even sautéeing, so every bite is just right in Garlic Butter Chicken with Zucchini & Corn.

Can I add other vegetables?

Feel free to get creative! Bell peppers, cherry tomatoes, or even yellow squash make lovely additions. Just make sure all the veggies cook in about the same time frame to keep the skillet fresh and vibrant.

Final Thoughts

There’s just something happy and homey about Garlic Butter Chicken with Zucchini & Corn. It’s simple but feels special, easy enough for tonight yet worthy of sharing with friends. Give it a try—you’ll taste why it’s a keeper in my kitchen! I can’t wait for you to fall in love with this vibrant skillet dinner, too.

Garlic Butter Chicken with Zucchini & Corn Recipe

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4.8 from 17 reviews

Author: admin
Total Time: 22 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A delicious and easy recipe for Garlic Butter Chicken with Zucchini & Corn that is bursting with flavor. Tender chicken cooked in a garlic butter sauce with fresh zucchini, sweet corn, and a hint of lemon. Perfect for a quick and satisfying weeknight dinner.

Ingredients

Scale

Chicken:

1 pound boneless skinless chicken breasts, cut into bite-sized pieces

Garlic Butter Sauce:

2 tablespoons unsalted butter, divided
1 tablespoon olive oil
3 cloves garlic, minced

Veggies:

2 medium zucchinis, diced
1 cup corn kernels (fresh, canned, or frozen)

Seasonings:

1/2 teaspoon paprika
1/2 teaspoon Italian seasoning
Salt and black pepper, to taste

Garnish:

2 tablespoons freshly chopped parsley
Juice of 1/2 lemon

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Instructions

Season the Chicken: Season chicken with paprika, Italian seasoning, salt, and black pepper.
Cook the Chicken: Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes until golden brown and cooked through. Remove chicken from skillet and set aside.
Make the Garlic Butter Sauce: In the same skillet, melt the remaining tablespoon of butter and add garlic, cooking for 30 seconds until fragrant.
Cook the Veggies: Add zucchini and corn to the skillet, cooking for 3-4 minutes until tender but still crisp.
Combine and Serve: Return chicken to skillet and toss to combine. Drizzle with lemon juice, sprinkle with parsley, and serve hot.

Notes

For extra flavor, sprinkle Parmesan cheese over the top before serving.
You can substitute chicken thighs for breasts or use yellow squash instead of zucchini.
This dish pairs well with rice, pasta, or crusty bread.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Main Course
Method: Stovetop
Cuisine: American