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
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
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 4 g
- Sodium: 240 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
