Garlic Butter Chicken with Zucchini and Corn – One-Pan, 30-Minute Meal Recipe

Introduction

This Garlic Butter Chicken with Zucchini and Corn is a flavorful one-pan meal that comes together in just 30 minutes. Tender chicken strips are cooked in a garlicky butter sauce and combined with fresh zucchini and sweet corn for a simple, satisfying dinner.

Ingredients

• 2 tablespoons olive oil
• 2 medium zucchini, sliced
• Salt and pepper to taste
• 1.5 cups corn kernels, cooked (about 3 ears of corn)
• 1 lb skinless, boneless chicken breasts, sliced
• ½ teaspoon smoked paprika (or more to taste)
• ½ teaspoon chili powder (or more to taste)
• 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 to taste)
• 4 tablespoons butter, divided
• ½ cup fresh cilantro, chopped

Instructions

1. Step 1: Heat a large, high-sided cast-iron skillet over medium heat for 1 minute. Add 2 tablespoons olive oil and the sliced zucchini. Season with a pinch of salt and pepper. Cook for about 3 minutes, flipping the zucchini once. Remove from the skillet and set aside on a plate.
2. Step 2: Slice the chicken breasts into strips. Season with smoked paprika, chili powder, salt, and freshly ground black pepper.
3. Step 3: In the same skillet, heat 2 tablespoons olive oil over medium heat. Add the chicken strips in a single layer and cook undisturbed for about 4 minutes.
4. Step 4: Flip the chicken strips, add the minced garlic, and cook for 2 more minutes. Lower the heat to low, add lime juice and 2 tablespoons butter. Stir frequently and cook for another 2 minutes until the chicken is cooked through and garlic has softened.
5. Step 5: Return the cooked zucchini and corn kernels to the skillet with the chicken. Add the remaining 2 tablespoons butter and melt over low heat, stirring to coat all ingredients with the garlic butter sauce. Remove from heat.
6. Step 6: Stir in half of the chopped cilantro. Adjust seasoning with salt, smoked paprika, chili powder, and lime juice as desired.
7. Step 7: When serving, garnish with the remaining cilantro and a light sprinkle of chili powder for presentation, if you like.

Tips & Variations

• Use fresh corn on the cob for the best sweetness, or substitute with frozen corn if out of season.
• For extra heat, add a pinch of cayenne pepper along with the chili powder.
• Try swapping zucchini for yellow squash or adding cherry tomatoes for a splash of color and flavor.
• To keep chicken juicy, avoid overcooking—remove from heat as soon as it is no longer pink inside.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave until warmed through. Adding a splash of water or broth during reheating can help keep the chicken moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn works well in this recipe. Just thaw it before adding to the skillet to ensure even cooking.

What can I substitute for lime juice?

If you don’t have lime juice, fresh lemon juice is a good alternative that will add bright acidity to the dish.

Garlic Butter Chicken with Zucchini and Corn – One-Pan, 30-Minute Meal Recipe

Print Recipe

★★★★★

4.7 from 87 reviews

This Garlic Butter Chicken with Zucchini and Corn is a flavorful, one-pan meal that comes together in just 30 minutes. Tender chicken breasts are seasoned with smoked paprika and chili powder, then cooked in a rich garlic butter sauce and combined with sautéed zucchini and sweet corn for a delicious, easy-to-make dinner.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Veggies

• 2 tablespoons olive oil
• 2 medium zucchini, sliced
• Salt and pepper, to taste
• 1.5 cups cooked corn kernels (about 3 corn ears/cobs)

Garlic Butter Chicken

• 1 lb skinless, boneless chicken breasts, sliced
• ½ teaspoon smoked paprika (or more, to taste)
• ½ teaspoon chili powder (or more, to taste)
• 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, to taste)
• 4 tablespoons butter, divided

Garnish

• ½ cup fresh cilantro, chopped

Instructions

1. Prepare the veggies: Heat a large, high-sided cast-iron skillet over medium heat for 1 minute. Add 2 tablespoons olive oil and the sliced zucchini. Sprinkle with a pinch of salt and pepper. Cook the zucchini for about 3 minutes, flipping once halfway through. Remove the cooked zucchini to a plate.
2. Season the chicken: Slice the chicken breasts into strips. In a bowl, season them with smoked paprika, chili powder, salt, and freshly ground black pepper evenly.
3. Cook the chicken: Heat 2 tablespoons olive oil in the same skillet over medium heat. Add the chicken strips in a single layer and cook undisturbed for about 4 minutes until golden on one side.
4. Add garlic and butter: Flip the chicken strips, then add minced garlic. Cook for an additional 2 minutes. Lower the heat to low, then add freshly squeezed lime juice and 2 tablespoons of butter. Stir frequently and cook for another 2 minutes or until the chicken is fully cooked and garlic has softened without burning.
5. Assemble the dish: Return the cooked zucchini and cooked corn kernels to the skillet with the chicken. Add the remaining 2 tablespoons of butter and melt on low heat, stirring gently for a couple of minutes to evenly coat the chicken and veggies with the garlic butter sauce.
6. Season and garnish: Stir in half of the fresh chopped cilantro. Taste and season with more salt, smoked paprika, chili powder, or lime juice if desired. Remove from heat.
7. Serve: When plating, top the dish with the remaining fresh cilantro and optionally sprinkle a small amount of chili powder over the corn and chicken for presentation.

Notes

• Use fresh corn on the cob for best flavor, but frozen corn kernels can be substituted if needed.
• Adjust the amount of chili powder and smoked paprika to suit your preferred spice level.
• Cooking times may vary depending on thickness of chicken strips; ensure chicken is cooked to an internal temperature of 165°F (74°C).
• Butter can be substituted with olive oil if a lighter fat option is preferred, though it will alter the rich flavor.
• For a dairy-free version, replace butter with a plant-based alternative and omit if strict dietary restrictions apply.

Keywords: Garlic Butter Chicken, One-Pan Meal, Zucchini, Corn, Quick Dinner, Healthy Chicken Recipe