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