Garlic Butter Chicken with Zucchini and Corn

Garlic Butter Chicken with Zucchini and Corn

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By Millie Pham

This Garlic Butter Chicken with Zucchini and Corn is the kind of weeknight dinner that tastes like you spent hours on it—except it’s ready in under 30 minutes.

The chicken is juicy, the garlic butter sauce is rich, and the zucchini and corn bring a fresh, sweet crunch that balances it all out. You get big flavor without a lot of fuss.

Why I Love This Recipe

This recipe has been in my regular dinner rotation for years. It’s one of those meals you can throw together after a long day, but it still feels special.

  • The garlic butter makes everything taste rich and comforting.
  • The chicken cooks quickly but stays tender.
  • Zucchini and corn give a nice pop of sweetness and texture.
  • It’s all made in one skillet, so cleanup is easy.
  • Works any time of year—fresh corn in summer, frozen corn in winter.
Garlic Butter Chicken with Zucchini and Corn

Servings and Time

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Macros (per serving)

  • Calories: 365
  • Protein: 32g
  • Fat: 20g
  • Carbs: 15g
  • Fiber: 3g
  • Sugar: 6g

Why This Recipe Works (Quick Science)

When chicken breasts cook quickly in a hot pan, they develop a golden crust without drying out. The butter helps conduct heat evenly and carries the flavor of garlic into every bite. Zucchini’s high water content means it softens fast but still keeps a little bite. Corn’s natural sugars caramelize slightly, adding depth and sweetness.

Common Mistakes

  • Overcooking the chicken: Makes it tough—aim for 165°F internal temperature.
  • Crowding the pan: This traps steam and prevents browning.
  • Adding garlic too early: Garlic burns fast—add it once chicken is nearly done.
  • Not drying chicken: Wet chicken won’t sear properly.

What to Serve With

  • Creamy mashed potatoes
  • Steamed rice or quinoa
  • Garlic bread
  • Side salad with lemon vinaigrette

What You’ll Need

  • 1 ½ lbs boneless, skinless chicken breasts (patted dry)
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter, divided
  • 4 cloves garlic, minced
  • 2 medium zucchini, sliced into half-moons
  • 1 ½ cups corn kernels (fresh or frozen, thawed)
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika
  • 1 tbsp fresh parsley, chopped

Pro Tips

  • Use fresh corn in summer for extra sweetness.
  • Slice zucchini evenly so it cooks at the same speed.
  • Let chicken rest for 5 minutes before slicing—this locks in the juices.
  • Add a squeeze of lemon at the end for brightness.

Tools Required

  • Large stainless steel skillet
  • Cutting board
  • Chef’s knife
  • Measuring spoons
  • Wooden spoon or spatula
  • Small prep bowls

Substitutions and Variations

  • Swap chicken breasts for chicken thighs for richer flavor.
  • Use yellow squash instead of zucchini.
  • Try adding red pepper flakes for heat.
  • Make it dairy-free by using olive oil instead of butter.

Make Ahead Tips

  • Slice zucchini and mince garlic ahead of time.
  • If using fresh corn, cut kernels off the cob in advance.

Instructions

Step 1: Season the Chicken

Pat 1 ½ lbs chicken breasts dry with paper towels. Season both sides with 1 tsp salt, ½ tsp black pepper, and 1 tsp paprika.

Step 2: Sear the Chicken

Heat 2 tbsp olive oil and 2 tbsp butter in a large stainless steel skillet over medium-high heat. Add chicken and cook for 4–5 minutes per side until golden brown and cooked through (165°F internal temperature). Remove to a plate.

Step 3: Cook the Zucchini and Corn

In the same skillet, add 2 medium zucchini (sliced) and 1 ½ cups corn kernels. Sauté for 4–5 minutes until tender-crisp, scraping up browned bits.

Step 4: Add Garlic and Butter

Push veggies to one side, add remaining 2 tbsp butter and 4 cloves minced garlic. Stir for 30 seconds until fragrant, then mix with veggies.

Step 5: Combine and Serve

Return chicken to skillet, spoon garlic butter sauce over top, sprinkle with 1 tbsp chopped parsley, and serve.

Leftovers and Storage

  • Store in an airtight container in the fridge for up to 3 days.
  • Reheat gently in a skillet with a splash of broth to keep chicken moist.
  • Avoid microwaving for too long—this can make chicken rubbery.

Conclusion

This garlic butter chicken with zucchini and corn is one of those simple meals that hits all the right notes—savory, fresh, and deeply satisfying. Give it a try, then share how it turned out and any twists you added. I’d love to hear your version.

FAQ

Can I use frozen zucchini?
Not recommended—frozen zucchini tends to be mushy.

Can I make this spicier?
Yes! Add a pinch of red pepper flakes when cooking the garlic.

Can I use bone-in chicken?
Yes, but it will take longer to cook.

What’s the best corn to use?
Fresh sweet corn in summer is amazing, but frozen works great year-round.

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