Garlic Butter Chicken with Zucchini and Corn
Garlic Butter Chicken with Zucchini and Corn is a quick one-pan dinner.
Ingredients
Veggies
- 2 tablespoons olive oil
- 2 medium zucchini sliced
- Salt and pepper to taste
- 1½ cups cooked corn kernels
Garlic Butter Chicken
- 1 lb chicken breasts skinless and boneless, sliced
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ¼ teaspoon salt
- Freshly ground black pepper
- 2 tablespoons olive oil
- 5 cloves garlic minced
- 2 tablespoons freshly squeezed lime juice
- 4 tablespoons butter divided
Garnish
- ½ cup fresh cilantro chopped
Instructions
Prepare the Vegetables
- Heat a large cast-iron skillet over medium heat for about 1 minute.
- Add olive oil and sliced zucchini to the pan.
- Season with a pinch of salt and pepper.
Cook for about 3 minutes, flipping once, until slightly tender.
- Remove the zucchini from the skillet and set aside.
- Cook the Chicken
- Slice chicken breasts into strips and season with smoked paprika, chili powder, salt, and black pepper.
- Heat 2 tablespoons olive oil in the same skillet over medium heat.
- Add the chicken in a single layer and cook undisturbed for about 4 minutes.
- Flip the chicken strips, add minced garlic, and cook for another 2 minutes.
- Reduce the heat to low, add lime juice and 2 tablespoons butter.
- Cook for about 2 more minutes, stirring frequently, until the chicken is fully cooked and coated in garlic butter sauce.
Assemble the Dish
- Add the cooked zucchini and corn kernels back to the skillet with the chicken.
- Add the remaining 2 tablespoons butter and stir gently until melted.
- Toss everything together so the garlic butter sauce coats the chicken and vegetables evenly.
- Remove from heat and stir in half of the chopped cilantro.
- Taste and adjust seasoning with additional salt, smoked paprika, chili powder, or lime juice if desired.
- Serve the Garlic Butter Chicken with Zucchini and Corn topped with the remaining cilantro.
Notes
- You can substitute chicken thighs for extra flavor.