Description
This Garlic Butter Chicken with Zucchini & Corn is a quick and flavorful one-pan meal perfect for busy weeknights. Tender cubed chicken breast is pan-seared to golden perfection and combined with sautéed zucchini and sweet corn in a fragrant garlic butter sauce. Garnished with fresh parsley, this dish is a delicious balance of protein and vegetables with minimal fuss and maximum taste.
Ingredients
Scale
Chicken
- 1 lb chicken breast, cubed
- 2 tbsp olive oil
- Salt & pepper to taste
Vegetables & Sauce
- 1 tbsp butter
- 2 zucchini, chopped
- 1½ cups corn kernels (fresh or frozen)
- 3 garlic cloves, minced
- Fresh parsley for garnish
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the cubed chicken breast, season with salt and pepper, and cook until golden brown and fully cooked, about 7-8 minutes. Remove the chicken from the skillet and set it aside.
- Sauté the Veggies: In the same skillet, melt the butter and add the minced garlic. Cook for 1 minute until the garlic is fragrant. Add the chopped zucchini and corn, sautéing for about 5-7 minutes until the vegetables are tender.
- Combine and Toss: Return the cooked chicken to the skillet and toss everything together to coat in the garlic butter sauce. Cook for another 2-3 minutes to ensure everything is heated through and flavors meld.
- Season and Serve: Adjust the seasoning with salt and pepper to your taste. Garnish with fresh parsley and serve hot for a delicious, comforting meal.
Notes
- Use fresh or frozen corn kernels based on availability.
- For extra flavor, you can add a squeeze of lemon juice before serving.
- If you prefer, swap chicken breast for chicken thighs for a juicier texture.
- Serve with rice, quinoa, or crusty bread to make it a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
