Garlic Butter Chicken with Zucchini and Corn is a flavorful and wholesome one-pan meal that’s ready in just 30 minutes. Featuring tender chicken breasts seared in garlic butter with smoky spices, sweet corn, and golden zucchini, this dish is a perfect balance of fresh summer produce and savory comfort. Ideal for busy weeknights, this recipe makes a restaurant-quality dinner using simple, everyday ingredients.
Why You’ll Love This Recipe
This quick and easy chicken dish is perfect for when you want a healthy, satisfying meal without spending hours in the kitchen. Everything cooks in one pan, which means fewer dishes and easier cleanup. The combination of garlic, butter, and fresh lime juice adds rich depth and brightness, while smoked paprika and chili powder bring a subtle warmth. It’s a great option for families, meal prep, or a light dinner that still feels indulgent.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Vegetables:
- 2 tablespoons olive oil
- 2 medium zucchini, sliced
- Salt and pepper, to taste
- 1.5 cups corn kernels, cooked (about 3 ears of corn)
For the Garlic Butter Chicken:
- 1 pound 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
For Garnish:
- ½ cup fresh cilantro, chopped
Directions
Prepare the Vegetables
- 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 once, until zucchini is lightly golden and just tender. Remove and set aside on a plate.
Make the Garlic Butter Chicken
- Slice chicken breasts into strips. Season with smoked paprika, chili powder, salt, and black pepper.
- In the same skillet, heat 2 tablespoons olive oil over medium heat. Add the seasoned chicken in a single layer and cook undisturbed for 4 minutes.
- Flip the chicken, add the minced garlic, and cook for an additional 2 minutes.
- Lower the heat to low. Add the lime juice and 2 tablespoons of butter. Stir frequently and cook for 2 more minutes or until the chicken is cooked through and garlic is softened.
Assemble the Dish
- Return the cooked zucchini and add the corn kernels to the skillet with the chicken.
- Add the remaining 2 tablespoons of butter and stir gently over low heat until melted and everything is evenly coated in the garlic butter sauce (about 2 minutes).
- Stir in half of the chopped cilantro. Adjust seasoning with additional salt, smoked paprika, chili powder, or lime juice if desired.
- Remove from heat. Garnish with the remaining cilantro and a sprinkle of chili powder for presentation.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Variations
- Add a Grain: Serve over rice, quinoa, or couscous for a more filling meal.
- Spicy Twist: Increase chili powder or add red pepper flakes for more heat.
- Cheese Topping: Add crumbled feta or grated parmesan just before serving.
- Herb Swap: Use fresh basil or parsley in place of cilantro if preferred.
- Vegetarian Version: Replace chicken with sautéed mushrooms or tofu for a meatless option.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet over medium heat until warmed through. Add a splash of water or broth if needed to loosen the sauce.
- Freezing: Not recommended due to the fresh vegetables and butter-based sauce, which may change texture after thawing.
FAQs
Can I use frozen corn instead of fresh?
Yes, frozen corn works perfectly. Just thaw it before adding to the skillet.
Is this dish spicy?
It has mild heat from chili powder, but you can adjust the amount to your taste.
What pan should I use?
A high-sided cast-iron skillet is ideal for even cooking and good browning, but any large skillet will work.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs are a great substitute and offer extra juiciness.
How do I keep the chicken from drying out?
Avoid overcooking and use medium heat. The garlic butter and lime juice also help keep it tender.
Can I prep this meal ahead?
Yes, slice and season the chicken, and prep the veggies in advance. Cook just before serving for best texture.
What sides go well with this?
Try serving with rice, garlic bread, or a light salad to complete the meal.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free. Just double-check packaged items like spices for any added gluten.
Can I double the recipe?
Yes, just use a larger pan or cook the chicken in batches to avoid overcrowding.
How do I make this dairy-free?
Use a dairy-free butter substitute and skip any cheese additions.
Conclusion
Garlic Butter Chicken with Zucchini and Corn is a vibrant and satisfying one-pan dinner that comes together quickly with minimal cleanup. Perfectly seasoned chicken, buttery garlic sauce, and fresh summer veggies make this a go-to weeknight recipe. It’s versatile, nourishing, and sure to become a family favorite all year round.
Print
Garlic Butter Chicken with Zucchini and Corn – One-Pan, 30-Minute Meal
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Gluten Free
Description
This flavorful Garlic Butter Chicken with Zucchini and Corn is a quick and easy one-pan dinner that’s ready in just 30 minutes! Juicy chicken strips seared in a buttery garlic-lime sauce are tossed with fresh zucchini and sweet corn for a vibrant, family-friendly meal that’s both healthy and satisfying.
Ingredients
Veggies:
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2 tbsp olive oil
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2 medium zucchini, sliced
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Salt and pepper, to taste
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1.5 cups cooked corn kernels (about 3 ears of corn)
Garlic Butter Chicken:
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1 lb chicken breasts, boneless and skinless, sliced
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1/2 tsp smoked paprika (or more, to taste)
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1/2 tsp chili powder (or more, to taste)
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1/4 tsp salt (or to taste)
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Freshly ground black pepper, to taste
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2 tbsp olive oil
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5 garlic cloves, minced
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2 tbsp freshly squeezed lime juice (or more)
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4 tbsp butter, divided
Garnish:
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1/2 cup fresh cilantro, chopped
Instructions
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Prepare the Veggies:
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Heat a large high-sided cast-iron skillet over medium heat. Add olive oil and zucchini, season with salt and pepper. Cook for about 3 minutes, flipping once. Remove to a plate.
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Cook the Chicken:
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Slice chicken into strips and season with paprika, chili powder, salt, and pepper.
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In the same skillet, heat 2 tbsp olive oil. Add chicken in a single layer and cook undisturbed for 4 minutes.
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Flip, add garlic, and cook 2 more minutes. Reduce heat, add lime juice and 2 tbsp butter, and cook another 2 minutes or until fully cooked.
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Combine and Finish:
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Add cooked zucchini and corn to the skillet. Stir in the remaining 2 tbsp butter until melted and everything is evenly coated in garlic butter sauce.
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Stir in half of the cilantro. Adjust seasoning or lime juice if needed.
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Garnish with remaining cilantro and a dash of chili powder for color before serving.
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Notes
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Fresh or frozen corn both work well.
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For a spicier kick, increase the chili powder or add red pepper flakes.
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Serve over rice or with warm tortillas for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet / One-Pan
- Cuisine: American
