Can I use frozen corn instead of fresh?

Yes, frozen corn works well in this recipe. Simply thaw it before adding it to the skillet, or cook it for a minute longer to ensure it’s heated through.

What other vegetables can I use in place of zucchini?

You can substitute zucchini with bell peppers, green beans, asparagus, or mushrooms. These veggies hold up well in a skillet and complement the flavors of the dish.

Can I make this dish ahead of time?

Yes, this recipe stores well. Prepare it ahead and refrigerate for up to four days. Reheat in a skillet over low heat with a splash of olive oil or a bit of butter.

Garlic Butter Chicken with Zucchini and Corn

Name: Garlic Butter Chicken with Zucchini and Corn
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts, sliced into strips; ½ teaspoon smoked paprika; ½ teaspoon chili powder; ¼ teaspoon salt (or to taste); Black pepper, freshly ground (to taste); 2 tablespoons olive oil; 2 tablespoons olive oil; 2 medium zucchini, sliced; 1 ½ cups cooked corn kernels (about 3 ears of corn); Salt and pepper, to taste; 5 cloves garlic, minced; 2 tablespoons freshly squeezed lime juice (or more, to taste); 4 tablespoons butter, divided; ¼ cup fresh cilantro, chopped (for garnish)

Description

This Garlic Butter Chicken with Zucchini and Corn is a quick, one-pan dinner that’s ready in just 30 minutes. Juicy, pan-seared chicken strips are combined with sautéed zucchini and sweet corn, all coated in a rich garlic butter sauce. Perfect for busy weeknights, this meal is simple, nutritious, and packed with flavor.

Ingredients

Scale

For the Chicken:

1 lb boneless, skinless chicken breasts, sliced into strips
½ teaspoon smoked paprika
½ teaspoon chili powder
¼ teaspoon salt (or to taste)
Black pepper, freshly ground (to taste)
2 tablespoons olive oil

For the Vegetables:

2 tablespoons olive oil
2 medium zucchini, sliced
1 ½ cups cooked corn kernels (about 3 ears of corn)
Salt and pepper, to taste

For the Garlic Butter Sauce:

5 cloves garlic, minced
2 tablespoons freshly squeezed lime juice (or more, to taste)
4 tablespoons butter, divided
¼ cup fresh cilantro, chopped (for garnish)

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Instructions

Sauté the Zucchini: Heat a large cast-iron skillet over medium heat and add olive oil. Once hot, add the sliced zucchini, season with a pinch of salt and pepper, and cook for about three minutes, flipping once. Once tender and slightly golden, transfer the zucchini to a plate and set aside.
Prepare the Chicken: Pat the sliced chicken breasts dry with a paper towel and season them with smoked paprika, chili powder, salt, and freshly ground black pepper. Toss to coat evenly.
Cook the Chicken: In the same skillet, add more olive oil and heat over medium. Arrange the seasoned chicken strips in a single layer and let them cook undisturbed for about four minutes to develop a golden-brown crust. Flip the chicken and cook for another two minutes, then add the minced garlic and let it cook for another minute until fragrant.
Add the Garlic Butter: Reduce the heat to low and add freshly squeezed lime juice along with two tablespoons of butter. Stir well, allowing the butter to melt and coat the chicken. Continue cooking for two more minutes or until the chicken is fully cooked through.
Combine Everything: Add the cooked zucchini and corn to the skillet, along with the remaining two tablespoons of butter. Stir everything together gently, allowing the garlic butter sauce to coat all ingredients evenly. Let it cook for an additional one to two minutes over low heat.
Finish and Serve: Remove the skillet from the heat and stir in half of the chopped cilantro. Adjust seasoning if needed by adding more lime juice, salt, or smoked paprika. Serve warm, garnished with the remaining cilantro.

Notes

For a spicier version, add red pepper flakes or cayenne pepper when seasoning the chicken.
If using frozen corn, thaw it beforehand or cook for an extra minute.
For a richer taste, swap lime juice with lemon juice or add a sprinkle of crumbled feta or Parmesan before serving.
Pairing options: Serve over rice, quinoa, mashed potatoes, or pasta for a more filling meal.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pan-seared
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 421 kcal
Sugar: 4g
Sodium: 460mg
Fat: 24g
Saturated Fat: 8g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 3g
Protein: 35g
Cholesterol: 110mg