This Garlic Butter Chicken is a tasty and simple meal, packed with juicy chicken, fresh zucchini, and sweet corn. The garlic butter sauce makes everything extra delicious!
You’re going to love how easy it is to whip this up for dinner. I often serve it with rice or pasta to soak up all that tasty butter sauce. Yum!
Key Ingredients & Substitutions
Chicken Breasts: I prefer boneless, skinless chicken breasts for their quick cooking time. If you’re looking for a substitute, thighs work well as they stay juicier. You can also use plant-based alternatives for a vegetarian option.
Garlic: Fresh garlic gives the best flavor, and I always use it in dishes like this. However, if you’re in a pinch, garlic powder will work, but use less—about 1/2 teaspoon should do the trick.
Zucchini: This vegetable adds a nice crunch. If you can’t find zucchini, try yellow squash or even bell peppers for a different twist. Both will complement the dish well.
Corn: Fresh corn has a sweet bite, but frozen corn is a great substitute. Canned corn works too, just remember to drain it well before using.
Butter: Unsalted butter is key here to control the saltiness. If you’re looking to lighten the dish, use olive oil instead, or a mix of both for flavor.
How Do I Get Juicy Chicken Every Time?
To ensure the chicken is juicy and flavorful, seasoning before cooking is essential. After patting the chicken dry, make sure you coat both sides generously with salt, pepper, and smoked paprika for added flavor.
- Use medium-high heat to create a nice sear on the chicken, which helps lock in moisture.
- Cook until golden brown and just cooked through—overcooking will dry it out. A meat thermometer is handy; aim for 165°F (75°C).
- Let the chicken rest for a few minutes after cooking. This helps the juices redistribute, making it more tender when you cut into it.
Garlic Butter Chicken with Zucchini and Sweet Corn
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
For the Garlic Butter Sauce:
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
For the Vegetables:
- 2 medium zucchinis, sliced into half-moons
- 1 cup sweet corn kernels (fresh or frozen)
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1/2 teaspoon smoked paprika (optional)
For Garnish:
- Fresh parsley, chopped
- Lemon wedges (optional, for serving)
How Much Time Will You Need?
This delicious meal will take about 25-30 minutes to prepare and cook. It’s a quick and nutritious option for a weekday dinner, and the clean-up is just as easy!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by patting the chicken breasts dry with a paper towel. This helps them brown nicely in the pan. Generously season both sides with salt, pepper, and smoked paprika if you like a bit of extra flavor.
2. Cook the Chicken:
In a large skillet, heat the olive oil over medium-high heat. When hot, add the seasoned chicken breasts. Cook them for about 5-6 minutes on each side until they are golden brown and fully cooked. Use a meat thermometer to ensure they’ve reached 165°F (75°C). Once done, remove the chicken from the skillet and set it aside on a plate.
3. Make the Garlic Butter Sauce:
In the same skillet, turn the heat down to medium and add the unsalted butter. Allow it to melt completely, then add the minced garlic. Sauté for about 30 seconds, stirring frequently until you can smell the wonderful garlic aroma. Be careful not to burn it!
4. Cook the Vegetables:
Add the sliced zucchini and sweet corn kernels to the skillet. Stir everything together and let it cook for about 5-7 minutes, stirring occasionally. You want the zucchini to be tender but still have some crispness to it.
5. Season the Vegetables:
Sprinkle the thyme over the vegetable mixture and stir well to combine. Taste and adjust the seasoning with more salt and pepper if needed. This is where the magic happens!
6. Combine Everything:
Return the cooked chicken breasts to the skillet. Spoon some of the garlic butter sauce and the vegetables over the chicken, letting it cook together for an additional 2 minutes. This allows all the flavors to meld beautifully.
7. Serve Up and Enjoy:
Once everything is well combined, remove from heat. Garnish with freshly chopped parsley for a touch of color and serve hot with optional lemon wedges on the side for that refreshing zing!
This garlic butter chicken with zucchini and sweet corn is sure to become a new favorite at your dinner table. Enjoy!
FAQ for Garlic Butter Chicken with Zucchini and Sweet Corn
Can I Use Frozen Chicken Breasts?
Yes, you can definitely use frozen chicken breasts! Just make sure to thaw them completely before cooking. For best results, thaw in the fridge overnight or use the microwave’s defrost setting.
What If I Don’t Have Zucchini?
No problem! If you don’t have zucchini on hand, you can substitute it with yellow squash or bell peppers. Both vegetables will add great flavor and texture to the dish.
Can I Make This Dish Dairy-Free?
Absolutely! You can swap out the butter for a dairy-free alternative like olive oil or vegan butter. It will still be delicious and let you enjoy the recipe without dairy.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet over low heat or in the microwave, and enjoy it again!
