Garlic Butter Chicken with Zucchini and Corn - One-Pan, 30-Minute Meal

Natalie Robinson

Garlic Butter Chicken with Zucchini and Corn - One-Pan, 30-Minute Meal

Garlic Butter Chicken with Zucchini and Corn is a simple weeknight meal that uses pantry staples. It's a one-pan, 30-minute recipe. The sliced skinless, boneless chicken breasts are coated with butter, minced garlic, and smoked paprika and pan-seared until golden brown. This restaurant-quality dinner might become a new favorite chicken dinner for kids and adults alike!

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4

Course: Main Course

Cuisine: American

Calories: 421

Ingredients Method Notes

Ingredients

Veggies
2 tablespoons olive oil
2 zucchini medium sliced
salt and pepper to taste
1.5 cups corn kernels cooked about 3 corn ears - corn on the cob
Garlic Butter Chicken
1 lb chicken breasts skinless boneless, sliced
½ teaspoon smoked paprika or more
½ teaspoon chili powder or more
¼ teaspoon salt or to taste
black pepper freshly ground to taste
2 tablespoons olive oil
5 cloves garlic minced
2 tablespoons freshly squeezed lime juice or more
4 tablespoons butter divided
Garnish
½ cup fresh cilantro chopped

Method

Prepare the veggies
Heat an empty large, high-sided cast-iron skillet over medium heat for 1 minute. Add olive oil and sliced zucchini. Sprinkle with a pinch of salt and pepper. Cook for about 3 minutes on medium heat. Flip the veggies once. Remove cooked zucchini to a plate.
How to make Garlic Butter Chicken
Slice the chicken breasts into strips. Season the chicken with smoked paprika, chili powder, salt, and freshly ground black pepper.
Heat 2 tablespoons of olive oil on medium heat in the same, now empty, cast-iron skillet. Add the chicken in one layer and cook, undisturbed, for about 4 minutes.
Flip the chicken strips over, add minced garlic, and cook for 2 more minutes. Lower the heat to low, add freshly squeezed lime juice, and 2 tablespoons of butter. Cook for another 2 minutes or more, frequently stirring, until the chicken is cooked through but not overcooked and the garlic has softened.
Assembly
Add cooked sliced zucchini and cooked corn kernels to the same skillet with cooked chicken.
Add 2 remaining tablespoons of butter and melt it on low heat, stirring it together with the veggies. Do it rather quickly, for a couple of minutes, just until the butter melts and the garlic butter sauce coats both the chicken and the zucchini and corn evenly. Remove from heat.
Stir in half of the chopped fresh cilantro. Season with more salt, smoked paprika, and chili powder, if desired. Add more freshly squeezed lime juice, if desired.
When serving, top with the remaining half of chopped fresh cilantro. Sprinkle a small amount of chili powder over corn and chicken, for presentation purposes, if desired.

Notes