Garlic Butter Chicken with Zucchini and Corn – A One-Pan, 30-Minute Meal
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients
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2 large chicken breasts, cut into chunks
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2 medium zucchinis, sliced
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1 cup corn kernels (fresh, frozen, or canned)
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3 tbsp unsalted butter
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4 garlic cloves, minced
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Salt and pepper to taste
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1/2 tsp paprika (optional for a kick)
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Fresh parsley for garnish
Instructions
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In a large skillet over medium heat, melt 1 tbsp of butter.
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Add chicken chunks, season with salt, pepper, and paprika. Cook until golden and fully cooked (about 6–8 minutes). Remove and set aside.
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In the same pan, add remaining butter and garlic. Sauté for 1 minute until fragrant.
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Add zucchini and corn. Cook for 4–5 minutes until tender but still slightly crisp.
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Return chicken to the skillet. Toss everything together and cook for another 2 minutes.
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Garnish with parsley and serve hot.
Notes
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Even Cooking: Cut chicken and zucchini into even pieces so everything cooks at the same rate.
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Extra Flavor: Add a squeeze of lemon juice at the end for a fresh, zesty finish.
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Butter Swap: For a lighter version, swap butter with olive oil or use half and half.
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Cheese Lover’s Twist: Sprinkle with grated parmesan before serving for a creamy, salty touch.
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Make it a Meal: Serve over rice, quinoa, or with a slice of crusty bread if you like extra carbs.
Nutrition
- Calories: 320 kcal per serving
- Sugar: 3g
- Sodium: 250mg
- Fat: 18g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g