Why Make This Recipe
Garlic Butter Chicken with Zucchini and Corn is a quick and tasty meal that brings together fresh ingredients and flavorful seasonings in a single dish. It is perfect for busy weeknights when you want something delicious without spending hours in the kitchen. This one-pan recipe not only saves you on cleanup but also ensures that all the flavors meld together beautifully, making every bite a delight.
How to Make Garlic Butter Chicken with Zucchini and Corn
Ingredients:
- 2 tablespoons olive oil
- 2 medium zucchini, sliced
- Salt and pepper to taste
- 1.5 cups corn kernels, cooked
- 1 lb chicken breasts, skinless and boneless, sliced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- Black pepper, freshly ground, to taste
- 5 cloves garlic, minced
- 2 tablespoons freshly squeezed lime juice
- 4 tablespoons butter, divided
- 1/2 cup fresh cilantro, chopped
Directions:
- Heat an empty large, high-sided cast-iron skillet over medium heat for 1 minute. Add olive oil and sliced zucchini, sprinkle with salt and pepper, and cook for about 3 minutes. Remove cooked zucchini to a plate.
- Season chicken strips with smoked paprika, chili powder, salt, and black pepper.
- In the same skillet, heat 2 tablespoons of olive oil over medium heat, add chicken in one layer, and cook undisturbed for about 4 minutes.
- Flip the chicken strips, add minced garlic, and cook for 2 more minutes. Lower heat, add lime juice and 2 tablespoons of butter, and cook until chicken is done and garlic is softened.
- Add cooked zucchini and corn to the skillet with chicken.
- Add remaining 2 tablespoons of butter and stir until melted, coating chicken and veggies evenly.
- Stir in half the cilantro, adjust seasoning if needed, and top with remaining cilantro before serving.
How to Serve Garlic Butter Chicken with Zucchini and Corn
Serve this dish hot right from the skillet. You can enjoy it as is or pair it with rice or crusty bread to soak up all the yummy garlic butter sauce. Garnishing with extra cilantro adds a nice touch, both in flavor and presentation.
How to Store Garlic Butter Chicken with Zucchini and Corn
If you have leftovers, let the dish cool down completely. Then, transfer it to an airtight container and store it in the refrigerator. It will last for up to 3 days. For longer storage, you can freeze the chicken and veggies in an airtight container for up to 2 months. Thaw in the fridge before reheating.
Tips to Make Garlic Butter Chicken with Zucchini and Corn
- Be careful not to overcook the chicken; it should be tender and juicy.
- Feel free to adjust the spices based on your preference. If you like it spicier, add more chili powder.
- Fresh corn is best, but you can use frozen corn if it is what you have on hand.
Variation
You can add other vegetables like bell peppers or mushrooms if you want to switch it up. For a creamier sauce, consider stirring in a splash of cream after the chicken is cooked.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, but make sure to thaw it completely before cooking for even sautéing and cooking.
2. What other seasonings can I add?
You can add Italian seasoning, garlic powder, or even a dash of cayenne pepper for extra heat.
3. Is this recipe gluten-free?
Yes, all ingredients are gluten-free, making it suitable for a gluten-free diet. Just double-check labels on your seasonings.
Garlic Butter Chicken with Zucchini and Corn
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 2 medium zucchini, sliced
- 1.5 cups corn kernels, cooked Fresh or frozen corn can be used.
- 1 lb chicken breasts, skinless and boneless, sliced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder Adjust to taste for more spice.
- 1/4 teaspoon salt
- 5 cloves garlic, minced
- 2 tablespoons freshly squeezed lime juice
- 4 tablespoons butter, divided
- 1/2 cup fresh cilantro, chopped For garnish.
Instructions
Preparation
- Heat an empty large, high-sided cast-iron skillet over medium heat for 1 minute.
- Add olive oil and sliced zucchini, sprinkle with salt and pepper, and cook for about 3 minutes. Remove cooked zucchini to a plate.
Cooking Chicken
- Season chicken strips with smoked paprika, chili powder, salt, and black pepper.
- In the same skillet, heat 2 tablespoons of olive oil over medium heat, add chicken in one layer, and cook undisturbed for about 4 minutes.
- Flip the chicken strips, add minced garlic, and cook for 2 more minutes.
- Lower heat, add lime juice and 2 tablespoons of butter, and cook until chicken is done and garlic is softened.
Combining Ingredients
- Add cooked zucchini and corn to the skillet with chicken.
- Add remaining 2 tablespoons of butter and stir until melted, coating chicken and veggies evenly.
- Stir in half the cilantro, adjust seasoning if needed, and top with remaining cilantro before serving.