Garlic Butter Chicken with Zucchini and Corn
A quick and tasty one-pan meal featuring chicken, zucchini, and corn in a flavorful garlic butter sauce, perfect for busy weeknights.
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.
Notes
Serve hot from the skillet. Pairs well with rice or crusty bread. Garnish with extra cilantro for flavor and presentation. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for longer storage.