Garlic Butter Chicken with Zucchini and Corn
This Garlic Butter Chicken with Zucchini and Corn is a flavorful and quick dish that combines succulent chicken breasts with vibrant zucchini and sweet corn, all enveloped in rich garlic butter.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons butter
- 4 cloves garlic, minced
- 2 medium zucchinis, sliced
- 2 cups corn (fresh, frozen, or canned) If you can’t find fresh corn, frozen or canned options are perfect substitutes.
- to taste salt and pepper
- 1 teaspoon paprika (optional) For added kick.
- chopped parsley for garnish (optional)
Instructions
Cooking Instructions
- In a large skillet, melt the butter over medium heat until it begins to foam.
- Generously season the chicken breasts with salt, pepper, and paprika for an extra kick.
- Add the chicken to the skillet and cook for about 6-7 minutes on each side, until golden brown and no longer pink in the middle.
- Once cooked, remove the chicken from the skillet and set it aside on a plate.
- In the same skillet, add the minced garlic and sauté for 1 minute or until fragrant, being careful not to burn it.
- Toss in the sliced zucchini and corn, cooking until they are tender, about 5-7 minutes.
- Return the chicken to the skillet, mixing with the vegetables to combine the flavors.
- Let it all cook together for an additional minute, allowing the chicken to warm up.
- If desired, sprinkle with chopped parsley before serving warm.
Notes
Serve this dish hot, ideally on a bed of the sautéed zucchini and corn. Pair with a garden salad or crusty bread. For added creaminess, sprinkle with freshly grated Parmesan cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.