Name: Garlic Butter Chicken with Zucchini and Corn
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 1 tablespoon olive oil or butter (for searing); 2 medium zucchini, sliced into half-moons; 1 1/2 cups corn kernels (fresh, canned, or frozen); 3 cloves garlic, minced; 2 tablespoons unsalted butter; 2 tablespoons chopped fresh parsley or basil; Salt and black pepper, to taste; 1 tablespoon lemon juice (optional, for brightness)

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This Garlic Butter Chicken with Zucchini and Corn is a quick, flavorful skillet dinner that’s perfect for busy nights. Juicy chicken, tender zucchini, and sweet corn are all coated in a rich garlic butter sauce that’s as simple as it is satisfying. I love how everything cooks in one pan for easy cleanup.

Why You’ll Love This Recipe

I love this recipe because it’s fast, fresh, and full of flavor without requiring a long list of ingredients. The chicken is juicy, the vegetables stay crisp-tender, and the buttery garlic sauce ties everything together beautifully. It’s a balanced meal that works just as well for a weeknight dinner as it does for casual entertaining. Garlic Butter Chicken with Zucchini and Corn

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Olive oil or butter (for searing)
Zucchini, sliced into half-moons
Corn kernels (fresh, canned, or frozen)
Garlic, minced
Unsalted butter
Fresh parsley or basil, chopped
Salt and pepper
Lemon juice (optional, for brightness)

Directions

I season the chicken with salt and pepper.
In a large skillet, I heat olive oil over medium-high heat and sear the chicken until golden and cooked through, about 5–7 minutes. I remove it to a plate.
In the same skillet, I add the zucchini and cook for 3–4 minutes until just tender.
I stir in the corn and cook for another 2–3 minutes, then add the garlic and sauté for about 30 seconds until fragrant.
I return the chicken to the skillet, reduce the heat, and add the butter. I stir until the butter melts and coats everything.
I finish with fresh parsley or basil and a squeeze of lemon juice if I want extra brightness.
I serve hot, either on its own or over rice, pasta, or quinoa.

Servings and timing

This recipe serves 4. Prep time is about 10 minutes, cooking takes around 15 minutes, so total time is roughly 25 minutes.

Variations

Sometimes I add cherry tomatoes for color and acidity, or sprinkle Parmesan cheese over the top before serving. For a spicy kick, I toss in a pinch of red pepper flakes. I’ve also swapped the chicken for shrimp for a lighter, seafood twist.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over medium heat with a splash of broth or water to keep the chicken moist. The microwave works too, but I use short bursts to avoid overcooking.

FAQs

Can I use frozen corn?

Yes, I use frozen corn straight from the freezer—no need to thaw. It works just as well as fresh.

What’s the best cut of chicken for this recipe?

I like thighs for juiciness, but breasts work well if I’m careful not to overcook them.

Can I make this dairy-free?

Yes, I simply replace the butter with more olive oil or a dairy-free butter substitute.

Is this good for meal prep?

Definitely. I portion it into containers with rice or quinoa, and it reheats well for lunches.

Can I add more vegetables?

Absolutely. Bell peppers, green beans, or mushrooms all make great additions.

Conclusion

This Garlic Butter Chicken with Zucchini and Corn is one of my go-to quick meals. It’s fresh, flavorful, and satisfying, with a buttery garlic sauce that makes every bite irresistible. Whether I’m cooking for family or just myself, this skillet dinner always delivers.

Garlic Butter Chicken with Zucchini and Corn

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This Garlic Butter Chicken with Zucchini and Corn is a quick and satisfying one-skillet meal packed with juicy chicken, crisp-tender zucchini, and sweet corn—all coated in a rich garlic butter sauce. Perfect for busy weeknights or easy entertaining.

Author: Lizaa
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Course
Method: Sautéing
Cuisine: American
Diet: Gluten Free

Ingredients

1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 tablespoon olive oil or butter (for searing)
2 medium zucchini, sliced into half-moons
1 1/2 cups corn kernels (fresh, canned, or frozen)
3 cloves garlic, minced
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley or basil
Salt and black pepper, to taste
1 tablespoon lemon juice (optional, for brightness)

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Instructions

Season chicken with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Sear chicken for 5–7 minutes until golden and cooked through. Remove to a plate.
In the same skillet, add zucchini and cook for 3–4 minutes until just tender.
Add corn and cook for another 2–3 minutes. Stir in garlic and sauté for 30 seconds until fragrant.
Return chicken to the skillet. Reduce heat and stir in butter until melted and everything is well coated.
Finish with chopped parsley or basil and a squeeze of lemon juice, if using. Serve hot.