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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.

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)

Instructions

  1. Season chicken with salt and pepper.
  2. 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.
  3. In the same skillet, add zucchini and cook for 3–4 minutes until just tender.
  4. Add corn and cook for another 2–3 minutes. Stir in garlic and sauté for 30 seconds until fragrant.
  5. Return chicken to the skillet. Reduce heat and stir in butter until melted and everything is well coated.
  6. Finish with chopped parsley or basil and a squeeze of lemon juice, if using. Serve hot.

Notes

  • Frozen corn works well; no need to thaw before adding.
  • Add cherry tomatoes or red pepper flakes for color and spice.
  • Swap chicken with shrimp for a seafood version.
  • Use dairy-free butter or more olive oil for a dairy-free option.
  • Serve over rice, pasta, or quinoa for a complete meal.

Nutrition

Find it online: https://recipesbyliza.com/garlic-butter-chicken-with-zucchini-and-corn/