Description
Garlic Butter Chicken with Fresh Zucchini and Sweet Corn is a delicious and easy one-pan dish featuring tender chicken breasts cooked to golden perfection, sautéed garlic, and fresh vegetables tossed in buttery Italian-seasoned goodness. Perfect for a quick, nutritious weeknight meal with bright flavors from lemon and parsley.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
Vegetables
- 1 medium zucchini, sliced
- 2 ears of corn, kernels removed (or 1 can of sweet corn, drained)
Garnish & Flavoring
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Season the chicken: Pat the chicken breasts dry and season both sides generously with salt and black pepper to enhance the flavor.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté garlic: In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Cook vegetables: Stir in the Italian seasoning, then add the sliced zucchini and corn kernels. Cook for approximately 5 minutes, stirring occasionally, until the zucchini is tender and the corn is heated through.
- Return chicken and add butter: Place the cooked chicken breasts back into the skillet with the vegetables. Add the remaining 1 tablespoon of butter and let it melt, coating the chicken and veggies evenly.
- Add lemon and parsley: Drizzle fresh lemon juice over the chicken and vegetables for a bright, tangy finish. Sprinkle chopped parsley on top for freshness and color.
- Final heat through: Allow the entire dish to warm together for about 2 minutes to marry the flavors. Taste and adjust seasoning with extra salt or pepper if needed.
- Serve: Plate the chicken breasts with the buttery zucchini and corn mixture alongside. Serve warm and enjoy this vibrant, flavorful meal.
Notes
- For a lower fat version, reduce the butter to 2 tablespoons or use a cooking spray instead of olive oil.
- You can substitute the fresh corn with frozen corn if fresh is not available.
- If zucchini is not preferred, try yellow squash or asparagus for a similar texture.
- Adding a pinch of red pepper flakes during the garlic sauté step can give the dish a subtle kick.
- Make sure not to overcrowd the pan when cooking chicken to ensure even browning.
