Description
Garlic Butter Chicken with Zucchini and Corn: Juicy chicken cooked in flavorful garlic butter with fresh zucchini and sweet corn. Comforting and delicious!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts or thighs
- 4 tablespoons (56g) unsalted butter, divided
- 6 cloves garlic, minced (about 2 tablespoons)
- 2 medium zucchini (about 1 pound/450g), sliced into ¼-inch rounds
- 2 cups (300g) fresh or frozen corn kernels
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried Italian herbs
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
Instructions
- Step 1: Prepare the Chicken Begin by patting the chicken pieces completely dry with paper towels. Season generously with salt and pepper on both sides. Slice larger breasts horizontally to create even thickness throughout, ensuring consistent cooking. Heat a large skillet over medium-high heat and add the olive oil. Once the oil shimmers, carefully add the chicken pieces without crowding the pan. Allow them to cook undisturbed for 5-6 minutes until golden brown, then flip and cook for another 4-5 minutes until the internal temperature reaches 165°F (74°C). Transfer the chicken to a clean plate and tent with foil.
- Step 2: Create the Garlic Butter Base Reduce the heat to medium and add 3 tablespoons of butter to the same skillet. Once melted, add the minced garlic and cook for just 30-45 seconds until fragrant, stirring constantly to prevent burning. Add the dried Italian herbs and red pepper flakes (if using), stirring to combine. The mixture should become aromatic and begin to turn slightly golden – this is the foundation of your garlic butter sauce that will flavor the entire dish.
- Step 3: Cook the Vegetables Add the sliced zucchini to the garlic butter and season with a pinch of salt and pepper. Sauté for 3 minutes, stirring occasionally, until the zucchini begins to soften but still maintains some firmness. Add the corn kernels and continue cooking for another 2-3 minutes until the corn is heated through and slightly caramelized at the edges. The vegetables should be tender-crisp rather than mushy, preserving their texture and nutritional value.
- Step 4: Bring Everything Together Return the chicken to the skillet, nestling the pieces among the vegetables. Add the remaining tablespoon of butter and the lemon juice, gently stirring to create a silky sauce. Allow everything to simmer together for 1-2 minutes, spooning the garlic butter sauce over the chicken. This brief reunion allows the flavors to meld while reheating the chicken. Remove from heat, sprinkle with fresh parsley, and serve your Garlic Butter Chicken with Zucchini and Corn immediately for the most delightful experience.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate
- Calories: 400 kcal per serving
- Sugar: 8g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg