Description
Juicy chicken swimming in garlic butter sauce with sweet corn and zucchini? This 30-minute dinner might just make your family think you’ve been hiding chef-level skills all along.
Ingredients
Scale
- 1½ lbs (680g) boneless, skinless chicken breasts, cut into cutlets
- 2 medium zucchini (about 1 lb/450g), sliced into ¼-inch rounds
- 2 cups (300g) fresh corn kernels (from about 3 ears of corn)
- 6 tablespoons (85g) unsalted butter, divided
- 6 cloves garlic, minced (about 2 tablespoons)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- ½ cup (120ml) chicken broth
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper, to taste
- ¼ cup (10g) fresh parsley, chopped, for garnish
Instructions
- Pat chicken cutlets dry with paper towels. Season both sides with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes per side until golden and cooked through (165°F/74°C). Transfer to a plate and tent with foil.
- Reduce heat to medium and add 4 tablespoons butter to the same skillet. Once melted, add garlic and thyme, cooking for 30-45 seconds until fragrant.
- Pour in chicken broth and lemon juice, scraping up browned bits from the pan. Simmer for 2 minutes until slightly reduced.
- Add zucchini slices to the skillet and cook for 2 minutes. Add corn kernels and remaining 2 tablespoons butter, season with salt and pepper, and cook for another 2-3 minutes until vegetables are tender-crisp.
- Return chicken to the skillet, nestling pieces among the vegetables. Spoon sauce over chicken and heat together for 1-2 minutes.
- Garnish with fresh parsley and serve immediately.