Garlic Butter Chicken Skillet
Hola, friend! You know that moment when you’re hungry, tired, and just want dinner to taste amazing without spending your entire evening cooking?
That’s exactly where this Garlic Butter Chicken with Zucchini and Corn recipe shines. It’s quick, wholesome, and made in one pan, which means fewer dishes and more flavor. I remember the first time I made this dish on a busy summer night , the kitchen smelled like garlic and butter heaven while the corn added just the right touch of sweetness.
It became an instant family favorite, not just because it’s easy, but because it feels like a restaurant-quality meal made right at home.
Quick Recipe Overview
| Prep Time: | 15 minutes |
|---|---|
| Cook Time: | 15 minutes |
| Total Time: | 30 minutes |
| Servings: | 4 |
| Serving Size: | 1 plate |
| Difficulty: | Easy |
| Cuisine Type: | American |
| Best Season to Serve: | Summer and early Fall |
Why You’ll Love This Recipe
- Quick and easy: Ready in just 30 minutes with simple pantry staples.
- One-pan cleanup: Everything cooks in the same skillet, so cleanup is a breeze.
- Perfectly balanced: The garlic butter gives richness, the lime juice adds brightness, and the zucchini and corn bring freshness.
- Family-friendly: Even picky eaters will love this flavorful and colorful dish.
- Healthy and satisfying: Packed with lean protein and veggies, making it great for meal prep or weeknight dinners.
Garlic Butter Chicken with Zucchini and Corn
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Garlic Butter Chicken with Zucchini and Corn is a one-pan, 30-minute dinner that’s bursting with flavor. Juicy chicken, sweet corn, and tender zucchini come together in a garlicky butter sauce that’s simple, healthy, and family-approved.
Ingredients
- 2 tablespoons olive oil
- 2 medium zucchini, sliced
- Salt and pepper, to taste
- 1.5 cups corn kernels (about 3 ears of cooked corn)
- 1 pound chicken breasts, skinless and boneless, sliced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt, or to taste
- Black pepper, freshly ground, to taste
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 2 tablespoons freshly squeezed lime juice
- 4 tablespoons butter, divided
- 1/2 cup fresh cilantro, chopped
Instructions
1. Heat a large cast-iron skillet over medium heat for one minute. Add olive oil and sliced zucchini, season with salt and pepper, and cook for 3 minutes, flipping once. Remove from skillet and set aside.
2. Slice the chicken breasts into strips. Season with smoked paprika, chili powder, salt, and black pepper.
3. In the same skillet, add olive oil and heat on medium. Add chicken in a single layer and cook undisturbed for 4 minutes until golden.
4. Flip chicken, add minced garlic, and cook for 2 minutes. Lower heat to low, add lime juice and 2 tablespoons butter, and cook for 2 to 3 minutes until chicken is tender and cooked through.
5. Add cooked zucchini and corn to the skillet. Stir in the remaining 2 tablespoons butter and melt on low heat to coat everything evenly in garlic butter.
6. Stir in half of the cilantro, adjust seasoning if needed, and garnish with the remaining cilantro before serving.
Notes
Slice the chicken evenly so it cooks quickly and stays juicy.
Use fresh lime juice for the best bright flavor.
Add more chili powder or red pepper flakes for a spicier kick.
Store leftovers in the fridge for up to 4 days and reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Method: One-Pan Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 421
- Sugar: 5
- Sodium: 507
- Fat: 29
- Saturated Fat: 10
- Unsaturated Fat: 17
- Trans Fat: 0.5
- Carbohydrates: 14
- Fiber: 3
- Protein: 27
- Cholesterol: 103
Ingredients
Veggies:
- 2 tablespoons olive oil
- 2 medium zucchini, sliced
- Salt and pepper, to taste
- 1.5 cups corn kernels (about 3 corn ears, cooked)
Garlic Butter Chicken:
- 1 pound chicken breasts, skinless, boneless, sliced
- ½ teaspoon smoked paprika (or more, to taste)
- ½ teaspoon chili powder (or more, to taste)
- ¼ teaspoon salt (or to taste)
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 2 tablespoons freshly squeezed lime juice (or more, to taste)
- 4 tablespoons butter, divided
Garnish:
- ½ cup fresh cilantro, chopped
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Chicken breasts | Slice evenly so they cook quickly and stay juicy. |
| Garlic | Use fresh cloves for the best flavor and aroma. |
| Lime juice | Freshly squeezed gives the dish its bright, zesty finish. |
| Corn | Fresh corn adds sweetness, but frozen works if you’re short on time. |
| Zucchini | Don’t overcook it; a little bite keeps the texture perfect. |
| Butter | Divide it up to build layers of flavor throughout cooking. |
| Olive oil | Helps create a golden crust on the chicken. |
| Cilantro | Adds a burst of freshness at the end, perfect balance to the buttery sauce. |
Step-by-Step Instructions
- Prepare the veggies: Heat a large cast-iron skillet over medium heat for one minute. Add olive oil and sliced zucchini, season with salt and pepper, and cook for about 3 minutes, flipping once until lightly golden. Remove and set aside.
- Season the chicken: Slice the chicken breasts into strips. Season with smoked paprika, chili powder, salt, and freshly ground black pepper. Toss to coat evenly.
- Sear the chicken: In the same skillet, add olive oil and heat on medium. Add the chicken in a single layer and cook undisturbed for about 4 minutes until golden on one side.
- Add garlic and butter: Flip the chicken, add minced garlic, and cook for another 2 minutes. Lower the heat to low, then add lime juice and 2 tablespoons of butter. Stir frequently for another 2 to 3 minutes until the chicken is cooked through but still tender.
- Combine everything: Return the zucchini and corn to the skillet with the cooked chicken. Add the remaining 2 tablespoons of butter and melt it gently, stirring to coat everything in the garlicky butter sauce.
- Finish with flavor: Stir in half of the chopped cilantro and taste. Adjust salt, smoked paprika, or lime juice to your liking.
- Serve and garnish: When serving, sprinkle the remaining cilantro over the top and a light dusting of chili powder for presentation.
Helpful Tips
- Slice the chicken thinly so it cooks evenly and quickly.
- Don’t overcrowd the skillet; sear in batches if needed for a better golden crust.
- Use a good nonstick or cast-iron skillet for even heat and easy cleanup.
- Adjust spice levels with more chili powder if you like a little heat.
Expert Tips for the Best Results
- Use fresh lime juice: Bottled versions don’t give the same brightness.
- Add butter gradually: Dividing it keeps the sauce rich and velvety instead of greasy.
- Watch the garlic: It should be soft and fragrant, not brown or bitter.
- Serve immediately: This dish tastes best fresh, while the butter sauce is still warm and silky.
Recipe Variations
- Creamy garlic version: Add a splash of heavy cream or coconut milk at the end for a velvety sauce.
- Parmesan twist: Sprinkle freshly grated Parmesan cheese right before serving.
- Spicy lime chicken: Add a pinch of cayenne or hot sauce for a bold kick.
- Vegetarian version: Skip the chicken and toss the veggies with buttered chickpeas for a plant-based dinner.
Make Ahead & Meal Prep Tips
You can cook the chicken and vegetables ahead of time, then refrigerate them separately for up to 3 days. When ready to eat, reheat everything in a skillet with a bit of butter or olive oil and a squeeze of lime. This meal also stores beautifully in single-serving containers, making it perfect for healthy meal prep throughout the week.
Serving Suggestions
Serve your Garlic Butter Chicken with Zucchini and Corn over fluffy white rice, quinoa, or cauliflower rice for a low-carb option. It’s also delicious with warm dinner rolls or a simple side salad with lemon vinaigrette.
Pairing Ideas
This dish pairs perfectly with a crisp Chardonnay or a refreshing lime sparkling water. For sides, try roasted baby potatoes, grilled asparagus, or a cool cucumber-tomato salad to balance the richness of the garlic butter sauce.
If you’re a fan of fresh and zesty chicken dinners, you’ll love my Mediterranean Lemon Dill Chicken Bowls. It’s a vibrant, protein-packed meal full of citrus, herbs, and wholesome ingredients that pairs beautifully with this Garlic Butter Chicken for a weeknight rotation that never gets boring.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over low heat, adding a small pat of butter or a splash of broth to revive the sauce. If using the microwave, cover loosely and heat in 30-second intervals until warmed through.
Frequently Asked Questions (FAQs)
Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs stay juicy and flavorful and work beautifully in this recipe.
Can I use frozen corn?
Absolutely, just thaw it first and pat dry before adding to the skillet.
Is this recipe keto-friendly?
Yes, it’s low in carbs and packed with protein and healthy fats, great for keto meal prep.
Can I add more vegetables?
Of course. Bell peppers, mushrooms, or cherry tomatoes all fit right in.
Can I use lemon instead of lime?
Yes, lemon gives a slightly milder tang but still tastes great with the garlic butter base.
How do I keep the chicken from drying out?
Cook it on medium heat, not high, and add the lime juice and butter at the end to lock in moisture.
Can I double the recipe for meal prep?
Yes, just use a large skillet and work in batches so everything sears properly.
Nutrition Info
| Serving Size: | 1 plate |
|---|---|
| Calories: | 421 kcal |
| Protein: | 27 g |
| Carbohydrates: | 14 g |
| Fat: | 29 g |
| Saturated Fat: | 10 g |
| Fiber: | 3 g |
| Sugar: | 5 g |
| Sodium: | 507 mg |
| Cholesterol: | 103 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Garlic Butter Chicken with Zucchini and Corn is everything you want in a quick weeknight dinner, flavorful, wholesome, and made in just one pan. With its golden chicken, buttery garlic sauce, and fresh veggies, this dish brings comfort and freshness together perfectly. Serve it for your next weeknight meal, and watch everyone go back for seconds.
