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Garlic Butter Chicken with Zucchini and Corn Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 24 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

This flavorful Garlic Butter Chicken with Zucchini and Corn is a quick and delicious skillet meal perfect for busy weeknights. Tender chicken breasts are seasoned with smoky paprika and chili powder, then cooked in a buttery garlic and lime sauce alongside sautéed zucchini and sweet corn kernels. Garnished with fresh cilantro, this dish offers a delightful balance of savory, zesty, and fresh flavors in just 30 minutes.

Ingredients

Chicken and Seasoning

  • 2 skinless, boneless chicken breasts, sliced
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • Salt and freshly ground black pepper to taste

Vegetables

  • 1 zucchini, sliced
  • 1 cup corn kernels (fresh or frozen)

Other Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 lime, juiced
  • Fresh cilantro, chopped for garnish

Instructions

  1. Prepare the Zucchini: Heat olive oil in a cast-iron skillet over medium heat. Add the sliced zucchini and sauté until tender, about 3-4 minutes. Once softened, remove the zucchini from the skillet and set aside to keep warm.
  2. Cook the Chicken: In the same skillet, add the sliced chicken breasts. Season evenly with smoked paprika, chili powder, salt, and freshly ground black pepper. Cook on one side for about 5 minutes or until golden brown and nicely seared.
  3. Add Aromatics and Finish Chicken: Flip the chicken slices to the other side, reduce the heat to low-medium. Add minced garlic, lime juice, and butter to the skillet. Cook for another 2-3 minutes, allowing the chicken to finish cooking through and the butter to melt into a flavorful sauce.
  4. Combine Vegetables and Chicken: Return the cooked zucchini to the skillet along with the corn kernels. Stir everything together gently and cook for an additional 2 minutes so the flavors meld and the corn heats through.
  5. Garnish and Serve: Remove from heat, sprinkle freshly chopped cilantro over the top, and serve immediately while warm.

Notes

  • You can use fresh or frozen corn kernels depending on availability; just ensure frozen corn is thawed before using.
  • For added heat, sprinkle a pinch of cayenne pepper or add chopped fresh chili when cooking the chicken.
  • This dish pairs well with steamed rice, quinoa, or crusty bread to soak up the garlic lime butter sauce.
  • Using a cast-iron skillet helps achieve a nice sear on the chicken, but a heavy-bottomed non-stick skillet works well too.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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