Description
This Garlic Butter Chicken with Zucchini and Corn is a quick and flavorful one-pan meal perfect for busy weeknights. Tender chicken breasts are seasoned with smoky spices, then cooked in a garlic butter sauce alongside sautéed zucchini and sweet corn kernels. Finished with a bright splash of lime juice and fresh cilantro, this dish combines vibrant textures and zesty flavors in just 30 minutes.
Ingredients
Scale
Protein and Vegetables
- 2 skinless, boneless chicken breasts, sliced
- 1 zucchini, sliced
- 1 cup corn kernels (fresh or frozen)
Seasonings and Fats
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 lime, juiced
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt and freshly ground black pepper to taste
Garnish
- Fresh cilantro, chopped for garnish
Instructions
- Sauté 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. Remove zucchini and set aside.
- Cook the chicken: In the same skillet, add the sliced chicken breasts. Season with smoked paprika, chili powder, salt, and pepper. Cook for about 5 minutes on one side until golden brown.
- Prepare garlic butter sauce: Flip the chicken, reduce the heat to low-medium, and add minced garlic, lime juice, and butter. Cook for another 2-3 minutes until the chicken is cooked through and the butter has melted, infusing the chicken with rich flavor.
- Combine vegetables and chicken: Add the cooked zucchini and corn kernels back to the skillet. Stir everything together and cook for an additional 2 minutes to blend the flavors thoroughly.
- Garnish and serve: Sprinkle fresh chopped cilantro over the dish and serve immediately, enjoying the warm, savory, and fresh flavors of this quick skillet meal.
Notes
- Use frozen corn if fresh is not available; just thaw before cooking.
- Adjust chili powder quantity to control the spice level.
- Butter can be substituted with ghee for a richer taste or olive oil for a lighter option.
- For extra protein, consider serving with a side of quinoa or brown rice.
- Leftovers keep well in the refrigerator for up to 3 days.
