Description
This Garlic Butter Chicken with Zucchini and Corn is a simple, flavorful one-skillet meal perfect for a quick weeknight dinner. Tender chicken breasts are cooked in rich garlic butter and paired with sautéed zucchini and sweet corn, creating a deliciously balanced dish that’s both comforting and nutritious.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
Vegetables
- 2 medium zucchinis, sliced
- 1 cup corn (fresh or frozen)
Others
- 4 tablespoons garlic butter
- Fresh parsley for garnish
Instructions
- Heat garlic butter: Heat a large skillet over medium heat and add the garlic butter, allowing it to melt and become fragrant.
- Season chicken: Season the boneless, skinless chicken breasts evenly with salt and pepper to enhance their flavor.
- Cook chicken: Place the chicken breasts in the skillet and cook for about 6-7 minutes on each side, ensuring they are fully cooked and have a nice golden sear.
- Remove chicken: Take the cooked chicken out of the skillet and set aside to rest while you prepare the vegetables.
- Sauté vegetables: In the same skillet, add the sliced zucchini and corn. Cook, stirring occasionally, until the vegetables are tender and slightly caramelized.
- Combine ingredients: Return the cooked chicken breasts to the skillet, mixing them gently with the sautéed zucchini and corn to combine the flavors.
- Garnish and serve: Sprinkle fresh parsley over the dish for a burst of color and freshness before serving it hot.
Notes
- Use fresh or frozen corn depending on availability; if frozen, thaw before cooking.
- For extra flavor, add a squeeze of lemon juice before serving.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Can be served with rice or a side salad for a complete meal.
- Leftovers can be refrigerated and consumed within 2 days.
