Can I make Garlic Butter Chicken with Zucchini and Corn without a cast-iron skillet?

Yes! A regular large skillet works perfectly well. Cast iron simply gives a deeper sear, but the recipe turns out great with any sturdy pan.

Can I serve this with rice?

Absolutely. Many people love serving this dish over: white rice brown rice Mexican rice cauliflower rice The rice absorbs the garlic butter sauce beautifully.

Can I add more vegetables?

Definitely. This recipe is very forgiving. Great additions include: bell peppers mushrooms onions broccoli snap peas Just sauté them with the zucchini.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days . Reheat gently in a skillet or microwave. Add a tiny splash of broth or butter if the sauce thickens too much.

Can I meal prep this recipe?

Yes! Garlic Butter Chicken with Zucchini and Corn works well for meal prep. Divide it into containers with rice or quinoa for quick lunches throughout the week.

Garlic Butter Chicken with Zucchini and Corn: 30-Minute Magic

Name: Garlic Butter Chicken with Zucchini and Corn
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 2 medium zucchini, sliced; Salt and pepper, to taste; 1½ cups cooked corn kernels (about 3 corn ears); 1 lb skinless boneless chicken breasts, sliced into strips; ½ teaspoon smoked paprika; ½ teaspoon chili powder; ¼ teaspoon salt; Freshly ground black pepper, to taste; 2 tablespoons olive oil; 5 cloves garlic, minced; 2 tablespoons fresh lime juice; 4 tablespoons butter, divided; ½ cup fresh cilantro, chopped

Description

Garlic Butter Chicken with Zucchini and Corn is a quick and flavorful one-pan dinner ready in just 30 minutes. Juicy chicken strips are seared with garlic butter, smoked paprika, and chili powder, then tossed with tender zucchini and sweet corn. Finished with fresh lime juice and cilantro, this easy skillet meal is perfect for busy weeknights.

Ingredients

Scale

Veggies

2 tablespoons olive oil
2 medium zucchini, sliced
Salt and pepper, to taste
1½ cups cooked corn kernels (about 3 corn ears)

Garlic Butter Chicken

1 lb skinless boneless chicken breasts, sliced into strips
½ teaspoon smoked paprika
½ teaspoon chili powder
¼ teaspoon salt
Freshly ground black pepper, to taste
2 tablespoons olive oil
5 cloves garlic, minced
2 tablespoons fresh lime juice
4 tablespoons butter, divided

Garnish

½ cup fresh cilantro, chopped

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Instructions

1. Cook the Zucchini

Heat a large cast iron skillet over medium heat for about 1 minute. Add olive oil and sliced zucchini. Season lightly with salt and pepper. Cook for about 3 minutes, flipping once, until slightly tender. Transfer the zucchini to a plate and set aside.

2. Season the Chicken

Slice the chicken breasts into strips. Season with smoked paprika, chili powder, salt, and freshly ground black pepper.

3. Sear the Chicken

In the same skillet, heat 2 tablespoons olive oil over medium heat. Add the chicken strips in one layer and cook undisturbed for about 4 minutes until golden.

Flip the chicken and add minced garlic. Cook for another 2 minutes.

Reduce heat to low and add lime juice and 2 tablespoons butter. Stir frequently for about 2 minutes until the chicken is cooked through and the garlic softens.

4. Combine Everything

Return the cooked zucchini to the skillet and add the corn kernels.

Add the remaining 2 tablespoons butter and stir until melted, coating the chicken and vegetables in the garlic butter sauce.

Cook for another 1–2 minutes.

5. Finish and Serve

Remove from heat and stir in half of the chopped cilantro. Taste and adjust seasoning with additional paprika, chili powder, salt, or lime juice if desired.

Top with the remaining cilantro before serving.

Notes

Fresh lime juice brightens the entire dish and balances the richness of the butter.

Fresh corn works best, but frozen or canned corn can also be used.

Serve over rice, quinoa, or cauliflower rice for a heartier meal.

Feel free to add extra vegetables such as bell peppers, mushrooms, or onions.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop / One Pan
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 421 kcal
Sugar: 5 g
Sodium: 507 mg
Fat: 29 g
Saturated Fat: 10 g
Unsaturated Fat: 18 g
Trans Fat: 0.5 g
Carbohydrates: 14 g
Fiber: 3 g
Protein: 27 g
Cholesterol: 103 mg