Description

This one-pan Garlic Butter Chicken with Zucchini and Corn is a flavorful 30-minute dinner perfect for busy weeknights. Tender chicken is seasoned with smoked paprika, garlic, and lime juice, then tossed with fresh zucchini and sweet corn in a buttery pan sauce.

Ingredients

Scale

For the Vegetables:

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

For the Garlic Butter Chicken:

1 lb boneless, skinless chicken breasts, sliced into strips
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

Instructions

1. Prepare the Vegetables:
Heat a large, high-sided cast-iron skillet over medium heat. Add olive oil and zucchini slices. Season with salt and pepper. Cook for about 3 minutes, flipping once. Remove from skillet and set aside.

2. Cook the Chicken:
In the same skillet, heat 2 tablespoons olive oil over medium heat.
Season sliced chicken with paprika, chili powder, salt, and black pepper.
Add chicken in a single layer and cook undisturbed for 4 minutes.
Flip the chicken, add minced garlic, and cook for another 2 minutes.
Lower the heat to low, add lime juice and 2 tablespoons butter. Stir and cook 2 more minutes, or until the chicken is fully cooked and garlic is softened.

3. Combine and Finish:
Return cooked zucchini and corn to the skillet.
Add remaining 2 tablespoons butter and stir gently over low heat until butter melts and everything is evenly coated.
Stir in half the chopped cilantro. Adjust seasoning with more salt, lime juice, or spices, as needed.

4. Serve:
Garnish with remaining cilantro. For presentation, sprinkle a light dusting of chili powder over the dish if desired.

Notes

Use fresh corn kernels for best flavor, but frozen or canned (drained) can be substituted.
Keep the heat low when finishing to avoid overcooking the chicken and to keep the butter sauce silky.

Make it a full meal by serving over rice, quinoa, or cauliflower rice.