When the day winds down and the kitchen calls for something simple yet satisfying, this garlic butter chicken with zucchini and corn steps up without fuss. It’s a one-pan wonder that fills the home with the inviting aroma of garlic and butter, making hunger fade even before the first bite.

I remember the first time I made this dish. The sizzle of the butter hitting the hot pan, mingling with the minced garlic, was like a gentle promise of comfort. As the chicken browned, the kitchen filled with a warm, homey scent that made me pause, just for a moment, to appreciate how food can heal a busy day. The zucchini and corn added a splash of color and a hint of sweetness that balanced the richness perfectly. Sitting down to eat, each bite was a reminder that a delicious recipe doesn’t have to be complicated to feel special.

Combines juicy chicken with fresh, crisp veggies for a balanced meal.
Ready in about 30 minutes, ideal for weeknight dinners.
One-pan cooking means less cleanup and more time to relax.
Garlic butter sauce creates a rich, comforting flavor that fills the kitchen.
Flexible enough to pair with your favorite sides or enjoy on its own.

Even if you’re new to cooking, this dish is forgiving and straightforward. The key is in the timing and letting those ingredients shine in their natural flavors.

Garlic Butter Chicken with Zucchini & Corn

Print Recipe

A delicious and easy one-pan meal featuring tender garlic butter chicken paired with sautéed zucchini and sweet corn. Perfect for a quick weeknight dinner.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4

Ingredients

Scale

4 boneless, skinless chicken breasts (about 6 ounces each)
1 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons unsalted butter, divided
4 cloves garlic, minced
2 medium zucchinis, sliced into 1/4-inch thick rounds
1 1/2 cups fresh corn kernels (about 2 ears of corn)
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1 tablespoon olive oil
1 tablespoon fresh parsley, chopped (for garnish)

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Instructions

Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, paprika, and dried thyme.
Heat 2 tablespoons of butter and the olive oil in a large skillet over medium heat until melted and hot.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from skillet and set aside on a plate.
In the same skillet, add the remaining 2 tablespoons of butter.
Add the minced garlic and sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
Add the sliced zucchini and corn kernels to the skillet. Cook, stirring occasionally, for 5-7 minutes until the vegetables are tender but still crisp.
Return the cooked chicken breasts to the skillet, nestling them among the vegetables. Spoon some of the garlic butter sauce over the chicken.
Cook for an additional 1-2 minutes to heat through and combine flavors.
Remove from heat and garnish with chopped fresh parsley before serving.

Frequently Asked Questions

Can I use frozen corn instead of fresh? Absolutely. Just thaw and drain it well before adding to the skillet to avoid extra moisture.

What if I don’t have zucchini? You can swap it out with yellow squash or even green beans for a similar texture and color.

Is this recipe gluten-free? Yes, it uses simple, whole ingredients that are naturally gluten-free.

How do I store leftovers? Keep them in an airtight container in the fridge for up to three days and reheat gently.

Simple, flavorful, and ready when you need it most—this garlic butter chicken with zucchini and corn is worth trying tonight.