Garlic Butter Chicken with Zucchini & Corn
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
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)
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.