If you’re in the mood for a dinner that feels like summer on a plate, Garlic Butter Chicken with Zucchini and Corn is about to become your new obsession. Imagine juicy strips of chicken, sweet pops of corn, and golden-edged zucchini, all swirled together in the silkiest garlic butter sauce—finished with bright cilantro and a squeeze of lime. This dish is simple enough for busy weeknights, but flavorful and colorful enough to impress at any table. Every bite brings you warmth and zesty brightness, and trust me, you’ll want to make Garlic Butter Chicken with Zucchini and Corn on repeat.

Garlic Butter Chicken with Zucchini and Corn Recipe

Ingredients You’ll Need

This recipe keeps it wonderfully simple, letting each ingredient shine. From humble pantry staples to fresh market produce, every item plays a starring role in the flavor and vibrancy of Garlic Butter Chicken with Zucchini and Corn.

2 tablespoons olive oil: Essential for sautéing and giving the vegetables and chicken beautiful caramelization.

2 medium zucchini, sliced: Brings a tender bite and soaks up the buttery garlic sauce, adding gorgeous color.
Salt and pepper, to taste: Balances and enhances all those fresh flavors—don’t skip these!

1.5 cups cooked corn kernels (about 3 ears): Adds sweetness and juicy pop; fresh is best, but frozen works in a pinch.
1 lb chicken breasts (skinless, boneless, sliced): The protein hero—be sure to slice evenly for quick, juicy cooking.

1/2 teaspoon smoked paprika (or more): Infuses a subtle smoky warmth that ties everything together.
1/2 teaspoon chili powder (or more): Delivers gentle heat and depth—add more if you like extra zip.
1/4 teaspoon salt (or to taste): Perfect for seasoning the chicken all the way through.

Freshly ground black pepper, to taste: For a peppery background note in every forkful.
2 tablespoons olive oil (again): Helps keep the chicken juicy while locking in flavor.
5 cloves garlic, minced: The garlic stars here—use fresh for that unforgettable aroma and punch.

2 tablespoons freshly squeezed lime juice (or more): Cuts the richness with citrusy zing; taste as you go for your desired brightness.
4 tablespoons butter, divided: The real secret—this gives you a silky, mouthwatering sauce that coats every ingredient.
1/2 cup fresh cilantro, chopped: Adds a pop of freshness and color; if cilantro isn’t your thing, parsley works too.

How to Make Garlic Butter Chicken with Zucchini and Corn

Step 1: Prepare the Veggies

Start by giving your zucchini a quick slice—medium rounds or half-moons both work beautifully. If you’re using fresh ears of corn, slice off the kernels for the sweetest crunch. Have all your veggies ready to go before you fire up the pan so you can move smoothly through each step of Garlic Butter Chicken with Zucchini and Corn.

Step 2: Sauté the Zucchini

Heat a large, high-sided cast-iron skillet over medium for about a minute, then add a splash of olive oil. Arrange the zucchini in a single layer, sprinkle generously with salt and pepper, and let them develop golden spots—about three minutes, flipping once. You want them just tender, not mushy. Set them aside on a plate while you move on.

Step 3: Season and Sear the Chicken

Slice the chicken breasts into uniform strips for quick, even cooking. Toss them with smoked paprika, chili powder, salt, and pepper—this gives every piece a hit of flavor. In the same skillet, add a fresh drizzle of olive oil, lay the chicken in one even layer, and let it sear without stirring for four minutes to build that golden crust.

Step 4: Add Garlic, Lime, and Butter

Once the chicken is ready to flip, turn the pieces and toss in all that lovely minced garlic. Cook for two minutes so the garlic softens and perfumes your kitchen. Drop the heat to low, add the lime juice, and melt in two tablespoons of butter, stirring gently. Let it bubble for a couple more minutes—just enough for the chicken to cook through, stay juicy, and for the garlic to lose its bite.

Step 5: Combine with Zucchini and Corn

Add both your sautéed zucchini and the corn to the skillet with the chicken while the pan’s still warm. Add the remaining butter, stirring quickly until it’s melted and the sauce just glazes everything, coating the Garlic Butter Chicken with Zucchini and Corn in a glossy, savory finish. Pull the pan off the heat promptly to lock in those textures.

Step 6: Finish with Fresh Cilantro and Extra Flavor

Stir in half your chopped fresh cilantro. Taste and season again if needed—feel free to sprinkle on more smoked paprika, chili powder, or lime juice for even more vibrancy. When serving, scatter the rest of the cilantro on top and finish with a touch of chili powder for color. This final flourish makes Garlic Butter Chicken with Zucchini and Corn irresistibly fragrant and inviting.

How to Serve Garlic Butter Chicken with Zucchini and Corn

Garnishes

Pile your Garlic Butter Chicken with Zucchini and Corn high on a serving platter and finish with the reserved chopped cilantro. For an extra pop, sprinkle a little chili powder or a fine zesting of lime. A scattering of thinly sliced scallions or a handful of toasted pine nuts adds crunch or brightness if you’re feeling fancy.

Side Dishes

This dish shines alongside a simple bowl of steamed rice, fluffy quinoa, or even creamy mashed potatoes to mop up all the swoon-worthy garlic butter sauce. On warmer days, pair it with a crisp green salad or chilled avocado slices for a cool contrast. Warm crusty bread is always a smart choice, too—you’ll want to soak up every last drop.

Creative Ways to Present

For a playful twist, stuff leftovers into warm tortillas for instant tacos, or pile onto toasted brioche buns for a summery sandwich. These colorful components also shine over a bed of greens with a drizzle of extra lime for an easy, vibrant weekday salad. You can even serve Garlic Butter Chicken with Zucchini and Corn family-style for a rustic, shareable vibe at your next gathering.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (lucky you!), store Garlic Butter Chicken with Zucchini and Corn in an airtight container in the refrigerator. It will stay fresh for up to 3 days—the flavors marry beautifully overnight, so don’t be surprised if tomorrow’s lunch tastes even better.

Freezing

While best enjoyed fresh, you can freeze portions in a well-sealed container for up to 2 months. Let the dish cool completely before packing to avoid freezer burn. When ready to enjoy, thaw overnight in the fridge for best results. Note that the zucchini may soften a bit more after freezing but will still carry all the flavor.

Reheating

To reheat, simply warm gently in a skillet over medium-low, adding a splash of water or a knob of butter to re-emulsify the sauce. You can also microwave individual servings in short bursts, stirring in between. Be careful not to overheat, as this can dry out the chicken and make the veggies soggy.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs add extra juiciness and work just as well in Garlic Butter Chicken with Zucchini and Corn. Just adjust the cooking time if needed, as thighs may take a little longer than breasts to cook through.

How can I make this dish dairy-free?

For a dairy-free twist, swap out the butter for your favorite plant-based alternative. The results are still deliciously silky, and the garlic and lime flavors will shine right through. Be sure to taste and adjust seasoning as some substitutes may be salted.

Is this recipe spicy?

Garlic Butter Chicken with Zucchini and Corn has a gentle background warmth from chili powder and paprika, but it’s definitely not fiery. If you’re craving more heat, add extra chili powder or a pinch of cayenne to the seasoning blend.

Can I prepare this in advance for meal prep?

This recipe is meal-prep friendly! Cook and cool completely, then portion into individual containers. The flavors will meld and deepen over a day or two, making your weekly lunches extra flavorful. Add a fresh squeeze of lime before serving to wake everything up.

What can I use if I don’t have fresh corn?

Frozen or even canned corn work wonderfully if fresh isn’t available. Simply thaw, drain, and pat dry before adding to the skillet. You’ll still get that irresistibly sweet crunch in every sunny bite of Garlic Butter Chicken with Zucchini and Corn.

Final Thoughts

I can’t wait for you to experience just how bright and satisfying Garlic Butter Chicken with Zucchini and Corn truly is. Bursting with color, packed with flavor, and so easy to pull together, it’s bound to earn a regular spot in your recipe lineup. Give it a try—you’ll be amazed how something so simple can deliver so much joy!

Garlic Butter Chicken with Zucchini and Corn Recipe

★★★★★

5.2 from 9 reviews

Author: Mariam

Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

Garlic Butter Chicken with Zucchini and Corn is a flavorful and easy-to-make dish that combines tender chicken strips cooked in a garlic butter sauce with sautéed zucchini and sweet corn. The dish is garnished with fresh cilantro and a hint of lime juice, creating a delicious and satisfying meal.

Instructions

Prepare the veggies: Heat a large cast-iron skillet over medium heat. Cook zucchini slices with olive oil, salt, and pepper until tender. Set aside.
Make Garlic Butter Chicken: Season chicken with paprika, chili powder, salt, and pepper. Cook in the same skillet with olive oil. Add garlic, lime juice, and butter. Cook until chicken is done.
Assembly: Add zucchini and corn to the skillet with chicken. Melt remaining butter with the veggies. Stir in half of the cilantro. Adjust seasoning and lime juice. Serve topped with remaining cilantro and a sprinkle of chili powder.

Notes

You can adjust the seasonings and spices to suit your taste preferences.
Feel free to add other vegetables like bell peppers or cherry tomatoes for additional flavor and color.
This dish pairs well with rice, quinoa, or a side salad for a complete meal.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dish

Method: Sauté, Pan-Fry
Cuisine: American

Nutrition

Serving Size: 1 serving

Calories: 380
Sugar: 6g
Sodium: 420mg

Fat: 21g
Saturated Fat: 9g
Unsaturated Fat: 10g

Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g

Protein: 30g
Cholesterol: 95mg

Keywords: Garlic Butter Chicken, Zucchini, Corn, Garlic Butter Sauce, Easy Dinner Recipe