Description
This Garlic Butter Chicken with Zucchini and Corn is a flavorful and easy-to-make dish that combines tender chicken with vibrant vegetables in a delicious garlic butter sauce. Perfect for a quick weeknight dinner!
Ingredients
Scale
Chicken:
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
Garlic Butter Sauce:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
Vegetables:
- 2 small zucchini, sliced into half-moons
- 1 ½ cups corn kernels (fresh, frozen, or canned)
Seasonings:
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- juice of ½ lemon
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Cook the Chicken: Heat olive oil in a large skillet, add chicken, season, and cook until golden brown and cooked through. Set aside.
- Prepare Garlic Butter Sauce: Melt butter in the skillet, add garlic, cook until fragrant.
- Cook Vegetables: Add zucchini and corn, cook until tender-crisp.
- Combine and Serve: Return chicken to the skillet, toss with vegetables, cook briefly. Squeeze lemon juice, sprinkle with parsley, and serve hot.
Notes
- For extra flavor, consider adding a pinch of red pepper flakes with the garlic.
- You can substitute yellow squash for zucchini or use a mix of both.
- This dish pairs well with rice, quinoa, or crusty bread to soak up the garlic butter sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 280
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 90 mg
