If you’re searching for a bright, satisfying, and incredibly flavorful dinner that captures everything you love about summer, you’ll fall head over heels for Garlic Butter Chicken with Zucchini and Corn. Loaded with juicy chunks of chicken, crisp-tender zucchini, and bursts of sweet corn, all tossed in a luscious garlic butter sauce, this one-pan wonder is pure comfort with a fresh twist. The meal comes together quickly on busy weeknights but is special enough to share with guests—especially when you want to showcase the season’s produce without fuss!

Garlic Butter Chicken with Zucchini and Corn Recipe - Recipe Image

Ingredients You’ll Need

What’s truly wonderful about Garlic Butter Chicken with Zucchini and Corn is how it transforms a handful of humble staples into something spectacular. Each ingredient brings its own magic, whether it’s velvety richness, sunny sweetness, or that irresistible pop of fresh herbs and lemon.

Chicken thighs or breasts (1½ pounds, bite-sized pieces): Opt for thighs if you want extra tenderness and flavor, or use chicken breasts for a leaner option—both soak up the buttery sauce beautifully.
Olive oil (2 tablespoons): This gives the chicken a gorgeous golden sear and adds fruity notes that complement the vegetables.
Butter (2 tablespoons): The heart of the sauce—don’t skip! It melds perfectly with garlic to coat everything in richness.
Garlic (3 cloves, minced): Freshly minced garlic is key for deep, aromatic flavor that’s the soul of this dish.
Zucchini (2 medium, diced): Their mild taste and delicate crunch pair perfectly with sweet corn and hearty chicken.
Corn kernels (1½ cups, fresh or frozen): Corn’s sunny sweetness brightens every bite, and frozen works beautifully when fresh isn’t in season.
Paprika (½ teaspoon): Adds a hint of color and subtle smokiness, taking the flavor up a notch.
Onion powder (½ teaspoon): Boosts savory depth and rounds out the seasoning without overpowering.
Salt and pepper (to taste): Essential for bringing all the flavors into perfect balance—season as you go!
Fresh parsley (1 tablespoon, chopped): A simple sprinkle for fresh flavor and a pop of green just before serving.
Lemon juice (juice of ½ lemon, optional): Just a squeeze at the end adds brightness and that final flourish that wakes up the meal.

How to Make Garlic Butter Chicken with Zucchini and Corn

Step 1: Season the Chicken

Start by generously seasoning your chicken pieces with salt, pepper, paprika, and onion powder. This initial coating not only adds flavor to every bite, but it also helps create that lovely, caramelized exterior when you sear the chicken in the pan.

Step 2: Sear the Chicken

In a large skillet, heat up the olive oil over medium-high heat. Once shimmering, add your seasoned chicken in a single layer. Let it cook for about 5 to 7 minutes, stirring occasionally, until the pieces are beautifully browned and cooked through. Once done, remove the chicken from the skillet and set aside—you’ll bring it back into the spotlight very soon!

Step 3: Make the Garlic Butter Base

Reduce the heat to medium and add the butter right into the same skillet, letting it melt into all those delicious brown bits left behind. Stir in the freshly minced garlic and let it cook for about 30 seconds. As soon as the aroma fills your kitchen, you know the magic is happening.

Step 4: Sauté the Zucchini and Corn

To the garlicky butter, add your diced zucchini and corn kernels. Sauté for 4 to 5 minutes, tossing often, until the veggies are just tender but still have a bit of snap. This keeps everything vibrant and fresh—no mushy vegetables here!

Step 5: Bring Everything Together

Return the cooked chicken (along with any accumulated juices) to the skillet with the zucchini and corn mixture. Toss everything together for another 2 minutes, just until everything is evenly coated and piping hot. Right before serving, squeeze over some fresh lemon juice if using, and top with a shower of chopped parsley for that fresh finish.

How to Serve Garlic Butter Chicken with Zucchini and Corn

Garnishes

For a polished finish, a bit of extra chopped parsley or even finely sliced green onion scattered over the top goes a long way. If you’re a cheese lover, try grating a little fresh Parmesan for richness. And for a citrusy pop, an extra wedge of lemon on the side gives everyone the chance to amp up the brightness to their liking.

Side Dishes

This dish is pure magic over a fluffy bed of white rice or light, nutty quinoa—both soak up every drop of the garlic butter sauce. If you’re keeping things low-carb, cauliflower rice or simply a rustic slice of toasted sourdough on the side work beautifully too. And if you want extra greens, a crisp, lemony salad makes a refreshing counterpoint.

Creative Ways to Present

For family-style serving, pile your Garlic Butter Chicken with Zucchini and Corn into a big, shallow bowl and let everyone dig in at the table. For a more elegant look, portion onto individual plates with a stack of greens and a drizzle of the pan sauce. Serving inside hollowed zucchini boats or as a topping for baked potatoes adds a playful twist for potlucks or lunchboxes!

Make Ahead and Storage

Storing Leftovers

Allow any extras to cool completely before transferring to an airtight container. Garlic Butter Chicken with Zucchini and Corn keeps fresh in the refrigerator for up to 3 days, making lunch or dinner the next day something to genuinely look forward to.

Freezing

If you’d like to freeze leftovers, place in a freezer-safe container—just know the texture of the zucchini may soften a bit upon thawing. The flavor, though, stays wonderful! Freeze for up to 2 months, and thaw in the fridge overnight before reheating.

Reheating

To reheat, add the leftovers to a skillet over medium-low heat with a splash of water or chicken broth. Warm gently until everything is heated through, stirring occasionally. You can also microwave individual portions, but the stovetop ensures the best texture for both chicken and veggies.

FAQs

Can I use rotisserie chicken instead of raw chicken?

Absolutely! Rotisserie chicken is a fantastic shortcut. Just skip the step of browning raw chicken and add the shredded rotisserie chicken back in with the veggies so it warms through and soaks up all the garlic butter flavor.

Can I use other vegetables in this skillet dish?

Definitely! Garlic Butter Chicken with Zucchini and Corn is endlessly adaptable. Try adding diced bell peppers, cherry tomatoes, or even baby spinach for extra color and nutrition. Simply adjust the cooking times as needed for different veggies.

What’s the best way to keep the zucchini from getting soggy?

The key is to cook the zucchini just until tender but not soft, usually about 4 to 5 minutes. Dice it into even pieces for uniform cooking, and avoid over-stirring so it keeps its shape and color.

How spicy is this dish as written?

As written, Garlic Butter Chicken with Zucchini and Corn isn’t spicy at all—it’s aromatic with garlic and a touch smoky from the paprika. If you like a little kick, a pinch of red pepper flakes added with the garlic does the trick!

Can I prepare Garlic Butter Chicken with Zucchini and Corn for meal prep?

Yes! This recipe is a meal prep superstar. Divide into containers with your favorite side, and you’ll have vibrant, flavorful lunches that keep well and taste fresh even days later.

Final Thoughts

Once you try Garlic Butter Chicken with Zucchini and Corn, you’ll see why it’s a favorite in my kitchen. The blend of savory chicken, sweet corn, and fresh zucchini in a golden garlic butter sauce is irresistibly good—and so easy. I hope you’ll make it soon and fall in love with just how satisfying and fuss-free this vibrant dinner can be!

Garlic Butter Chicken with Zucchini and Corn Recipe

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4.5 from 13 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Enjoy the flavors of summer with this delicious Garlic Butter Chicken with Zucchini and Corn recipe. Tender chicken, fresh zucchini, and sweet corn come together in a savory garlic butter sauce that is sure to impress. This easy stovetop dish is perfect for a quick and satisfying weeknight dinner.

Ingredients

Scale

Chicken:

1½ pounds boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)

Garlic Butter Sauce:

2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic (minced)

Vegetables:

2 medium zucchini (diced)
1½ cups corn kernels (fresh or frozen)

Seasoning:

½ teaspoon paprika
½ teaspoon onion powder
Salt and pepper to taste
1 tablespoon chopped fresh parsley
Juice of ½ lemon (optional)

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Instructions

Season the Chicken: Season chicken pieces with salt, pepper, paprika, and onion powder.
Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–7 minutes until browned and cooked through. Remove and set aside.
Prepare the Garlic Butter Sauce: Reduce heat to medium, add butter to the skillet, stir in garlic, and cook until fragrant. Add zucchini and corn, sauté until tender.
Combine and Serve: Return chicken to the skillet, toss to combine, and heat through. Finish with lemon juice and parsley before serving.