If you’re searching for an easy, wholesome dinner that’s bursting with flavor and comes together in just 30 minutes, this One-Pan Garlic Butter Chicken with Zucchini and Corn is a must-try! It’s a vibrant, protein-packed dish that’s perfect for busy weeknights and impressive enough to serve guests. With tender chicken, golden zucchini, sweet corn, and a garlicky butter-lime sauce, this meal is sure to become a family favorite.
Why You’ll Love This Recipe
- Quick & Easy: Ready in just 30 minutes with minimal cleanup.
- One-Skillet Wonder: Everything cooks in one cast iron skillet—less mess, more flavor.
- Family-Friendly: Mild spices and buttery flavors make it perfect for both kids and adults.
- Healthy & Wholesome: High in protein, rich in fiber, and naturally gluten-free.
- Versatile: Great for meal prep, and easy to customize with different vegetables or proteins.
Key Ingredients
- Chicken: Boneless, skinless breasts sliced into thin strips.
- Veggies: Zucchini and corn add color, texture, and nutrients.
- Garlic Butter Sauce: A flavorful mix of butter, garlic, lime juice, and seasonings.
- Spices: Smoked paprika and chili powder give it a warm, smoky depth.
- Fresh Cilantro: Adds a fresh, herby finish to the dish.
How to Make It
1. Sear the Zucchini
Heat olive oil in a cast-iron skillet. Sauté sliced zucchini until golden and slightly tender. Season with salt and pepper, then remove and set aside.
2. Cook the Chicken
Slice the chicken breasts into strips. Season with smoked paprika, chili powder, salt, and black pepper. Add olive oil to the same skillet and cook the chicken in a single layer without moving for about 4–5 minutes until seared. Flip the chicken and add minced garlic, lime juice, and butter. Continue cooking until the chicken is fully cooked and garlic is softened.
3. Combine and Finish
Return the zucchini to the skillet and stir in the corn kernels. Add more butter and toss everything to coat in the garlic butter sauce. Stir in chopped fresh cilantro and adjust seasoning if needed.
Helpful Tips
- Juicy Chicken: Don’t overcook the chicken strips—watch for a golden sear, then finish gently in the butter sauce.
- Fresh Corn: Use fresh corn off the cob if possible for the best texture and flavor. Frozen or canned corn also works in a pinch.
- Customizable: Swap zucchini for asparagus, bell peppers, green beans, or mushrooms.
- Add Carbs: Serve over rice, pasta, couscous, or quinoa for a more filling meal.
- Cheesy Twist: Top with crumbled feta, cotija, or grated parmesan cheese.
Serving Suggestions
While this dish is complete on its own, it also pairs well with:
- Rice or orzo
- Mashed potatoes or cauliflower mash
- A crisp green salad like arugula with lemon vinaigrette
- Corn pasta salad or avocado-tomato salad for a summer feel
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Keep in the freezer for up to 2 months.
- Reheat: Warm in the microwave or on the stovetop with a splash of olive oil until heated through.
More Easy Skillet Chicken Recipes
- Lemon Garlic Butter Chicken with Brussels Sprouts
- One-Pan Basil Pesto Chicken with Tomatoes and Asparagus
- Maple Chicken with Roasted Sweet Potatoes