Savory Garlic Butter Chicken With Fresh Zucchini And Sweet Corn Recipe

There's something so comforting about the smell of garlic and butter sizzling together in a skillet, especially when it's the start of a meal that's both hearty and fresh. This Savory Garlic Butter Chicken With Fresh Zucchini and Sweet Corn is the kind of dinner that feels indulgent, but comes together in under 30 minutes.

this Recipe

I first made this dish late one summer when zucchini from the garden was piling up and fresh corn was everywhere. What started as a throw-together dinner has now become a staple in our house – a perfect mix of juicy chicken, tender-crisp veggies, and golden garlic butter that clings to every bite.

The best part? It’s quick, healthy-ish, and you only need one skillet. Let’s dive into what makes this recipe a keeper.

Why You'll Love This Savory Garlic Butter Chicken

Say hello to your new favorite go-to dinner. This garlic butter chicken with zucchini and corn is full of flavor, super satisfying, and surprisingly easy to whip up on a busy night.

First off, this is a true one-skillet meal. Less cleanup means more time to enjoy dinner and less time scrubbing pans in the kitchen. Everything cooks right in the same pan – the chicken, the vegetables, even the buttery garlic sauce.

It’s also incredibly fast. From start to finish, you can have dinner on the table in under 30 minutes. It’s ideal for weeknights when you’re juggling homework, after-school activities, or just plain tired.

This recipe makes the most of seasonal ingredients. In summer, fresh zucchini and sweet corn shine with natural flavor. But the beauty is you can easily adapt it with frozen corn or other veggies throughout the year.

And let’s not forget – this is seriously delicious comfort food. The garlic butter sauce adds richness, the chicken is golden and juicy, and the tender veggies soak up all that flavor. Serve it on its own, over rice, or even pasta for a meal that hits every note.

Ready to get cooking? Here’s what you’ll need.

Ingredients Notes

What makes this dish stand out is the balance of simplicity and flavor. You don’t need fancy ingredients – just a handful of pantry staples and a couple of fresh items.

Boneless, skinless chicken thighs are the protein star here. They stay incredibly juicy and tender when seared, and they develop a beautiful golden crust in the skillet. If you prefer chicken breasts, you can absolutely swap them in – just be mindful not to overcook, as they tend to dry out faster.

Fresh zucchini brings a mild, slightly sweet bite and soaks up the buttery sauce like a dream. Slice it into half-moons for quick, even cooking. Try to avoid overcooking it – the goal is tender with just a bit of bite.

Sweet corn, whether fresh off the cob or frozen, adds pops of juicy, natural sweetness. If you’re using fresh corn, slice it straight from the cob for extra crunch. Frozen corn also works beautifully – no need to thaw, just toss it in the pan.

Garlic and butter are the real flavor-builders here. The garlic is sautéed until just golden, infusing the butter with rich, aromatic depth. I like to add a tiny splash of lemon juice or white wine for brightness right at the end.

You’ll also want a large, heavy-bottomed skillet – cast iron or stainless steel both work well. A wooden spoon or silicone spatula helps you stir without damaging your pan, especially when scraping up all the delicious browned bits.

How To Make This Savory Garlic Butter Chicken

Making this dish is surprisingly easy, and it all comes together quickly once you get going. Here's how to do it step-by-step.

Start by prepping your ingredients. Slice your zucchini into half-moons, cut the corn off the cob if using fresh, and dice your chicken into bite-sized pieces. Keep everything roughly the same size for even cooking.

Heat a large skillet over medium-high heat and add a generous pat of butter and a drizzle of olive oil. Once the butter is melted and foamy, add the chicken pieces in a single layer. Let them cook undisturbed for 3-4 minutes to develop a golden-brown sear before flipping. Don’t crowd the pan – work in batches if needed.

Once the chicken is cooked through and golden, transfer it to a plate and set it aside. In the same skillet, add a bit more butter if needed, then toss in the zucchini. Cook for 2-3 minutes until just starting to soften, then stir in the corn. Season with salt, pepper, and a pinch of red pepper flakes for a subtle kick.

Add the minced garlic and sauté for another 30 seconds – just until fragrant. Then return the chicken to the pan, along with any juices. Give everything a good stir so the garlic butter coats every piece.

To finish, squeeze in a little lemon juice or add a splash of chicken broth or white wine to deglaze the pan. Simmer for another minute or two to let the flavors come together, then taste and adjust the seasoning as needed.

From chopping board to plate, this recipe takes about 25-30 minutes. The result is a vibrant, buttery skillet of chicken and veggies that tastes like it came from your favorite café.

Storage Options

This recipe stores beautifully, making it perfect for leftovers or meal prep.

If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, and it reheats well.

For freezing, portion the chicken and vegetables into freezer-safe containers or resealable bags. They’ll keep well for up to 2 months. Thaw overnight in the fridge before reheating.

To reheat, add a splash of water or chicken broth to a skillet and warm over medium heat until hot. You can also microwave it in short bursts, stirring between each, to keep the texture from getting rubbery.

Variations and Substitutions

This recipe is super flexible and perfect for customizing based on your mood, season, or what’s in the fridge.

Swap in chicken breasts if you prefer leaner meat – just keep a close eye so they don’t overcook. You can also use precooked rotisserie chicken to save time; just add it after sautéing the veggies.

Not a fan of zucchini? Try asparagus, bell peppers, or green beans instead. Almost any tender vegetable will work here – just keep the cooking time in mind.

Add a starch if you want to bulk it up. This dish is amazing served over rice, couscous, or mashed potatoes. You could even stir in cooked pasta for a garlic butter chicken primavera vibe.

For a dairy-free version, substitute olive oil or vegan butter for the butter. And if you like heat, a pinch of cayenne or smoked paprika takes it up a notch.

The beauty of this recipe is how easy it is to make your own. Use it as a base and don’t be afraid to experiment with different herbs, spices, or seasonal vegetables.

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