Garlic Butter Chicken with Zucchini and Corn
A vibrant, one-pan summer dinner with seasoned chicken, sweet corn, and tender zucchini in a rich garlic butter lime sauce.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Fry / Sauté
- Cuisine: American
Ingredients
Scale
2 tablespoons olive oil, divided
2 medium zucchini, sliced
salt and pepper, to taste
1.5 cups cooked corn kernels (from about 3 ears)
1 lb boneless, skinless chicken breasts, sliced
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
5 cloves garlic, minced
2 tablespoons fresh lime juice
4 tablespoons butter, divided
1/2 cup fresh cilantro, chopped
Instructions
- Prepare Veggies: Slice zucchini and cut corn from cobs if using fresh. Season zucchini lightly with salt and pepper.
- Cook Chicken: Season sliced chicken with paprika, chili powder, salt, and pepper. In a large skillet, heat 1 tbsp oil over medium-high. Cook chicken until golden and cooked through (5-7 min). Remove and set aside.
- Cook Vegetables: In the same skillet, add remaining oil. Add zucchini and cook for 4-5 min until slightly softened. Add corn and cook for 2-3 min more.
- Make Sauce: Push veggies to the side. Add 2 tbsp butter to the cleared space. Add garlic and cook 30 sec until fragrant. Add lime juice and stir.
- Assemble: Return chicken to skillet. Add remaining 2 tbsp butter and cilantro. Toss everything together over low heat until butter is melted and sauce is cohesive. Season to taste and serve.
Notes
- For best browning, do not overcrowd the pan when cooking the chicken.
- Frozen corn can be used; thaw and pat dry first.
- For a dairy-free version, use a plant-based butter substitute.
Nutrition
- Calories: 421 kcal
- Sugar: 5 g
- Sodium: 507 mg
- Fat: 29 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 27 g