Garlic Butter Chicken with Zucchini and Corn | One-Pan 30-Minute Meal

🎉 Introduction

Busy weeknights often call for meals that are not just quick but also comforting and flavorful. That’s where this Garlic Butter Chicken with Zucchini and Corn shines. Imagine juicy chicken breasts seared to golden perfection, coated in a garlicky butter sauce, and paired with tender zucchini and sweet corn—all made in a single pan in just 30 minutes.

This recipe is the perfect balance of savory and sweet, rich yet light. The garlic butter enhances the chicken’s natural flavor while zucchini and corn bring freshness and a subtle sweetness. Plus, because it’s a one-pan meal, cleanup is a breeze.

It’s an ideal option for weeknights, yet elegant enough to serve when guests come over. Whether you’re meal-prepping, feeding your family, or looking for something wholesome but quick, this dish ticks every box.

🧰 Equipment Needed

You don’t need much—just a few basics to pull this meal together:

• Large skillet (cast iron or stainless steel works best)
• Tongs for flipping chicken
• Wooden spoon or silicone spatula
• Cutting board and sharp knife
• Measuring cups and spoons

🛒 Ingredients

For the Chicken & Sauce:

• 4 boneless, skinless chicken breasts (or thighs for juicier meat)
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, divided
• 4 garlic cloves, minced
• ½ teaspoon paprika
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Juice of ½ lemon (optional, for brightness)
• 2 tablespoons fresh parsley, chopped (for garnish)

For the Vegetables:

• 2 medium zucchinis, sliced into half-moons
• 1 ½ cups corn kernels (fresh, frozen, or canned, drained)
• Salt & pepper to taste

👩‍🍳 Directions

Step 1: Season & Cook Chicken

1. Pat chicken dry with paper towels. Season both sides with paprika, onion powder, salt, and pepper.
2. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
3. Add chicken and sear for 4–5 minutes per side until golden brown and cooked through (internal temp: 165°F / 74°C). Transfer to a plate and cover loosely with foil.

Step 2: Cook the Vegetables

1. In the same skillet, add the remaining 2 tablespoons of butter.
2. Stir in garlic and sauté for 30 seconds until fragrant.
3. Add zucchini and corn, season lightly with salt and pepper, and cook for 5–6 minutes until zucchini is tender and corn is warmed through.

Step 3: Combine & Serve

1. Return chicken to the skillet, spooning garlic butter and vegetables over the top.
2. Squeeze fresh lemon juice over the dish (optional).
3. Garnish with chopped parsley and serve hot.

🍽️ Servings & Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

🧊 Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze cooked chicken and vegetables separately for up to 2 months.
• Reheating: Warm gently in a skillet over medium heat with a splash of broth to keep it moist, or microwave in 1-minute intervals.

🥄 Variations

• Spicy Kick: Add red pepper flakes or cayenne for heat.
• Cheesy Twist: Sprinkle shredded Parmesan or mozzarella over the dish before serving.
• Herb Upgrade: Use fresh thyme, rosemary, or basil for added flavor.
• Different Veggies: Swap zucchini for bell peppers, asparagus, or green beans.
• Protein Swap: Try shrimp or salmon instead of chicken for a seafood version.

❓ 10 FAQs

1. Can I use chicken thighs instead of breasts?
Yes! Thighs stay juicier and are just as delicious in this recipe.

2. Do I need fresh corn?
No. Frozen or canned corn works perfectly—just drain and rinse canned corn first.

3. Can I make this dairy-free?
Yes, replace butter with olive oil or a dairy-free butter substitute.

4. How do I prevent chicken from drying out?
Don’t overcook it—use a meat thermometer and remove at 165°F.

5. What can I serve with this dish?
It’s complete on its own, but rice, quinoa, or crusty bread make great sides.

6. Can I make this ahead of time?
Yes, you can cook everything in advance and reheat before serving.

7. Can I add more vegetables?
Definitely—bell peppers, spinach, or mushrooms all work well.

8. How do I make the sauce creamier?
Add a splash of cream or a sprinkle of Parmesan cheese.

9. Is this recipe kid-friendly?
Yes! The flavors are mild, but you can reduce garlic if needed.

10. Can I double the recipe?
Yes, but use a larger skillet or cook in batches for best results.

🏁 Conclusion

This Garlic Butter Chicken with Zucchini and Corn is proof that a wholesome, flavorful meal doesn’t have to take hours in the kitchen. With juicy chicken, buttery garlic sauce, and fresh summer vegetables, it’s the kind of dish that everyone at the table will love.

The beauty lies in its simplicity: one pan, minimal cleanup, and ready in just 30 minutes. Whether you’re feeding a busy family or cooking for yourself, this recipe is quick, healthy, and endlessly adaptable.

So the next time you’re craving comfort food without the hassle, reach for this recipe—it’s guaranteed to become a weeknight favorite.

Adam

Garlic Butter Chicken with Zucchini and Corn | One-Pan 30-Minute Meal

Busy weeknights often call for meals that are not just quick but also comforting and flavorful. That’s where this Garlic Butter Chicken with Zucchini and Corn shines. Imagine juicy chicken breasts seared to golden perfection, coated in a garlicky butter sauce, and paired with tender zucchini and sweet corn—all made in a single pan in just 30 minutes. This recipe is the perfect balance of savory and sweet, rich yet light. The garlic butter enhances the chicken’s natural flavor while zucchini and corn bring freshness and a subtle sweetness. Plus, because it’s a one-pan meal, cleanup is a breeze. It’s an ideal option for weeknights, yet elegant enough to serve when guests come over. Whether you’re meal-prepping, feeding your family, or looking for something wholesome but quick, this dish ticks every box.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

For the Chicken & Sauce:

• 4 boneless skinless chicken breasts (or thighs for juicier meat)
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter divided
• 4 garlic cloves minced
• ½ teaspoon paprika
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Juice of ½ lemon optional, for brightness
• 2 tablespoons fresh parsley chopped (for garnish)

For the Vegetables:

• 2 medium zucchinis sliced into half-moons
• 1 ½ cups corn kernels fresh, frozen, or canned, drained
• Salt & pepper to taste

Equipment

• You don’t need much—just a few basics to pull this meal together:
• Large skillet (cast iron or stainless steel works best)
• Tongs for flipping chicken
• Wooden spoon or silicone spatula
• Cutting board and sharp knife
• Measuring cups and spoons

Method

 

Step 1: Season & Cook Chicken

1. Pat chicken dry with paper towels. Season both sides with paprika, onion powder, salt, and pepper.
2. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
3. Add chicken and sear for 4–5 minutes per side until golden brown and cooked through (internal temp: 165°F / 74°C). Transfer to a plate and cover loosely with foil.

Step 2: Cook the Vegetables

1. In the same skillet, add the remaining 2 tablespoons of butter.
2. Stir in garlic and sauté for 30 seconds until fragrant.
3. Add zucchini and corn, season lightly with salt and pepper, and cook for 5–6 minutes until zucchini is tender and corn is warmed through.

Step 3: Combine & Serve

1. Return chicken to the skillet, spooning garlic butter and vegetables over the top.
2. Squeeze fresh lemon juice over the dish (optional).
3. Garnish with chopped parsley and serve hot.

Notes

🧊 Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze cooked chicken and vegetables separately for up to 2 months.

Reheating: Warm gently in a skillet over medium heat with a splash of broth to keep it moist, or microwave in 1-minute intervals.

🥄 Variations

Spicy Kick: Add red pepper flakes or cayenne for heat.

Cheesy Twist: Sprinkle shredded Parmesan or mozzarella over the dish before serving.

Herb Upgrade: Use fresh thyme, rosemary, or basil for added flavor.

Different Veggies: Swap zucchini for bell peppers, asparagus, or green beans.

Protein Swap: Try shrimp or salmon instead of chicken for a seafood version.

❓ 10 FAQs

1. Can I use chicken thighs instead of breasts?
Yes! Thighs stay juicier and are just as delicious in this recipe.

2. Do I need fresh corn?
No. Frozen or canned corn works perfectly—just drain and rinse canned corn first.

3. Can I make this dairy-free?
Yes, replace butter with olive oil or a dairy-free butter substitute.

4. How do I prevent chicken from drying out?
Don’t overcook it—use a meat thermometer and remove at 165°F.

5. What can I serve with this dish?
It’s complete on its own, but rice, quinoa, or crusty bread make great sides.

6. Can I make this ahead of time?
Yes, you can cook everything in advance and reheat before serving.

7. Can I add more vegetables?
Definitely—bell peppers, spinach, or mushrooms all work well.

8. How do I make the sauce creamier?
Add a splash of cream or a sprinkle of Parmesan cheese.

9. Is this recipe kid-friendly?
Yes! The flavors are mild, but you can reduce garlic if needed.

10. Can I double the recipe?
Yes, but use a larger skillet or cook in batches for best results.

🏁 Conclusion

This Garlic Butter Chicken with Zucchini and Corn is proof that a wholesome, flavorful meal doesn’t have to take hours in the kitchen. With juicy chicken, buttery garlic sauce, and fresh summer vegetables, it’s the kind of dish that everyone at the table will love.

The beauty lies in its simplicity: one pan, minimal cleanup, and ready in just 30 minutes. Whether you’re feeding a busy family or cooking for yourself, this recipe is quick, healthy, and endlessly adaptable.

So the next time you’re craving comfort food without the hassle, reach for this recipe—it’s guaranteed to become a weeknight favorite.