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Garlic Butter Chicken with Zucchini and Corn – A One-Pan, 30-Minute Dinner

Busy nights call for quick, delicious meals, and nothing beats a one-pan recipe that’s ready in 30 minutes. This Garlic Butter Chicken with Zucchini and Corn is the perfect solution. Juicy chicken is seared to golden perfection, then tossed with sweet corn, tender zucchini, and plenty of garlic butter. The result? A dish that’s rich, flavorful, and wholesome—without any fuss. This skillet dinner has everything you want: protein, veggies, and comforting flavor. Plus, cleanup is minimal since it’s cooked in just one pan. Whether you’re cooking for the family or whipping up a weeknight meal, this recipe is sure to become a staple.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Ingredients Equipment Method Notes

Ingredients
  

Protein
  • 1 ½ lbs chicken breasts or thighs cut into bite-sized pieces
Vegetables
  • 2 medium zucchinis sliced into half-moons
  • 2 cups corn kernels fresh, frozen, or canned, drained
  • 4 garlic cloves minced
Flavor Base
  • 4 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp dried Italian seasoning or a mix of oregano, basil, thyme
  • ½ tsp salt more to taste
  • ½ tsp black pepper
Optional Garnish
  • Fresh parsley chopped
  • Grated Parmesan cheese
  • Lemon wedges

Equipment

  • Large skillet (cast-iron or nonstick)
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Small bowl (for seasoning chicken)

Method
 

Step 1: Season the chicken pieces with paprika, Italian seasoning, salt, and pepper. Toss well to coat evenly.
    Step 2: Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat.
      Step 3: Add the chicken in a single layer. Cook for 6–8 minutes, stirring occasionally, until golden brown and fully cooked through. Remove from the pan and set aside.
        Step 4: In the same skillet, melt the remaining 2 tbsp butter. Add garlic and sauté for 30–60 seconds until fragrant.
          Step 5: Add zucchini slices and corn kernels. Cook for 4–5 minutes, stirring often, until tender but slightly crisp.
            Step 6: Return the chicken to the skillet. Toss everything together until coated in garlic butter.
              Step 7: Taste and adjust seasoning with more salt or pepper as needed.
                Step 8: Garnish with fresh parsley, Parmesan, or a squeeze of lemon juice before serving.

                  Notes

                  🧊 Storage & Reheating
                  Refrigerator: Store leftovers in an airtight container for up to 4 days.
                  Freezer: Freeze cooked chicken and veggies (without garnish) for up to 2 months.
                  Reheating: Warm in a skillet over medium heat or microwave in short bursts. Add a splash of broth or water if needed to refresh the sauce.
                  🥄 Variations
                  Cheesy Twist: Stir in shredded mozzarella or Parmesan before serving.
                  Spicy Kick: Add red pepper flakes or cayenne pepper while cooking the chicken.
                  Extra Veggies: Toss in bell peppers, cherry tomatoes, or mushrooms.
                  Low-Carb Swap: Use cauliflower rice instead of corn for fewer carbs.
                  Creamy Style: Add ¼ cup heavy cream or coconut milk for a silky sauce.
                  ❓ 10 FAQs
                  1. Can I use frozen corn?
                  Yes, just thaw before cooking for best results.
                  2. Which cut of chicken is best?
                  Both breasts and thighs work—thighs are juicier, while breasts are leaner.
                  3. Can I make this dairy-free?
                  Yes, replace butter with olive oil or vegan butter.
                  4. Do I need to peel zucchini?
                  No, the skin is tender and nutritious.
                  5. Can I add rice or pasta?
                  Absolutely—serve it over rice or toss with cooked pasta for a complete meal.
                  6. What if I don’t have Italian seasoning?
                  Use a mix of dried oregano, basil, and thyme.
                  7. Can I meal prep this recipe?
                  Yes, it reheats well and makes a great lunchbox meal.
                  8. Can I cook the chicken and veggies together?
                  For best results, cook them separately so the chicken stays crisp.
                  9. How do I keep chicken juicy?
                  Avoid overcooking and cut into evenly sized pieces for even cooking.
                  10. Can I use canned corn?
                  Yes, just drain it well before adding to the skillet.
                  🏁 Conclusion
                  This Garlic Butter Chicken with Zucchini and Corn proves that quick meals don’t have to sacrifice flavor. With tender chicken, sweet corn, and buttery zucchini all cooked in one pan, this dish is a weeknight lifesaver. It’s wholesome, satisfying, and ready in just 30 minutes—perfect for busy families or anyone craving a flavorful one-pan dinner.