Oh, sweet friend, pull up a chair! I’ve been just itching to share this recipe with you. You know how some dishes just whisper “home” to you? For me, it’s often something simple, yet bursting with flavor, that brings everyone around the table. And lately, that dish has been my Garlic Butter Chicken with Zucchini and Corn. Seriously, it’s like a little ray of sunshine in a skillet! I can practically smell it now, that wonderful aroma of sautéed garlic and tender chicken mingling with the sweet earthiness of summer vegetables. It’s a sensory hug, if you ask me.

I remember the first time I really nailed this Garlic Butter Chicken with Zucchini and Corn. It was one of those crazy Tuesday nights, you know the kind where the after-school chaos hits warp speed and dinner feels like a distant dream? I had some chicken thighs thawing, a couple of lonely zucchini in the fridge, and a can of corn that was about to expire. My original plan for dinner that night was a complete bust, and frankly, I was staring at the pantry feeling completely uninspired.

We’ve all been there, right? That moment of kitchen despair when you just want to order takeout but know you should cook something wholesome. I was feeling the pressure, trying to figure out a healthy chicken skillet that wouldn’t take all night.

I started rummaging, and my eyes landed on my trusty garlic head and a stick of butter. Bingo! A little lightbulb went off. What if I combined the rich flavor of garlic butter with the lean protein of chicken, and then bulked it up with those forgotten veggies? That night, as the pan sizzled and that incredible scent filled the kitchen, I had my “aha!” moment. This was it. This was going to be an Easy weeknight meal, a true lifesaver that brought flavor and freshness without all the fuss.

Since then, this Garlic Butter Chicken with Zucchini and Corn has become a staple, a regular on our dinner rotation. It’s perfect for busy weeknights when you need something quick and nourishing, but it’s also special enough for a casual weekend dinner with friends. It just perfectly fits into our crazy, beautiful family life, and I know it can fit into yours too! Come on, let me show you how simple it is.

INGREDIENTS:

Alright, before we get our hands buttery, let’s gather our ingredients for this amazing Garlic Butter Chicken with Zucchini and Corn. This is one of those recipes where the quality of your ingredients really shines through, especially because it’s such a fresh and flavorful dish. Don’t worry, nothing fancy here, just good, honest food.

Here’s what you’ll need for your Garlic Butter Chicken with Zucchini and Corn:

1.5 lbs Boneless, Skinless Chicken Thighs: (About 6-8 thighs) I always use chicken thighs for my Garlic Butter Chicken with Zucchini and Corn because they stay incredibly tender and juicy, unlike chicken breasts which can sometimes dry out. But if you only have breasts, just be careful not to overcook them!
2 medium Zucchini: Trimmed and quartered lengthwise, then sliced into 1/2-inch pieces.
1 cup Corn: Fresh, frozen (thawed), or canned (drained). Fresh corn cut straight from the cob is lovely, especially if you’re making this as a Summer vegetable chicken dish.
6 cloves Garlic: Minced. Yes, six! Trust me, it sounds like a lot, but it mellows and creates that irresistible Garlic herb chicken recipe flavor profile.
1/2 cup Chicken Broth: Low sodium is my preference.
4 tablespoons Unsalted Butter: Divided. Good quality butter makes a difference here.
1 tablespoon Olive Oil: Extra virgin, please!
1 teaspoon Dried Italian Seasoning: Or your favorite mixed herbs.
1/2 teaspoon Paprika: Smoked paprika if you have it, for an extra layer of flavor!
Salt and Black Pepper: To taste. Always to taste!
Fresh Parsley: Chopped, for garnish (optional, but it adds such a pretty pop of green).

Fresh Ingredients for Garlic Butter Chicken

When making Garlic Butter Chicken with Zucchini and Corn, you can find all of these ingredients easily at your local grocery store. For the best flavor, try to get fresh garlic – the pre-minced stuff in a jar just doesn’t have the same oomph for this particular dish. Here’s a Garlic Butter Chicken with Zucchini and Corn trick I learned from my mom: if you’re out of fresh garlic, you can use a pinch of garlic powder, but know it won’t be quite as vibrant.

For busy families, a shortcut I sometimes use is buying pre-cut zucchini from the produce section, though it’s usually more cost-effective to buy whole. For cost-saving tips, look for chicken thighs on sale – they’re generally less expensive than breasts anyway. As for storage, if you open a can of corn but don’t use it all, pop the leftovers into an airtight container in the fridge; they’ll be good for a couple of days! This One-pan chicken dinner is so versatile, and these basic ingredients are a great base.

HOW TO MAKE – STEP-BY-STEP:

Alright, apron on? Good! Let’s get cooking this absolutely delightful Garlic Butter Chicken with Zucchini and Corn. This isn’t a complicated recipe, which is why I love it so much for those busy weeknights. Just follow along, and I promise you’ll have a fantastic meal on the table.

Prep Your Chicken (and get seasoned!): First things first, grab those boneless, skinless chicken thighs. Pat them really dry with paper towels. This is a crucial step – a dry surface helps the chicken brown beautifully and gives you that lovely golden crust. Season both sides generously with salt, black pepper, the Italian seasoning, and paprika. Don’t be shy with the seasonings! This is where a lot of the flavor for our Garlic Butter Chicken with Zucchini and Corn comes from. While you’re doing this, you can set out your zucchini and corn, making sure everything is ready to go. I learned the hard way with Garlic Butter Chicken with Zucchini and Corn that having everything prepped before you start cooking is half the battle. It makes the whole process so much smoother and less stressful.
Sear the Chicken (for flavor!): Heat a large, oven-safe skillet (cast iron or a heavy-bottomed stainless steel pan works wonderfully) over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter. Once the butter is melted and sizzling slightly, carefully place the seasoned chicken thighs into the hot skillet. Don’t crowd the pan; if you have a smaller skillet, you might need to do this in two batches. Sear the chicken for about 4-5 minutes per side, until it’s beautifully golden brown and a little crispy. We’re not cooking it all the way through yet, just building that fantastic foundational flavor. This initial sear is key to a truly delicious Garlic Butter Chicken with Zucchini and Corn. Once browned, remove the chicken from the skillet and set it aside on a plate.
Sauté the Zucchini (tender-crisp perfection!): Reduce the heat to medium. Add another 1 tablespoon of unsalted butter to the same skillet, letting it melt into those delicious chicken drippings. Now, add your sliced zucchini to the pan. Sauté for about 3-4 minutes, stirring occasionally, until the zucchini starts to soften slightly but still has a bit of a bite. You want it tender-crisp, not mushy. This step is about getting the vegetables just right in your Summer vegetable chicken.
Introduce the Garlic and Corn (hello, aroma!): Push the zucchini to one side of the skillet, creating a little space in the middle. Add the remaining 2 tablespoons of unsalted butter to the empty spot. Once melted, add your minced garlic to the butter. Cook for about 30 seconds to 1 minute, stirring constantly, until the garlic is fragrant. Be careful not to burn it – burnt garlic is bitter, and we want sweet, aromatic garlic for our Garlic Butter Chicken with Zucchini and Corn. Once fragrant, add the corn to the skillet along with the garlic and zucchini, and stir everything together. Your kitchen should start smelling absolutely incredible right about now. That wonderful Garlic herb chicken recipe scent is really starting to come alive!
Bring it all Together with Broth: Pour in the 1/2 cup of chicken broth. Stir everything together, scraping up any browned bits from the bottom of the pan – those are bits of pure flavor, sometimes called “fond,” and they’re going to make your sauce for the Garlic Butter Chicken with Zucchini and Corn extra delicious. Let the broth come to a gentle simmer.
Return the Chicken and Finish Cooking: Carefully place the seared chicken thighs back into the skillet, nestled among the zucchini and corn. Spoon some of the sauce and vegetables over the chicken. In my kitchen, this One-pan chicken dinner usually takes about 10-15 minutes in the oven, but total cooking time can vary. You can either cover the skillet (if it has an oven-safe lid) or transfer the entire skillet to a preheated oven (if your skillet isn’t oven-safe, you’d transfer the contents to an oven-safe dish). Bake at 375°F (190°C) for about 10-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). You can use a meat thermometer inserted into the thickest part of the chicken to be sure. Don’t worry if your Garlic Butter Chicken with Zucchini and Corn looks like it has a lot of liquid at first; it will reduce and create a beautiful sauce. While the Garlic Butter Chicken with Zucchini and Corn is cooking, I usually quickly clean up my chopping board and utensils, so there’s less mess after dinner.
Garnish and Serve: Once the chicken is done, remove the skillet from the oven. Let it rest for a few minutes before serving. This resting time helps the juices redistribute, keeping the chicken extra tender. If you have it, sprinkle generously with fresh chopped parsley. The vibrant green really makes the dish pop and adds a lovely fresh note. Your Garlic Butter Chicken with Zucchini and Corn should smell like pure comfort and look like a picture-perfect Healthy chicken skillet! Serve it right from the skillet, or transfer to a platter. This is truly an Easy weeknight meal that tastes like you spent hours on it.

SERVING:

Oh, this is the best part! Getting to enjoy the fruits of your labor – or, in this case, the deliciousness of your Garlic Butter Chicken with Zucchini and Corn. My family absolutely devours this dish, and it’s so satisfying to see everyone dig in. The kids love our Garlic Butter Chicken with Zucchini and Corn when I serve it with a little bit of rice to soak up all that incredible garlic butter sauce. Sometimes, they even ask for extra corn, which is a win in my book since it’s packed with good stuff!

My go-to side dishes that pair beautifully with this Garlic Butter Chicken with Zucchini and Corn are really simple. A fluffy bed of white or brown rice is fantastic for soaking up that amazing sauce. If I want to keep it lighter, a simple side salad with a light vinaigrette is perfect. Sometimes, I’ll even serve it with some crusty bread for dipping, especially if we have guests over. The rich flavors of the Garlic Butter Chicken with Zucchini and Corn really sing alongside something to sop up the juices. This One-pan chicken dinner truly is a complete meal on its own, though, thanks to the protein and the hearty veggies.

This Garlic Butter Chicken with Zucchini and Corn is perfect for so many occasions. It’s my absolute favorite Easy weeknight meal because it comes together so quickly, but it’s also lovely for a casual dinner party or when you have family visiting. It looks impressive without being difficult! For presentation, I usually serve it right in the skillet if it’s a pretty one, or transfer it to a large, shallow serving dish. A sprinkle of fresh parsley at the end really brightens it up and makes it look extra inviting.

Now, let’s talk leftovers – if you’re lucky enough to have any! If you have extra Garlic Butter Chicken with Zucchini and Corn, it reheats wonderfully. I like to store it in an airtight container in the fridge for up to 3 days. It’s fantastic for lunch the next day, either warmed up or even cold in a pinch. Sometimes, I’ll shred the leftover chicken and mix it into a simple pasta salad or even layer it in a quick quesadilla. As for seasonal variations, in the summer, I love to add cherry tomatoes or fresh basil right at the end of cooking. In the fall, a little bit of diced bell pepper or even some green beans can be a nice addition to your Healthy chicken skillet. My friends always ask for this Garlic Butter Chicken with Zucchini and Corn recipe, especially after they’ve tasted it. It’s just so universally appealing!

FAQs:

You’ve got questions about this Garlic Butter Chicken with Zucchini and Corn? I’ve probably had them too, or answered them for a friend or a reader! Here are some of the most common things people ask me about this delightful dish, along with my honest, tried-and-true answers.

Q1: Can I use chicken breasts instead of thighs for this Garlic Butter Chicken with Zucchini and Corn?

Absolutely! You can use boneless, skinless chicken breasts if that’s what you prefer or have on hand. However, chicken breasts tend to dry out more easily than thighs. When I make this Garlic Butter Chicken with Zucchini and Corn with breasts, I usually pound them to an even thickness (about 1/2-inch) so they cook more uniformly. Also, reduce your searing time a bit, and definitely keep an eye on the internal temperature; you want to take them out of the oven as soon as they hit 165°F (74°C) to keep them juicy. You know what I do when my Garlic Butter Chicken with Zucchini and Corn is made with breasts? I often cut them into 1-inch pieces before searing, which helps them cook even faster and absorb more of that wonderful sauce.

Q2: My garlic burned really quickly! What did I do wrong with my Garlic Butter Chicken with Zucchini and Corn?

Oh, honey, we’ve all been there! Burnt garlic is a definite no-go. The trick is to make sure your heat is truly at medium, not medium-high, when you add the garlic. Also, only cook it for about 30 seconds to a minute, stirring constantly, until it’s just fragrant. Garlic can go from perfectly golden to burnt in a blink! If you’re nervous, pull the pan off the heat for a few seconds before adding the garlic. When I first started making this Garlic Butter Chicken with Zucchini and Corn, I scorched the garlic once or twice myself; it just takes a little practice to get the timing right. That’s why I always mention it!

Q3: Can I add other vegetables to this Garlic Butter Chicken with Zucchini and Corn recipe?

Oh, definitely! This is truly a versatile Healthy chicken skillet. I’ve tried adding chopped bell peppers (any color!), green beans, even some mushrooms, and they all work beautifully. Just consider their cooking times. For harder veggies like carrots or potatoes, you might want to pre-cook them slightly or add them earlier to the skillet. This Summer vegetable chicken is fantastic because you can use whatever you have in your fridge that needs to be used up. Just chop them into similar-sized pieces so they cook evenly with the zucchini and corn.

Q4: How can I make the sauce for my Garlic Butter Chicken with Zucchini and Corn thicker?

If you like a thicker sauce for your Garlic Butter Chicken with Zucchini and Corn, you have a couple of options. My personal preference is to let it reduce slightly on the stovetop for a few minutes after the chicken is done cooking. Just remove the chicken and veggies, and let the sauce simmer on medium-high heat until it thickens to your liking. Another trick is to whisk in about 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water into the simmering sauce. Stir constantly until it thickens. Some readers have told me they love to just add a little splash of heavy cream at the end for a richer, creamier sauce, which sounds divine too!

Q5: Is this Garlic Butter Chicken with Zucchini and Corn freezer-friendly?

You know, while you can freeze cooked chicken and vegetables, I personally find that the zucchini can get a bit watery and mushy once thawed. The chicken holds up fine, but the texture of the vegetables in this Garlic Butter Chicken with Zucchini and Corn won’t be quite as vibrant as fresh. It’s best enjoyed fresh or from the fridge for up to 3 days. For me, it’s such an Easy weeknight meal that I usually just make it fresh when we want it!

Q6: Can I use different herbs instead of Italian seasoning in my Garlic Butter Chicken with Zucchini and Corn?

Absolutely! This is your kitchen, your rules! While Italian seasoning gives it that lovely Garlic herb chicken recipe flavor, feel free to experiment. Dried thyme, oregano, or a mix of fresh herbs like basil and oregano added at the end would be fantastic. I’ve even used just a pinch of red pepper flakes for a little kick, which was surprisingly good with the sweetness of the corn. Let your taste buds guide you!

Q7: My chicken isn’t cooking evenly. What gives with this Garlic Butter Chicken with Zucchini and Corn?

Ah, yes, this can happen! Usually, it means your chicken pieces might be unevenly sized, or your skillet isn’t heating evenly. Before searing, try to get your chicken thighs roughly the same thickness by pounding them lightly. And remember, don’t overcrowd the pan during searing – that lowers the pan’s temperature and steams the chicken instead of browning it. If your skillet tends to have hot spots, try rotating it a bit on the burner. For this Garlic Butter Chicken with Zucchini and Corn, a good heavy-bottomed skillet helps a lot with even heat distribution. And always trust your meat thermometer for doneness; it’s your best friend for perfectly cooked chicken! You can check the USDA Food Safety guidelines if you’re ever in doubt about cooking temperatures.

My Final Thoughts:

Oh, my dear friend, this Garlic Butter Chicken with Zucchini and Corn truly holds a special place in my heart. It’s more than just a recipe; it’s a testament to how simple ingredients, a little bit of butter, and a lot of love can create something truly magical. It’s been the savior of many a hectic evening, the star of countless casual dinners, and the source of so many happy memories around our family table. There’s something so comforting about a meal that comes together in one pan, bringing all those delicious flavors together without a fuss. It’s the kind of cooking that makes you feel accomplished and nourished without needing a culinary degree.

My Garlic Butter Chicken with Zucchini and Corn Pro Tips:

Don’t skip patting the chicken dry! This is a small step that makes a huge difference in getting that beautiful golden sear.
Taste as you go! Always taste your sauce before returning the chicken to the pan. Adjust the salt and pepper as needed. A little pinch can go a long way.
Use fresh garlic. I know I said it before, but for this specific Garlic Butter Chicken with Zucchini and Corn, the fresh, aromatic garlic really sets it apart.
Don’t overcook the zucchini. Keep it tender-crisp for the best texture in your Summer vegetable chicken. Nobody likes mushy zucchini!

We’ve tried a few variations of this Garlic Butter Chicken with Zucchini and Corn over time, depending on what we have and what season it is. Sometimes, I’ll add a squeeze of fresh lemon juice right at the end to brighten everything up, especially in summer. Another variation we love is adding a handful of chopped sun-dried tomatoes along with the garlic – it adds a wonderful tangy richness. And if you’re feeling adventurous, a sprinkle of fresh Parmesan cheese over the top just before serving adds a salty, cheesy goodness that’s hard to beat! My younger one loves the classic version with rice, while the older one is always game for a little lemon zing. If you’re looking for other garlic chicken ideas, you might like this spicy garlic chicken stir-fry with rice or this Garlic herb chicken recipe.

I really hope you feel inspired to bring this Garlic Butter Chicken with Zucchini and Corn into your own kitchen. It’s truly an Easy weeknight meal that delivers on flavor and simplicity. Don’t worry about it being perfect, just enjoy the process, the incredible aromas filling your home, and the joy of sharing a homemade meal with those you love. I just know your family will love this Garlic Butter Chicken with Zucchini and Corn as much as mine does. Happy cooking, sweet friend!

Garlic Butter Chicken with Zucchini and Corn

Print Recipe

This incredibly easy garlic butter chicken recipe features tender chicken pieces cooked with vibrant zucchini and sweet corn. It’s a flavorful one-pan meal perfect for a quick weeknight dinner that the whole family will love.

Author: Zoubida
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Dinner
Method: Skillet
Cuisine: American

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
2 tbsp olive oil
4 tbsp unsalted butter
4 cloves garlic, minced
1 medium zucchini, quartered lengthwise and sliced
1.5 cups fresh or frozen corn kernels
1/2 cup chicken broth
1 tbsp fresh parsley, chopped (for garnish)
Salt and black pepper to taste

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Instructions

Pat the chicken pieces dry with paper towels. Season generously with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
Reduce heat to medium. Add butter to the same skillet and let it melt. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Stir in sliced zucchini and corn kernels. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.
Pour in chicken broth and bring to a gentle simmer, scraping up any browned bits from the bottom of the skillet.
Return the cooked chicken to the skillet. Toss everything together to coat the chicken and vegetables in the garlic butter sauce. Cook for an additional 1-2 minutes to heat through.
Garnish with fresh chopped parsley before serving.

Notes

Serve this delicious garlic butter chicken with a side of fluffy rice or crusty bread to soak up all the amazing sauce.