Introduction

This savory garlic butter chicken with fresh zucchini and sweet corn is a perfect weeknight meal that’s both flavorful and easy to prepare. Tender chicken strips are cooked in a rich garlic butter sauce, paired with crisp zucchini and sweet corn for a deliciously balanced dish.

A black cast iron pan is filled with three main layers of food arranged side by side: on the right, four pieces of grilled chicken with a brown, slightly crispy texture and sprinkled with green herbs; above the chicken, a row of grilled zucchini slices, showing light green centers with grill marks and bright green edges; on the left, a mix of yellow corn kernels and chopped zucchini pieces, cooked with a slight char and garnished with chopped herbs, creating a colorful and textured contrast. The pan is set on a white marbled surface with hints of basil leaves nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil (for veggies)
2 medium zucchini, sliced
Salt and pepper to taste
1.5 cups corn kernels (about 3 ears, cooked)
1 lb skinless, boneless chicken breasts, sliced
½ teaspoon smoked paprika (or more to taste)
½ teaspoon chili powder (or more to taste)
¼ teaspoon salt (or to taste)
Freshly ground black pepper, to taste
2 tablespoons olive oil (for chicken)
5 cloves garlic, minced
2 tablespoons freshly squeezed lime juice (or more to taste)
4 tablespoons butter, divided
½ cup fresh cilantro, chopped (for garnish)

Instructions

Step 1: Heat a large, high-sided cast-iron skillet over medium heat for 1 minute. Add 2 tablespoons of olive oil and the sliced zucchini. Sprinkle with salt and pepper. Cook for 3 minutes, flipping the zucchini once. Remove from the skillet and set aside on a plate.
Step 2: Slice chicken breasts into strips. Season with smoked paprika, chili powder, salt, and freshly ground black pepper.
Step 3: In the same skillet, heat 2 tablespoons of olive oil over medium heat. Place chicken strips in a single layer and cook undisturbed for about 4 minutes. Flip the chicken, add minced garlic, and cook for 2 more minutes.
Step 4: Lower heat to low. Add lime juice and 2 tablespoons of butter. Stir frequently and cook for 2 additional minutes or until the chicken is cooked through and garlic softens.
Step 5: Add the cooked zucchini and corn kernels to the skillet. Add the remaining 2 tablespoons of butter and melt on low heat, stirring to coat the chicken and veggies evenly with the garlic butter sauce.
Step 6: Remove from heat. Stir in half of the chopped cilantro. Adjust seasoning with more salt, smoked paprika, chili powder, or lime juice if desired.
Step 7: Serve topped with the remaining cilantro. Optionally, sprinkle a small amount of chili powder on top for presentation and extra flavor.

Tips & Variations

Adjust the chili powder to match your preferred spice level.
For a dairy-free version, substitute butter with a plant-based alternative.
Replace corn with extra zucchini or another low-carb vegetable for a low-carb option.
Use fresh lime juice to add brightness and balance the richness of the butter.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to preserve the tenderness of the chicken and veggies. Avoid overheating to prevent drying out.

How to Serve

The image shows a close-up of grilled chicken that is sliced into thick, juicy pieces with a golden-brown, slightly charred surface. The chicken is spread across the middle part of the white plate, covered lightly with chopped green herbs. Surrounding the chicken are round slices of cooked zucchini, slightly browned with a soft texture, mixed with bright yellow corn kernels that add small pops of color. The vegetables are placed mostly on the bottom and right edges of the plate, with a light glaze giving them a shiny, cooked appearance. The entire dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be substituted. They may require a slightly longer cooking time but will add extra juiciness and flavor.

Is it necessary to use a cast-iron skillet?

No, any large, high-sided skillet will work. Cast iron helps with even heat distribution and adds flavor, but a non-stick or stainless steel pan is a fine alternative.