Savory Garlic Butter Chicken with Zucchini and Corn Recipe
This Savory Garlic Butter Chicken with Fresh Zucchini and Sweet Corn is a vibrant and flavorful dish that combines tender chicken breast strips seasoned with smoked paprika and chili powder, sautéed in garlic butter, and paired with fresh zucchini and sweet corn. Cooked in a cast-iron skillet, this recipe offers a perfect balance of spices, fresh veggies, and rich buttery goodness, ideal for a quick and satisfying stovetop meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Veggies:
- 2 tablespoons olive oil
- 2 medium zucchini, sliced
- Salt and pepper to taste
- 1.5 cups corn kernels (about 3 corn ears – cooked corn on the cob)
Garlic Butter Chicken:
- 1 lb chicken breasts, skinless and boneless, 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
- 5 cloves garlic, minced
- 2 tablespoons freshly squeezed lime juice (or more to taste)
- 4 tablespoons butter, divided
Garnish:
- ½ cup fresh cilantro, chopped
Instructions
- Prepare the Veggies: Heat a large, high-sided cast-iron skillet over medium heat for 1 minute. Add 2 tablespoons of olive oil and sliced zucchini. Season with a pinch of salt and pepper. Cook the zucchini for about 3 minutes, flipping once halfway through to ensure even cooking. Once tender and slightly golden, remove the zucchini from the skillet and set aside on a plate.
- Make the Garlic Butter Chicken: Slice the chicken breasts into strips. Season them evenly with smoked paprika, chili powder, salt, and freshly ground black pepper. In the same cast-iron skillet, now empty, heat 2 tablespoons of olive oil over medium heat. Place the chicken strips in a single layer and cook undisturbed for about 4 minutes to develop a nice sear. Flip the chicken, add minced garlic, and cook for an additional 2 minutes. Reduce the heat to low, pour in the freshly squeezed lime juice, and add 2 tablespoons of butter. Stir frequently and continue cooking for another 2 minutes or until the chicken is thoroughly cooked and the garlic softens, creating a flavorful garlicky butter sauce.
- Assembly: Return the cooked zucchini and add the cooked corn kernels to the skillet with the chicken. Add the remaining 2 tablespoons of butter and gently melt it over low heat, stirring to combine the flavors and coat the chicken and vegetables with the garlic butter sauce. Remove the skillet from heat, stir in half of the chopped fresh cilantro, and adjust seasoning with additional salt, smoked paprika, chili powder, or lime juice to your preference. Serve garnished with the remaining cilantro and, if desired, a light sprinkle of chili powder over the dish for extra color and spice.
Notes
- Adjust the chili powder amount to control the spice level according to your taste.
- For a dairy-free version, substitute the butter with a plant-based alternative.
- To make this dish low-carb, replace the corn with additional zucchini or another low-carb vegetable.
- Use a cast-iron skillet for best cooking and flavor development.
- Serve immediately for the best texture and flavor.
Keywords: garlic butter chicken, zucchini, sweet corn, stovetop recipe, quick dinner, flavorful chicken, healthy chicken dinner, skillet chicken, paprika chicken
