This Garlic Butter Chicken with Zucchini and Corn is a tasty dish that’s easy to whip up! The chicken is cooked in a delicious garlic butter sauce and paired with fresh veggies.
It’s perfect for busy nights when you want something quick and comforting. I love how the zucchini adds a nice crunch, and the corn brings a touch of sweetness. Yum! 🍽️
Key Ingredients & Substitutions
Chicken Breasts: Use boneless, skinless chicken breasts for this dish. They cook quickly and stay juicy. If you’re looking for alternatives, thighs can work well for added flavor, or even tofu for a vegetarian option.
Garlic: Fresh garlic is a must for that rich flavor. If you’re in a pinch, garlic powder can substitute, but you’ll miss that fresh punch. I often double the amount for extra garlic goodness!
Zucchini: Fresh zucchini provides a nice crunch. If it’s out of season, yellow squash can be used instead, or even bell peppers for a different flavor profile.
Corn: Fresh corn is sweet and crunchy, but frozen corn works just fine. Just make sure to thaw it first! If you can’t find corn, peas can be a great substitute.
Butter: Unsalted butter allows you to control the saltiness. You can replace it with a plant-based butter for a dairy-free version. I like mixing a bit of olive oil for a healthier option!
How Do You Achieve Perfectly Cooked Chicken?
Cooking chicken perfectly can sometimes be tricky, but with these tips, you’ll nail it every time! Here’s how to ensure juicy chicken:
- Start with chicken at room temperature. It cooks more evenly.
- Heat your skillet well before adding the chicken to get a nice sear.
- Cook on medium-high heat to avoid burning the garlic when added later.
- Use a meat thermometer to check for doneness. The internal temperature should reach 165°F (75°C).
- Let the chicken rest for a few minutes before cutting into it. This helps retain moisture!
With these tips, you’re set to make delicious Garlic Butter Chicken with Zucchini and Corn every time! Enjoy cooking!
Garlic Butter Chicken with Zucchini and Corn
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 2 medium zucchinis, sliced into half-moons
- 1 cup fresh corn kernels (or frozen, thawed)
- 1/2 teaspoon dried thyme (or fresh if available)
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon fresh parsley, chopped (for garnish)
- Juice of half a lemon (optional)
How Much Time Will You Need?
This recipe will take about 30 minutes in total. You will need around 10 minutes for preparation and 20 minutes for cooking. It’s a quick and easy dish that packs a punch!
Step-by-Step Instructions:
1. Prepare the Chicken:
First, season the chicken breasts all over with salt and pepper. This helps infuse flavor right from the start. Set them aside while you get your skillet ready.
2. Cook the Chicken:
In a large skillet, heat olive oil over medium-high heat. Once the oil is hot, add the seasoned chicken breasts. Cook each side for about 5-7 minutes until they are golden brown and fully cooked. Use a meat thermometer to ensure they reach an internal temperature of 165°F (75°C). After cooking, remove the chicken from the skillet and set it aside on a plate.
3. Sauté Garlic:
Lower the heat to medium. In the same skillet, add 2 tablespoons of butter. When the butter is melted, add the minced garlic. Sauté for about 1 minute, just until the garlic is fragrant but be careful not to let it burn.
4. Add Zucchini and Corn:
Now, toss in the sliced zucchini and corn kernels. Stir them well to coat in that yummy garlic butter. Cook for about 5 minutes, stirring occasionally, until the vegetables are nice and tender but still have a little crispness left.
5. Flavor It Up:
Add the dried thyme and red pepper flakes if you want a little heat. Then, stir in the remaining 2 tablespoons of butter. Let it melt and mix everything together well.
6. Combine Chicken and Veggies:
Return the cooked chicken breasts back into the skillet. Spoon some of the garlic butter sauce and veggies over the top of the chicken. Let it all cook together for another 2 minutes to reheat the chicken and blend those delightful flavors.
7. Add a Zesty Touch:
If you like a bit of brightness, you can squeeze the juice of half a lemon over the dish right before serving. It really brings everything together!
8. Serve and Enjoy:
Sprinkle fresh parsley on top as a garnish and you’re ready to serve. This dish is best enjoyed warm, and it’s great alongside rice or crusty bread!
Enjoy your flavorful and comforting Garlic Butter Chicken with Zucchini and Corn!
FAQ for Garlic Butter Chicken with Zucchini and Corn
Can I Use Frozen Chicken Breasts?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking. Thawing in the fridge overnight is best, or you can place the sealed chicken in cold water for a quicker option. Once thawed, season and cook as directed in the recipe!
What Can I Substitute for Zucchini?
If zucchini isn’t available, yellow squash or bell peppers make great alternatives. Just remember that cooking times may vary slightly as different vegetables will soften at different rates, so keep an eye on them!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat gently on the stove or in the microwave, adding a splash of water or chicken broth if needed to maintain moisture.
Can I Add Other Vegetables to This Dish?
Absolutely! Feel free to add any of your favorite veggies like broccoli, asparagus, or even spinach. Just adjust the cooking time accordingly, as different veggies will require more or less time to cook until tender.
