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Garlic Butter Chicken with Zucchini & Corn - Easy Recipe

Savory Garlic Butter Chicken with Fresh Zucchini and Sweet Corn

Description

Hello, food lovers! Today, we’re diving into a delightful and savory recipe that’s perfect for any occasion: Savory Garlic Butter Chicken with Fresh Zucchini and Sweet Corn. This dish combines tender chicken with the vibrant flavors of fresh zucchini and sweet corn, all wrapped up in a luscious garlic butter sauce. Whether you’re a seasoned home cook or just getting started, this recipe is simple yet impressive, offering a meal that’s both comforting and satisfying. So, grab your apron, and let’s get cooking!

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

Feel free to adjust the spice level by adding more or less chili powder. If you’re looking for a dairy-free version, you can substitute the butter with a plant-based alternative. Additionally, for a low-carb option, replace the corn with extra zucchini or another low-carb vegetable.

Instructions

 

  1. Prepare the Veggies:
    Heat an empty large, high-sided cast-iron skillet over medium heat for 1 minute. Add 2 tablespoons of olive oil and sliced zucchini. Sprinkle with a pinch of salt and pepper. Cook for about 3 minutes on medium heat, flipping the zucchini once. Remove the cooked zucchini to a plate.
  2. Make the Garlic Butter Chicken:
    Slice the chicken breasts into strips. Season the chicken with smoked paprika, chili powder, salt, and freshly ground black pepper. Heat 2 tablespoons of olive oil on medium heat in the same, now-empty cast-iron skillet. Add the chicken in one layer and cook, undisturbed, for about 4 minutes. Flip the chicken strips over, add minced garlic, and cook for 2 more minutes. Lower the heat to low, add freshly squeezed lime juice, and 2 tablespoons of butter. Cook for another 2 minutes or more, frequently stirring, until the chicken is cooked through but not overcooked and the garlic has softened.
  3. Assembly:
    Add the cooked sliced zucchini and cooked corn kernels to the same skillet with the cooked chicken. Add the remaining 2 tablespoons of butter and melt it on low heat, stirring it together with the veggies. Cook just until the butter melts and the garlic butter sauce coats both the chicken and the zucchini and corn evenly. Remove from heat. Stir in half of the chopped fresh cilantro. Season with more salt, smoked paprika, and chili powder, if desired. Add more freshly squeezed lime juice, if desired. When serving, top with the remaining half of the chopped fresh cilantro. For presentation, sprinkle a small amount of chili powder over the corn and chicken, if desired.

Equipment

Notes

For the best results, make sure to use fresh, high-quality ingredients. The zucchini should be firm and the corn sweet and tender. When cooking the chicken, avoid overcrowding the skillet; this ensures a good sear on the meat, which adds depth to the flavor.

If you prefer a spicier kick, consider adding a pinch of cayenne pepper along with the chili powder. Additionally, using freshly squeezed lime juice is key to bringing out the bright, tangy notes that balance the richness of the butter.

Find it online: https://optimalrecipes.com/garlic-butter-chicken-with-zucchini-corn-easy-recipe/