This Garlic Butter Chicken dish is a treat! Juicy chicken is cooked in rich garlic butter and paired with fresh zucchini and sweet corn for a yummy, colorful meal.
You can whip this up in no time! I love how the veggies add a lovely crunch while soaking up all that tasty butter goodness. It’s like a summer party on a plate! 😋
Key Ingredients & Substitutions
Chicken Breasts: I love using boneless, skinless chicken breasts for this recipe because they’re easy to cook and very tender. If you’re looking for a healthier option, you can use chicken thighs instead; they’ll be juicier!
Butter: Unsalted butter is perfect for controlling salt levels. If you’re dairy-free, use coconut oil or a vegan butter substitute for a similar richness!
Zucchini: Fresh zucchini adds a wonderful crunch. Can’t find zucchini? Don’t worry! Yellow squash works well too, or even bell peppers for a different taste.
Sweet Corn: Fresh sweet corn gives fantastic flavor! If it’s not in season, frozen corn is a great alternative and convenient to have on hand.
Garlic: Fresh garlic provides the best flavor. If you’re in a pinch, garlic powder can substitute, but start with less since it’s more potent.
What’s the Best Way to Cook Chicken So It’s Juicy?
Cooking chicken perfectly can feel tricky, but it’s all about timing and temperature. Here are a few tips:
- Always season your chicken well with salt and pepper for flavor.
- Use medium-high heat to get a nice golden crust without drying it out.
- Cook the chicken until it reaches an internal temperature of 165°F. A meat thermometer can help with this!
- Let the chicken rest after cooking for a few minutes, which helps keep it juicy when you slice it.
Getting the chicken right makes this dish shine, so take your time, and you’ll serve something amazing! Enjoy cooking!
Garlic Butter Chicken with Fresh Zucchini and Sweet Corn
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 teaspoon paprika
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 large zucchini, sliced into half-moons
- 1 1/2 cups fresh sweet corn kernels (about 2 ears)
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- 1/4 cup chicken broth or white wine (optional, for deglazing)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
How Much Time Will You Need?
This recipe takes about 30 minutes in total, including prep and cooking time! You’ll enjoy serious flavor in a quick meal that works for lunch or dinner. Let’s get cooking!
Step-by-Step Instructions:
1. Season the Chicken:
Start by seasoning your chicken breasts on both sides with salt, pepper, and paprika. This adds a great base flavor to your dish!
2. Sear the Chicken:
In a large skillet, heat 1 tablespoon of butter and the olive oil over medium-high heat. Add the chicken breasts to the pan and cook for about 5-7 minutes on each side, until they are golden brown and cooked through (make sure the internal temperature reaches 165°F / 74°C). Once done, remove the chicken from the pan and set aside.
3. Sauté the Aromatics:
Next, reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and sauté for about 30 seconds until it’s fragrant, really watch this part to avoid burning!
4. Cook the Vegetables:
Add your sliced zucchini and fresh corn kernels to the skillet. Cook everything, stirring occasionally, for about 5-7 minutes until the zucchini is tender and the corn is slightly caramelized. Yum!
5. Season and Add Herbs:
Sprinkle in the thyme and season the vegetables with salt and pepper to taste. This is where it all starts to come together in flavor!
6. Deglaze the Pan (Optional):
If you’d like, pour in the chicken broth or white wine to deglaze the pan. Scrape up any brown bits stuck to the bottom and let it cook for another 1-2 minutes until it all slightly reduces.
7. Combine and Heat Through:
Now it’s time to bring it all together! Return the chicken breasts to the skillet, spooning some of the delicious garlic butter sauce over them. Allow everything to heat through for about 2 minutes.
8. Garnish and Serve:
Finally, sprinkle some chopped fresh parsley on top and serve with lemon wedges if desired. This adds a fresh zing to the dish!
Enjoy your flavorful, buttery, and wholesome Garlic Butter Chicken with Fresh Zucchini and Sweet Corn! It’s a real treat for any meal! 😊
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure to thaw the frozen chicken completely before cooking. Thaw it safely overnight in the fridge or place it in a sealed plastic bag submerged in cold water. Pat dry with paper towels to avoid excess moisture in the pan.
What Can I Substitute for Zucchini?
If you can’t find zucchini, feel free to use yellow squash or bell peppers instead. Both will add a lovely texture and flavor to the dish!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm it gently on the stove over low heat or in the microwave, stirring occasionally for even heating.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the garlic butter sauce and cook the chicken in advance. Store them separately in the fridge and combine when you’re ready to serve for the best texture.
