Garlic Butter Chicken with Zucchini and Corn – One-Pan, 30-Minute Meal

One-Pan Garlic Butter Chicken with Zucchini and Corn is a quick and flavorful dinner that comes together in just 30 minutes using a handful of basic ingredients. Perfect for busy weeknights or casual entertaining, this recipe features pan-seared chicken breasts paired with vibrant veggies in a zesty garlic-lime butter sauce.

Why You’ll Love This Recipe

This dish is simple, satisfying, and surprisingly elegant. It combines lean protein, fresh vegetables, and bold flavor in a single skillet. Kids and adults alike will enjoy the buttery chicken and sweet bursts of corn with the soft bite of zucchini. Plus, it’s gluten-free and easy to customize with whatever veggies you have on hand.

Ingredients

• Chicken: Boneless, skinless chicken breasts, sliced into strips
• Vegetables: Fresh zucchini and corn (fresh, frozen, or canned)
• Flavor Base: Garlic, smoked paprika, chili powder, lime juice, and butter
• Garnish: Fresh cilantro

How to Make Garlic Butter Chicken with Zucchini and Corn

1. Cook the Zucchini

Heat olive oil in a large cast iron skillet over medium heat. Add sliced zucchini, season with salt and pepper, and sear for about 3 minutes, flipping once. Remove from the skillet and set aside.

2. Prepare and Cook the Chicken

Season chicken strips with smoked paprika, chili powder, salt, and pepper. In the same skillet, heat more olive oil and cook the chicken in a single layer without moving it for about 4-5 minutes to get a golden sear. Flip the chicken, then add minced garlic, lime juice, and butter. Cook for 2-3 more minutes until the chicken is fully cooked.

3. Combine Everything

Add the cooked zucchini and corn kernels to the skillet. Stir in the remaining butter until melted and everything is evenly coated in the garlic butter sauce. Finish with chopped fresh cilantro and an extra splash of lime juice, if desired.

Tips and Variations

• Protein Swap: Try chicken thighs or tenders for extra juiciness.
• Veggie Options: Substitute or add vegetables like bell peppers, asparagus, mushrooms, or green beans.
• Add Cheese: Sprinkle with feta, cotija, or parmesan for added richness.
• Spice It Up: Add red pepper flakes or hot sauce for extra heat.
• Serve With: Rice, pasta, mashed potatoes, or a fresh side salad.

Make Ahead and Storage

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Freeze in a sealed container for up to 2 months.
• Reheat: Warm in the microwave in short intervals or on the stovetop with a bit of olive oil until heated through.

Final Thoughts

Garlic Butter Chicken with Zucchini and Corn is a delicious one-pan dinner that’s both nutritious and full of flavor. Whether you’re meal prepping or serving guests, this dish delivers restaurant-quality results with minimal effort and cleanup. Try it once, and it just might become a regular in your weeknight rotation.

Garlic Butter Chicken with Zucchini and Corn

Servings: 4 | Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins

Ingredients

For the Vegetables:

• 2 tablespoons olive oil
• 2 medium zucchini, sliced
• Salt and pepper, to taste
• 1½ cups corn kernels (from 3 ears of corn or canned/frozen)

For the Chicken:

• 1 lb boneless, skinless chicken breasts, sliced into strips
• ½ teaspoon smoked paprika
• ½ teaspoon chili powder
• ¼ teaspoon salt (or to taste)
• Black pepper, to taste
• 2 tablespoons olive oil
• 5 cloves garlic, minced
• 2 tablespoons lime juice (freshly squeezed)
• 4 tablespoons butter, divided

To Finish:

• ½ cup chopped fresh cilantro
• Optional: extra chili powder, feta, Cotija, or Parmesan cheese

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Instructions

1. Cook Zucchini:
   Heat 2 tablespoons olive oil in a large skillet over medium heat. Add zucchini slices, season with salt and pepper, and sear for 2–3 minutes per side until golden. Transfer to a plate.
2. Cook Chicken:
   Season chicken strips with paprika, chili powder, salt, and pepper. Add 2 tablespoons olive oil to the same skillet. Cook chicken in a single layer for about 4 minutes without moving. Flip, then add minced garlic and cook for 2 more minutes.
3. Add Sauce:
   Lower the heat. Add lime juice and 2 tablespoons butter to the skillet. Stir and cook for 1–2 minutes until chicken is cooked through and garlic is softened.
4. Combine Everything:
   Return cooked zucchini to the skillet and stir in the corn. Add the remaining 2 tablespoons of butter. Toss everything gently until well coated in the garlic butter sauce.
5. Finish and Serve:
   Stir in half the chopped cilantro. Adjust seasoning with more lime juice, salt, or chili powder if desired. Garnish with remaining cilantro and optional cheese before serving.