There’s something deeply satisfying about Garlic Butter Chicken with Zucchini and Corn sizzling in a pan—fragrant steam lifting as butter melts, tender chicken edges turning golden, and bright kernels popping with sweet juice. After testing this skillet recipe four times (including one rainy-weekend experiment), I nailed the balance of textures and flavors: silky zucchini half-moons with a slight bite, juicy corn warmed through, and chicken pieces bathed in a glossy garlic‐butter glaze.
Why You’ll Love Garlic Butter Chicken with Zucchini and Corn
- One‐pan simplicity: minimal cleanup, maximum flavor layering.
- Quick prep and cook time—ready in under 30 minutes for busy weeknights.
- Seasonal brightness from zucchini and corn—summer vibes any time.
- Butter and garlic create a rich sauce that elevates humble ingredients.
A Little Background
On a sunny afternoon last July, I first paired zucchini from my garden with sweet corn and chicken thighs. That initial batch was underseasoned, so I went back the next day, cranked up the garlic and butter, and discovered how a splash of chicken broth brings everything together. This recipe feels both homey and bright—an effortless weeknight dinner that nods to fresh-picked produce.
Key Ingredients for Garlic Butter Chicken with Zucchini and Corn
- Boneless, skinless chicken thighs: Richer flavor than breast; swap for breast (add 1–2 minutes cook time).
- Zucchini: Adds tender-crisp texture—slice into half-moons and pat dry to avoid excess moisture.
- Corn kernels: Fresh or frozen both work; fresh gives a sweeter crunch.
- Butter: Creates a glossy, nutty sauce—use unsalted to control seasoning.
- Garlic: Minced for sharp aroma; shallots can replace if you prefer a milder note.
How to Make Garlic Butter Chicken with Zucchini and Corn
- Season 4 boneless, skinless chicken thighs (cut into 1-inch pieces) with salt, pepper, and 1 teaspoon dried oregano.
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until browned, about 5–6 minutes.
- Transfer chicken to a plate. Add remaining 2 tablespoons butter to the skillet. Add 3 cloves minced garlic and sauté until fragrant, about 30 seconds.
- Add 1 medium zucchini (sliced) and cook until tender-crisp, about 3 minutes, stirring to coat in garlic butter.
- Stir in 1/2 cup corn kernels and cook until heated through, about 2 minutes.
- Return chicken to the pan. Pour in 1/4 cup chicken broth and simmer until sauce thickens slightly, about 4 minutes. Taste and adjust seasoning.
Pro Tips & Troubleshooting
- Let the skillet get hot before adding chicken—this seals in juices and creates a light crust.
- If zucchini releases too much water, pat slices dry and cook in batches to avoid steaming.
- Swap oregano for fresh thyme or add a pinch of red pepper flakes for a seasonal twist.
- Doubling the recipe? Use two skillets or cook in batches—overcrowding drops the pan temperature.
Storage & Make-Ahead Guide
Cool within two hours and refrigerate in an airtight container for up to 3–4 days. Reheat gently over medium heat or in the microwave until the internal temperature reaches 165°F. For longer storage, freeze up to 2 months; thaw overnight in the fridge before reheating. Always discard if left at room temperature for more than 2 hours.
Serving Suggestions
This Garlic Butter Chicken with Zucchini and Corn shines over fluffy rice or creamy polenta, alongside a simple green salad. For a low-carb twist, serve it atop cauliflower rice or nestled in warm tortillas for an easy taco night.
Frequently Asked Questions
- Can I use chicken breast instead of thighs? Yes, but slice breast into even pieces and add 1–2 minutes to the initial sear; watch closely to prevent drying.
- How do I prevent zucchini from getting soggy? Pat the slices dry before cooking and avoid overcrowding the pan so moisture evaporates quickly.
- Is it safe to cook frozen corn directly? You can add frozen corn straight from the freezer; just extend the cook time by 1–2 minutes to heat through.
- Can I make this dish ahead of time? Prep ingredients up to a day ahead; cook fully, then refrigerate. Reheat gently to maintain texture.
- How do I reheat leftovers without drying out the chicken? Warm in a skillet with a splash of broth or water over medium-low heat, covered, until heated.
- What can I serve with Garlic Butter Chicken with Zucchini and Corn? It pairs well with rice, polenta, couscous, or tucked into tortillas for tacos.
Final Thoughts
After multiple rounds of tweaking, this Garlic Butter Chicken with Zucchini and Corn remains my go-to for a fuss-free, flavor-packed dinner. I love how the buttery sauce clings to every bite and how bright zucchini and corn bring fresh pops of color. Give it a try, then drop a comment to share your spin—especially if you swap in fresh herbs or add heat!
More Recipes You’ll Love
- Garlic Butter Shrimp Pasta – shares the rich garlic butter sauce with a seafood twist
- Air Fryer Zucchini Chips – a crispy zucchini snack that complements the tender veggies in the skillet
- Creamy Alfredo Pasta Recipe – a luscious, creamy pasta to pair with your protein-packed main
Garlic Butter Chicken with Zucchini and Corn
Ingredients
Chicken
- 1 lb boneless skinless chicken thighs cut into 1-inch pieces
- salt and pepper to taste
- 1 tsp dried oregano
Vegetables & Sauce
- 3 tbsp unsalted butter divided
- 3 cloves garlic minced
- 1 medium zucchini sliced into half-moons
- 1 cup corn kernels fresh or frozen
- 0.25 cup chicken broth
Instructions
- Season chicken with salt, pepper, and oregano.
- Heat 1 tablespoon butter in a skillet over medium-high heat, add chicken, and cook until browned, about 5–6 minutes.
- Remove chicken and set aside.
- Melt remaining butter in the same pan and sauté garlic until fragrant, about 30 seconds.
- Add zucchini and cook until tender-crisp, about 3 minutes.
- Stir in corn and cook for 2 minutes more.
- Return chicken to the pan, pour in chicken broth, and simmer until the sauce thickens slightly, about 4 minutes.