Garlic Butter Chicken with Zucchini and Corn
After several rounds of testing, the garlic butter sauce achieved a glossy finish that clings to tender chicken, crisp zucchini, and sweet corn in under 30 minutes.
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.
Notes
Cool leftovers quickly before storing.
Reheat gently with a splash of broth for best texture.