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Irresistible Garlic Butter Chicken with Zucchini and Corn Recipe - Featured Image

Irresistible Garlic Butter Chicken with Zucchini and Corn Recipe

Learn how to make delicious Garlic Butter Chicken with Zucchini and Corn. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this dish lies in selecting the right ingredients — fresh vegetables and quality chicken make all the difference. I always choose organic zucchini and fresh corn when possible, especially in summer when they’re at their peak. For the chicken, I prefer boneless, skinless thighs because they stay juicy, but breasts work well too if you keep an eye on cooking time. The garlic butter sauce is simple but relies on good butter and fresh garlic to really shine.

  • 4 boneless, skinless chicken thighs (or breasts)
  • 2 medium zucchinis, sliced into half-moons
  • 1 cup fresh corn kernels (about 2 ears) or frozen corn, thawed
  • 4 tablespoons unsalted butter
  • 4 garlic cloves, minced
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • Optional: pinch of red pepper flakes for a subtle kick

If you want to swap the chicken for turkey or even firm tofu, this recipe adapts nicely. For a dairy-free version, try using olive oil or a plant-based butter alternative.

Instructions

  1. Pat the chicken dry and season both sides generously with salt, pepper, and thyme.
  2. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for about 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken and set aside.
  3. Reduce heat to medium, add the butter to the skillet. When melted, stir in the minced garlic and cook until fragrant, about 1 minute. Be careful not to burn it.
  4. Add the sliced zucchini and corn kernels to the butter and garlic. Sauté for 4-5 minutes until the zucchini is tender but still has a slight bite.
  5. Return the chicken to the skillet, nestling it among the veggies. Let everything cook together for another 2 minutes so the flavors marry.
  6. Optional: sprinkle a pinch of red pepper flakes for a little heat, then adjust seasoning with salt and pepper as needed.
  7. Serve immediately, spooning extra garlic butter sauce over the chicken and veggies.

I love how this method keeps the chicken juicy while the veggies soak up the buttery garlic goodness. Emma always asks to lick the pan clean – a sure sign it’s a family favorite.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Garlic Butter Chicken with Zucchini and Corn, recipe, cooking, food