Garlic Butter Chicken with Zucchini and Corn

One Pan, 30 Minutes, Maximum Flavor: Your New Weeknight Hero

Hey friends! Wyatt here, spatula in hand and stomach already rumbling. Ever have one of those nights where you’re staring into the fridge, torn between wanting something actually delicious and not wanting to wage war on every pot and pan in your kitchen? Yeah, me too. That’s exactly why this Garlic Butter Chicken with Zucchini and Corn is my forever go-to. Picture this: golden seared chicken swimming in a garlicky, buttery, lime-kissed sauce, tangled up with sweet summer corn and tender zucchini. It’s vibrant, it’s satisfying, and the best part? It all happens in one pan in under 30 minutes. No fancy techniques, no obscure ingredients—just big, bold flavors that taste like you fussed way more than you actually did. It’s the kind of meal that turns a chaotic Tuesday into a mini-celebration. So tie on that apron (or don’t, no judgment here!), grab your trustiest skillet, and let’s make magic happen together.

Sunset Dinners & Skillet Shenanigans: Why This Dish Feels Like Home

Garlic Butter Chicken with Zucchini and Corn

Print Recipe

Golden, garlicky chicken meets fresh summer veggies in this vibrant, one-pan dish. With juicy zucchini, sweet corn, and a tangy lime finish, it’s an easy weeknight meal that brings bold flavor and minimal cleanup to your table.

• Author: Wyatt Porter
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 1x

Ingredients

Scale 1x2x3x

Veggies:

2 tbsp olive oil

2 medium zucchini, sliced

Salt and pepper to taste

1½ cups corn kernels (from ~3 cooked ears)

Garlic Butter Chicken:

1 lb skinless, boneless chicken breasts, thinly sliced

½ tsp smoked paprika

½ tsp chili powder

¼ tsp salt (or to taste)

Freshly ground black pepper

2 tbsp olive oil

5 cloves garlic, minced

2 tbsp freshly squeezed lime juice (or more)

4 tbsp butter, divided

Garnish:

½ cup chopped fresh cilantro

Instructions

Cook the veggies: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add sliced zucchini, season with salt and pepper, and sauté for 4–5 minutes until golden and tender. Add corn, stir to heat through, then transfer to a plate and keep warm.

Season and sear chicken: Toss chicken with paprika, chili powder, salt, and pepper. In the same skillet, heat 2 tbsp olive oil. Add chicken and sear for 4–5 minutes per side until browned and cooked through.

Add flavor: Add garlic and 2 tbsp butter to the chicken, stirring for 1 minute. Stir in lime juice and remaining butter until melted and saucy.

Combine: Return zucchini and corn to the pan and toss everything together. Heat through.

Serve: Sprinkle with fresh cilantro and serve warm.

Notes

Gluten-free, one-pan, and packed with flavor

Nutrition

• Calories: 370 kcal
• Fat: 22g
• Carbohydrates: 15g
• Protein: 30g

This recipe? It tastes like golden hour on my grandma’s porch. See, every August when the corn was sweeter than candy and zucchini took over the garden like a friendly green invasion, she’d pull out her cast-iron skillet – the one seasoned with decades of love and maybe a few charred onions. She’d sear chicken thighs (breasts were “too fancy for a Wednesday,” she’d say) right there while us kids shucked corn, getting silk everywhere. The smell of garlic hitting hot butter would drift out the screen door, mixing with the sound of cicadas. It wasn’t fancy, but it was pure joy on a plate. My version swaps thighs for quick-cooking breasts and adds a zesty lime punch she’d have raised an eyebrow at (then secretly loved). Every time I make it, I’m 10 years old again, barefoot on warm wood, waiting for that first buttery bite. Food memories? They’re the best kind of heirlooms.

Gather Your Flavor Squad: Simple Ingredients, Big Impact

• Olive Oil (4 tbsp total): Our cooking workhorse! Use a good quality one for sautéing. Chef’s Tip: If you’re out, avocado oil works great for high-heat searing.
• Zucchini (2 medium, sliced): Summer’s green gift! Slice ’em about 1/4-inch thick – too thin and they vanish, too thick and they stay crunchy. Sub Swap: Yellow squash or even sliced asparagus are awesome stand-ins.
• Corn Kernels (1.5 cups): Fresh-off-the-cob is *chef’s kiss*, but frozen (thawed!) or canned (drained!) are total kitchen MVPs year-round. That sweetness? Non-negotiable!
• Chicken Breasts (1 lb, boneless/skinless, thinly sliced): The speedy star! Pro Hack: Partially freeze them for 20 mins before slicing – makes it WAY easier to get thin, even pieces that cook fast and stay juicy.
• Smoked Paprika (1/2 tsp) & Chili Powder (1/2 tsp): Our dynamic flavor duo! Smoked paprika adds depth (not heat!), chili powder brings warmth. Spice Level: Use regular paprika if sensitive, or add cayenne if you like it fiery!
• Garlic (5 cloves, minced): The louder, the better! Fresh is key here – that jarred stuff just won’t sing the same song. Chef’s Confession: I often sneak in an extra clove… or two.
• Butter (4 tbsp, divided): Unsalted is our friend so we control the salt. It builds the luscious sauce. Don’t Sub Margarine! The flavor won’t be right.
• Lime Juice (2 tbsp fresh): That bright, tangy finish that cuts the richness! Bottled works in a pinch, but fresh lime? *chef’s kiss*. Add zest too for extra punch!
• Cilantro (1/2 cup chopped): The fresh, herby crown! Not a fan? Flat-leaf parsley or even basil work beautifully.
• Salt & Pepper: Season as you go! Taste that zucchini, taste that chicken before saucing.

Let’s Get Sizzling: Your Foolproof Roadmap to Deliciousness

1. Veggie Victory Lap: Heat 2 tbsp olive oil in your largest skillet over medium-high heat. Toss in the zucchini slices, season well with salt and pepper, and let them get some gorgeous golden color (don’t stir constantly – let them sit for a minute or two!). This takes about 4-5 minutes. Stir in the corn just to warm it through, then scoop the whole colorful pile onto a plate and tent with foil. Wyatt’s Why: Cooking veggies first means they stay bright and crisp-tender, not soggy!
2. Chicken Charmer: While the pan’s still hot, toss your thinly sliced chicken with the smoked paprika, chili powder, salt, and pepper. Add the remaining 2 tbsp olive oil to the skillet. Add the chicken in a single layer (work in batches if needed – overcrowding steams, not sears!). Sear for 4-5 minutes per side until beautifully browned and cooked through. Pro Hack: Resist poking it! Let it develop that golden crust before flipping.
3. Garlic Butter Glory: Push the chicken to one side. Lower the heat to medium. Add the minced garlic and 2 tbsp butter to the empty space. Stir constantly for just about 60 seconds – you want fragrant, not burnt! Smell That? That’s happiness. Stir the garlic butter into the chicken.
4. Luscious Lift-Off: Pour in the fresh lime juice and add the remaining 2 tbsp butter. Stir constantly as the butter melts into the juices and lime, creating a glossy, irresistible sauce that clings to the chicken. Wyatt’s Whisper: This is where the magic REALLY happens. Taste it! Need more lime? More salt? Now’s the time!
5. The Grand Reunion: Bring those beautiful veggies back into the pan! Gently toss everything together until the zucchini and corn are coated in that glorious garlic butter sauce and heated through (just 1-2 minutes). Don’t Overcook: We want the veggies vibrant, not mushy!

Plate It Pretty (Or Just Dig In!)

Spoon this vibrant beauty straight from the pan into shallow bowls – you want to catch all that saucy goodness! For a real dinner win, pile it over something simple that soaks up the sauce: fluffy white rice, creamy mashed potatoes, or even buttered noodles. A side of crusty bread is mandatory for serious sauce mopping. Feeling fancy? Extra lime wedges on the side and a final flourish of chopped cilantro make it look restaurant-worthy. This dish is summer sunshine on a plate, so serve it bright and serve it warm!

Make It Your Own: Delicious Twists & Swaps

• Protein Power-Up: Swap chicken for peeled shrimp (cook 2-3 mins per side!) or thin pork chops. Vegetarian? Use chickpeas or firm tofu (press it well and sear!).
• Veggie Voyage: Throw in halved cherry tomatoes with the corn, add sliced bell peppers with the zucchini, or toss in a handful of baby spinach right at the end until wilted.
• Creamy Dream: Stir in 1/4 cup of heavy cream or coconut milk with the lime juice for an ultra-rich, silky sauce.
• Cheesy Bliss: Sprinkle with crumbled feta or grated Parmesan just before serving – the salty tang is incredible!
• Heat Seeker: Add a pinch of red pepper flakes with the garlic or a dash of hot sauce with the lime juice.

Wyatt’s Kitchen Chronicles: Notes from the Flavor Frontlines

This recipe has been my weeknight warrior for years, evolving from a basic chicken stir-fry into this garlic butter revelation. The lime juice addition? Total game-changer – happened when I grabbed lime instead of lemon one frantic night. Best mistake ever! Funny story: I once used *vanilla* yogurt instead of plain when trying a creamy variation. Don’t ask. It was… interesting. Not recommended! My biggest lesson? Mise en place is your friend! Having everything sliced, measured, and ready before you fire up the burner makes this 30-minute meal truly achievable, even when chaos reigns. And trust me, this dish gets better with time – leftovers reheated gently (maybe with a splash of broth) are borderline *better* the next day. The flavors just hug each other tighter overnight.

Your Questions, My Answers: Let’s Troubleshoot!

• Q: My sauce looks thin/separated! Help! A: Don’t panic! If it seems too thin, let it bubble gently for another minute to reduce slightly. If the butter looks oily, remove the pan from heat and whisk in 1/2 tsp cold butter at a time – it helps emulsify the sauce back to creaminess. High heat can sometimes break butter sauces.
• Q: Can I use frozen corn/zucchini without it getting soggy? A: Absolutely! For frozen corn, thaw it first and pat it *very* dry with paper towels before adding. Frozen zucchini? It releases tons of water. Thaw, squeeze out ALL the liquid (seriously, get aggressive!), pat dry, and add it *only* at the very end when combining to just heat through.
• Q: How do I know the chicken is perfectly cooked? A: The best tool is an instant-read thermometer (165°F/74°C in the thickest part). No thermometer? Cut into the thickest piece – no pink should remain, and the juices should run clear. Thin slices cook fast, so watch closely!
• Q: Can I make this ahead? How do I store leftovers? A: It tastes best fresh, but leftovers are still great! Cool completely, store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over medium-low heat with a splash of broth or water to loosen the sauce. Microwaving can make the zucchini mushy.

Nutritional Info (Per Serving)

• Calories: ~370 kcal
• Protein: ~30g
• Fat: ~22g (Saturated Fat: ~8g)
• Carbohydrates: ~15g
• Fiber: ~2g
• Sugar: ~5g
• Sodium: ~450mg (varies with added salt)

Note: Naturally gluten-free. Nutritional values are estimates based on specific ingredients used.

Final Thoughts

There’s something downright magical about meals that feel indulgent but ask so little of us. This Garlic Butter Chicken with Zucchini and Corn? It’s the definition of weeknight gold—fast, flavorful, and full of feel-good vibes. It captures the spirit of summer no matter the season, and that glossy garlic-lime butter sauce? It deserves a standing ovation (or at least a second helping). Whether you’re cooking for one or wrangling a hungry crew, this skillet superstar delivers every single time. So next time life gets loud and dinner needs to happen fast, just remember: one pan, 30 minutes, and a whole lotta flavor can fix almost anything.