This Garlic Butter Chicken is packed with flavor and quick to make! Juicy chicken is cooked in a tasty garlic butter sauce, bringing out the best of fresh zucchini and sweet corn.
Honestly, who can resist that buttery goodness? I love how easy it is to whip up a meal that feels fancy. Toss it all in one pan, and dinner is ready in a flash!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for quick cooking and staying juicy. If you prefer, you can use thighs for a richer flavor. Just adjust the cooking time slightly.
Olive Oil: Use olive oil for cooking, but you can substitute with vegetable or canola oil if desired. I love the flavor olive oil brings, but any high heat oil will work here.
Unsalted Butter: I’ve learned that using unsalted butter helps control the saltiness of the dish. However, if you only have salted butter, just skip adding extra salt throughout the recipe.
Zucchini: Fresh zucchini provides a nice crunch and sweetness. If you don’t have zucchini, try using yellow squash or even bell peppers for a different texture.
Corn: Fresh corn adds sweetness, but frozen corn is just as good! You can also use canned corn; just be sure to drain it well before adding.
How Do I Properly Sauté Garlic Without Burning It?
Sautéing garlic is key to infusing flavor into the dish. Garlic can go from fragrant to burnt very quickly, so here’s how to do it perfectly:
- Always begin cooking garlic on a lower heat. Medium heat works best.
- Cook minced garlic for just 1 minute or until it becomes fragrant. Stir constantly to keep it from sticking.
- If you notice it starting to brown too quickly, remove the skillet from the heat for a moment and stir.
- Once it’s fragrant, move on to adding your other ingredients immediately!
Following these steps ensures that garlic enhances the dish without overpowering it! Enjoy your cooking!
Garlic Butter Chicken with Fresh Zucchini and Corn
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 5 cloves garlic, minced
- 2 medium zucchinis, sliced into half-moons
- 1 cup fresh corn kernels (from about 2 ears of corn) or frozen corn, thawed
- 1/2 tsp dried thyme or 1 tsp fresh thyme leaves
- 1/4 cup chicken broth or water
- 1 tbsp freshly chopped parsley (optional, for garnish)
- Lemon wedges (optional, for serving)
How Much Time Will You Need?
This delightful dish can be prepared in about 30 minutes. It includes around 10 minutes for prep and about 20 minutes for cooking. Perfect for a quick and tasty weeknight dinner!
Step-by-Step Instructions:
1. Season the Chicken:
Begin by seasoning the chicken breasts generously on both sides with salt and black pepper. This enhances the flavor beautifully as it cooks.
2. Cook the Chicken:
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Carefully add the chicken breasts to the skillet and cook them for about 5-6 minutes on each side, until they are golden brown and cooked through (make sure they reach 165°F/74°C inside). Once cooked, remove the chicken from the skillet and set it aside on a plate.
3. Make the Garlic Butter:
Reduce the heat to medium and add 2 tablespoons of unsalted butter to the same skillet. Once the butter melts, add the minced garlic and sauté it for about 1 minute or until it becomes fragrant. Be careful not to let it burn!
4. Add Vegetables:
Next, add the sliced zucchini and corn to the skillet. Stir everything together, making sure the veggies are well-coated in the garlic butter. Cook for about 4-5 minutes, just until the vegetables are tender but still have a nice crunch to them.
5. Incorporate Herbs and Broth:
Sprinkle in the thyme and pour in the chicken broth. This will help to scrape up any delicious browned bits from the bottom of the skillet, adding more flavor. Stir everything to combine.
6. Combine Chicken and Vegetables:
Place the cooked chicken breasts back into the skillet, nestling them among the zucchini and corn. Top each chicken breast with the remaining 2 tablespoons of butter so it can melt into the dish.
7. Final Cooking:
Allow everything to cook together for another 2-3 minutes. This step helps all the flavors meld together beautifully and warms the chicken back up!
8. Taste and Adjust Seasoning:
Before serving, taste the sauce and adjust the seasoning with more salt and pepper if desired. It should be flavorful and delicious.
9. Serve and Enjoy!
Garnish your dish with freshly chopped parsley for a nice color and a bit of freshness. Serve with lemon wedges on the side for a zesty touch if you like. Enjoy your delicious Garlic Butter Chicken with Fresh Zucchini and Corn!
Frequently Asked Questions
Can I Use Bone-In Chicken for This Recipe?
Yes, you can use bone-in chicken thighs or breasts. Just be aware that the cooking time will increase. You’ll want to cook them for about 10-12 minutes per side, or until the internal temperature reaches 165°F (74°C).
What Can I Substitute for Zucchini?
If you’re not a fan of zucchini, you can substitute it with yellow squash, bell peppers, or even asparagus! Just adjust the cooking time slightly depending on the vegetable you choose, as some may cook faster than zucchini.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently in a skillet over medium heat or in the microwave, adding a splash of chicken broth if needed to keep it moist.
Can I Make This Recipe Dairy-Free?
Absolutely! To make this dish dairy-free, simply substitute the butter with a dairy-free butter alternative or olive oil. The flavor will still be delicious!
