Garlic Butter Chicken with Zucchini & Corn
A flavorful and easy one-pan meal featuring juicy garlic butter chicken breasts cooked alongside tender zucchini and sweet corn. Perfect for a quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
4 boneless, skinless chicken breasts (about 6 ounces each)
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 tablespoons unsalted butter, divided
4 cloves garlic, minced
2 medium zucchinis, sliced into 1/2-inch rounds
2 ears fresh corn, kernels removed (about 1 1/2 cups)
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Pat the chicken breasts dry with paper towels. Season both sides with kosher salt and black pepper.
Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat until melted and hot.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side, until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet.
Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to avoid burning.
Add the sliced zucchini and corn kernels to the skillet. Season with dried thyme, crushed red pepper flakes, and a pinch of salt and pepper.
Cook the vegetables, stirring occasionally, for 5-7 minutes until they are tender but still slightly crisp.
Return the cooked chicken breasts to the skillet, nestling them among the vegetables. Spoon some of the garlic butter sauce over the chicken.
Cook for an additional 2 minutes to reheat the chicken and meld the flavors.
Remove from heat, sprinkle with chopped fresh parsley, and serve immediately.