Garlic Butter Chicken with Zucchini and Corn: The Ultimate Recipe
Introduction to Garlic Butter Chicken with Zucchini and Corn
Garlic Butter Chicken with Zucchini and Corn is a delightful dish that combines tender chicken, fresh vegetables, and rich garlic butter for a satisfying meal. Easy to prepare and packed with flavor, this recipe is perfect for busy weeknights or a special family dinner. With its vibrant colors and deliciously savory taste, this dish is sure to impress everyone at your table.
A Personal Story Behind My Garlic Butter Chicken Journey
Growing up, my family often gathered around the dinner table for hearty meals made with love. One of my fondest memories is of my grandmother preparing chicken with fresh vegetables from her garden. This Garlic Butter Chicken with Zucchini and Corn reminds me of those cherished moments, bringing a taste of home to my kitchen. The combination of savory garlic and sweet corn always brings a smile to my face, making it a beloved recipe in our family.
What Makes This Garlic Butter Chicken with Zucchini and Corn Recipe Special?
This recipe stands out for several reasons. First, it features fresh, wholesome ingredients like zucchini and corn, which add a delightful crunch and natural sweetness. The addition of garlic and butter creates an irresistible aroma that fills your kitchen and tantalizes your taste buds. Furthermore, the dish is quick and easy to prepare, making it a perfect choice for anyone looking for a delicious, healthy meal without spending hours in the kitchen.
The Full Garlic Butter Chicken with Zucchini and Corn Recipe
Ingredients
- 2 tablespoons olive oil
- 2 medium zucchinis, sliced
- Salt and pepper to taste
- 1.5 cups cooked corn kernels (about 3 corn ears)
- 1 lb skinless, boneless chicken breasts, sliced
- 1/2 teaspoon smoked paprika (or more to taste)
- 1/2 teaspoon chili powder (or more to taste)
- 1/4 teaspoon salt (or to taste)
- Black pepper, freshly ground, to taste
- 5 cloves garlic, minced
- 2 tablespoons freshly squeezed lime juice (or more)
- 4 tablespoons butter, divided
- 1/2 cup fresh cilantro, chopped
Instructions
- Heat a large, high-sided cast-iron skillet over medium heat for 1 minute. Add olive oil and sliced zucchini. Season with salt and pepper. Cook for about 3 minutes, flipping the zucchini once. Transfer the cooked zucchini to a plate. Tip: Ensure the skillet is hot enough to get a nice sear on the zucchini, enhancing its flavor.
- Slice the chicken breasts into strips. Season with smoked paprika, chili powder, salt, and black pepper.
- In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken in a single layer and cook undisturbed for about 4 minutes. Tip: Avoid overcrowding the pan to ensure even cooking.
- Flip the chicken strips, add minced garlic, and cook for an additional 2 minutes. Reduce the heat to low, pour in the lime juice, and add 2 tablespoons of butter. Cook for another 2 minutes, stirring frequently until the chicken is cooked through and the garlic is softened.
- Combine the cooked zucchini and corn with the chicken in the skillet. Add the remaining 2 tablespoons of butter and melt it over low heat, stirring until the butter coats the chicken, zucchini, and corn evenly. This should take a couple of minutes. Remove from heat.
- Stir in half of the chopped cilantro. Adjust seasoning with more salt, smoked paprika, chili powder, and lime juice if desired.
- When serving, top with the remaining cilantro. For presentation, sprinkle a small amount of chili powder over the dish. Tip: For added flavor, you can sprinkle some grated Parmesan cheese over the dish before serving.
Serving Suggestions and Variations for Garlic Butter Chicken with Zucchini and Corn
This Garlic Butter Chicken with Zucchini and Corn dish is versatile and can be served in various ways. Pair it with a side of fluffy rice or quinoa for a complete meal. You could also serve it on a bed of mixed greens for a refreshing salad. For a low-carb option, consider serving it with cauliflower rice. Feel free to modify the recipe by adding other seasonal vegetables like bell peppers or asparagus for extra color and nutrients.
Frequently Asked Questions About Garlic Butter Chicken with Zucchini and Corn
Can I use frozen corn instead of fresh? Yes, frozen corn works well in this recipe and is a convenient option.
How can I make this dish spicier? You can increase the amount of chili powder or add some red pepper flakes for an extra kick.
Can I prepare this dish ahead of time? While it’s best enjoyed fresh, you can prepare the chicken and vegetables ahead of time and store them separately in the fridge for up to 2 days.
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Calories per Serving: 350
- Servings: 4
Garlic Butter Chicken with Zucchini and Corn
Equipment
- Cast Iron Skillet Ideal for even cooking and heat retention
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 2 medium zucchinis, sliced
- 1.5 cups cooked corn kernels (about 3 corn ears)
- 1 pound skinless, boneless chicken breasts, sliced
- 0.5 teaspoon smoked paprika or more to taste
- 0.5 teaspoon chili powder or more to taste
- 0.25 teaspoon salt or to taste
- 5 cloves garlic, minced
- 2 tablespoons freshly squeezed lime juice or more
- 4 tablespoons butter divided
- 0.5 cup fresh cilantro, chopped
Instructions
- Heat a large, high-sided cast-iron skillet over medium heat for 1 minute. Add olive oil and sliced zucchini. Season with salt and pepper. Cook for about 3 minutes, flipping the zucchini once. Transfer the cooked zucchini to a plate. Tip: Ensure the skillet is hot enough to get a nice sear on the zucchini, enhancing its flavor.
- Slice the chicken breasts into strips. Season with smoked paprika, chili powder, salt, and black pepper.
- In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken in a single layer and cook undisturbed for about 4 minutes. Tip: Avoid overcrowding the pan to ensure even cooking.
- Flip the chicken strips, add minced garlic, and cook for an additional 2 minutes. Reduce the heat to low, pour in the lime juice, and add 2 tablespoons of butter. Cook for another 2 minutes, stirring frequently until the chicken is cooked through and the garlic is softened.
- Combine the cooked zucchini and corn with the chicken in the skillet. Add the remaining 2 tablespoons of butter and melt it over low heat, stirring until the butter coats the chicken, zucchini, and corn evenly. This should take a couple of minutes. Remove from heat.
- Stir in half of the chopped cilantro. Adjust seasoning with more salt, smoked paprika, chili powder, and lime juice if desired.
- When serving, top with the remaining cilantro. For presentation, sprinkle a small amount of chili powder over the dish. Tip: For added flavor, you can sprinkle some grated Parmesan cheese over the dish before serving.