Description
This Garlic Butter Chicken with Zucchini and Corn is a quick and flavorful skillet dish perfect for a weeknight dinner. Juicy chicken breasts are seasoned with smoked paprika and chili powder, then cooked in a luscious garlic butter sauce alongside tender sautéed zucchini and sweet corn. Finished with a bright splash of lime juice and fresh cilantro, this dish is both vibrant and comforting, ready in just 30 minutes.
Ingredients
Scale
Chicken and Vegetables
- 2 skinless, boneless chicken breasts, sliced
- 1 zucchini, sliced
- 1 cup corn kernels (fresh or frozen)
Seasonings and Sauce
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 lime, juiced
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped for garnish
Instructions
- Sauté Zucchini: Heat olive oil in a cast-iron skillet over medium heat. Add the sliced zucchini and sauté until tender, about 3-4 minutes. Remove zucchini from the skillet and set aside to keep warm.
- Cook Chicken: In the same skillet, add the sliced chicken breasts. Season them evenly with smoked paprika, chili powder, salt, and freshly ground black pepper. Let the chicken cook undisturbed for about 5 minutes on one side until it develops a golden brown crust.
- Add Garlic Butter and Lime: Flip the chicken slices, reduce the heat to medium-low, and add minced garlic, lime juice, and butter to the skillet. Cook for an additional 2-3 minutes until the chicken is fully cooked through and the butter has melted into a fragrant sauce.
- Combine Vegetables and Chicken: Return the cooked zucchini and add the corn kernels to the skillet. Stir everything together gently and cook for another 2 minutes to marry the flavors and heat the corn through.
- Garnish and Serve: Remove from heat, sprinkle chopped fresh cilantro over the dish, and serve immediately while hot and flavorful.
Notes
- Use fresh or frozen corn kernels; if frozen, rinse under warm water to thaw before adding.
- Adjust the chili powder to your preferred spice level or substitute with smoked cayenne for more heat.
- For a lower fat option, reduce butter to 1 tablespoon or use a light butter alternative.
- Serve this dish with steamed rice, crusty bread, or a side salad for a fuller meal.
- Using a cast-iron skillet helps with even heat distribution and adds beautiful caramelization to the chicken and vegetables.
