Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Garlic Butter Chicken with Zucchini and Corn Skillet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 13 reviews

A vibrant and flavorful one-pan meal featuring tender garlic butter chicken paired with sautéed zucchini and sweet corn. Ready in just 30 minutes, this easy skillet recipe combines smoked paprika, chili powder, and fresh lime juice for a deliciously balanced dish perfect for weeknight dinners.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 2 medium zucchini, sliced
  • 1.5 cups cooked corn kernels (about 3 corn ears)
  • 5 cloves garlic, minced
  • 1/2 cup fresh cilantro, chopped (divided)
  • 2 tablespoons freshly squeezed lime juice (or more)

Protein

  • 1 lb skinless, boneless chicken breasts, sliced into strips

Pan Sauce and Seasoning

  • 2 tablespoons olive oil (for zucchini)
  • 2 tablespoons olive oil (for chicken)
  • 4 tablespoons butter, divided
  • 1/2 teaspoon smoked paprika (or more, divided)
  • 1/2 teaspoon chili powder (or more, divided)
  • 1/4 teaspoon salt (or to taste)
  • Salt and freshly ground black pepper (to taste)

Instructions

  1. Prepare the veggies: Slice the zucchini and set aside. Make sure the corn kernels are cooked, either fresh or pre-cooked.
  2. Cook zucchini: Heat a large, high-sided cast-iron skillet over medium heat for 1 minute. Add 2 tablespoons of olive oil and sliced zucchini. Season with a pinch of salt and pepper. Cook for about 3 minutes, flipping the zucchini once halfway through. Remove the cooked zucchini and set aside on a plate.
  3. Season chicken: Slice the chicken breasts into strips. Season evenly with smoked paprika, chili powder, salt, and freshly ground black pepper.
  4. Cook chicken: Using the same skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken strips in a single layer and cook undisturbed for about 4 minutes to get a nice sear.
  5. Garlic addition: Flip the chicken strips, add minced garlic to the skillet, and cook for an additional 2 minutes. Then reduce heat to low, add lime juice and 2 tablespoons of butter. Stir frequently and cook for another 2 minutes or until chicken is fully cooked and garlic is softened.
  6. Combine veggies and chicken: Add the cooked zucchini and corn kernels back into the skillet with the chicken. Add remaining 2 tablespoons of butter and stir gently on low heat until the butter melts and coats the ingredients well, about 1-2 minutes.
  7. Season and garnish: Stir in half of the chopped cilantro. Adjust seasoning by adding more salt, smoked paprika, chili powder, and lime juice if desired. Remove from heat.
  8. Serve: When ready to serve, top the dish with the remaining cilantro and sprinkle a small amount of chili powder for presentation if you like.

Notes

  • Use a high-sided cast iron skillet to prevent ingredients from spilling while stirring.
  • Adjust chili powder and smoked paprika levels to suit your spice tolerance.
  • Fresh lime juice brightens the dish—add more if you prefer a tangier flavor.
  • For a dairy-free version, substitute butter with a plant-based alternative.
  • This recipe pairs well with a side of rice, quinoa, or warm tortillas.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://yourdailycook.com/garlic-butter-chicken-with-zucchini-and-corn-skillet-recipe/