Savory Garlic Butter Chicken with Fresh Zucchini & Corn: Summer on a Plate!
This easy summer recipe features juicy garlic butter chicken with sautéed zucchini and sweet corn — all cooked in one pan for maximum flavor and minimal fuss. A sunny seasonal dinner idea that’s bursting with freshness.
Equipment
- Large skillet
- Wooden spoon or spatula
- Cutting board
- Chef's knife
- Measuring spoons
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 medium zucchini, diced
- 2 ears corn, kernels removed (about 2 cups)
- 6 cloves garlic, minced
- 6 tbsp unsalted butter
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped (plus more for garnish)
- 1 tbsp fresh lemon juice
- 0.25 tsp red pepper flakes (optional)
- salt and pepper to taste
Instructions
- Pat chicken dry with paper towels and season generously with salt and pepper.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook chicken in a single layer for 5–7 minutes, until browned and cooked through. Remove and set aside.
- Add remaining 1 tbsp olive oil to skillet. Add zucchini and corn. Cook for 5–7 minutes until tender-crisp. Season with salt and pepper.
- Lower heat to medium. Add butter and melt until golden and nutty, about 3–5 minutes. Watch closely to avoid burning.
- Add garlic and sauté for 30 seconds. Stir in red pepper flakes (if using) and fresh parsley.
- Return chicken to the skillet. Toss everything to coat in the garlic butter sauce.
- Stir in lemon juice and cook 1 more minute. Remove from heat.
- Garnish with extra parsley and serve immediately.
Notes
Use chicken thighs for extra juiciness, and don’t skip browning the butter — it adds depth. Add cherry tomatoes or bell peppers for variety. Serve over rice, quinoa, or with crusty bread. Best fresh, but leftovers reheat well!