Garlic Butter Chicken with Zucchini and Corn - One-Pan, 30-Minute Meal

recipe image of a close up top down mise en place shot of fresh chicken breast zucchini corn kernels butter garlic olive oil salt pepper herbs like thyme or rosemary lemon juice chicken broth cream parmesan cheese bell peppers and mushrooms arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

Benjamin

Garlic Butter Chicken with Zucchini and Corn - One-Pan, 30-Minute Meal

A quick and flavorful one-pan dinner featuring tender chicken breasts, crisp zucchini, sweet corn, and a rich garlic butter sauce. Perfect for busy weeknights and family dinners.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

2 lbs Chicken cut into bite-sized pieces
2 medium Zucchini sliced into half moons
2 cups Corn Kernels fresh, frozen, or canned
3 tbsp Butter unsalted
4 cloves Garlic minced finely
1 tbsp Olive Oil
to taste Salt and Pepper
1 tsp Herbs (Thyme or Rosemary) fresh or dried
1/2 lemon Lemon Juice juiced
2 tbsp Chicken Broth
1/4 cup Parmesan Cheese (optional) shredded

Equipment

Large skillet,
Mixing bowl
measuring cups,
- Measuring spoons
Wooden spoon

Method

Prep Ingredients

Cook the Chicken

Sauté Vegetables

Make the Sauce

Combine and Serve

Nutrition

Calories: 350kcalCarbohydrates: 12gProtein: 32gFat: 18g

Notes

This dish can be easily adapted for keto by reducing corn and increasing zucchini or adding spinach. Store in airtight containers in the refrigerator for up to four days. Reheat in a skillet over low heat with a splash of water or chicken broth to maintain texture. Zucchini may become mushy when reheated, so it is best to eat this dish fresh or within two days.

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