Can I use frozen zucchini in this recipe?

It’s best to use fresh zucchini for optimal flavor and texture. Frozen zucchini tends to release excess water, which could affect the consistency of the garlic butter sauce. However, if fresh zucchini isn’t available, you can still use frozen zucchini — just make sure to thoroughly drain it before cooking.

How do I store leftovers of Garlic Butter Chicken with Zucchini?

To store leftovers, place the chicken and zucchini in an airtight container and refrigerate for up to 4 days. If you’d like to keep it for a longer period, you can freeze the dish for up to 2 months. Reheat in the microwave or on the stovetop for best results.

Can I make this recipe ahead of time?

Yes! Garlic Butter Chicken with Zucchini is perfect for meal prep. You can cook the chicken and veggies, store them separately in the fridge, and combine them when ready to serve. This makes it a convenient option for busy days or when you want to entertain guests with minimal effort.

Garlic Butter Chicken with Zucchini: Easy 30 Minute Recipe

Description

Garlic Butter Chicken with Zucchini is a simple, flavorful, one-pan dish that combines tender chicken breasts, fresh zucchini, and sweet corn, all cooked in a rich, buttery garlic sauce. It’s a quick, 30-minute recipe perfect for busy weeknights, and it’s a healthy and delicious choice that everyone will love.

Ingredients

Scale

1 lb chicken breasts, skinless, boneless, sliced
2 tablespoons olive oil
2 medium zucchini, sliced
1.5 cups corn kernels (about 3 ears of corn or frozen corn)
5 cloves garlic, minced
2 tablespoons freshly squeezed lime juice
4 tablespoons butter, divided
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/4 teaspoon salt, or to taste
Freshly ground black pepper, to taste
Fresh cilantro, chopped, for garnish

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Instructions

Heat a large cast-iron skillet over medium heat for 1 minute. Add 2 tablespoons of olive oil and sauté the sliced zucchini with a pinch of salt and pepper for about 3 minutes, until tender. Remove the zucchini from the skillet and set it aside.
Slice the chicken breasts into strips, then season them with smoked paprika, chili powder, salt, and freshly ground black pepper.
In the same skillet, heat another 2 tablespoons of olive oil over medium heat. Add the seasoned chicken in a single layer and cook undisturbed for about 4 minutes on each side until golden brown.
Flip the chicken over, add the minced garlic, and cook for another 2 minutes. Lower the heat to low-medium, then pour in the freshly squeezed lime juice and add the butter. Stir to coat the chicken, cooking until the chicken is fully cooked through, about 2 more minutes.
Return the cooked zucchini and corn to the skillet. Stir everything together, ensuring the chicken and vegetables are coated with the garlic butter sauce. Let everything cook together on low heat for a couple of minutes.
Garnish with fresh cilantro, season with additional salt, smoked paprika, and chili powder, if desired. Serve and enjoy!

Notes

Watch the chicken closely to avoid overcooking and ensure it remains tender.
If you prefer a spicier version, sprinkle red pepper flakes over the dish before serving.
For added richness, sprinkle crumbled feta or Parmesan cheese over the finished dish.
This recipe is great for meal prep and can be stored in the fridge for up to 4 days or frozen for up to 2 months.

Nutrition

Serving Size: 1 serving
Calories: 421 kcal
Sugar: 5 g
Sodium: 537 mg
Fat: 24 g
Saturated Fat: 10 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 106 mg