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Garlic Butter Chicken with Zucchini and Corn

Garlic Butter Chicken with Zucchini and Corn in a cast-iron skillet
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A simple weeknight meal that uses basic ingredients and takes only 30 minutes. The sliced chicken breasts are coated with butter, minced garlic, and smoked paprika and pan-seared until golden brown.

Ingredients

Scale
  • 2 tablespoons olive oil (divided)
  • 2 medium zucchini, sliced
  • Salt and pepper to taste
  • 1.5 cups corn kernels, cooked (about 3 corn ears)
  • 1 lb chicken breasts, skinless, boneless, sliced
  • 1/2 teaspoon smoked paprika or more
  • 1/2 teaspoon chili powder or more
  • 1/4 teaspoon salt or to taste
  • Black pepper, freshly ground, to taste
  • 5 cloves garlic, minced
  • 2 tablespoons freshly squeezed lime juice or more
  • 4 tablespoons butter, divided
  • 1/2 cup fresh cilantro, chopped

Instructions

  1. Heat an empty large, high-sided cast-iron skillet over medium heat for 1 minute. Add olive oil and sliced zucchini. Sprinkle with salt and pepper. Cook for about 3 minutes on medium heat. Flip once. Remove cooked zucchini to a plate.
  2. Slice the chicken breasts into strips. Season with smoked paprika, chili powder, salt, and freshly ground black pepper.
  3. Heat 2 tablespoons olive oil on medium heat in the same cast-iron skillet. Add chicken in one layer and cook undisturbed for about 4 minutes.
  4. Flip chicken strips over, add minced garlic, and cook for 2 more minutes. Lower heat to low, add freshly squeezed lime juice and 2 tablespoons butter. Cook for another 2 minutes or more, stirring frequently, until chicken is cooked through.
  5. Add cooked sliced zucchini and cooked corn kernels to the same skillet with cooked chicken.
  6. Add 2 remaining tablespoons butter and melt on low heat, stirring together with the veggies. Do this quickly for a couple of minutes until butter melts and garlic butter sauce coats everything evenly. Remove from heat.
  7. Stir in half of the chopped fresh cilantro. Season with more salt, smoked paprika, and chili powder if desired. Add more lime juice if desired.
  8. When serving, top with remaining chopped fresh cilantro.

Notes

  • Can use chicken thighs or chicken tenders instead
  • Refrigerate in airtight container for up to 4 days
  • Can freeze for up to 2 months

Nutrition

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