Garlic Butter Chicken with Zucchini and Corn – A One-Pan, 30-Minute Meal
There’s something magical about a meal that comes together in one pan, especially when it’s bursting with flavor and ready in just 30 minutes. This Garlic Butter Chicken with Zucchini and Corn is my go-to on those nights when time is tight, but my family still deserves something delicious. Picture juicy chicken thighs seared to golden perfection, swimming in a garlicky butter sauce alongside tender zucchini and sweet corn—it’s comfort food without the fuss.
As a mom of two, I’ve learned that weeknight dinners need to be quick, nourishing, and (most importantly) something everyone will actually eat. This recipe checks all those boxes. Plus, since it’s all cooked in one skillet, cleanup is a breeze—meaning more time for cozy family moments (or, let’s be real, collapsing on the couch with a glass of wine). If you love easy one-pan meals like my One-Pan Lemon Herb Salmon, you’ll adore this dish too.
Why You’ll Love This Garlic Butter Chicken
This recipe isn’t just fast—it’s packed with flavor and wholesome ingredients. Here’s why it’s a winner:
- 30-minute magic: From fridge to table in half an hour.
- One-pan wonder: Less mess, more flavor.
- Seasonal veggies: Zucchini and corn add sweetness and texture.
- Garlic butter sauce: Because everything tastes better with butter and garlic.
How to Make Garlic Butter Chicken with Zucchini and Corn
Ingredients You’ll Need
- 4 boneless, skinless chicken thighs
- 2 medium zucchinis, sliced
- 1 cup corn kernels (fresh or frozen)
- 4 tbsp butter
- 4 garlic cloves, minced
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Step-by-Step Instructions
- Sear the chicken: Heat a large skillet over medium-high heat. Season chicken with salt, pepper, and smoked paprika. Add 1 tbsp butter to the pan and sear chicken for 5–6 minutes per side until golden. Remove and set aside.
- Sauté the veggies: In the same pan, add remaining butter, garlic, zucchini, and corn. Sauté for 4–5 minutes until veggies are tender.
- Combine and serve: Return chicken to the pan, spooning the garlic butter sauce over it. Garnish with fresh parsley and serve warm.
Tips for the Best Garlic Butter Chicken
Want to take this dish to the next level? Try these pro tips:
- Use fresh corn in summer: It adds a crisp sweetness. In winter, frozen works just fine.
- Don’t skimp on browning: That golden crust on the chicken = flavor central.
- Swap in chicken breasts: If you prefer leaner meat, adjust cooking time to avoid dryness.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes! Just reduce cooking time slightly to prevent drying out. Chicken thighs are more forgiving, though.
Can I make this dish ahead of time?
It’s best fresh, but leftovers keep for 2–3 days in the fridge. Reheat gently on the stove.
What can I substitute for zucchini?
Yellow squash or even green beans would work well here.
Is this recipe gluten-free?
Yes! Just ensure your spices are gluten-free certified if needed.
Can I add other veggies?
Absolutely! Bell peppers or cherry tomatoes would be delicious additions.
What pairs well with this dish?
Serve with crusty bread to soak up the sauce or a simple side salad. For more ideas, check out my Easy Side Dishes roundup.
There you have it—a meal that’s as easy to make as it is to love. Whether you’re juggling a busy schedule or just craving something simple yet satisfying, this Garlic Butter Chicken with Zucchini and Corn delivers. For more quick dinner inspiration, try my 30-Minute Meals Collection, or explore the science of perfect searing with this Serious Eats guide. Now, go enjoy that extra free time (and maybe that glass of wine).
