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Garlic Butter Chicken with Zucchini and Corn

  • Author: Chef Jamie

Description

A one-pan wonder featuring juicy chicken thighs cooked in rich garlic butter sauce with fresh zucchini and sweet corn. Quick, flavorful, and perfect for weeknight dinners.


Ingredients

Scale

For the Crust:

  • For the chicken:
  • 4 boneless, skinless chicken thighs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • For the vegetables:
  • 2 medium zucchinis, sliced
  • 1 cup corn kernels (fresh or frozen)
  • 1/2 red onion, diced
  • For the sauce:
  • 4 tbsp unsalted butter
  • 5 garlic cloves, minced
  • 1 tbsp lemon juice
  • 1 tsp dried thyme
  • 1/4 cup chopped parsley

Instructions

1. Prepare the Crust:

  1. 1. Season chicken thighs with salt, pepper, and paprika on both sides.
  2. 2. In a large skillet over medium-high heat, melt 2 tbsp butter. Add chicken and cook for 5-6 minutes per side until golden. Remove and set aside.
  3. 3. In the same skillet, add remaining butter, garlic, and onions. Sauté for 1 minute until fragrant.
  4. 4. Add zucchini and corn. Cook for 4-5 minutes until vegetables soften.
  5. 5. Return chicken to skillet. Add lemon juice and thyme. Simmer together for 2-3 minutes.
  6. 6. Garnish with fresh parsley before serving.

Notes

For extra flavor, use grilled corn. Leftovers keep well refrigerated for 3 days. Serve over rice or with crusty bread to soak up the sauce.