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. Season chicken thighs with salt, pepper, and paprika on both sides.
- 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. In the same skillet, add remaining butter, garlic, and onions. Sauté for 1 minute until fragrant.
- 4. Add zucchini and corn. Cook for 4-5 minutes until vegetables soften.
- 5. Return chicken to skillet. Add lemon juice and thyme. Simmer together for 2-3 minutes.
- 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.