Do Share Recipe

Garlic Butter Chicken With Zucchini And Corn Recipe | Easy & Delicious

I absolutely love how this Garlic Butter Chicken with Zucchini and Corn Recipe turned out the first time I made it. I was craving something delicious yet simple, and when I combined juicy chicken, sweet corn, and tender zucchini in a buttery garlic pan sauce — wow, it just hit the spot.

It’s such a comforting meal, but still feels light and fresh. And the best part: cleanup is a breeze because it’s just one pan. If you enjoy quick chicken dishes, you may also like Easy Smothered Chicken Recipe for a comforting twist.

Ingredients

Here’s everything you need — with why each element matters, plus a couple of quick tips:

2 tablespoons olive oil — for sautéing the zucchini first; helps prevent sticking and gives a nice sear.
2 medium zucchini, sliced — zucchini is mild and soaks up the garlic butter flavor beautifully; using fresh zucchini (rather than frozen) gives the best texture.
Salt, to taste — to season the zucchini and bring out its natural sweetness.
Pepper, to taste — adds just enough warmth and depth.
1 ½ cups cooked corn kernels — Julia suggests about three ears of corn, which gives that pop of natural sweetness; fresh corn is ideal, but you can use well‑drained canned or frozen in a pinch.
1 lb (about 450g) boneless, skinless chicken breasts, sliced into strips — lean and versatile; chicken breasts cook quickly and work wonderfully in a one-pan skillet.
½ teaspoon smoked paprika (or more) — this adds a gentle smoky flavor that pairs perfectly with the butter.
½ teaspoon chili powder (or more) — to give a little kick and warmth.
¼ teaspoon salt (or to taste) — for seasoning the chicken well.
Freshly ground black pepper, to taste — adds a slight bite and rounds out the spices.
5 cloves garlic, minced — this is the star of the garlic butter sauce; using fresh garlic makes a big difference.
2 tablespoons freshly squeezed lime juice (or more) — gives acidity that cuts through the richness of the butter.
4 tablespoons butter, divided — butter makes the sauce rich, silky, and indulgent.
½ cup fresh cilantro, chopped — for garnish; brightens up the dish and adds a herby finish.

Note: Several servings (Julia’s version makes about 4 servings.)

Variations

Want to tweak this recipe? Here are some great variations:

Dairy-free: Swap the butter with ghee or a plant-based butter alternative, or use olive oil to make it dairy-free while still retaining richness.
Lower sodium: Reduce or omit the added salt; rely more on the natural sweetness of corn and zucchini plus the acidity of lime juice.
Spicier: Add a pinch of cayenne pepper or crushed red pepper flakes along with the chili powder for extra heat.
Herb boost: Instead of cilantro, finish with fresh parsley, basil, or even mint for a different flavor profile.
Carb add-on: Add cooked pasta, like ravioli or tortellini, into the skillet at the end to make it a more filling, complete meal (Julia has a version of this recipe with ravioli).
Vegetable swaps: Use other vegetables such as asparagus, green beans, broccoli, or bell peppers in place of (or alongside) zucchini for more variety. Or if you’re in the mood for a slightly sweet, tangy chicken flavor, Easy Bourbon Chicken Recipe is another great option.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Equipment You Need

Large, high-sided skillet (preferably cast-iron) — great heat retention, ideal for one-pan cooking.
Knife & cutting board — to slice zucchini and chicken evenly.
Spoon or spatula — for stirring and flipping ingredients neatly.
Measuring spoons/cups — to measure oil, spices, butter, and other ingredients.
Citrus juicer (optional) — to squeeze fresh lime juice easily.

How to Make Garlic Butter Chicken with Zucchini and Corn

Here’s how I make this recipe, step by step:

Prepare the Vegetables

First, I heat my skillet over medium heat for about a minute, then pour in the olive oil. Once the oil warms up, I add the sliced zucchini, season with a pinch of salt and pepper, and sauté for roughly 3 minutes, flipping once. When the zucchini is lightly golden and tender-crisp, I remove it to a plate — keeping the pan ready for the chicken.

Cook the Chicken

Next, I slice the chicken breasts into strips and season them well with smoked paprika, chili powder, salt, and freshly ground black pepper. Then I add 2 tablespoons of olive oil to the same skillet — now empty after taking out the zucchini — and layer in the chicken, letting it cook undisturbed for about 4 minutes. Then I flip, add the minced garlic, and let it cook for another 2 minutes so the garlic softens and flavors infuse.

Make the Garlic Butter Sauce

Once the chicken is nearly cooked, I reduce the heat to low and pour in the lime juice along with 2 tablespoons of butter. I stir gently for a couple more minutes, allowing the butter to melt and the sauce to become silky, while the garlic gently flavors everything.

Combine Everything

Now it’s time to bring it all together: I add back the sautéed zucchini and the cooked corn kernels into the skillet with the chicken. Then I put in the remaining 2 tablespoons of butter and swirl gently on low heat until everything is coated in that luscious garlic butter sauce.

Once combined, I turn off the heat, mix in half of the chopped cilantro, and toss everything gently to combine. If needed, I season again with a little salt, paprika, or chili powder, and squeeze a bit more lime juice for brightness.

Garnish and Serve

Finally, I sprinkle the remaining cilantro on top for freshness, and for presentation, I sometimes dust a pinch of chili powder over the dish — it gives a lovely color contrast and an extra flavor kick.

Additional Tips for Making This Recipe Better

From my own experience whipping this dish up, here are some personal tips:

I always preheat the skillet before adding zucchini so that it sizzles immediately — that helps get a nice golden color.
I chop the chicken into even strips so it cooks uniformly and doesn’t dry out.
I don’t skip the lime — that splash of acidity from fresh lime juice lifts the entire flavor and cuts through the butter.
I use unsalted butter so I can control the saltiness better myself.
I add garlic gradually, and don’t overcook it, so it turns mellow rather than bitter.
After combining everything, I taste before serving — sometimes I tweak with a little extra paprika, salt, or lime juice to get it just right.

How to Serve Garlic Butter Chicken with Zucchini and Corn

I love serving this dish straight from the skillet to keep things casual and rustic. The glossy garlic butter sauce looks so inviting when it pools around the chicken and veggies. Here are some serving ideas and garnish touches:

Serve with steamed rice or even jasmine rice to soak up all the buttery sauce
Or twirl in some cooked pasta or ravioli for a heartier, more comforting dinner (Julia’s ravioli version is a hit).
Garnish with extra fresh cilantro for a pop of green and brightness.
Add a final squeeze of lime over the top at the table — it really makes the flavors sing.
For a bit of contrast, serve alongside a simple green salad dressed in lemon vinaigrette.

Nutritional Information

Here’s an approximate breakdown per serving (based on Julia’s recipe):

Calories: ~330 kcal
Protein: ~21.5 g
Carbohydrates: ~15.5 g
Fat: ~21.5 g

Make Ahead and Storage

Refrigeration

If I have leftovers, I let the dish cool to room temperature before transferring it to an airtight container. It keeps well in the refrigerator for up to 3–4 days. When reheating, I gently warm it in a skillet over low heat to revive the garlic butter sauce.

Freezing

You can freeze this meal, though I find the zucchini softens a bit when thawed. Still, for make-ahead convenience, store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, I warm it gently in a pan with a little extra butter or a splash of water to help the sauce loosen back up. Heat on low so the chicken doesn’t dry out and the garlic butter flavor stays rich.

Why You’ll Love This Recipe

Here are a few reasons why this dish has become one of my go-to dinners:

Speedy and simple: It’s a 30-minute, one-pan recipe — exactly what busy weeknights call for.
Balanced flavors: The butter and garlic give richness, lime juice brings brightness, and smoked paprika + chili powder add warmth.
Versatile: You can easily swap in other veggies or add pasta or ravioli to transform it.
Crowd-pleaser: Both adults and kids love it — and it’s fancy enough for company.
Balanced nutrition: Lean protein from chicken, fiber and volume from zucchini, and natural sweetness from corn, all wrapped in a flavorful sauce.

Ben Carraoli