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Garlic Butter Chicken With Zucchini And Corn Recipe
Ben Carraoli

Garlic Butter Chicken With Zucchini And Corn Recipe

I absolutely love how this Garlic Butter Chicken with Zucchini and Corn 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.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.