Garlic Butter Chicken with Fresh Zucchini and Sweet Corn (One-Pan Summer Dinner)

This Garlic Butter Chicken with Fresh Zucchini and Sweet Corn is a light, flavorful, and effortless meal that captures everything we love about summer: crispy golden chicken, sweet juicy corn, tender sautéed zucchini, and loads of buttery garlic goodness. It’s made in one pan, ready in under 30 minutes, and perfect for weeknight dinners, meal prep, or serving with crusty bread on the side.

The garlic butter sauce coats everything in rich flavor, while fresh seasonal vegetables keep the dish balanced and vibrant. Whether you’re looking for a quick dinner or a simple way to use up summer produce, this recipe delivers big flavor with very little effort.

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Ingredients Overview

Each ingredient contributes a fresh, seasonal note and layers of flavor.

Chicken

• Boneless, skinless chicken thighs or breasts: Thighs are juicy and rich, while breasts are leaner—both work well. Slice or dice for quick cooking.

• Salt, pepper, paprika (optional): Basic seasoning enhances natural chicken flavor and adds mild spice.

Garlic Butter Sauce

• Fresh garlic (4–6 cloves): Sautéed in butter until golden, infusing the dish with savory depth.

• Butter (salted or unsalted): Forms the rich, glossy base of the sauce.

• Olive oil: Helps prevent butter from burning and adds heart-healthy fats.

• Optional: Lemon juice or white wine to deglaze and brighten the sauce.

Fresh Vegetables

• Zucchini: Sliced or diced; adds mild flavor and tender bite. Great for soaking up the sauce.

• Sweet corn: Use fresh kernels straight from the cob (or frozen/canned in a pinch). Adds texture and natural sweetness.

Garnish

• Fresh parsley or basil: Adds a touch of brightness and color.

• Optional: Grated parmesan, chili flakes, or lemon zest for extra flair.

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Step-by-Step Instructions

1. Prepare the Chicken

• Pat chicken dry with paper towels.

• Slice into bite-size pieces or strips.

• Season with salt, pepper, and a pinch of paprika.

2. Sear the Chicken

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.

Add chicken in a single layer and cook for 4–5 minutes without moving to get a golden sear. Flip and cook another 3–4 minutes until cooked through. Remove and set aside on a plate.

3. Sauté Garlic in Butter

Lower heat to medium. Add 2 more tablespoons of butter and minced garlic. Sauté for 1–2 minutes until fragrant and lightly golden (don’t burn the garlic).

Optional: Deglaze the pan with 2 tbsp white wine or lemon juice, scraping up browned bits for extra flavor.

4. Add Zucchini and Corn

Add:

• 2 small zucchinis, sliced or diced

• 1½ cups corn kernels (fresh, canned, or frozen)

Sauté for 5–6 minutes, stirring occasionally, until zucchini is tender but not mushy, and corn is slightly caramelized.

Season with salt and pepper to taste.

5. Return Chicken to Pan

Add cooked chicken back to the skillet and toss everything together. Spoon garlic butter over the top and cook for another 1–2 minutes to heat through.

6. Garnish and Serve

Top with chopped parsley or basil, a sprinkle of parmesan (optional), and serve immediately.

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Tips, Variations & Substitutions

Tips for Success

• Don’t overcrowd the pan: Cook chicken in batches if necessary for better browning.

• Fresh corn off the cob is best in summer; canned or frozen works well year-round.

• Let zucchini brown slightly for flavor—avoid stirring constantly.

Substitutions

• Chicken thighs for a richer flavor; chicken breasts for leaner option.

• Frozen corn can be used straight from the bag—no need to thaw first.

• Use yellow squash instead of zucchini for variety.

• Try shallots or onion for extra aromatics.

Variations

• Add cherry tomatoes for a burst of acidity.

• Stir in cooked orzo or quinoa to make it a full meal in one pan.

• Toss with cooked pasta and a little reserved pasta water for a garlic butter pasta bowl.

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Serving Ideas & Occasions

Simple Summer Dinner

Serve with:

• Crusty bread to soak up the garlic butter

• Steamed rice, quinoa, or cauliflower rice

• Lemon wedges on the side for brightness

Meal Prep

This dish stores beautifully and reheats well. Pack into lunch containers with rice or roasted potatoes.

Elegant but Easy

Serve in shallow bowls with parmesan and herbs for a dinner party that feels fancy but takes under 30 minutes.

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Nutritional & Health Notes

This dish strikes a nice balance of protein, healthy fats, and vegetables.

Estimated Nutrition (per serving, 1 of 4)

• Calories: ~420

• Protein: ~32g

• Carbs: ~14g

• Fat: ~28g

• Fiber: ~3g

Healthy Adjustments

• Use olive oil only for lighter fat profile.

• Reduce butter to 1–2 tbsp if needed.

• Load up on zucchini and corn to stretch portions and lower calorie density.

• Add a handful of baby spinach at the end for extra greens.

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Frequently Asked Questions (FAQ)

1. Can I use frozen corn?

Yes! Frozen corn works great—just add it straight to the skillet without thawing. Cook an extra 1–2 minutes until heated through.

2. Can I make this dairy-free?

Absolutely. Use olive oil or a vegan butter substitute. The garlic flavor will still shine through.

3. Is this dish gluten-free?

Yes. All the ingredients are naturally gluten-free—just double-check any seasoning blends.

4. How long will leftovers last?

Store in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or microwave.

5. Can I add a starch to make it more filling?

Yes—this goes well with rice, pasta, couscous, or even mashed potatoes. Stir cooked orzo directly into the pan for a one-bowl meal.

6. Can I use pre-cooked chicken?

Yes, but the flavor will be best if the chicken is cooked in the garlic butter. Add pre-cooked chicken at the end just to warm through.

7. What’s the best way to slice zucchini?

Thin half-moons or small cubes cook evenly and absorb the garlic butter well. Keep them about ¼-inch thick for best texture.

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