Garlic Butter Chicken with Zucchini

Garlic Butter Chicken with Fresh Zucchini and Sweet Corn is one of those weeknight dinners that always wins at my table. The stovetop method keeps the chicken moist and tender while letting all the summer produce shine in a golden, garlicky sauce. With only one pan to clean and barely any prep, it is a fuss-free way to feed your family or impress last-minute guests.

I first put this together on a night when I needed to clear out my fridge and now I keep making it because the garlic butter sauce makes everyone want seconds. Even my picky eaters ask for more veggies when they are coated in garlic butter.

Ingredients

• Boneless skinless chicken breasts: Choose plump pieces for juiciness
• Olive oil: Brings flavor and helps brown the chicken
• Salt and freshly ground black pepper: Use flakey or coarse pepper for the best boost
• Unsalted butter: Divide it as noted and go for fresh high-quality butter for richness
• Garlic: Minced fresh cloves give much better flavor than pre-chopped
• Italian seasoning: Choose a blend with plenty of oregano and basil for real depth
• Zucchinis: Slice them into even half-moons and pick firm glossy ones
• Fresh corn kernels: Slice straight from the cob for the sweetest pop
• Fresh parsley: Chopped right before using for brightness
• Lemon: Get a juicy one and roll it on the counter to get more out

Step-by-Step Instructions

Season the Chicken:

Rub each side of the chicken breasts generously with salt and freshly ground black pepper making sure the surface is fully coated so you get maximum browning and seasoning in each bite

Cook the Chicken:

Heat olive oil in a large skillet over medium heat Place the chicken breasts in the skillet and let them cook undisturbed for about six to seven minutes a side Wait until they turn gorgeously golden before flipping then cook until they reach an internal temperature of one hundred sixty five this keeps them juicy Remove and keep warm

Make Garlic Butter:

Reduce the heat to medium low Melt four tablespoons of unsalted butter in the same skillet Immediately add the minced garlic and stir constantly Let it cook just until fragrant about one minute The goal is releasing garlic’s oils without burning

Sauté the Zucchini:

Sprinkle in Italian seasoning and add the sliced zucchini Stir gently so each piece is kissed by the garlic butter Let them cook for about four minutes stirring occasionally so they soften tenderly but do not go mushy

Add Fresh Corn:

Toss the fresh corn kernels into the skillet Stir and sauté for two more minutes The corn should look glossy and tender It brings sweet crunch

Combine Chicken and Veggies:

Return the cooked chicken to the skillet Arrange so it sits partly over the veggies Use a spoon to gently coat the chicken in garlic butter zucchini and corn Let it soak up flavor for the tastiest result

Finish and Brighten:

Add the remaining two tablespoons of butter The fresh parsley goes in now too Squeeze over the juice of one lemon Stir gently letting the butter melt fully and everything gets glossy with flavor Heat for one to two minutes just until warmed through

Taste and Adjust:

Try a forkful and see if you want more salt or pepper Sometimes I add another quick squeeze of lemon for extra zing

Serve and Garnish:

Serve the chicken hot surrounded by the buttery vegetables Scatter on extra parsley for fresh color It is beautiful and mouthwatering

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I am especially fond of the fresh parsley in this recipe Sometimes I let my kids help pick and chop it Everyone gathers in the kitchen when the garlic hits the pan and it turns into a little weekday celebration

Storage Tips

Leftovers will keep in an airtight container in the refrigerator for up to three days The flavors remain vibrant and the butter sauce keeps everything from drying out For best taste reheat gently on the stovetop with a splash of water to loosen the sauce

Ingredient Substitutions

If you do not have fresh corn use frozen just thaw and pat dry first Feel free to swap the chicken breasts for chicken thighs if you like darker richer meat No parsley Try fresh basil or chives instead I have even tossed in a handful of spinach at the end for more greens

Serving Suggestions

I love piling this on a platter with some hot crusty bread or a fluffy rice pilaf for soaking up all the sauce It is lovely with a big salad on the side too For a cozy meal on a cool night I sometimes add roasted potatoes

Cultural and Seasonal Inspiration

This dish highlights peak summer vegetables and the classic combo of garlic and butter found in many European kitchens Italian seasoning gives a familiar Mediterranean warmth while the lemon pops up all those sunshine flavors It is the kind of rustic home cooking you find at a farmhouse table or a backyard get together

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Garlic Butter Chicken with Fresh Zucchini and Sweet Corn is my little taste of early summer any time of year It is a delicious way to turn simple ingredients into something really special with hardly any effort May your table be as full of bright fresh flavors as mine

Frequently Asked Questions

→ How do I keep the chicken moist?

Cook chicken over medium heat until golden and just cooked through, then let it rest before combining with the sauce.

→ Can I use frozen corn or zucchini?

Yes, just thaw and pat them dry to avoid excess moisture so the vegetables keep their texture.

→ What's a good alternative to parsley?

Fresh basil or chives work well to provide a similar fresh, herby finish to the dish.

→ Can this be made dairy-free?

Try using a dairy-free butter alternative to achieve a similar silky richness for the sauce.

→ What should I serve on the side?

Pair with crusty bread, rice, or a light green salad to soak up the flavorful garlic butter and veggies.