Garlic Butter Chicken Zucchini Corn (Print Version)
# Ingredients:
→ Main Components
01 -
4 boneless, skinless chicken breasts
02 -
2 tablespoons olive oil
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
→ Garlic Butter Mixture
05 -
6 tablespoons unsalted butter, divided
06 -
4 cloves garlic, minced
07 -
1 teaspoon Italian seasoning
→ Vegetables and Garnish
08 -
2 medium zucchinis, sliced into half-moons
09 -
1 cup fresh corn kernels (from about 2 ears of corn)
10 -
0.25 cup fresh parsley, chopped
11 -
Juice of 1 lemon
# Instructions:
01 -
Evenly season both sides of the chicken breasts with salt and freshly ground black pepper.
02 -
Heat olive oil in a large skillet over medium heat. Arrange chicken breasts in the skillet and cook for 6–7 minutes per side until golden and cooked through. Remove chicken from the pan and cover to keep warm.
03 -
In the same skillet, lower the heat to medium-low and add 4 tablespoons of unsalted butter. Once melted, stir in minced garlic and cook for 1 minute until aromatic.
04 -
Add Italian seasoning and zucchini slices to the pan. Sauté for 4 minutes, stirring occasionally, until the zucchini softens slightly.
05 -
Incorporate the fresh corn kernels and cook for an additional 2 minutes, allowing the vegetables to become tender.
06 -
Return the cooked chicken breasts to the skillet and gently coat with the garlic butter, zucchini, and corn mixture.
07 -
Add the remaining 2 tablespoons of unsalted butter, sprinkle the chopped parsley, and squeeze lemon juice over the dish. Stir gently to combine and heat through for 1–2 minutes.
08 -
Taste and adjust with more salt and pepper if needed.
09 -
Serve hot, garnished with additional chopped parsley if desired.
# Notes:
01 -
To ensure maximum juiciness, allow the chicken to rest briefly before slicing and serving.
02 -
For more vibrant color, use a mix of yellow and white corn.