Garlic Butter Chicken with Zucchini and Corn – One-Pan, 30-Minute Meal

This garlic butter chicken with zucchini and corn is one of my go-to quick dinners when I want something flavorful, colorful, and satisfying without spending much time in the kitchen. The garlic butter sauce coats everything beautifully, the chicken stays tender, and the zucchini and corn add freshness and a pop of sweetness.

Why You’ll Love This Recipe

I love how this dish comes together in just 30 minutes using one pan, which means fewer dishes to clean. The combination of smoky spices with garlic butter and lime juice gives the chicken an irresistible flavor. The zucchini and corn balance it with lightness, making it feel wholesome without being heavy.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Veggies
2 tablespoons olive oil
2 zucchini medium, sliced
salt and pepper to taste
1.5 cups corn kernels cooked (about 3 corn ears – corn on the cob)

Garlic Butter Chicken
1 lb chicken breasts skinless, boneless, sliced
½ teaspoon smoked paprika or more
½ teaspoon chili powder or more
¼ teaspoon salt or to taste
black pepper freshly ground, to taste
2 tablespoons olive oil
5 cloves garlic minced
2 tablespoons freshly squeezed lime juice or more
4 tablespoons butter divided

Garnish
½ cup fresh cilantro chopped

Directions

1. I start by heating 2 tablespoons of olive oil in a large skillet over medium heat.
2. I add the sliced zucchini, season with salt and pepper, and sauté until lightly golden and tender. Then I stir in the corn kernels and cook for another couple of minutes before transferring the veggies to a plate.
3. In the same skillet, I season the sliced chicken with smoked paprika, chili powder, salt, and black pepper.
4. I add 2 more tablespoons of olive oil and cook the chicken until golden on the outside and fully cooked through.
5. Once the chicken is done, I stir in the minced garlic and cook until fragrant, about 30 seconds.
6. I add lime juice and 3 tablespoons of butter, stirring until the sauce comes together.
7. I return the zucchini and corn to the skillet, tossing everything with the garlic butter sauce.
8. Just before serving, I stir in the remaining 1 tablespoon of butter and sprinkle chopped fresh cilantro on top.

Servings and Timing

This recipe makes about 4 servings. It takes 10 minutes to prep and around 20 minutes to cook, so I can have it ready in just 30 minutes.

Variations

Sometimes I swap chicken breasts for chicken thighs for extra juiciness. If I want more heat, I add cayenne or red pepper flakes. For a creamier version, I stir in a splash of heavy cream or top with grated cheese. I also like to switch the veggies—green beans, bell peppers, or asparagus all work really well.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a skillet over medium heat with a splash of water or chicken broth to keep it saucy. Microwaving also works for single portions. I don’t recommend freezing this dish since zucchini can become mushy.

FAQs

Can I use frozen corn instead of fresh?

Yes, I often use frozen corn. I thaw it first and then sauté as directed.

What cut of chicken works best?

I usually use boneless, skinless chicken breasts, but chicken thighs also work great and stay very juicy.

How do I keep the chicken tender?

I slice it evenly so it cooks quickly without drying out, and I don’t overcook it.

Can I make this dairy-free?

Yes, I replace the butter with olive oil or a dairy-free butter substitute.

What can I use instead of cilantro?

I sometimes use fresh parsley or basil if I don’t have cilantro on hand.

Can I add more vegetables?

Absolutely, I like adding bell peppers, cherry tomatoes, or green beans for extra color and flavor.

How do I make this spicier?

I add more chili powder, a pinch of cayenne, or some sliced fresh chili.

Can I meal prep this recipe?

Yes, it reheats well for lunches, and I sometimes make a double batch to have ready for the week.

Can I serve this with rice or pasta?

Definitely, I like pairing it with rice, quinoa, or pasta to make it a more filling meal.

What type of skillet should I use?

I prefer a large nonstick or cast iron skillet so everything cooks evenly without sticking.

Conclusion

This garlic butter chicken with zucchini and corn is a quick, flavorful one-pan meal I love making on busy nights. The garlic, lime, and butter create a rich sauce that ties everything together, while the vegetables keep it light and fresh. It’s simple, satisfying, and always a crowd-pleaser.

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