There’s something undeniably comforting about a skillet meal that comes together in one pan, especially when it’s filled with the warmth of garlic butter, tender chicken, and vibrant summer vegetables like zucchini and corn. This recipe feels like a hug on a plate—rich, savory, and wholesome, with just the right amount of freshness to brighten things up.

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For me, this dish brings back memories of late summer evenings at my grandmother’s house. She’d always have zucchini and corn overflowing from her garden, and by August, we’d be brainstorming new ways to use them up. Garlic butter was her secret weapon. She’d melt it down with fresh herbs and toss it over everything. That combination of buttery richness and crisp, sweet veggies never failed to bring us around the table quickly.

Now, this Garlic Butter Chicken with Zucchini and Corn has become a weeknight go-to in my kitchen. It’s quick to make, full of flavor, and wonderfully satisfying—without being too heavy. Perfect for busy weeknights, lazy Sundays, or even meal prep if you’re planning ahead.

Let’s dig in and make something delicious together.

Why You’ll Love This Recipe:

One-pan magic: Less cleanup, more time to enjoy dinner
Ready in under 30 minutes: Perfect for busy weeknights
Fresh and flavorful: A lovely way to enjoy seasonal veggies
Kid-friendly: Mild, buttery, and satisfying for picky eaters
Versatile: Easy to customize with other veggies or spices

INGREDIENTS YOU’LL NEED:

1.5 pounds boneless skinless chicken thighs or breasts, cut into bite-sized pieces
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
5 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes (optional)
1 medium zucchini, diced
1 cup corn kernels (fresh or frozen)
1 tablespoon fresh parsley, chopped
Juice of 1/2 lemon

HOW TO MAKE GARLIC BUTTER CHICKEN WITH ZUCCHINI AND CORN:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Sear the chicken
Start by heating olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken pieces. Season them with salt and pepper and let them cook undisturbed for about 4–5 minutes, so they develop that golden-brown sear. Flip and cook until fully done—about 6–7 more minutes depending on the size of your pieces.

Tip: If you’re using chicken breasts, be careful not to overcook them—they can dry out quickly. Chicken thighs are more forgiving and bring a little extra richness.

Step 2: Make the garlic butter magic
Transfer the cooked chicken to a plate and set it aside. In the same skillet (don’t clean it—you want those brown bits!), lower the heat slightly and add the butter. Once it’s melted, stir in the garlic, Italian seasoning, and red pepper flakes if you’re using them. Let the garlic cook for 30–60 seconds until fragrant—don’t let it brown too much.

This part always makes my kitchen smell amazing. That garlic-butter combo? Absolutely irresistible.

Step 3: Add the veggies
Toss in your diced zucchini and corn kernels. Stir them around in the garlicky butter, scraping up all those flavorful bits from the bottom of the pan. Let the veggies cook for about 5–7 minutes until tender but still bright and fresh-looking.

Step 4: Bring it all together
Add the chicken back into the skillet, along with any juices that collected on the plate. Stir everything together, squeeze over a bit of fresh lemon juice, and top with parsley for a fresh finish.

At this point, taste and adjust the seasoning—add a pinch more salt, pepper, or a splash more lemon if needed.

HELPFUL TIPS:

Want a little crunch? Top with toasted pine nuts or chopped almonds.
Make it creamy: Stir in a splash of cream or a dollop of cream cheese for a more decadent version.
Use what you have: Swap zucchini for yellow squash or green beans.
Spice it up: Add a dash of smoked paprika or cayenne if you like heat.

DETAILS:

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Dinner
Method: Stovetop
Cuisine: American
Diet: Gluten-Free

NOTES:

This dish is naturally gluten-free and low in carbs.
It’s best served fresh, but it reheats well too—making it great for lunch leftovers.
Use fresh corn when in season for the sweetest flavor, but frozen works perfectly fine.

NUTRITIONAL INFORMATION:

Estimates per serving (1 of 4)
Calories: 340
Protein: 28g
Fat: 18g
Carbohydrates: 12g
Fiber: 2g
Sugar: 4g

FREQUENTLY ASKED QUESTIONS:

Can I use frozen corn?
Absolutely. Just thaw it first or add it directly to the pan with a bit of extra cook time.

Can I make this ahead?
Yes! This dish stores beautifully in the fridge for up to 3 days. Just reheat gently on the stovetop or in the microwave.

What can I serve this with?
It’s great on its own, but it also pairs well with rice, quinoa, or even mashed potatoes. For a lighter option, try serving it over a bed of baby spinach or arugula.

STORAGE INSTRUCTIONS:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. If the dish looks dry after reheating, add a splash of chicken broth or a touch more butter to revive it.

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Conclusion

This Garlic Butter Chicken with Zucchini and Corn is more than just a quick dinner fix—it’s a celebration of fresh ingredients and cozy flavors, all wrapped up in one skillet. Whether you’re using up the last of the summer produce or just looking for something easy and delicious, this recipe is sure to become a repeat favorite.