Garlic Butter Chicken is a fast, flavorful dinner that fits perfectly into busy weeknights without sacrificing comfort or taste. This skillet-style recipe brings together tender chicken, buttery garlic sauce, and fresh vegetables in one pan for a satisfying meal that feels special yet practical. If you need a reliable dinner that cooks quickly and pleases both kids and adults, this Garlic Butter Chicken delivers every single time.
Story
Garlic Butter Chicken became a staple in my kitchen during seasons when time felt tight but expectations at the dinner table stayed high. I wanted a dish that tasted like something you would order at a neighborhood bistro, yet cooked fast enough for real life. This Garlic Butter Chicken checks every box. It uses simple pantry spices, fresh vegetables, and one skillet. The chicken cooks quickly, stays juicy, and absorbs the rich garlic butter sauce. When paired with zucchini and corn, this Garlic Butter Chicken turns into a colorful, filling dinner that works any night of the week and still feels thoughtful.
Ingredients
Vegetables
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2 tablespoons olive oil
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2 medium zucchini, sliced
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Salt and black pepper, to taste
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1½ cups cooked corn kernels (about 3 ears of corn)
Garlic Butter Chicken
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1 pound skinless, boneless chicken breasts, sliced
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½ teaspoon smoked paprika
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½ teaspoon chili powder
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¼ teaspoon salt, or to taste
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Freshly ground black pepper, to taste
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2 tablespoons olive oil
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5 cloves garlic, minced
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2 tablespoons freshly squeezed lime juice
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4 tablespoons butter, divided
Garnish
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½ cup fresh cilantro, chopped
Step-by-Step Instructions
Preparing the Ingredients
Heat a large, high-sided cast-iron skillet over medium heat for one minute. Add olive oil and sliced zucchini, then season lightly with salt and pepper. Cook for about three minutes, flipping once, until tender with light browning. Transfer the zucchini to a plate and set aside. Slice the chicken breasts into even strips and season them with smoked paprika, chili powder, salt, and freshly ground black pepper.
Cooking Instructions
Add olive oil to the same skillet over medium heat. Place the seasoned chicken in a single layer and cook undisturbed for about four minutes. Flip the chicken, add minced garlic, and cook for two more minutes. Lower the heat, then add lime juice and two tablespoons of butter. Stir frequently for two minutes until the chicken cooks through and the garlic softens. Return the zucchini and add the cooked corn to the skillet. Add the remaining butter and stir gently until melted and evenly coats the chicken and vegetables. Remove from heat, stir in half of the chopped cilantro, and adjust seasoning if needed. Finish with the remaining cilantro before serving.
Tips for Perfect Results
Common Mistakes to Avoid
Do not overcrowd the skillet when cooking the chicken. Crowding causes steaming instead of browning, which affects both texture and flavor. Keep the heat at medium so the garlic cooks gently without burning. Avoid overcooking the chicken, since thin slices cook quickly and dry out if left too long.
Pro Tips for Better Flavor
Use fresh garlic instead of jarred for the best aroma. Smoked paprika adds depth, but you can adjust the amount based on preference. Fresh lime juice balances the richness of the butter and keeps the dish tasting light. A cast-iron skillet helps achieve even browning and holds heat well throughout cooking.
Serving and Storage
How to Serve
Serve this dish straight from the skillet for a casual family-style dinner. It pairs well with rice, quinoa, or crusty bread to soak up the garlic butter sauce. This recipe also works beautifully as a one pan meal on its own, since the vegetables and protein cook together. It fits easily into a 30 minute dinner plan and works well as a skillet meal for busy evenings. Fans of Chicken with zucchini and corn and chicken combinations will enjoy the balance of flavors and textures.
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat or in the microwave until warmed through. Add a small splash of water or butter during reheating to keep the chicken moist.
Conclusion
Garlic Butter Chicken proves that quick dinners can still feel special. With simple ingredients, one pan, and bold flavor, this recipe earns a permanent spot in the weekly rotation. It delivers comfort, color, and balance without extra effort. If you want a dependable dinner that always satisfies, this Garlic Butter Chicken deserves a place on your table.
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Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well and stay very juicy. Slice them evenly and adjust cooking time slightly, since thighs may take a bit longer to cook through.
Can I make this recipe dairy-free?
You can replace butter with a dairy-free alternative or extra olive oil. The flavor will change slightly, but the garlic and spices still shine.
What vegetables can I substitute?
Bell peppers, green beans, or asparagus all work well. Choose vegetables that cook quickly so everything finishes at the same time.
Print
Garlic Butter Chicken
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Garlic Butter Chicken with zucchini and corn cooked in one skillet for a fast, flavorful 30-minute weeknight dinner.
Ingredients
- 2 tablespoons olive oil
- 2 medium zucchini, sliced
- Salt and black pepper to taste
- 1.5 cups cooked corn kernels
- 1 pound skinless boneless chicken breasts, sliced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- Freshly ground black pepper
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 2 tablespoons fresh lime juice
- 4 tablespoons butter, divided
- 1/2 cup fresh cilantro, chopped
Instructions
- Heat olive oil in a large skillet and cook sliced zucchini with salt and pepper until tender. Remove and set aside.
- Season sliced chicken with smoked paprika, chili powder, salt, and black pepper.
- Add olive oil to the same skillet and cook chicken in a single layer until golden.
- Flip chicken, add minced garlic, and cook briefly.
- Lower heat, add lime juice and half the butter, and cook until chicken is done.
- Return zucchini and add cooked corn to the skillet.
- Add remaining butter and stir until melted and evenly coated.
- Stir in half the cilantro, adjust seasoning, and remove from heat.
- Garnish with remaining cilantro and serve.
Notes
- Use a cast-iron skillet for best results.
- Do not overcrowd the pan when cooking chicken.
- Adjust spices and lime juice to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 421
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 27 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 120 mg