Description
Garlic Butter Chicken with zucchini and corn cooked in one skillet for a fast, flavorful 30-minute weeknight dinner.
Ingredients
Scale
- 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