Description
Delight in this flavorful Garlic Butter Chicken served with tender zucchini and sweet corn. This easy-to-make skillet dish features juicy chicken breasts seared to perfection in garlic butter, complemented by sautéed fresh vegetables for a wholesome and satisfying meal perfect for weeknight dinners.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 4 tablespoons garlic butter
Vegetables
- 2 medium zucchinis, sliced
- 1 cup corn (fresh or frozen)
- Fresh parsley for garnish
Instructions
- Prepare the skillet and garlic butter: Heat a large skillet over medium heat and add the garlic butter, allowing it to melt and infuse the pan with flavor.
- Season the chicken: Sprinkle salt and pepper evenly over both sides of the chicken breasts to enhance their taste before cooking.
- Cook the chicken: Place the chicken breasts in the skillet and cook for 6-7 minutes on each side until they are cooked through and golden brown, ensuring juicy and tender meat.
- Set chicken aside: Remove the chicken from the skillet and place it on a plate, keeping it warm for later.
- Sauté the vegetables: In the same skillet, add the sliced zucchinis and corn. Cook, stirring occasionally, until the vegetables are tender and slightly caramelized, about 5-7 minutes.
- Combine chicken and vegetables: Return the cooked chicken breasts to the skillet with the veggies and gently toss to combine and warm through, allowing flavors to meld.
- Garnish and serve: Sprinkle fresh parsley over the dish to add a pop of color and freshness before serving immediately.
Notes
- You can substitute frozen corn with fresh corn when in season for added sweetness.
- For a lower fat option, reduce the garlic butter to 2 tablespoons or use olive oil instead.
- Ensure chicken breasts are of even thickness for uniform cooking.
- Serve with a side of rice or crusty bread to complete the meal.
- Leftovers can be refrigerated for up to 3 days in an airtight container.
