Description
Enjoy a flavorful and simple Garlic Butter Chicken with Zucchini and Corn, perfect for a quick and wholesome weeknight dinner. Tender chicken breasts are cooked in rich garlic butter alongside sautéed zucchini and sweet corn, garnished with fresh parsley for a vibrant finish.
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)
Garnish
- Fresh parsley for garnish
Instructions
- Prepare the skillet: Heat a large skillet over medium heat and add the garlic butter, allowing it to melt and become fragrant.
- Season the chicken: Season the boneless, skinless chicken breasts generously with salt and pepper on both sides.
- Cook the chicken: Place the chicken breasts in the skillet and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is thoroughly cooked through.
- Remove chicken: Take the cooked chicken out of the skillet and set it aside to rest, keeping the flavorful drippings in the pan.
- Cook vegetables: In the same skillet, add the sliced zucchinis and corn. Sauté until the vegetables are tender and slightly golden, about 5-7 minutes, stirring occasionally to ensure even cooking.
- Combine and reheat: Return the chicken breasts to the skillet, mixing everything together gently to coat the chicken with the buttery vegetable mixture and heat through.
- Garnish and serve: Sprinkle fresh parsley over the dish before serving to add a bright, fresh touch.
Notes
- Use fresh corn in season for best flavor, or frozen corn as a convenient alternative.
- To add extra flavor, consider adding a splash of lemon juice or a pinch of red pepper flakes while cooking the vegetables.
- Ensure the chicken is cooked to an internal temperature of 165°F (75°C) for food safety.
- This dish pairs well with steamed rice or crusty bread to soak up the garlic butter sauce.
