This Garlic Butter Chicken is a tasty dish that mixes juicy chicken, crunchy zucchini, and sweet corn all smothered in buttery garlic goodness. It’s like a flavor party in your mouth!
Honestly, what’s not to love? The way the butter makes everything shine and the garlic adds a kick is just perfect. I enjoy making it on busy nights—quick and yummy!
Key Ingredients & Substitutions
Chicken Thighs: I love using chicken thighs for their juicy texture, but chicken breasts work too. If you’re looking for a lean option, opt for breasts. You can even use tofu for a vegetarian version!
Garlic: Fresh garlic gives the best flavor, but if you’re in a pinch, you can use garlic powder. Just remember to adjust the quantity, as it’s more concentrated—about 1/8 teaspoon per clove.
Zucchini: Fresh zucchini is ideal, but feel free to swap it out for yellow squash or even bell peppers if you prefer. It’s all about what you have on hand!
Sweeter Corn: If fresh corn isn’t in season, frozen corn works just as well. You can even use canned corn—just make sure to drain it before adding to the dish!
Butter: I always use unsalted butter for better control of seasoning. You can also substitute it with olive oil for a lighter option if you’re looking to cut calories.
How Do You Cook Chicken Perfectly Every Time?
Cooking chicken thighs or breasts can be tricky, but with a few tips, you’ll get it right! The key is to not rush the cooking process. Here’s a simple breakdown:
- Start with seasoning your chicken well with salt and pepper. This enhances the flavor.
- Heat your pan well before adding the chicken. A hot skillet helps to create that beautiful golden-brown crust.
- Don’t overcrowd the pan! Cooking in batches if needed will allow the chicken to sear rather than steam.
- Use a meat thermometer to check for doneness. The chicken should reach 165°F (74°C).
These steps will help you cook the chicken perfectly every time, juicy and flavorful!
Garlic Butter Chicken with Zucchini and Sweet Corn
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken thighs (or breasts)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
For the Vegetables:
- 4 cloves garlic, minced
- 2 medium zucchinis, sliced into half-moons
- 1 cup sweet corn kernels (fresh or frozen)
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon dried thyme or Italian seasoning
For Garnishing:
- 1 tablespoon fresh parsley, chopped
- Lemon wedges (optional, for serving)
How Much Time Will You Need?
This delightful dish takes about 10 minutes to prep and around 20 minutes to cook, so you’ll be enjoying it in about 30 minutes! Perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by seasoning the chicken thighs generously with salt and pepper on both sides. This step is key to enhancing the flavor of your chicken.
2. Heat the Skillet:
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat until melted and shimmering. This is where the magic begins!
3. Cook the Chicken:
Add the seasoned chicken thighs to the skillet. Cook for about 5-7 minutes on each side until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). Once cooked, remove the chicken from the skillet and set it aside on a plate.
4. Sauté the Garlic:
In the same skillet, reduce the heat to medium. Add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sauté for about 1 minute until it becomes fragrant; be careful not to burn it!
5. Add the Vegetables:
Now, toss in the sliced zucchini and sweet corn kernels. Season with a bit more salt, black pepper, red pepper flakes (if using), and thyme. Cook, stirring occasionally, for about 5 minutes until the zucchini is tender and slightly golden.
6. Combine Chicken and Vegetables:
Return the cooked chicken to the skillet and mix it with the vegetables. Cook together for another 2 minutes to let all the flavors mingle beautifully.
7. Garnish and Serve:
Take the skillet off the heat and sprinkle freshly chopped parsley on top. Serve the dish hot, with lemon wedges on the side for an extra zesty kick if you like!
Enjoy your flavorful, buttery Garlic Butter Chicken with Zucchini and Sweet Corn!
FAQ for Garlic Butter Chicken with Zucchini and Sweet Corn
Can I Substitute Chicken Thighs for Other Proteins?
Absolutely! You can use chicken breasts if you prefer a leaner option. For a vegetarian twist, consider using firm tofu or chickpeas instead of chicken. Just adjust cooking times accordingly!
Can I Use Frozen Vegetables?
Yes, frozen zucchini and corn work just fine. Just add them directly to the skillet; they may need a few extra minutes to cook through. No need to thaw first!
How Should I Store Leftover Garlic Butter Chicken?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it in the microwave or on the stovetop over low heat, adding a splash of water or broth to prevent drying out.
What Can I Serve with This Dish?
This recipe pairs wonderfully with cooked rice, pasta, or a simple side salad. You can also serve it with crusty bread to soak up the delicious garlic butter sauce!
