Garlic Butter Chicken Zucchini

This buttery garlic chicken skillet dinner brings together tender chicken breasts and fresh seasonal vegetables for a meal that looks impressive but comes together with minimal effort. The combination of sweet corn and zucchini creates the perfect balance of flavors while the garlic butter ties everything together into a cohesive dish your family will request again and again.

I created this recipe during summer when my garden was overflowing with zucchini and fresh corn was abundant at the farmers market. What started as a way to use up garden bounty has become one of our family's most requested weeknight meals.

• Boneless skinless chicken breasts: Use thin cutlets for faster cooking or pound regular breasts to even thickness
• Butter: Unsalted butter allows you to control the salt level; use high quality European style for best flavor
• Fresh garlic cloves: Freshly minced provides significantly more flavor than pre-minced jarred varieties
• Medium zucchini: Look for firm smaller zucchini which have fewer seeds and better texture
• Sweet corn: Fresh summer corn offers the best flavor but frozen works in winter months
• Salt: Kosher salt works best for seasoning meat
• Black pepper: Freshly ground provides the most aromatic flavor
• Fresh parsley: Italian flat leaf variety adds brightness and color

Step-by-Step Instructions

Prepare The Skillet:

Melt the butter completely in a large skillet over medium heat until bubbly but not browned. A heavy bottomed stainless steel or cast iron skillet works best for developing fond and even heating.

Prepare The Vegetables:

Mince the garlic finely and set aside to allow the flavor compounds to develop. Slice the zucchini into uniform pieces about ¼ inch thick so they cook evenly. Cut corn kernels from the cob by standing the corn upright in a wide bowl to catch all the sweet corn milk along with the kernels.

Season And Cook Chicken:

Season chicken breasts generously on both sides with salt and pepper. Place them in the hot buttery skillet ensuring they have space between each piece. Cook for 6 to 7 minutes per side until golden brown and internal temperature reaches 165°F. The chicken should release easily from the pan when properly seared.

Rest The Chicken:

Transfer the cooked chicken to a plate and cover loosely with foil. This resting period allows the juices to redistribute throughout the meat ensuring moist tender chicken.

Create The Vegetable Medley:

In the same skillet with all the flavorful chicken drippings add the minced garlic and cook just until fragrant about 30 seconds. Add zucchini and cook until slightly softened but still bright green and slightly crisp. Add corn kernels and continue cooking until vegetables are tender but not mushy.

Combine And Finish:

Return the rested chicken to the skillet nestling the pieces among the vegetables. Allow everything to heat together for a few minutes so the flavors meld. The chicken will absorb some of the garlicky butter while adding its own savory notes to the vegetables.

Garnish And Serve:

Sprinkle freshly chopped parsley over the entire dish just before serving. This adds a pop of color and fresh herbaceous notes that brighten the rich buttery flavors.

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The secret to this dish is really in the butter. I discovered that European style butter with higher fat content creates a more luxurious sauce that coats the vegetables beautifully. My grandmother always insisted on using real butter in her cooking and this recipe proves why some culinary traditions should never be compromised.

Make It Ahead

This dish reheats beautifully making it perfect for meal prep. Store the chicken and vegetables in an airtight container in the refrigerator for up to three days. When reheating add a small pat of butter to refresh the sauce and prevent the chicken from drying out. The vegetables might release a bit more water when reheated but the flavor remains excellent.

Seasonal Variations

During summer use fresh sweet corn and garden zucchini for peak flavor. In winter substitute frozen corn and add heartier vegetables like Brussels sprouts or butternut squash. Spring versions work beautifully with asparagus and peas while fall calls for additions like mushrooms and fresh thyme. The versatile garlic butter base works with nearly any vegetable combination making this recipe adaptable year round.

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Serving Suggestions

Serve this garlic butter chicken directly from the skillet for a rustic presentation or plate individually for more formal dining. The dish pairs beautifully with crusty bread for soaking up the buttery sauce or alongside simple steamed rice which absorbs the flavors wonderfully. For a complete meal add a simple green salad dressed with lemon vinaigrette to cut through the richness of the butter.

Frequently Asked Questions

→ Can I use frozen zucchini or corn instead of fresh?

Yes, you can use frozen zucchini or corn. Just make sure to thaw and drain any excess liquid before cooking to avoid a watery dish.

→ What can I use as a substitute for butter?

You can substitute butter with olive oil or ghee. Both options will give a slightly different flavor but still provide richness.

→ How can I make this dish spicier?

Add a pinch of red pepper flakes or a dash of cayenne pepper when seasoning the chicken for a spicy kick.

→ Is there a way to make the sauce thicker?

Yes, you can whisk in a tablespoon of flour or cornstarch into the melted butter before adding the garlic to thicken the sauce.

→ What other vegetables can I use instead of zucchini?

You can substitute zucchini with vegetables like bell peppers, asparagus, or green beans depending on your preference and availability.

→ Can I prepare this dish in advance?

This dish is best served fresh, but you can prepare the chicken and chop the vegetables ahead of time. Reheat gently to preserve the flavors.