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Easy Garlic Butter Chicken with Zucchini & Corn (20-Minute)

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A quick and delicious one-skillet dinner featuring juicy chicken thighs, tender zucchini, and sweet corn in a rich garlic butter sauce. Ready in just 20 minutes, it’s perfect for busy weeknights.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 2 medium zucchini (about 1 lb or 450g), cut into half-moons
  • 2 cups corn (fresh or frozen)
  • 4 tablespoons unsalted butter, divided
  • 5–6 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped
  • ¼ teaspoon red pepper flakes (optional)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, paprika, and dried oregano. Let them sit at room temperature while you prep the vegetables.
  2. Trim the ends off the zucchini and cut into half-moons about ½-inch thick. If using fresh corn, cut the kernels off the cob. Mince the garlic and chop the parsley.
  3. Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Once the butter is melted and foaming, add the chicken thighs in a single layer. Cook for 3-4 minutes per side, until golden brown and cooked through (internal temperature of 165°F or 74°C). Transfer to a plate and tent loosely with foil.
  4. Reduce heat to medium. Add the remaining 2 tablespoons butter to the skillet. Once melted, add the zucchini and corn. Season with a pinch of salt and pepper. Cook for 3-4 minutes, stirring occasionally, until the zucchini is tender-crisp and the corn starts to char.
  5. Push the vegetables to the sides of the skillet and add the minced garlic to the center. Cook for 30-60 seconds, stirring constantly, until fragrant. Stir the garlic into the vegetables.
  6. Return the chicken thighs to the skillet, nestling them into the vegetables. Spoon some of the garlic butter and vegetables over the chicken. Let everything heat through for 1-2 minutes. Sprinkle with fresh parsley and red pepper flakes if using. Serve immediately.

Notes

Pat the chicken dry for a good sear. Don’t overcrowd the pan. Add garlic after vegetables to prevent burning. Zucchini should be tender-crisp, not mushy. Let chicken rest before serving.

Nutrition

Keywords: garlic butter chicken, zucchini, corn, one-skillet, quick dinner, weeknight meal, gluten-free, low-carb

Find it online: https://chloeplate.com/easy-garlic-butter-chicken-with-zucchini-and-corn-20-minute/