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Garlic Butter Chicken with Zucchini and Corn

A delightful dish featuring pan-seared chicken in a rich garlic butter sauce, complemented by tender zucchini and sweet corn.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 4 tablespoons butter or a mix of butter and olive oil for a lighter option
  • 4 cloves garlic, minced
  • 2 medium zucchini, sliced into half-moons
  • 1 cup corn, fresh or frozen
  • to taste salt and pepper
  • fresh parsley, for garnish (optional)

Method
 

Preparation
  1. Pat the chicken breasts dry with a paper towel. Season both sides generously with salt and pepper.
Cooking Chicken
  1. In a large skillet, melt 2 tablespoons of butter over medium heat. Once foamy, add the chicken breast to the skillet and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken and set aside.
Cooking Vegetables
  1. In the same skillet, add the remaining 2 tablespoons of butter. Once melted, toss in the minced garlic and sauté for about 30 seconds until fragrant. Add the zucchini slices and corn, sautéing for about 3-5 minutes until the zucchini is tender.
Bringing it Together
  1. Return the cooked chicken to the skillet, mixing gently to coat the chicken in the garlic butter. Cook for another 2-3 minutes to heat the chicken through.
Garnishing and Serving
  1. Sprinkle chopped parsley on top for a pop of color and freshness. Serve hot and enjoy!

Notes

You can substitute chicken with halal-certified turkey or use boneless chicken thighs. Avoid common mistakes by ensuring the chicken is dry before cooking and monitoring the garlic closely to prevent burning. For leftovers, store in an airtight container in the refrigerator for up to three days or freeze for two months. Reheat gently on the stove or in the microwave.