Description
A quick and flavorful Garlic Butter Chicken dish featuring tender cubed chicken breast sautéed with fresh zucchini and sweet corn kernels, all tossed in a rich garlic butter sauce. Perfect for a wholesome weeknight dinner ready in just 30 minutes.
Ingredients
Scale
Chicken
- 1 lb chicken breast, cubed
- 2 tbsp olive oil
- Salt & pepper to taste
Vegetables & Sauce
- 2 zucchini, chopped
- 1½ cups corn kernels (fresh or frozen)
- 3 garlic cloves, minced
- 1 tbsp butter
- Fresh parsley for garnish
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the cubed chicken breast, season with salt and pepper, and cook until golden brown and fully cooked, about 7-8 minutes. Remove the chicken from the skillet and set it aside.
- Sauté the Veggies: In the same skillet, melt the butter and add the minced garlic. Cook for 1 minute until fragrant. Add the chopped zucchini and corn kernels, then sauté for about 5-7 minutes or until the vegetables are tender.
- Combine and Toss: Return the cooked chicken to the skillet and toss everything together so the chicken and vegetables are well coated with the garlic butter sauce. Cook for another 2-3 minutes to ensure everything is heated through.
- Season and Serve: Adjust seasoning with salt and pepper according to taste. Garnish with fresh parsley and serve immediately while hot.
Notes
- Use fresh corn kernels for a sweeter, fresher taste or frozen corn for convenience.
- For an extra kick, add a pinch of red pepper flakes when sautéing the garlic.
- Substitute zucchini with yellow squash if preferred.
- Serve over rice or quinoa for a complete meal.
- Ensure chicken is cooked through to an internal temperature of 165°F (74°C).
