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One-Pan Garlic Butter Chicken with Zucchini and Corn

One-Pan Garlic Butter Chicken with Zucchini and Corn

  • Author: AlmaHerzog
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-free

Description

Garlic Butter Chicken with Zucchini and Corn is a simple weeknight meal that uses pantry staples. It’s a one-pan, 30-minute recipe. The sliced skinless, boneless chicken breasts are coated with butter, minced garlic, and smoked paprika and pan-seared until golden brown.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 medium zucchini, sliced
  • salt and pepper to taste
  • 1.5 cups cooked corn kernels
  • 1 lb skinless, boneless chicken breasts, sliced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • black pepper, freshly ground, to taste
  • 2 tablespoons olive oil
  • 5 cloves garlic, minced
  • 2 tablespoons freshly squeezed lime juice
  • 4 tablespoons butter, divided
  • 1/2 cup fresh cilantro, chopped

Instructions

  1. Step 1: Heat an empty large, high-sided cast-iron skillet over medium heat for 1 minute.
  2. Step 2: Add olive oil and sliced zucchini. Sprinkle with a pinch of salt and pepper.
  3. Step 3: Cook for about 3 minutes on medium heat. Flip the veggies once.
  4. Step 4: Remove cooked zucchini to a plate.
  5. Step 5: Slice the chicken breasts into strips.
  6. Step 6: Season the chicken with smoked paprika, chili powder, salt, and freshly ground black pepper.
  7. Step 7: Heat 2 tablespoons of olive oil on medium heat in the same, now empty, cast-iron skillet.
  8. Step 8: Add the chicken in one layer and cook, undisturbed, for about 4 minutes.
  9. Step 9: Flip the chicken strips over, add minced garlic, and cook for 2 more minutes.
  10. Step 10: Lower the heat to low, add freshly squeezed lime juice, and 2 tablespoons of butter.
  11. Step 11: Cook for another 2 minutes or more, frequently stirring, until the chicken is cooked through but not overcooked and the garlic has softened.
  12. Step 12: Add cooked sliced zucchini and cooked corn kernels to the same skillet with cooked chicken.
  13. Step 13: Add 2 remaining tablespoons of butter and melt it on low heat, stirring it together with the veggies.
  14. Step 14: Remove from heat. Stir in half of the chopped fresh cilantro.
  15. Step 15: Season with more salt, smoked paprika, and chili powder, if desired.
  16. Step 16: Add more freshly squeezed lime juice, if desired.
  17. Step 17: When serving, top with the remaining half of chopped fresh cilantro.

Notes

You can use either lime juice or lemon juice. Fresh basil leaves or fresh thyme can be used instead of cilantro. To make a more complete meal, serve over pasta, rice, or quinoa.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Pan-Searing
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 421 kcal
  • Sugar: 5 g
  • Sodium: 507 mg
  • Fat: 29 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 17 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 14 g
  • Fiber: 3 g
  • Protein: 27 g
  • Cholesterol: 103 mg

Keywords: chicken corn, garlic butter chicken, zucchini chicken

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Find it online: https://easydashrecipes.com/one-pan-garlic-butter-chicken-with-zucchini-and-corn-140806232027064/