Description
A flavorful and easy-to-make garlic butter chicken dish paired with tender zucchini and sweet corn, perfect for a quick and satisfying weeknight meal. This recipe combines juicy chicken breasts sautéed in rich garlic butter with fresh vegetables, garnished with fresh parsley for a touch of brightness.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 4 tablespoons garlic butter
- Salt and pepper to taste
Vegetables
- 2 medium zucchinis, sliced
- 1 cup corn (fresh or frozen)
Garnish
- Fresh parsley for garnish
Instructions
- Prepare the pan: Heat a large skillet over medium heat and add the garlic butter, allowing it to melt and infuse the pan with rich, buttery garlic flavor.
- Season the chicken: Season the chicken breasts evenly with salt and pepper, ensuring each piece is well-coated for balanced seasoning.
- Cook the chicken: Place the chicken breasts in the skillet and cook for about 6-7 minutes on each side, or until they are fully cooked through and have a golden, slightly crisp exterior.
- Set chicken aside: Remove the cooked chicken breasts from the skillet and set them aside to keep warm while you prepare the vegetables.
- Cook vegetables: Using the same skillet, add the sliced zucchini and corn. Sauté until they become tender and slightly caramelized, absorbing the leftover garlic butter flavors.
- Combine chicken and vegetables: Return the cooked chicken breasts to the skillet and mix everything together gently, allowing the flavors to meld.
- Garnish and serve: Sprinkle fresh parsley over the dish to add a burst of color and fresh herbaceous notes before serving.
Notes
- Use fresh or frozen corn based on availability; if using frozen, thaw before cooking for best results.
- You can substitute zucchini with yellow squash if desired.
- Adjust garlic butter amount according to preference for richness.
- Chicken is fully cooked when internal temperature reaches 165°F (74°C).
- Serve with rice, quinoa, or crusty bread to complete the meal.
