Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Garlic Butter Chicken with Zucchini and Corn

Garlic Butter Chicken with Zucchini and Corn

  • Author: Michael
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Diet: Gluten Free

Description

Garlic Butter Chicken with Zucchini and Corn is a comforting, vibrant, and quick one-pan dish featuring tender chicken breasts cooked in a rich garlic butter (plant-based) sauce. Combined with fresh zucchini and sweet corn, this colorful meal delivers balanced flavors and textures with minimal effort, perfect for a fulfilling weeknight dinner.

Ingredients

Scale

Protein

  • 2 chicken breasts, boneless and skinless

Vegetables

  • 1 medium fresh zucchini, sliced into half-moons
  • 1 cup sweet corn kernels (fresh or frozen)
  • 2 garlic cloves, minced
  • Fresh parsley, chopped, for garnish

Sauce and Seasoning

  • 3 tbsp unsalted butter (plant-based)
  • 1 tbsp vegetarian Worcestershire sauce (natural)
  • 1 tsp apple cider vinegar (natural)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare Your Ingredients: Slice the zucchini into half-moons and remove kernels from fresh corn if using whole ears. Mince the garlic to release its aromatic oils. Season the chicken breasts generously with salt and pepper on both sides.
  2. Cook the Chicken: Heat a pan over medium heat and melt the plant-based butter. Add the chicken breasts and sear each side until golden brown and cooked through, about 5-6 minutes per side depending on thickness. Remove the chicken to a plate and keep warm.
  3. Sauté the Vegetables: In the same pan, add the minced garlic and sauté for 30 seconds until fragrant. Toss in the zucchini and corn kernels, cooking for 3 to 4 minutes until tender but still crisp and vibrant.
  4. Make the Garlic Butter Sauce: Stir in more plant-based butter and the vegetarian Worcestershire sauce along with a splash of apple cider vinegar (natural). Let the sauce simmer for a minute to combine all flavors nicely.
  5. Combine and Finish: Return the chicken to the pan, spooning the sauce and vegetables over it. Allow everything to meld together for a couple of minutes on low heat to ensure the chicken soaks up those garlic butter flavors.

Notes

  • Use room temperature chicken to ensure even cooking and juiciness.
  • Do not overcrowd the pan to allow proper browning and cooking of the chicken.
  • Fresh garlic offers the most intense flavor; avoid pre-minced garlic if possible.
  • Maintain medium heat to prevent burning the butter and garlic, keeping the sauce smooth.
  • Let the chicken rest after cooking to seal in juices and ensure tender bites.
  • If a thicker sauce is desired, add a tiny pinch of natural gelling agent mixed with water and simmer briefly.
  • Frozen corn can be used and added directly to the pan; cook longer to heat through.
  • Serve garnished with fresh parsley or chopped chives for a fresh herbal note.
  • Pair well with quinoa, steamed jasmine rice, or creamy plant-based mashed potatoes.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 35g
  • Cholesterol: 70mg

Keywords: garlic butter chicken, zucchini, corn, one-pan meal, quick dinner, plant-based butter, vegetarian Worcestershire sauce, gluten free

Find it online: https://classicrecipehub.com/garlic-butter-chicken-with-zucchini-and-corn/