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garlic-butter-chicken-zucchini-corn-recipe

Garlic Butter Chicken with Zucchini and Corn

Tender chicken strips seared with smoked paprika and chili powder, tossed with zucchini, sweet corn, and a bright lime garlic butter sauce. A gluten-free one-pan dinner ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 421
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil for cooking zucchini
  • 2 medium zucchini sliced into rounds
  • 1.5 cups corn kernels cooked, fresh frozen or canned
  • 1 lb boneless skinless chicken breasts sliced into strips
  • 0.5 tsp smoked paprika or more to taste
  • 0.5 tsp chili powder or more to taste
  • 0.25 tsp salt or to taste
  • 1 pinch black pepper freshly ground, to taste
  • 2 tbsp olive oil for cooking chicken
  • 5 cloves garlic minced
  • 2 tbsp fresh lime juice freshly squeezed
  • 4 tbsp unsalted butter divided
  • 0.5 cup fresh cilantro chopped, for garnish

Equipment

  • Large cast-iron skillet
  • Cutting board and sharp knife
  • Meat thermometer
  • Spatula or tongs

Method
 

  1. Heat a large cast-iron skillet over medium heat for 1 minute. Add 2 tablespoons olive oil and sliced zucchini. Season with salt and pepper. Cook for about 3 minutes flipping once until lightly golden. Remove to a plate.
  2. Slice chicken breasts into strips of even thickness. Season all sides with smoked paprika, chili powder, salt, and black pepper.
  3. Add 2 tablespoons olive oil to the same skillet over medium heat. Add chicken strips in a single layer and cook undisturbed for about 4 minutes until golden on one side.
  4. Flip chicken strips and add minced garlic. Cook 2 more minutes. Reduce heat to low, add lime juice and 2 tablespoons butter. Stir frequently for 2 minutes until chicken is cooked through to 165 degrees F and garlic has softened.
  5. Add cooked zucchini and corn to the skillet. Add remaining 2 tablespoons butter and stir over low heat for 1 to 2 minutes until butter melts and sauce coats everything evenly. Remove from heat.
  6. Stir in half the chopped cilantro. Taste and adjust seasoning. Serve topped with remaining fresh cilantro.

Notes

Use freshly squeezed lime juice only for the best flavor. Fresh corn cut from the cob is ideal in summer. Frozen corn works well year-round. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.