Name: Garlic Butter Chicken with Zucchini and Corn: A Flavorful One-Pan Wonder
Ingredients: 1 ½ lbs boneless skinless chicken thighs or breasts, cut into bite-sized chunks; 1 tsp paprika; ½ tsp onion powder; Salt & pepper to taste; 1 tbsp olive oil; 2 small zucchinis, diced; 1 ½ cups fresh or frozen corn (thawed if frozen); 3 cloves garlic, minced; 2 tbsp unsalted butter; 1 tbsp olive oil; Juice of ½ lemon; Fresh parsley or basil, chopped (for garnish); Optional: pinch of red pepper flakes

Ingredients

Scale

For the Chicken:

1 ½ lbs boneless skinless chicken thighs or breasts, cut into bite-sized chunks
1 tsp paprika
½ tsp onion powder
Salt & pepper to taste
1 tbsp olive oil

For the Veggies:

2 small zucchinis, diced
1 ½ cups fresh or frozen corn (thawed if frozen)
3 cloves garlic, minced
2 tbsp unsalted butter
1 tbsp olive oil
Juice of ½ lemon
Fresh parsley or basil, chopped (for garnish)
Optional: pinch of red pepper flakes

Instructions

Season & Sear the Chicken
- In a bowl, toss chicken pieces with paprika, onion powder, salt, and pepper.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Sear chicken until golden and cooked through (about 6–8 minutes). Remove and set aside.
Sauté the Garlic & Veggies
- In the same skillet, add 1 tbsp olive oil and 2 tbsp butter.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Stir in the zucchini and cook for 3–4 minutes until just tender.
- Add the corn and cook another 2–3 minutes. Season with salt, pepper, and red pepper flakes if using.
Combine & Finish
- Return chicken to the skillet. Toss everything together.
- Squeeze in fresh lemon juice and sprinkle with herbs.
- Cook for 1–2 more minutes until everything is hot and coated in garlic butter.
Serve Warm
- Serve on its own or over rice, quinoa, or pasta.