Description
A delightful dish that marries rich garlic butter with fresh zucchini and sweet corn for a quick and satisfying meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 6 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 2 medium zucchinis, sliced into half-moons
- 1 cup fresh corn kernels (from about 2 ears of corn)
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
Instructions
- Season the chicken: Generously season both sides of the chicken breasts with salt and freshly ground black pepper.
- Cook the chicken: In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the chicken breasts and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
- Prepare garlic butter: In the same skillet, reduce the heat to medium-low and add 4 tablespoons of unsalted butter. Once melted, stir in the minced garlic and cook for about 1 minute until fragrant.
- Cook the zucchini: Add the Italian seasoning and sliced zucchini to the skillet. Cook for about 4 minutes, stirring occasionally until the zucchini starts to soften.
- Add sweet corn: Stir in the freshly cut corn kernels and cook for another 2 minutes until tender.
- Combine ingredients: Return the chicken to the skillet and gently spoon the garlic butter, zucchini, and corn over to combine. Add the remaining 2 tablespoons of butter, fresh chopped parsley, and squeeze the juice of one lemon over everything. Stir gently to combine and heat through for 1-2 minutes.
- Final touch: Taste and adjust the seasoning with more salt and pepper if necessary.
- Serve the Savory Garlic Butter Chicken with Zucchini and Sweet Corn hot, garnished with additional parsley if desired.
Notes
For best results, use a meat thermometer to ensure chicken is cooked to 165°F (75°C). Avoid overcooking zucchini for a nice texture contrast.