Description
As a busy mom, I know how precious time can be, especially when it comes to dinner. That’s why I love this garlic butter chicken, crisp zucchini, and sweet corn dish! It’s not just a meal; it’s a delightful experience that brings the family together.
Ingredients
Scale
- 4 chicken breasts
- 1/2 cup butter
- 4 cloves of garlic
- 2 medium zucchinis
- 2 ears of sweet corn
- Salt to taste
- Pepper to taste
- Fresh parsley for garnish
Instructions
- Melt the butter in a large skillet over medium heat until fully melted and bubbly.
- Peel and finely mince the garlic cloves, setting them aside for later use.
- Wash the zucchinis thoroughly under cold water, then trim off both ends of each zucchini.
- Slice each zucchini into thin rounds or half-moons, depending on your preference.
- Shuck the sweet corn by removing the husks and silk, then cut the kernels off the cob using a sharp knife.
- Season both sides of the chicken breasts with salt and pepper to taste.
- Place the seasoned chicken breasts in the skillet with the melted butter, ensuring they are evenly spaced.
- Cook the chicken breasts for about 6-7 minutes on each side, or until they are golden brown and cooked through.
- Once the chicken breasts are cooked, remove them from the skillet and set them aside on a plate, covering them loosely with aluminum foil to keep warm.
- In the same skillet with the remaining butter, add the minced garlic and cook for about 30 seconds until fragrant, stirring constantly to avoid burning.
- Add the sliced zucchini to the skillet, stirring them to coat them evenly with the butter and garlic.
- Cook the zucchini for 3-4 minutes, or until they begin to soften and turn slightly golden.
- Stir in the sweet corn kernels, mixing them well with the zucchini and garlic butter mixture.
- Season the zucchini and corn with salt and pepper to taste, continuing to cook for another 2-3 minutes until the corn is tender and heated through.
- Return the cooked chicken breasts to the skillet, nestling them among the zucchini and corn mixture.
- Continue to cook everything together for an additional 2-3 minutes to allow the flavors to meld together.
- Garnish the dish with freshly chopped parsley for a burst of color and added freshness.
- Serve the savory garlic butter chicken with the zucchini and corn mixture immediately, ensuring each plate gets an even portion of both the chicken and vegetables.
Notes
- For a spicier kick, consider adding red pepper flakes to the garlic butter.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish pairs well with rice or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg