There's nothing quite like the mouthwatering aroma of garlic butter chicken sizzling in a skillet, mingling with the sweetness of fresh corn and the tender bite of zucchini. This dish hits all the right notes—juicy, golden-brown chicken, crispy-tender veggies, and a buttery garlic sauce that clings to every bite.

I first threw this together during peak zucchini season when I was swimming in produce from the farmer’s market. With just a handful of pantry staples and a bit of inspiration, this quick and easy meal became an instant hit at our dinner table—especially on weeknights when time is short and appetites are big.

It’s flavorful, comforting, and cooks up in one skillet for minimal cleanup. Let’s dive into why this Savory Garlic Butter Chicken with Fresh Zucchini and Sweet Corn deserves a spot in your regular recipe rotation.

Why You'll Love This Savory Garlic Butter Chicken

Get ready to meet your new weeknight go-to. This dish checks every box when it comes to flavor, ease, and family appeal.

First off, it’s incredibly quick to make. From prep to plate, you’re looking at about 30 minutes. It’s perfect for those busy evenings when you want something wholesome without hovering over the stove all night.

It’s also seriously flavorful. The rich garlic butter sauce soaks into the chicken and coats the vegetables, giving every bite a deep, savory flavor with just the right touch of sweetness from the corn.

Budget-conscious? You’re in luck. This recipe uses simple, affordable ingredients like boneless chicken thighs, zucchini, and fresh or frozen corn—all easy to find year-round and kind to your grocery bill.

Best of all, it’s kid-friendly and endlessly adaptable. Not a fan of zucchini? Swap in green beans or bell peppers. Want it spicier? Add crushed red pepper. It’s one of those meals you can tweak based on what’s in your fridge or pantry.

This dish is a winner whether you serve it over rice, pasta, or even tucked into warm tortillas. Let’s talk about what you’ll need to make it shine.

Ingredients Notes

This recipe shines thanks to its short list of fresh, flavorful ingredients that come together to create something truly satisfying. Here’s a closer look at what makes it so good.

The chicken is the heart of the dish. I love using boneless, skinless chicken thighs for their rich flavor and juicy texture. They hold up well to sautéing and stay tender even if you cook them a bit longer. You can use chicken breast if preferred, but thighs really bring that savory depth.

Garlic is what elevates this meal from simple to crave-worthy. We’re not just tossing in a clove or two—we’re using a generous amount to make a buttery, golden sauce that soaks into everything. Fresh minced garlic is best here, giving the sauce that classic, bold kick.

The zucchini adds a fresh, slightly sweet contrast to the richness of the chicken and butter. Slice it into half-moons so it cooks quickly and evenly. Look for firm, small-to-medium zucchini for the best texture and flavor.

Then there’s the sweet corn—an absolute game-changer. If you can get fresh ears, go for it! The kernels add a pop of juicy sweetness that balances the garlic perfectly. Frozen corn works beautifully too, especially in the off-season.

As for the butter, it brings the whole dish together. Melted with the garlic and seasoned just right, it coats every ingredient in rich, silky flavor. A little olive oil added to the pan keeps the butter from burning and helps brown the chicken just right.

You’ll need a large nonstick or cast iron skillet for this one-pan wonder. It helps sear the chicken beautifully while giving your veggies just the right sauté. Tongs or a wooden spoon will come in handy too.

How To Make This Savory Garlic Butter Chicken

Creating this Savory Garlic Butter Chicken with Fresh Zucchini and Sweet Corn is as simple as it is satisfying. Let’s walk through it step by step.

Start by prepping your ingredients. Dice your chicken into bite-sized pieces and season it well with salt, pepper, and a pinch of paprika if you want a hint of warmth. Slice your zucchini into half-moons and, if using fresh corn, cut the kernels off the cob.

Heat your skillet over medium-high heat and add a mix of olive oil and butter. Once the butter is melted and foamy, add your chicken in a single layer. Don’t overcrowd the pan—cook in batches if needed. Let the chicken cook undisturbed for 3-4 minutes to develop that golden-brown crust, then flip and cook through. Remove it from the skillet and set aside.

Reduce the heat slightly and add more butter if needed. Toss in your garlic and sauté for about 30 seconds, just until fragrant—keep an eye on it so it doesn’t burn. Immediately add your zucchini and corn, stirring well to coat them in that garlicky butter.

Let the vegetables cook for 4-5 minutes until tender-crisp. The zucchini should be slightly golden but still have some bite, and the corn should be heated through and lightly caramelized in spots.

Return the chicken to the skillet and stir everything together. Let it all warm through for another minute or two, then taste and adjust seasoning as needed—sometimes a little extra salt or a squeeze of lemon brings it all together.

In under 30 minutes, you’ll have a dish that’s fresh, savory, and ready to devour.

Storage Options

This dish keeps surprisingly well, making it perfect for meal prep or leftovers. Store any leftovers in an airtight container in the fridge for up to 4 days.

If you’re planning to freeze it, let the chicken and vegetables cool completely first. Then transfer to a freezer-safe container or zip-top bag. It will keep for about 2 months. Just be aware the texture of the zucchini may soften a bit after thawing.

To reheat, warm the dish gently in a skillet over medium heat with a splash of water or broth to loosen the sauce. You can also reheat in the microwave—just cover loosely and heat in 30-second intervals until warmed through.

Avoid overcooking during reheating so the chicken stays juicy and the veggies don’t go mushy.

Variations and Substitutions

One of the best things about this garlic butter chicken recipe is how adaptable it is. You can make swaps based on what you have or what your family loves.

Instead of chicken thighs, try shrimp or sliced sausage for a totally different spin. Shrimp cooks super fast and pairs beautifully with the garlic butter sauce, while sausage adds a smoky, savory kick.

Don’t have zucchini? Bell peppers, asparagus, or green beans work well too. Just slice them thin and adjust cooking time so they stay crisp-tender.

If you’d like a little more heat, toss in some crushed red pepper flakes or a splash of hot sauce when you sauté the garlic. It adds just the right amount of spice to balance the richness.

To make this a complete meal, serve it over steamed rice, quinoa, or even pasta. The buttery sauce soaks into the grains beautifully and makes the dish even more filling.

For a dairy-free version, substitute the butter with plant-based margarine or extra olive oil. The dish will still be flavorful, though you’ll miss a bit of that luscious richness from the real thing.