Description
A quick and flavorful Garlic Butter Chicken with Zucchini and Corn recipe featuring tender chicken breasts cooked in a luscious plant-based garlic butter sauce, combined with vibrant zucchini and sweet corn. This wholesome and easy-to-make meal is perfect for busy weeknights, delivering a nutritious boost of lean protein and fresh vegetables in under 30 minutes.
Ingredients
Scale
Protein
- 2 boneless, skinless chicken breasts
Vegetables
- 2 medium zucchinis, sliced
- 1 cup fresh corn kernels
- 2–3 garlic cloves, freshly minced
Fats and Oils
- 2 tablespoons plant-based butter
- 1 tablespoon olive oil
Flavorings and Seasonings
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon apple cider vinegar
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons fresh parsley or thyme, chopped
Instructions
- Prepare the Chicken: Pat the chicken breasts dry and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes on each side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside to rest.
- Sauté the Garlic and Vegetables: Reduce the heat to medium. Add plant-based butter and minced garlic to the same skillet. Stir for about one minute until fragrant. Add the zucchini slices and corn kernels, cooking while stirring occasionally until the vegetables are tender yet vibrant, about 5 minutes.
- Build the Sauce: Pour in the apple cider vinegar and vegetarian Worcestershire sauce (natural), stirring well to combine with the butter and vegetable juices. Allow the sauce to simmer gently for 2-3 minutes so the flavors meld beautifully.
- Combine and Finish: Slice the rested chicken into strips or bite-sized pieces and return them to the skillet. Toss everything together carefully to coat the chicken with the garlic butter and vegetable sauce. Sprinkle freshly chopped herbs over the dish and give it one last gentle mix before serving.
Notes
- Cook chicken breasts evenly by pounding them to the same thickness for uniform cooking and juicy results.
- Avoid overcooking zucchini to keep it tender-crisp, preserving color and sweetness.
- Use freshly minced garlic for the best aroma and flavor impact.
- Let the chicken rest after cooking to lock in juices, keeping it succulent.
- Add herbs at the end to maintain their bright taste and color.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 70 mg
Keywords: garlic butter chicken, zucchini, corn, quick dinner, healthy chicken recipe, plant-based butter, vegetarian Worcestershire sauce
