There's something deeply comforting about the sizzle of garlic butter in a hot skillet. Combine that with juicy chicken, tender zucchini, and sweet pops of corn, and you've got a dish that’s not only nourishing but absolutely irresistible.

This recipe came about on one of those “what’s-in-the-fridge” kind of nights. I had some leftover chicken, summer zucchini from the farmers market, and corn I’d grilled earlier that week. With a few pantry staples and a little improvisation, dinner was on the table in under 30 minutes — and now, it’s one of our weeknight staples.

Let’s dive into what makes this meal such a keeper.

Why You'll Love This Savory Garlic Butter Chicken With Fresh Zucchini And Sweet Corn

Get ready to fall head over heels for this easy skillet dinner. It checks all the boxes: bold flavor, quick prep, and wholesome ingredients you probably already have on hand.

First off, it's fast and fuss-free. This entire dish comes together in about 30 minutes — perfect for busy evenings when you want something hearty without hovering over the stove all night.

You’ll love how budget-friendly it is, too. With affordable vegetables like zucchini and corn, and basic pantry items like garlic and butter, this recipe won’t have you running to the store or spending a fortune.

It’s a true crowd-pleaser. The garlic butter sauce is comforting and flavorful without being heavy, and the veggies keep it light. Even picky eaters tend to dig in, especially with a sprinkle of parmesan or a side of crusty bread.

And let’s not forget how adaptable this recipe is. Got cherry tomatoes? Toss them in. No corn? Use bell peppers or peas. It’s the kind of dish you can riff on endlessly, depending on what’s in season or in your fridge.

Ready to see what you’ll need to make this magic happen?

Ingredient Notes

This dish shines because of its simple, fresh ingredients — each one playing a key role in balancing flavor and texture.

Boneless, skinless chicken breasts or thighs are the protein centerpiece here. I like using thighs for their juiciness and deeper flavor, but breasts work just as well if that's what you have. Cut them into bite-sized chunks so they cook quickly and evenly.

Zucchini brings a lovely, soft bite and a hint of sweetness to balance the savory chicken. Look for firm, glossy zucchini with no soft spots. Slice them into half-moons about ¼-inch thick so they hold their shape during cooking.

Fresh corn kernels, cut straight from the cob, give the dish a juicy pop of sweetness. If fresh corn isn't in season, you can absolutely use frozen — just thaw and pat dry first so they don’t steam instead of sauté.

Garlic is the soul of this dish. You’ll need several cloves, minced finely, to infuse the butter and oil with its unmistakable aroma and rich, savory flavor. If you're a garlic lover, don’t be shy about adding an extra clove or two.

The butter is what ties it all together. When combined with a bit of olive oil, it creates a golden, flavorful base that enhances every ingredient in the pan. A splash of lemon juice at the end lifts everything and balances the richness beautifully.

You’ll only need a large skillet for this recipe — preferably one that holds heat well like stainless steel or cast iron — and a sharp knife for prepping the ingredients.

How To Make This Savory Garlic Butter Chicken With Fresh Zucchini And Sweet Corn

Bringing this dish together is simple and satisfying — the kind of cooking that feels instinctive and rewarding.

Start by prepping your ingredients. Cut the chicken into even chunks, slice the zucchini, and shave the corn kernels off the cob. Have everything ready before the heat hits the pan, since things move fast once you start cooking.

Heat a large skillet over medium-high heat and add a mix of butter and olive oil. When the butter starts to foam and sizzle, it’s time to add the chicken. Lay the pieces in a single layer and let them sear undisturbed for a few minutes to get that golden crust. Stir and cook until just cooked through, about 6-8 minutes total. Remove the chicken from the pan and set it aside.

Lower the heat slightly and add a bit more butter if needed. Toss in the garlic and stir until fragrant — just 30 seconds or so. Then add the zucchini and cook until just tender, about 4-5 minutes. You want them soft but not mushy, with a bit of bite left.

Next, stir in the corn and return the chicken to the skillet. Let everything mingle in the buttery garlic sauce for another 2-3 minutes, just enough to warm through and let the flavors blend.

Finish with a squeeze of fresh lemon juice and a sprinkle of salt and pepper to taste. For a richer finish, you can even toss in a tablespoon of grated parmesan.

From start to finish, you’re looking at 30 minutes tops — cleanup included. It’s a true one-pan wonder with weeknight ease and weekend flavor.

Storage Options

This dish stores beautifully, making it great for meal prep or leftovers. Allow everything to cool completely before transferring to airtight containers.

In the fridge, you can store it for up to 4 days. The zucchini may soften a bit more, but the flavors deepen, making it even tastier the next day.

Freezing is also an option. Portion the cooled chicken and veggies into freezer-safe containers and store for up to 2 months. For best results, thaw in the fridge overnight before reheating.

To reheat, warm in a skillet over medium heat with a splash of water or chicken broth to keep everything moist. You can also microwave individual portions in 30-second bursts, stirring in between.

Variations and Substitutions

The beauty of this dish is how flexible it is — it invites creativity and works with whatever you have on hand.

Swap the chicken for shrimp or tofu for a pescatarian or vegetarian version. If you go the tofu route, press it well and sauté until crisp before adding it in.

Add extra vegetables for more color and nutrition. Diced bell peppers, cherry tomatoes, or baby spinach work beautifully. Just be mindful of cooking times so nothing gets overdone.

Herbs can take this dish in different directions. A sprinkle of fresh basil or parsley at the end brightens it up, while thyme or oregano give it a cozier, earthy vibe.

Want it creamier? Stir in a splash of heavy cream or a spoonful of cream cheese just before serving. It turns the garlic butter sauce into something luxuriously silky.

Spice lovers can kick things up with red pepper flakes or a diced jalapeño added with the garlic. It adds a subtle heat that plays well with the sweet corn.

Don’t be afraid to make it your own. This is the kind of go-to recipe that evolves with your tastes and pantry — and that’s what makes it such a gem.