Description
A delightful and easy-to-make Garlic Butter Chicken served with tender sautéed zucchini and sweet corn, garnished with fresh parsley for a flavorful and wholesome meal perfect for weeknight dinners.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 4 tablespoons garlic butter
Vegetables
- 2 medium zucchinis, sliced
- 1 cup corn (fresh or frozen)
Garnish
- Fresh parsley for garnish
Instructions
- Heat the skillet: Heat a large skillet over medium heat and add the garlic butter to melt and infuse the pan with flavor.
- Season and cook chicken: Season the chicken breasts with salt and pepper generously, then place them in the skillet. Cook for about 6-7 minutes on one side until golden brown.
- Flip and finish cooking chicken: Turn the chicken breasts over and cook for another 6-7 minutes or until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked through.
- Remove chicken: Take the chicken out of the skillet and set it aside on a plate to rest, keeping all the flavorful juices in the pan.
- Sauté vegetables: In the same skillet, add the sliced zucchini and corn. Sauté the vegetables until they are tender and cooked through, about 5-7 minutes, absorbing the garlic butter flavors.
- Combine chicken and vegetables: Return the cooked chicken breasts to the skillet and mix everything together so the chicken is warmed through and coated with the vegetable flavors.
- Garnish and serve: Sprinkle fresh parsley over the dish before serving to add a touch of freshness and color.
Notes
- Use fresh corn when in season for best flavor; frozen corn works well too.
- For extra richness, baste the chicken with the garlic butter while cooking.
- Adjust seasoning with salt and pepper as needed after cooking.
- Serve with a side of rice or crusty bread to soak up the garlic butter sauce.
- Ensure the chicken reaches an internal temperature of 165°F (75°C) for food safety.
