Garlic Butter Chicken with Zucchini is a deliciously easy one-pan dinner that transforms everyday ingredients into a vibrant, restaurant-quality meal. Ready in just 30 minutes, this dish is bursting with flavor thanks to smoky paprika, tender chicken, sweet corn, and fresh zucchini all brought together in a rich garlic butter sauce. Whether you’re cooking for the family or prepping meals ahead, this dish is quick, satisfying, and healthy.
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Why You’ll Love This Garlic Butter Chicken with Zucchini
This Garlic Butter Chicken with Zucchini recipe is your go-to for nights when you need something simple yet impressive. It’s protein-packed, gluten-free, and brimming with vegetables, making it both nourishing and satisfying. The garlic butter sauce adds richness while lime juice keeps everything bright and fresh. Best of all, everything cooks in one skillet — fewer dishes, more flavor.
Flavor-Boosting Ingredients for Garlic Butter Chicken
• Chicken Breast: Lean protein base that absorbs all the garlicky, buttery goodness
• Zucchini: Adds a soft, juicy bite and mild sweetness
• Corn Kernels: Provides color, sweetness, and a crisp texture contrast
• Olive Oil: Used to sear the vegetables and chicken, adding richness
• Butter: The star of the sauce; brings a silky texture and indulgent taste
• Garlic: Aromatic foundation that infuses the entire dish
• Lime Juice: Brightens up the richness of the butter and balances the flavors
• Smoked Paprika: Brings depth and a smoky edge
• Chili Powder: Adds a warm kick and complexity
• Salt & Black Pepper: Essential seasonings to enhance overall flavor
• Fresh Cilantro: A vibrant finish that adds freshness and a hint of citrus
Ingredient Swaps for Flexibility
• Chicken Thighs: Juicier and more forgiving; great for a richer texture
• Chicken Tenders: Pre-cut and cook quickly — ideal for busy nights
• Lemon Juice: Works in place of lime, especially for a tangier flavor
• Frozen Corn: A year-round substitute when fresh corn isn’t available
• Canned Corn: Acceptable in a pinch, though fresh or frozen are better
• Fresh Basil or Thyme: Excellent herb alternatives to cilantro
• Zucchini Alternatives: Try green beans, bell peppers, asparagus, or mushrooms
How to Make Garlic Butter Chicken with Zucchini: Step-by-Step
- Sauté the Zucchini
Preheat a cast-iron skillet over medium heat. Add olive oil and sliced zucchini. Season with salt and pepper. Cook for 3 minutes, flipping once. Remove zucchini and set aside. - Prep the Chicken
Slice boneless, skinless chicken breasts into thin strips. Season generously with smoked paprika, chili powder, salt, and black pepper. - Cook the Chicken
In the same skillet, heat more olive oil and add the seasoned chicken in a single layer. Cook undisturbed for 4–5 minutes to develop a golden sear. - Add Flavor Base
Flip the chicken. Stir in minced garlic and cook for 2 minutes. Lower heat, add freshly squeezed lime juice and 2 tablespoons of butter. Stir and cook for another 2 minutes, ensuring the chicken is cooked through but still tender. - Combine Everything
Return cooked zucchini and add corn kernels to the pan. Add remaining butter and stir on low heat until the sauce evenly coats everything. - Finish with Fresh Herbs
Stir in chopped cilantro and adjust seasoning with more paprika, chili powder, or lime juice if desired. Garnish with additional cilantro before serving.

Tips for Perfect Garlic Butter Chicken Every Time
• Don’t Overcook Chicken: Especially when using chicken breast — cook until just done
• Use Fresh Lime Juice: Bottled juice lacks the same brightness
• Balance the Butter: Add butter gradually to control richness
• Let It Rest: Let the dish sit a few minutes before serving for flavors to meld
• Customize Heat: Add red pepper flakes if you like a spicy kick
Pairing Ideas and Creative Variations
This Garlic Butter Chicken with Zucchini is satisfying on its own but shines even brighter when paired with:
• Rice or Quinoa: Absorbs the buttery sauce perfectly
• Pasta or Orzo: Turn it into a hearty one-bowl meal
• Mashed Potatoes: For a comforting twist
• Cauliflower Rice: For a low-carb option
• Salads: Serve with an arugula lemon salad or avocado corn tomato salad
Creative Twists
• Make it Spicy: Add hot sauce or cayenne for heat lovers
• Add Cheese: Sprinkle with feta, cotija, or parmesan before serving
• Grilled Version: Grill chicken and zucchini separately and toss in garlic butter
• Add Beans: Toss in black beans or chickpeas for added fiber and protein
Garlic Butter Chicken with Zucchini: A Smart Choice for Meal Prep
This dish stores beautifully, making it a great choice for meal prep:
• Refrigerator: Store in airtight containers for up to 4 days
• Freezer: Freeze in portions for up to 2 months
• Reheat: Microwave in 30-second bursts or reheat in a skillet with a splash of olive oil
Seasonal Spotlight: Summer’s Best in One Pan
Garlic Butter Chicken with Zucchini captures summer on a plate. Fresh zucchini and sweet corn are peak-season vegetables that bring freshness, color, and a touch of natural sweetness. If you’re shopping at a farmers’ market or growing your own produce, this recipe is a celebration of summer’s bounty.
Conclusion: Why Garlic Butter Chicken with Zucchini Belongs in Your Dinner Rotation
Garlic Butter Chicken with Zucchini is the perfect blend of simplicity and flavor. It’s fast enough for busy weeknights, yet elegant enough for guests. The one-pan preparation keeps cleanup minimal, while the fresh ingredients and bold garlic butter sauce deliver big on taste. With its nutritious profile, flexibility, and crave-worthy texture, this is one of those meals you’ll come back to again and again. Keep this easy dinner idea bookmarked—you won’t regret it.
Frequently Asked Questions About Garlic Butter Chicken with Zucchini
What’s the best way to keep chicken breast juicy in this recipe?
The key to juicy chicken breasts is not overcooking them. Sear them quickly over medium heat, then finish cooking at a lower temperature with butter and lime juice. The garlic butter sauce helps lock in moisture and adds rich flavor to even the leanest cuts.
Can I make Garlic Butter Chicken with Zucchini ahead of time?
Absolutely. This dish stores well in the fridge for up to 4 days and in the freezer for 2 months. Prepare everything as directed, let it cool, and store in an airtight container. Reheat in a skillet with a splash of olive oil or in the microwave in short intervals until heated through.
Are there low-carb options to serve with this recipe?
Yes! Garlic Butter Chicken with Zucchini is already low in carbs, but you can pair it with cauliflower rice, zucchini noodles, or steamed greens like spinach or kale for a complete keto-friendly meal.
Can I add other vegetables to this garlic butter chicken?
Definitely. While zucchini and corn are the stars, this recipe is adaptable. Try adding bell peppers, green beans, mushrooms, or spinach. Just ensure all vegetables are cooked to tender-crisp for the best texture and flavor balance.
More Relevant Recipes
- Easy Honey Garlic Chicken: This flavorful dish features tender chicken coated in a sweet and savory honey garlic glaze, echoing the garlic-forward flavor of Garlic Butter Chicken with Zucchini. It’s a quick, skillet-friendly meal perfect for weeknight dinners.
- Creamy Garlic Parmesan Chicken: Rich and comforting, this recipe highlights creamy garlic sauce and juicy chicken — perfect for those who love bold garlic flavors similar to the original garlic butter recipe, with an added cheesy twist.
- One-Pan Creamy Garlic Chicken: This one-pan meal mirrors the convenience and flavor profile of Garlic Butter Chicken with Zucchini, using a creamy garlic sauce and simple ingredients for a fast and delicious dinner option.

Garlic Butter Chicken
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Garlic Butter Chicken with Zucchini is a quick and flavorful one-pan meal packed with tender chicken, fresh zucchini, and sweet corn, all enveloped in a rich garlic butter sauce. It’s a 30-minute dinner that’s both comforting and nutritious, perfect for busy weeknights or casual gatherings.
Ingredients
- 1 lb chicken breasts, skinless and boneless, sliced
- 2 medium zucchini, sliced
- 1.5 cups corn kernels (about 3 ears of corn)
- 5 cloves garlic, minced
- 2 tablespoons olive oil (for veggies)
- 2 tablespoons olive oil (for chicken)
- 4 tablespoons butter, divided
- 2 tablespoons freshly squeezed lime juice (or more)
- 1/2 teaspoon smoked paprika (or more)
- 1/2 teaspoon chili powder (or more)
- 1/4 teaspoon salt (or to taste)
- Freshly ground black pepper, to taste
- 1/2 cup fresh cilantro, chopped
Instructions
- Heat a large cast-iron skillet over medium heat for 1 minute. Add 2 tablespoons of olive oil and sliced zucchini. Sprinkle with salt and pepper. Cook for about 3 minutes, flipping once. Remove cooked zucchini and set aside.
- Slice chicken breasts into strips. Season with smoked paprika, chili powder, salt, and pepper.
- In the same skillet, add 2 more tablespoons of olive oil. Add the seasoned chicken in a single layer and cook for about 4–5 minutes undisturbed to sear.
- Flip the chicken, add minced garlic, and cook for 2 more minutes.
- Lower the heat to low, add freshly squeezed lime juice and 2 tablespoons of butter. Stir and cook for another 2 minutes until chicken is fully cooked.
- Return cooked zucchini and corn kernels to the skillet. Add the remaining 2 tablespoons of butter and stir to coat all ingredients in garlic butter sauce.
- Remove from heat, stir in half the chopped cilantro, and adjust seasoning as needed.
- Top with remaining cilantro before serving. Optionally, sprinkle extra chili powder for presentation.
Notes
- Use fresh lime or lemon juice for the best flavor.
- Fresh corn is ideal, but frozen or canned can be substituted.
- Chicken thighs or tenders can be used instead of breasts.
- Serve over pasta, rice, or cauliflower rice for a heartier meal.
- Garnish with cheese such as feta or parmesan for added richness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 421
- Sugar: 3g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg