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- 4 boneless, skinless chicken breasts - 4 tablespoons unsalted butter, divided - 5 cloves garlic, minced - 2 medium zucchinis, sliced into half-moons - 1 cup sweet corn (can use fresh or frozen) - 1 teaspoon paprika - 1 teaspoon dried oregano - Salt and fresh ground pepper to taste - Fresh parsley, chopped (for garnish) Use precise measurements for the best results. Each chicken breast should weigh about 6-8 ounces. The butter should be soft, but not melted. For the garlic, fresh cloves offer the best flavor. Always choose fresh ingredients for great taste. Look for chicken that is firm and pink. Zucchini should be bright green and firm. If using frozen corn, ensure it is sweet and not freezer burnt. Fresh garlic is key for that rich flavor in the sauce. Use high-quality butter for the best richness. Start by seasoning the chicken breasts. Use salt, pepper, paprika, and dried oregano. Make sure to coat both sides well. This adds great flavor and helps make the chicken tasty. Next, you will melt 2 tablespoons of unsalted butter in a large skillet. Heat it over medium heat until it's hot and bubbling. Place the seasoned chicken in the skillet. Cook it for about 6-7 minutes on each side. The chicken should turn a nice golden brown and reach 165°F inside. Once cooked, take the chicken out and set it aside on a plate. In the same skillet, add the rest of the butter. Let it melt, then add the minced garlic. Stir the garlic for about 1 minute until it smells good. Be careful not to burn it! After that, add the sliced zucchini and sweet corn. Sauté these for 5-7 minutes. Stir them often until the zucchini is soft but still a bit crunchy. Now, return the cooked chicken to the skillet. Place it on top of the veggies and drizzle some garlic butter over it. Let everything heat together for another 2-3 minutes. For more details, check the Full Recipe. To boost flavor, use fresh herbs like parsley or basil. These add a vibrant taste. You can also try adding a squeeze of lemon juice for brightness. If you like heat, sprinkle in some red pepper flakes. They will give your dish a lovely kick. Start with room-temperature chicken. This helps it cook evenly. Season the chicken well with salt, pepper, paprika, and oregano. When cooking, do not crowd the pan. Leave space between each piece. This allows for better browning. Cook until the internal temperature hits 165°F (75°C) for perfect, juicy chicken. When sautéing zucchini and corn, keep the heat medium. This helps cook the veggies without burning them. Cut the zucchini into half-moons for even cooking. Stir occasionally to avoid sticking. Cook until the zucchini is tender but still crisp, about 5-7 minutes. This way, you keep that nice texture. For the full recipe, check out the detailed instructions provided earlier. {{image_4}} You can easily swap out chicken for turkey or even tofu. If you prefer a lighter meal, try using skinless chicken thighs. For a gluten-free option, ensure your butter is certified gluten-free. You can also replace zucchini with yellow squash or bell peppers for a different taste. Feel free to add more veggies to the mix. Broccoli, green beans, or spinach work well. You can toss in cherry tomatoes for a sweet burst. Just remember to adjust cooking times so all veggies stay crisp but tender. Mix up the spices for a new flavor. Try thyme or rosemary for a fresh twist. A pinch of red pepper flakes adds heat. You can also use lemon zest for brightness. Don’t hesitate to experiment with fresh herbs like basil or cilantro for added flavor. For the full recipe, check out the Garlic Butter Chicken with Zucchini and Corn. After enjoying your garlic butter chicken, let it cool to room temperature. Place the leftovers in an airtight container. You can store them in the fridge for up to three days. If you want to keep it longer, consider freezing it. To reheat, take the chicken and veggies out of the fridge. You can use a microwave or a skillet. If using a microwave, heat on medium for about 2-3 minutes, stirring halfway. If using a skillet, add a bit of butter over medium-low heat. Stir gently until warmed through. This keeps the chicken juicy. If you want to freeze your garlic butter chicken, wrap it well. Use plastic wrap and then aluminum foil for extra protection. It will stay good for up to two months in the freezer. To thaw, move it to the fridge overnight before reheating. This ensures the chicken stays tasty and safe. For the full recipe, check the detailed instructions above. To ensure your chicken is fully cooked, always check its internal temperature. Use a meat thermometer to check if it reaches 165°F (75°C). This step is vital for food safety. You can also cut into the thickest part of the chicken. If the juices run clear and the meat is no longer pink, it is done. Letting the chicken rest for a few minutes after cooking helps keep it juicy. Absolutely! You can swap zucchini and corn for other veggies. Bell peppers, asparagus, or broccoli work well. Choose what you enjoy or have on hand. Just remember to cut them into similar sizes for even cooking. Each vegetable brings its own flavor and texture, keeping your dish exciting. To make this recipe low-carb or keto-friendly, skip the corn, as it has higher carbs. You can add more green vegetables, like spinach or kale, instead. These options are low in carbs and high in nutrients. Also, ensure your butter is unsalted, as it can help control sodium intake. This article covered key points for making a tasty garlic butter chicken. We reviewed the best ingredients and their measurements for success. I shared cooking techniques for chicken, garlic, and vegetables. Tips for enhancing flavor and ensuring juiciness were included. You can even explore ingredient swaps for your personal touch. Finally, proper storage methods keep your dish fresh longer. Remember, with these steps, you can create a delicious meal every time. Enjoy cooking and making this recipe your own!

Garlic Butter Chicken with Zucchini and Corn

Indulge in the mouthwatering flavors of garlic butter chicken with zucchini and corn! This easy recipe features tender chicken breasts sautéed to perfection, smothered in rich garlic butter, and paired with fresh zucchini and sweet corn. Perfect for a quick weeknight dinner, this dish comes together in just 30 minutes. Click through to explore the full recipe and elevate your dinner game with this delicious meal!
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Ingredients
  

4 boneless, skinless chicken breasts

4 tablespoons unsalted butter, divided

5 cloves garlic, minced

2 medium zucchinis, sliced into half-moons

1 cup sweet corn (can use fresh or frozen)

1 teaspoon paprika

1 teaspoon dried oregano

Salt and fresh ground pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Chicken: Begin by seasoning the chicken breasts generously on both sides with salt, pepper, paprika, and dried oregano, ensuring an even coating for enhanced flavor.

    Melt the Butter: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat until it is fully liquid and starts to bubble gently.

      Cook the Chicken: Place the seasoned chicken breasts into the skillet. Cook for approximately 6-7 minutes on each side, or until they achieve a beautiful golden brown color and are cooked through (the internal temperature should reach 165°F/75°C). Once cooked, carefully remove the chicken from the skillet and set it aside on a plate.

        Sauté the Garlic: In the same skillet, add the remaining 2 tablespoons of butter. Allow it to melt, then add the minced garlic. Sauté the garlic for about 1 minute, stirring continuously until fragrant. Be cautious not to let the garlic burn, as it can turn bitter.

          Add Vegetables: Introduce the sliced zucchini and sweet corn to the skillet. Continue to sauté for about 5-7 minutes, stirring occasionally, until the zucchini is tender but still retains a slight crispness.

            Combine: Return the previously cooked chicken to the skillet, laying it atop the sautéed vegetables. Spoon some of the fragrant garlic butter over the chicken. Let everything cook together for an additional 2-3 minutes to ensure that the chicken is heated through.

              Serve: Remove the skillet from heat and transfer the contents to a serving dish. Before serving, generously garnish with freshly chopped parsley for added color and freshness.

                - Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the chicken and vegetables on large plates, ensuring a vibrant display. Drizzle any remaining garlic butter sauce over the top and add a sprig of parsley for an appealing touch. Enjoy your delightful meal!