Description
Quick garlic butter chicken bites with zucchini and corn provide juicy protein and fresh summer vegetables in one pan. This 30-minute meal uses pantry staples for bold flavor and simple cleanup.
Ingredients
- 1.25 pounds boneless skinless chicken breasts cut into 1-inch thick bite-sized pieces
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt divided
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil divided
- 2 medium zucchini about 1 pound sliced into 1/4-inch half-moons
- 1.5 cups fresh corn kernels from 3 medium ears
- 5 cloves garlic minced
- 4 tablespoons unsalted butter divided
- 1 tablespoon fresh lemon juice
Instructions
- Pat chicken pieces dry and season with smoked paprika, thyme, 3/4 teaspoon salt, and pepper.
- Heat 1 tablespoon olive oil in large skillet over medium-high heat until shimmering.
- Add chicken in single layer; cook undisturbed 4 minutes until golden.
- Flip chicken and cook 3 more minutes until internal temperature reaches 165°F. Transfer to plate.
- Reduce heat to medium; add remaining 1 tablespoon olive oil and zucchini slices. Sprinkle with remaining 1/4 teaspoon salt.
- Cook zucchini 3 minutes flipping once until tender-crisp; transfer to plate with chicken.
- Lower heat to medium-low; melt 2 tablespoons butter and add minced garlic. Stir 1 minute until fragrant.
- Add corn kernels; cook 2 minutes until bright and hot.
- Return chicken and zucchini to skillet; stir in remaining 2 tablespoons butter and lemon juice. Cook 2 minutes tossing to coat evenly.
- Remove from heat; verify chicken reaches 165°F internally for food safety.
Notes
- This recipe is a great weeknight meal option.
- Use fresh corn kernels for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American