Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Garlic Butter Chicken with Zucchini and Corn

Garlic Butter Chicken with Zucchini and Corn

  • Author: Samuel
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Garlic Butter Chicken with Zucchini and Corn is a quick, comforting, and flavorful one-pan meal combining tender chicken thighs cooked in rich plant-based butter, fresh zucchini, and sweet corn. The dish is enhanced with aromatic garlic, vegetarian Worcestershire sauce (natural), and a hint of apple cider vinegar (natural) for brightness. Perfect for busy weeknights, it’s vibrant, balanced, and easy to customize.

Ingredients

Scale

Protein

  • 4 chicken thighs, skin-on

Garlic Butter Sauce

  • 3 tablespoons plant-based butter
  • 3 cloves fresh garlic, minced

Vegetables

  • 1 medium zucchini, sliced
  • 1 cup fresh corn kernels

Seasonings & Sauces

  • 2 teaspoons vegetarian Worcestershire sauce (natural)
  • 1 teaspoon apple cider vinegar (natural)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Garnishes

  • Chopped fresh parsley or thyme leaves

Instructions

  1. Prepare the chicken: Pat the chicken thighs dry with paper towels. Season both sides generously with salt and freshly ground black pepper to help the skin crisp up during cooking and lock in juices.
  2. Sauté the garlic in plant-based butter: Melt the plant-based butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant, creating the flavorful base for the dish.
  3. Cook the chicken thighs: Place the chicken thighs skin-side down in the skillet. Cook without moving them for 5 to 7 minutes until the skin turns golden brown and crisp. Flip and cook the other side for an additional 5 minutes until fully cooked through.
  4. Add zucchini and corn: Remove the chicken briefly to a plate. Add sliced zucchini and fresh corn kernels to the skillet, sautéing them in the garlic butter until tender yet still vibrant, about 3 to 4 minutes.
  5. Combine and finish cooking: Return the chicken to the skillet. Drizzle with vegetarian Worcestershire sauce (natural) and apple cider vinegar (natural). Stir gently to blend the flavors and let cook together for another 2 to 3 minutes to meld the ingredients beautifully.

Notes

  • Pat chicken dry to ensure crispy skin and avoid steaming.
  • Do not overcrowd the skillet; cook in batches if necessary for even browning.
  • Use fresh corn kernels for best sweetness and texture; frozen corn can be used if thawed and drained.
  • Adjust plant-based butter amount to your preference for a richer sauce.
  • Allow the cooked chicken to rest briefly to redistribute juices, enhancing moisture.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: American

Nutrition

  • Serving Size: 1 chicken thigh with vegetables
  • Calories: 350
  • Sugar: 5g
  • Sodium: 450mg
  • Fat: 20g
  • Saturated Fat: 6g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Protein: 32g
  • Cholesterol: 110mg

Keywords: garlic butter chicken, zucchini and corn, one pan dinner, plant-based butter, quick chicken recipe, weeknight meal, gluten free

Find it online: https://quicktastykitchen.com/garlic-butter-chicken-with-zucchini-and-corn/