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Garlic Butter Chicken with Zucchini and Corn

Garlic Butter Chicken with Zucchini and Corn

  • Author: Kevin
  • Total Time: 28 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Garlic Butter Chicken with Zucchini and Corn is a quick and flavorful dish combining tender chicken pieces cooked in rich plant-based butter, fresh garlic, vibrant zucchini, and sweet corn. Enhanced with fresh herbs and a natural tang from lemon juice and vegetarian Worcestershire sauce, it delivers a comforting and balanced meal perfect for busy weeknights or casual dinners.

Ingredients

Scale

Chicken

  • 500g boneless chicken thighs or breasts

Butter Sauce

  • 3 tablespoons plant-based butter
  • 4 cloves fresh garlic, minced
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1 tablespoon lemon juice (natural)
  • 1 tablespoon olive oil
  • Salt, to taste
  • Black pepper, to taste

Vegetables & Herbs

  • 2 medium zucchini, sliced into half-moons
  • 1 cup corn kernels, fresh or frozen
  • 1 teaspoon fresh thyme, chopped
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Prepare the Ingredients: Wash and slice the zucchini into half-moons. If using fresh corn, cut the kernels off the cob carefully. Mince the garlic and finely chop the fresh thyme and parsley to release their fragrance.
  2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and black pepper. Add chicken to the pan and cook until golden brown on both sides, sealing in the juices and creating a delicious crust. Remove chicken and set aside.
  3. Sauté Garlic and Vegetables: In the same skillet, melt the plant-based butter gently. Add minced garlic and cook until fragrant without burning. Toss in the sliced zucchini and corn kernels, stirring to coat them in the buttery garlic sauce.
  4. Combine and Simmer: Return the seared chicken to the skillet with the vegetables. Drizzle vegetarian Worcestershire sauce and lemon juice evenly over the contents. Sprinkle chopped thyme and parsley on top. Cover the skillet and simmer over low heat until the chicken is cooked through and the vegetables are tender.
  5. Finish and Serve: Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired. Serve hot, spooning generous amounts of garlic butter sauce over the chicken and vegetables.

Notes

  • Use room temperature chicken for more even cooking and juicier results.
  • Avoid overcrowding the pan to achieve a perfect golden crust on the chicken.
  • Simmer gently on low heat to keep chicken moist and flavorful.
  • Add most fresh herbs at the end to maintain their bright taste and aroma.
  • If needed, use a natural gelling agent to thicken the sauce without altering the flavor.
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 5 g
  • Sodium: 420 mg
  • Fat: 20 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 2 g
  • Protein: 28 g
  • Cholesterol: 70 mg

Keywords: Garlic Butter Chicken, Zucchini, Corn, Quick Dinner, Plant-Based Butter Sauce, Easy Healthy Meal

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