Quick Garlic Butter Chicken with Zucchini, Corn & Tomatoes 🍅 (aka Summer in a Skillet)
If your dinner plans are hanging by a thread and you need something fast, flavorful, and kinda impressive—this is your new go-to. It’s buttery. It’s garlicky. It’s got veggies. It’s giving “effortlessly put together,” even if you’re still in your pajamas at 5pm.
Let’s talk about this skillet miracle: juicy strips of chicken cooked in garlicky butter, paired with golden corn, perfectly sautéed zucchini, and a can of Red Gold Petite Diced Tomatoes that makes it all come together like a symphony. (A delicious, weeknight symphony with zero sheet music.)
And can we pause for a moment and thank Red Gold? Because their tomatoes are not only vibrant and flavorful, but they’re also grown on family farms right here in the USA. That’s right—your dinner just got a little more wholesome and a lot more patriotic. 🇺🇸
Why You’ll Love It:
- Ready in about 30 minutes
- Feels like something you’d order at a trendy café but costs way less
- Uses pantry + fridge staples (no wild goose chases through the store)
- Easily doubled for meal prep or feeding hungry humans
Fun Fact Drop:
Red Gold has been around since the 1940s and is still family-owned today. So when you’re using their tomatoes, you’re literally putting decades of love and flavor into your food. Kinda makes your Tuesday night skillet feel a little more legendary, right?
Pro Tips:
- This dish is chef’s kiss with a squeeze of lime at the end.
- Want it spicy? Sprinkle in a pinch of red pepper flakes or cayenne.
- Serve it with rice, orzo (if your fam’s into it), or just eat it right out of the skillet—no judgment.
Garlic Butter Chicken with Zucchini, Corn & Tomatoes
Ingredients
Garlic Butter Chicken
- 2 tablespoons avocado oil
- 1 lb chicken breasts skinless boneless, sliced
- ½ teaspoon smoked paprika or more
- ½ teaspoon chili powder or more
- ¼ teaspoon salt or to taste
- black pepper freshly ground to taste
- 5 cloves garlic minced
- 1 lime for juicing
- 4 tablespoons butter total
Veggies
- 2 tablespoons avocado oil
- 1-2 zucchini medium sliced
- 1 14.5 oz Can Petite Diced Tomatoes
- 1.5 C Fire Roasted Frozen Corn
- salt and pepper to taste
Instructions
- Cook the Chicken: Slice chicken into strips and season with smoked paprika, chili powder, salt, and pepper. Heat a large cast iron skillet over medium, add 2 tbsp avocado oil. Sear chicken (undisturbed) for 4 minutes. Flip, add garlic, and cook 2 more minutes. Lower heat, and squeeze lime over chicken, add 2 tbsp butter. Stir and cook 2 more minutes or until chicken is done and garlic is soft.
- Sauté the Veggies: Add more oil, if needed and add sliced zucchini, season with salt and pepper, and cook for about 3 minutes, flipping once. Add corn, and petite diced tomatoes to the skillet. Stir in 2 more tbsp butter until melted and everything is coated in that garlic butter sauce. Remove from heat.
- Finish & Serve: Taste and adjust seasoning (salt, paprika, chili powder, lime juice). Top with a sprinkle of chili powder for a pop of color.
