Garlic Butter Chicken with Zucchini, Corn & Tomatoes
This quick garlic butter chicken skillet is packed with tender chicken, buttery zucchini, sweet corn, and juicy petite diced tomatoes. It’s a 30-minute, one-pan wonder that tastes like summer—no grill required!
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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.
Servings: 4