Description

A quick, one-pan meal with juicy garlic-butter chicken, tender zucchini, and sweet corn. Full of savory, earthy, and sweet flavors with minimal effort.

Ingredients

Scale

4 boneless chicken breasts (5 oz each)
2 medium zucchinis, sliced
1 10-oz can sweet corn, drained
5 garlic cloves, minced
4 tbsp butter (salted or unsalted)
1 tsp thyme
1 tsp paprika
1 tsp sea salt
1/2 tsp black pepper
1 tbsp lemon juice
3 tbsp chicken broth

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Instructions

Preheat oven to 375°F (190°C)
Pat chicken dry, season with paprika, salt, and pepper
Melt 2 tbsp butter in a large oven-safe skillet
Sear chicken 2–3 minutes per side until golden
Add garlic, zucchini, thyme, and corn; sauté 3 minutes
Pour lemon juice and broth into pan
Dot remaining butter on top
Transfer to oven and bake 20–25 minutes until chicken is cooked through
Serve immediately

Notes

Use fresh zucchini for vibrant flavor
Substitute butternut squash for seasonal variation
Chill leftovers in a single layer for up to 4 days
Add cauliflower rice for a low-carb option

Prep Time: 15
Cook Time: 30
Category: Dinner
Method: Stir Fry/Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 405
Sugar: 5g
Sodium: 870mg
Fat: 26g
Saturated Fat: 14g
Carbohydrates: 18g
Fiber: 3g
Protein: 42g
Cholesterol: 120mg