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: Brian
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Diet: Gluten Free

Description

Garlic Butter Chicken with Zucchini and Corn features tender chicken breasts cooked in a rich garlic butter sauce (plant-based) combined with fresh zucchini and sweet corn for a delightful, nutritious meal. Ready in under 30 minutes, this dish offers a perfect balance of juicy protein, garden-fresh vegetables, and a flavorful tang from vegetarian Worcestershire sauce (natural) and apple cider vinegar, ideal for quick dinners or casual gatherings.

Ingredients

Scale

Chicken and Seasoning

  • 2 skinless, boneless chicken breasts
  • Salt, to taste
  • Black pepper, to taste

Sauce and Cooking Base

  • 3 tablespoons plant-based butter
  • 3 garlic cloves, freshly minced
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1 teaspoon apple cider vinegar

Vegetables

  • 1 medium zucchini, sliced
  • 1 cup sweet corn (fresh or frozen)

Garnish

  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Prepare the Chicken: Season the chicken breasts generously with salt and pepper. Heat a large skillet over medium heat and melt the plant-based butter until shimmering. Add the chicken and sear each side for 4-5 minutes until golden brown but not fully cooked through. Remove the chicken from the skillet and set aside.
  2. Sauté the Veggies: In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Add the sliced zucchini and sweet corn, cooking for 3-4 minutes until they soften slightly but retain a crunchy texture. Stir frequently to coat the vegetables in the butter sauce (natural).
  3. Make the Sauce: Pour the vegetarian Worcestershire sauce (natural) and apple cider vinegar into the skillet. Stir well to combine, scraping any browned bits from the bottom to create a rich, tangy sauce base.
  4. Finish Cooking the Chicken: Return the chicken to the skillet, nestling it among the vegetables and sauce. Reduce heat to low, cover the pan, and cook for 6-8 minutes or until the chicken is fully cooked through and juicy.
  5. Garnish and Serve: Sprinkle freshly chopped parsley over the dish for color and freshness. Serve directly from the skillet, enjoying the combination of buttery richness and fresh garden flavors.

Notes

  • Use room temperature chicken for even and quicker cooking.
  • Do not overcrowd the pan to allow proper browning and flavor development.
  • Fresh garlic is preferable to pre-minced for sharper and more aromatic flavor.
  • Adjust cooking time based on thickness of the chicken breasts.
  • Let the chicken rest for a few minutes after cooking to preserve juiciness and tenderness.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Pan-frying
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 450mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Protein: 32g
  • Cholesterol: 80mg

Keywords: Garlic Butter Chicken, Zucchini, Sweet Corn, Quick Dinner, Healthy Chicken Recipe, Plant-based Butter, Vegetarian Worcestershire Sauce

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