There's nothing quite like the sizzle of garlic butter chicken hitting a hot skillet, especially when it's paired with crisp-tender zucchini and bursts of sweet corn. This one-pan wonder brings bold, comforting flavors together in a dish that feels both indulgent and wholesome.

I first made this recipe during late summer, when my garden zucchini was overflowing and fresh corn was at its peak. It started as a simple “use-what-you-have” dinner and quickly became a staple. It’s quick, flavorful, and a hit with the whole family—even the picky eaters.

This easy chicken dinner is perfect for busy weeknights, yet elegant enough to serve to guests. Let’s dive into what makes this recipe so special.

Why You’ll Love This Savory Garlic Butter Chicken

Prepare to be obsessed with this skillet dinner—it checks all the boxes.

Not only is it bursting with flavor, but it’s also incredibly easy to make. In less than 30 minutes, you’ll have a hearty meal that tastes like it came from a cozy farmhouse kitchen.

This dish is a budget-friendly hero. With simple produce like zucchini and corn plus boneless chicken thighs, it’s a cost-effective way to feed your family a filling and nourishing meal.

It’s also remarkably family-friendly and customizable. You can adjust the spice level, switch out the vegetables, or even swap in chicken breasts or tofu, depending on what you have on hand.

Finally, clean-up is a breeze! Everything cooks in one pan, making your post-dinner routine as smooth as the garlic butter sauce itself.

Once you try it, this garlic butter chicken just might become your new weeknight go-to.

Ingredients Notes

What makes this garlic butter chicken so satisfying is the balance of simple, fresh ingredients paired with a rich, buttery base.

Boneless, skinless chicken thighs are the star here. They offer more flavor and tenderness compared to chicken breasts, staying juicy even after a quick pan-sear. If you prefer white meat, breasts will work too—just be careful not to overcook.

Zucchini adds a mild, slightly sweet crunch that balances the richness of the chicken. Slice it into half-moons or thin rounds so it cooks quickly while still holding its shape.

Fresh sweet corn brings pops of natural sweetness to every bite. I love slicing it straight off the cob in summer, but frozen corn kernels work beautifully too if you’re short on time.

Garlic and butter form the flavor foundation. The garlic gets lightly toasted in butter for a nutty, savory base that coats everything in irresistible richness. A splash of chicken broth helps deglaze the pan and stretch the sauce just enough to coat all the ingredients.

All you’ll need for equipment is a large skillet, preferably cast iron or stainless steel, to get a beautiful golden sear on the chicken and evenly cook the veggies.

How To Make This Savory Garlic Butter Chicken

Making this dish is easier than you think, with just a few simple steps that yield delicious results.

Start by prepping your ingredients. Slice your zucchini, shave the corn off the cob (if using fresh), and pat your chicken thighs dry with paper towels. Season the chicken on both sides with salt, pepper, and a pinch of paprika for extra depth.

Heat a generous tablespoon of butter in your skillet over medium-high heat. Once the butter is melted and foamy, add the chicken thighs. Cook for 4–5 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and tent it with foil to keep warm.

In the same skillet, lower the heat slightly and add another tablespoon of butter along with 4–5 cloves of minced garlic. Sauté just until fragrant—about 30 seconds. Be careful not to burn the garlic!

Add your zucchini and cook for 2–3 minutes, stirring occasionally. Then stir in the corn and cook another 2–3 minutes until the veggies are crisp-tender. Deglaze the pan with a splash of chicken broth or even a little white wine to lift all those browned bits off the bottom.

Return the chicken to the pan, nestling it among the vegetables. Spoon some of the garlicky butter sauce over the top. Let everything simmer together for a minute or two to meld the flavors.

From start to finish, the whole recipe takes around 25–30 minutes, making it perfect for a weeknight dinner that doesn't skimp on flavor.

Storage Options

Got leftovers? You’re in luck—this garlic butter chicken stores like a dream.

Transfer any cooled leftovers to an airtight container and refrigerate for up to 4 days. The butter sauce might solidify a bit in the fridge, but it melts back into deliciousness when reheated.

This dish also freezes surprisingly well. Store it in freezer-safe containers for up to 2 months. For best results, freeze the chicken and veggies separately from the sauce, if possible.

When reheating, warm gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce. You can also microwave it in 30-second bursts, stirring between rounds.

Whether fresh or reheated, the flavors only get better the next day.

Variations and Substitutions

One of the best parts about this recipe is how flexible it is. You can easily tweak it to suit your dietary needs or pantry limitations.

Try swapping in chicken breasts if that’s what you have on hand. Just butterfly them to help them cook faster, and don’t skip the seasoning.

Want to make it vegetarian? Use cooked chickpeas or seared tofu instead of chicken. You’ll still get that amazing garlic butter flavor without the meat.

Add some spice by stirring in red pepper flakes or a dash of cayenne with the garlic. A little heat goes a long way in balancing the sweetness of the corn.

For extra richness, sprinkle freshly grated Parmesan over the skillet right before serving. It melts into the sauce and adds a savory finish that’s hard to beat.

You can also make it heartier by tossing in some cooked pasta or rice to soak up the sauce. This transforms it from a light dinner into a more substantial meal.

Don’t be afraid to make this dish your own—the base is solid, and it welcomes all sorts of twists.