Quick & Easy Garlic Butter Chicken and Zucchini

Here’s my go-to garlic butter chicken and zucchini recipe, with tender chicken breast, fresh garden zucchini, and plenty of butter and garlic that come together to make the perfect weeknight dinner.

This dish has become my family’s regular Monday night meal – it’s quick, uses just one pan, and everyone cleans their plate. I often make extra because the leftovers are just as good for lunch the next day. Who doesn’t love having dinner already sorted?

What Kind of Zucchini Should I Use?

For this recipe, you’ll want to look for medium-sized zucchini that are about 6-8 inches long – these tend to have the best flavor and texture. When shopping, pick zucchini that feel firm and heavy for their size, with smooth, shiny dark green skin. Avoid any that are super large (they can be bitter and seedy) or those with soft spots or wrinkled skin. If you can’t find regular green zucchini, yellow summer squash works just as well in this dish and follows the same selection rules. Just remember to slice your zucchini into even-sized pieces so they cook uniformly in the pan.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Chicken breasts: You can easily swap chicken breasts with boneless chicken thighs – they’re actually more forgiving and won’t dry out as quickly. If you’re looking to make it vegetarian, firm tofu or chickpeas would work well too.
• Zucchini: Yellow summer squash makes a perfect substitute for zucchini. You could also use Mexican grey squash or even sliced eggplant, just remember that eggplant might need a bit more cooking time.
• Corn: Fresh, frozen, or canned corn all work great here. If you’re not a fan of corn, try using bell peppers or cherry tomatoes instead.
• Smoked paprika: Regular paprika works fine if you don’t have smoked. You’ll lose some of that smoky flavor, but the dish will still taste great.
• Lime juice: Lemon juice makes a good substitute – use the same amount. In a pinch, a splash of white wine vinegar can work too.
• Cilantro: If you’re not a cilantro fan or don’t have any, try using fresh parsley instead. The flavor will be different but still fresh and tasty.
• Butter: This is pretty key for the garlic butter sauce, but if needed, you could use ghee or a dairy-free butter substitute. Just make sure whatever you use can handle some heat without burning.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking this garlic butter chicken and zucchini is overcrowding the pan, which causes the vegetables to steam instead of getting that perfect golden-brown sear – work in batches if needed and give your ingredients plenty of space. A common mistake is cooking the zucchini too long, making it mushy and watery; instead, cook it just until tender-crisp (about 3-4 minutes per side) and remove it from the pan before it gets too soft. When it comes to the chicken, avoid moving it around too much in the pan – let it develop a nice crust on one side before flipping, and make sure your pan is hot enough before adding the meat to prevent it from sticking. For the best flavor development, add the garlic towards the end of cooking since it can burn quickly, and consider warming your lime juice slightly before adding it to the melted butter to prevent the sauce from breaking.

What to Serve With Garlic Butter Chicken and Zucchini?

This skillet dinner is already packed with protein and veggies, but there are lots of tasty ways to round out the meal! Rice is my go-to side dish since it soaks up all that amazing garlic butter sauce – brown rice, jasmine rice, or even cauliflower rice all work great here. For a complete meal, you might want to add some crusty bread on the side (perfect for getting every last bit of sauce). If you’re looking to keep things light, a simple green salad dressed with lemon vinaigrette complements the Mexican-inspired flavors of the lime and cilantro in the dish.

Storage Instructions

Keep Fresh: Pack your garlic butter chicken and zucchini in an airtight container and pop it in the fridge – it’ll stay good for up to 4 days. The flavors actually get even better after a day as everything marinates together. It’s perfect for meal prep and makes great leftovers!

Freeze: While you can freeze this dish for up to 3 months, keep in mind that the zucchini might get a bit softer when thawed. If you’re planning to freeze, consider slightly undercooking the veggies so they don’t get too mushy later. Store it in a freezer-safe container with as little air as possible.

Reheat: To warm up your leftovers, heat them in a skillet over medium heat for about 5 minutes, stirring occasionally. You can add a tiny splash of water or broth if needed. For microwave reheating, use medium power and heat in 30-second intervals, stirring between each one to ensure even heating.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 120-130 g
• Fat: 95-110 g
• Carbohydrates: 50-60 g

Ingredients

• 2 tbsp olive oil, divided
• 2 medium zucchini, sliced
• Salt and black pepper, as needed
• 1 1/2 cups cooked corn kernels (from about 3 ears of corn)
• 1 lb boneless skinless chicken breast, sliced
• 1/2 tsp smoked paprika, or more to preference
• 1/2 tsp chili powder, plus extra if desired
• 1/4 tsp salt, or more to taste
• 5 garlic cloves, minced
• 2 tbsp lime juice, freshly squeezed (add more if you like)
• 4 tbsp butter, separated
• 1/2 cup chopped fresh cilantro

Step 1: Cook the Zucchini

• 1 tbsp olive oil
• 2 medium zucchini, sliced
• salt and black pepper, as needed

Heat a large, high-sided cast-iron skillet over medium heat for 1 minute.

Add 1 tablespoon of olive oil and the sliced zucchini.

Sprinkle with a pinch of salt and pepper and cook for about 3 minutes, flipping the zucchini once halfway through, until lightly browned and just tender.

Remove the cooked zucchini to a plate and set aside.

Step 2: Season the Chicken

• 1 lb boneless skinless chicken breast, sliced
• 1/2 tsp smoked paprika, or more to preference
• 1/2 tsp chili powder, plus extra if desired
• 1/4 tsp salt, or more to taste
• black pepper, as needed

Slice the chicken breasts into strips, then season them evenly with smoked paprika, chili powder, 1/4 teaspoon salt, and a few grinds of fresh black pepper.

Ensure each piece is well coated with spices for maximum flavor.

Step 3: Sauté the Chicken and Make Garlic Lime Butter Sauce

• 1 tbsp olive oil (remaining from ‘2 tbsp olive oil, divided’)
• seasoned chicken from Step 2
• 5 garlic cloves, minced
• 2 tbsp lime juice, freshly squeezed (add more if you like)
• 2 tbsp butter (from ‘4 tbsp butter, separated’)

In the same now-empty skillet, heat the remaining 1 tablespoon olive oil over medium heat.

Add the seasoned chicken strips in a single layer and cook without stirring for about 4 minutes.

Flip the chicken strips, then add the minced garlic and cook for another 2 minutes.

Lower the heat to low, pour in the freshly squeezed lime juice and add 2 tablespoons of butter.

Cook for 2 additional minutes, stirring frequently, until the chicken is cooked through, the garlic has softened, and the sauce begins to come together.

I like to use freshly squeezed lime juice here for the best zing.

Step 4: Combine Chicken, Zucchini, and Corn

• cooked zucchini from Step 1
• 1 1/2 cups cooked corn kernels (from about 3 ears of corn)
• 2 tbsp butter (remaining from ‘4 tbsp butter, separated’)

Return the cooked zucchini (from Step 1) and add the cooked corn kernels to the skillet with the chicken and garlic butter sauce.

Add the remaining 2 tablespoons of butter, letting it melt over low heat.

Stir everything together for a couple of minutes until the butter is fully melted and all ingredients are evenly coated in the sauce.

Remove the skillet from heat.

Step 5: Finish and Serve

• 1/2 cup chopped fresh cilantro (divided)
• extra chili powder, if desired
• more salt, smoked paprika, or lime juice, if desired

Stir half of the chopped fresh cilantro into the skillet mixture.

Taste and adjust seasoning, adding more salt, smoked paprika, chili powder, or lime juice as desired.

When serving, top with the remaining fresh cilantro and, if you like, a light sprinkle of extra chili powder for color and a slight kick.

I always finish with extra cilantro for a burst of freshness.