Indulge in this Garlic Butter Chicken recipe paired with fresh zucchini corn for a savory mouthwatering meal Perfect for weeknight dinner

Scale

1 pound boneless, skinless chicken breasts

4 tablespoons unsalted butter

4 cloves garlic, minced

2 medium zucchinis, sliced

1 cup corn kernels (fresh or frozen)

Salt and pepper, to taste

Fresh parsley, chopped (optional)

Red pepper flakes (optional)

Parmesan cheese (optional)

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Prepare the Chicken: Pat chicken breasts with paper towels and season with salt and pepper.

Heat the Pan: Melt 2 tablespoons of butter in a large skillet over medium-high heat.

Cook the Chicken: Add chicken breasts to the skillet and cook for 6-7 minutes on each side until golden brown.

Add Garlic: Drop in minced garlic when chicken is nearly done, stirring for about 1 minute.

In with the Veggies: Add zucchini and corn, cooking for about 4-5 minutes.

Finish with Butter: Remove skillet from heat and add remaining butter; swirl to combine.

Serve: Plate the chicken, topping with the sauce and parsley if desired.