Season both sides of the chicken breasts with salt, pepper, and Italian seasoning.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken and cook for about 6-7 minutes on each side until golden brown and fully cooked through.
Transfer the chicken to a plate and cover to keep warm. In the same skillet, add the remaining tablespoon of butter and minced garlic, sautéing for about 30 seconds.
Add the sliced zucchini and corn, cooking for 5-6 minutes until tender.
Return the chicken to the skillet and spoon some garlic butter over it, warming through for another 2-3 minutes.
Transfer to a serving platter and garnish with fresh parsley or herbs as desired.
