Garlic Butter Chicken with Zucchini and Corn - One-Pan, 30-Minute Meal

Great flavor! Be sure and add all the cilantro and lots of fresh lime juice!

Added cumin, tumeric, paprika, mexican seasoning.

This was a huge hit when I made it. My husband was scraping the bowl to get it all! I used frozen diced chicken breast to make the process even quicker. I will probably add a touch more seasoning when making it again but I will definitely be returning to this recipe!

Used potatoes, zucchini, squash as my veggies. Topped with some cheese at the end

Very tasty. We used two pounds of chicken and doubled the spices. Would add slightly less corn next time and some more zucchini. Was very good.

Prepare the veggies 1. Heat an empty large, high-sided cast-iron skillet over medium heat for 1 minute. Add olive oil and sliced zucchini. Sprinkle with a pinch of salt and pepper. Cook for about 3 minutes on medium heat. Flip the veggies once. Remove cooked zucchini to a plate. How to make Garlic Butter Chicken 1. Slice the chicken breasts into strips. Season the chicken with smoked paprika, chili powder, salt, and freshly ground black pepper. 2. Heat 2 tablespoons of olive oil on medium heat in the same, now empty, cast-iron skillet. Add the chicken in one layer and cook, undisturbed, for about 4 minutes. 3. Flip the chicken strips over, add minced garlic, and cook for 2 more minutes. Lower the heat to low, add freshly squeezed lime juice, and 2 tablespoons of butter. Cook for another 2 minutes or more, frequently stirring, until the chicken is cooked through but not overcooked and the garlic has softened. Assembly 1. Add cooked sliced zucchini and cooked corn kernels to the same skillet with cooked chicken. 2. Add 2 remaining tablespoons of butter and melt it on low heat, stirring it together with the veggies. Do it rather quickly, for a couple of minutes, just until the butter melts and the garlic butter sauce coats both the chicken and the zucchini and corn evenly. Remove from heat. 3. Stir in half of the chopped fresh cilantro. Season with more salt, smoked paprika, and chili powder, if desired. Add more freshly squeezed lime juice, if desired. 4. When serving, top with the remaining half of chopped fresh cilantro. Sprinkle a small amount of chili powder over corn and chicken, for presentation purposes, if desired.

Cant say that it is what it should be… as I didnt use any hot pepper or paprika. Also I used tarragon. Anyway I like! Especially that it contains so many flavors ~ Thanks for the idea

I honestly wasn't sure this would turn out tasty but it did! The zucchini took much longer to sear than three minutes. This was my first time using a cast iron pan and I heard it's good to preheat it for 5-10 minutes but I followed the recipe which said only 1, so maybe that was insufficient. I followed her advice and boiled fresh corn on the cob instead of buying it frozen or canned. The tsp of seasoning (smoked paprika, chili powder) for the chicken was enough despite my doubts but I only had ¾ a pound. If I use more next time I'll also use more seasoning. Might half the butter next time as others did.