Let me tell you about my weeknight hero—this garlic butter chicken! I discovered it on one of those crazy evenings when the kids were starving, my energy was fading fast, and takeout just wasn’t in the cards. It’s become my go-to for when I need something delicious, creamy, and packed with garlicky goodness, but don’t want to spend forever in the kitchen. The best part? It all happens in one skillet, so cleanup is a breeze. Trust me, once you taste that golden seared chicken smothered in a garlicky, buttery sauce with sweet corn and tender zucchini, you’ll be hooked too. It’s the kind of meal that tastes way fancier than the effort it takes—perfect for those nights when you want something special without the fuss.

Why You’ll Love This Garlic Butter Chicken

Oh, where do I even start? This garlic butter chicken is the kind of dish that makes weeknights feel like a cozy little celebration. Here’s why it’s a total winner:

Creamy dreaminess: That buttery, garlicky sauce with a splash of cream? It’s like a hug in a skillet—rich but not too heavy.
One-pan magic: Less dishes = more happiness. Sear, simmer, and serve—all in the same trusty skillet.
Flavors that pop: Sweet corn, fresh zucchini, and a squeeze of lemon brighten up every bite.
Weeknight superhero: Done in 30 minutes flat, even when you’re running on empty. (We’ve all been there!)

Trust me—this isn’t just dinner. It’s your new secret weapon for making ordinary nights taste extraordinary.

Ingredients for Garlic Butter Chicken

Here’s what you’ll need for that magic to happen in your skillet tonight:

The chicken: 1 1/2 lb boneless, skinless chicken thighs (or breasts if you prefer)
Seasoning squad: 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp paprika
Cooking fats: 2 tbsp olive oil + 3 tbsp butter (divided—you’ll use some now, some later)
Flavor boosters: 4 cloves garlic (minced), 1 tbsp lemon juice, 2 tbsp chopped parsley
Fresh veggies: 2 medium zucchini (sliced into 1/4-inch rounds), 2 ears corn (cut into halves or thirds)
Creamy magic: 1/2 cup chicken broth, 1/3 cup heavy cream (half-and-half works too in a pinch)

Ingredient Notes & Substitutions

Now let’s talk swaps! Chicken thighs stay juicier, but breasts work fine—just watch the cooking time. No fresh corn? Frozen kernels (about 1 cup) are great. If your cream’s too thick, thin it with extra broth. And parsley haters? Try chives or skip it. The garlic butter sauce will still wow everyone at the table.

How to Make Garlic Butter Chicken

Okay, let’s get cooking! This garlic butter chicken comes together so easily, you’ll be amazed something this delicious doesn’t require a chef’s hat. Follow these steps, and that skillet will be bubbling with goodness in no time:

Season & sear: Pat your chicken dry (trust me, this helps it get that perfect golden crust). Rub all over with salt, pepper, garlic powder, and paprika. Heat olive oil and 1 tbsp butter in your skillet over medium-high until it shimmers. Sear chicken 4-5 minutes per side—don’t peek! You want that beautiful brown color. Transfer to a plate.
Butter & veggies: Add remaining butter to the same skillet (hello, flavor!). Toss in minced garlic—that sizzle and smell is your cue it’s working. Add zucchini and cook 3-4 minutes just until they start softening but still have a little bite.
Deglaze & simmer: Pour in chicken broth and scrape up all those delicious browned bits from the bottom (that’s pure flavor gold!). Stir in cream and lemon juice—watch how the sauce comes together magically. Nestle chicken back in, add corn pieces, and let it all simmer together for 8-10 minutes. You’ll know it’s ready when the chicken hits 165°F and the sauce coats the back of a spoon.
Finish & serve: Sprinkle with fresh parsley and spoon that glorious sauce over everything. Grab some crusty bread—you’ll want to swipe up every last drop!

Tips for Perfect Garlic Butter Chicken

Quick pro tips from my kitchen to yours: Pat that chicken really dry before seasoning—it makes all the difference for the sear. Don’t crowd the skillet when cooking zucchini, or it’ll steam instead of getting those nice golden edges. And whatever you do, don’t let that garlic burn when you add it—30 seconds is all it needs to perfume the oil before the veggies go in!

Serving Suggestions for Garlic Butter Chicken

Oh, let’s talk about how to make this garlic butter chicken shine at the table! I love serving it with crusty bread for dunking in that creamy sauce—trust me, you’ll want to sop up every last drop. Steamed rice or buttery mashed potatoes work beautifully too if you’re craving something heartier. For a fresh touch, sprinkle extra chopped parsley on top (it makes the colors pop!), and maybe add a simple green salad on the side. Honestly? Just grab whatever’s in your pantry—this dish makes everything taste like a celebration.

Storage & Reheating

Here’s the good news—this garlic butter chicken tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I like to warm it gently in a skillet with a splash of chicken broth to keep that sauce perfectly creamy. Microwave works too if you’re in a rush—just cover and stir every 30 seconds so the chicken stays tender. Pro tip: The zucchini gets softer when reheated, but that just means more buttery goodness in every bite!

Garlic Butter Chicken FAQs

I know you might have questions before whipping up this garlic butter chicken—I sure did when I first tried it! Here are the answers to everything you’re wondering:

Can I use frozen zucchini instead of fresh?
Absolutely! Just thaw and pat it dry first so it doesn’t water down your sauce. Frozen works in a pinch, but fresh gives that perfect tender-crisp texture we love.

How can I make the sauce thicker or thinner?
Too thick? Add a splash more chicken broth. Too thin? Let it simmer uncovered another minute or two—the cream will reduce beautifully.

What if I don’t have heavy cream?
No worries! Half-and-half works great, or even whole milk in a pinch (just simmer longer to thicken). For a dairy-free version, coconut cream adds lovely richness.

Can I prep this ahead for meal prep?
You bet! Cook everything except the zucchini (it gets mushy). Add fresh zucchini when reheating—it’ll stay perfect. The flavors meld even more overnight!

Nutritional Information

Just a quick note—nutrition can vary based on your exact ingredients, but here’s the general scoop per serving of this garlic butter chicken: About 520 calories, 32g fat (12g saturated), and a hearty 34g protein to keep you satisfied. Those zucchini and corn add 3g fiber too! Remember, the numbers might dance around a bit depending on how much sauce you spoon over that crusty bread (no judgment here—I always go heavy!).

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30-Minute Garlic Butter Chicken That Melts in Your Mouth30-Minute Garlic Butter Chicken That Melts in Your Mouth

Author: lucy
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Low Lactose

Print Recipe

Description

A creamy and flavorful skillet chicken dish with zucchini and corn, perfect for an easy weeknight dinner.

Ingredients

Scale

1 1/2 lb boneless, skinless chicken thighs (or breasts)
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp paprika
2 tbsp olive oil
3 tbsp butter, divided
4 cloves garlic, minced
2 medium zucchini, sliced into rounds
2 ears corn, cut into halves (or thirds)
1/2 cup chicken broth
1/3 cup heavy cream (or half-and-half)
1 tbsp lemon juice
2 tbsp chopped parsley (plus more for garnish)

Instructions

Pat chicken dry and season with salt, pepper, garlic powder, and paprika.
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden. Remove to a plate.
Add remaining butter to the skillet. Stir in garlic for 30 seconds. Add zucchini and cook 3–4 minutes, stirring, until just tender.
Pour in chicken broth and scrape up browned bits. Stir in cream and lemon juice.
Nestle chicken back into the skillet and add corn. Simmer 8–10 minutes (covered if needed) until chicken reaches 165°F and sauce thickens slightly.
Sprinkle with parsley and serve warm with extra sauce spooned over the top.

Notes

Use boneless, skinless chicken thighs for juicier results.
Adjust cream thickness by adding more broth if needed.
Serve with crusty bread or rice to soak up the sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 5g
Sodium: 800mg
Fat: 32g
Saturated Fat: 12g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 34g
Cholesterol: 160mg

Keywords: garlic butter chicken, creamy garlic chicken, chicken and zucchini, chicken with corn, skillet chicken recipe, easy weeknight dinner