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Delicious Garlic Butter Chicken Bowl with vegetables and herbs

Garlic Butter Chicken with Zucchini and Corn

A comforting dish of tender chicken tossed in garlic butter, served with sautéed zucchini and sweet corn, perfect for weeknight dinners.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine American, Comfort Food
Servings 4 servings
Calories 500 kcal

Ingredients
  

For the Chicken

  • 4 pieces boneless, skinless chicken breasts (or thighs)
  • 1 cup buttermilk adds moisture
  • 1 teaspoon salt enhances flavor
  • ½ teaspoon black pepper adds mild spice
  • 1 teaspoon paprika for color and smokiness
  • 1 teaspoon garlic powder contributes garlic flavor
  • 1 teaspoon onion powder adds depth of flavor
  • 1 cup all-purpose flour for coating
  • ½ cup cornstarch for crispiness
  • 1 teaspoon baking powder aids in texture
  • Vegetable oil for frying
  • ½ cup honey adds sweetness
  • 1-2 teaspoons red chili flakes for heat
  • 1 tablespoon hot sauce adds tanginess
  • 1 tablespoon unsalted butter for richness

For Serving

  • 2 cups zucchini, chopped sautéed
  • 1 cup corn, fresh or frozen sautéed

Instructions
 

Preparation

  • In a mixing bowl, combine the buttermilk and chicken, ensuring each piece is well-coated. Let it soak for at least 30 minutes.
  • In another bowl, whisk together the flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and baking powder. Set aside.

Cooking

  • Remove chicken from buttermilk, allowing excess liquid to drip off. Dredge each piece in the flour mixture.
  • Heat vegetable oil in a large skillet over medium heat until it shimmers.
  • Carefully place the coated chicken in the hot oil. Fry each piece until golden brown, about 5-7 minutes per side.
  • Transfer cooked chicken to a plate lined with paper towels.
  • In the same skillet, reduce heat to low, add unsalted butter, honey, red chili flakes, and hot sauce. Stir until combined and slightly bubbling.
  • Return chicken to the skillet, coating it in the garlic butter sauce.
  • Sauté zucchini and corn in the residual butter until tender.

Serving

  • Serve the garlic butter chicken alongside the sautéed zucchini and corn.

Notes

Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F for safety. Store leftovers properly and reheat carefully to maintain crispiness.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 22gSaturated Fat: 8gSodium: 800mgFiber: 3gSugar: 10g
Keyword corn, easy chicken recipe, Garlic Butter Chicken, weeknight dinner, Zucchini
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