This chicken with zucchini and corn recipe is quick, colorful, and bursting with fresh flavor. Juicy chicken, sweet corn, and tender zucchini come together in buttery lime sauce for a simple, satisfying meal that’s ready in 30 minutes. Perfect for busy weeknights, this one-pan wonder keeps cleanup easy while delivering restaurant-level taste right from your kitchen.
Table of Contents
Why You’ll Love This Chicken with Zucchini and Corn Recipe
A Fast, Weeknight-Friendly Meal
This chicken with zucchini and corn cooks in just one skillet, making dinner cleanup a breeze. It’s ideal for nights when you want something fresh yet filling without spending hours cooking. You can prep the veggies while the chicken sizzles, keeping everything efficient. In just about 30 minutes, you’ll have a complete meal that tastes like you worked much harder than you did.
Fresh, Bright, and Balanced Flavors
The mix of juicy chicken, buttery zucchini, and crisp corn creates a vibrant balance of textures and tastes. The hint of lime adds brightness, while the garlic and spices give every bite a satisfying depth. It’s the kind of dish that feels both light and indulgent, thanks to that buttery citrus glaze coating everything perfectly.
Simple Ingredients, Big Results
Every ingredient in this recipe is easy to find and budget-friendly, yet the result feels gourmet. Olive oil, garlic, paprika, and lime work together to make the chicken tender and full of flavor. The zucchini and corn soak up all that buttery goodness, creating a side-and-main combo that looks beautiful and tastes incredible.
Ingredients You’ll Need
Chicken and Seasonings
You’ll need about a pound of skinless, boneless chicken breasts, sliced into thin strips. Smoked paprika, chili powder, and salt season the meat beautifully. A touch of black pepper adds balance, while the garlic brings a savory kick. These seasonings are what give your chicken its rich golden color and warm, smoky aroma.
Zucchini, Corn, and Aromatics
Two medium zucchinis bring a mild, tender texture, and their golden edges pair perfectly with the sweet crunch of corn. Use 1½ cups of cooked corn kernels — fresh, canned, or frozen all work fine. Together, they make a colorful, nutrient-packed base that absorbs the butter and lime sauce like a dream.
Butter, Citrus, and Fresh Herbs
Butter ties everything together with richness, while fresh lime juice cuts through for a tangy finish. Cilantro adds a pop of green freshness at the end, giving every bite a bright, herby lift. This trio creates that irresistible balance between creamy, zesty, and fresh.
How to Make Chicken with Zucchini and Corn (Step-by-Step)
Sear the Zucchini Until Golden
Start by heating olive oil in a large skillet over medium heat. Add zucchini slices, season with salt and pepper, and cook until golden and lightly browned on both sides. This brings out their natural sweetness and gives them a tender bite. Once done, transfer them to a plate and set aside while you cook the chicken.
Season and Brown the Chicken
Toss the chicken strips with paprika, chili powder, salt, and black pepper. In the same skillet, add a little more olive oil and arrange the chicken in a single layer. Let it cook undisturbed for a few minutes until the bottom is seared and slightly crisp. Then flip and cook until it’s mostly done, juicy, and lightly browned all over.
Add Garlic, Lime, and Butter for Flavor
Once the chicken starts to brown, stir in minced garlic and cook for about 30 seconds until fragrant. Lower the heat, add the lime juice, and drop in two tablespoons of butter. Stir until the butter melts into the sauce, coating the chicken and releasing a bright, garlicky aroma. This is where the magic happens — everything starts to shine.
Combine Everything and Finish with Herbs
Return the zucchini to the skillet, add the corn, and toss everything gently over low heat. Stir in the remaining butter until it melts, creating a smooth, glossy sauce that hugs each piece. Mix in half the cilantro, taste, and adjust the seasoning with more lime, salt, or spices. Sprinkle the rest of the cilantro on top before serving.
Tips for the Best One-Pan Chicken Dinner
Ingredient Substitutions and Variations
Try swapping chicken breasts for chicken thighs or tenders if you like juicier meat. You can also toss in bell peppers, asparagus, or mushrooms for variety. A sprinkle of feta or cotija cheese adds a salty kick, while red pepper flakes give a little heat. Use lemon juice if you’re out of lime — it’s equally delicious.
How to Adjust Seasoning and Heat
Start light with the chili powder, then adjust as you go. For more heat, add a dash of cayenne or hot paprika. Taste at the end and add extra lime or salt if it needs brightness or balance. The beauty of this dish is that it’s easy to customize to your flavor preference.
Serving Suggestions and Meal Pairings
Serve your chicken with zucchini and corn over rice, quinoa, or pasta for a full meal. It’s also great with a crisp green salad or roasted potatoes. For a summery twist, try pairing it with a chilled drink or light white wine — it complements the citrus notes perfectly.
Storage, Reheating, and Make-Ahead Advice
Keep leftovers in an airtight container in the fridge for up to four days. Reheat gently in a skillet with a drizzle of olive oil or in the microwave in short intervals. You can also freeze portions for up to two months. When ready to eat, thaw overnight and warm until hot. This dish tastes just as good the next day, making it great for meal prep or lunch boxes.
Common Questions About Chicken with Zucchini and Corn
When to add zucchini to chicken soup?
Add zucchini near the end of cooking, about 5–10 minutes before serving, so it stays tender but not mushy.
What to eat with chicken and zucchini?
Serve it with rice, pasta, or a simple green salad for a balanced meal.
What goes well with chicken and corn?
Corn pairs beautifully with lime, butter, and herbs, as well as starchy sides like mashed potatoes or polenta.
How to prepare zucchini for chickens?
Wash it well, slice or dice it, and cook until tender or lightly browned before mixing it with other ingredients.
Other Recipes You May Enjoy
- Chicken and Zucchini Skillet Recipe
- Easy Lemon Pepper Chicken Recipe
- Ultimate Cheesy Mozzarella Chicken Bake
- Chicken with Peaches Dinner Recipe
- Tropical Hawaiian Chicken Salad Recipe
- Crockpot Hawaiian BBQ Chicken
Conclusion
This chicken with zucchini and corn recipe proves that simple ingredients can create something truly special. With bright lime, golden vegetables, and buttery chicken all in one skillet, it’s easy, healthy, and full of fresh flavor. Save this recipe for busy nights when you crave something fast, colorful, and completely satisfying. Find more inspiration and food ideas on Pinterest.
Chicken with Zucchini and Corn
Equipment
- Large skillet About 12 inches or larger works best
- Cutting board For slicing zucchini and chicken
- Chef’s knife Sharp knife for even cutting
Ingredients
- 2 tablespoons olive oil, divided
- 2 medium zucchini, sliced
- salt and black pepper, to taste
- 1½ cups cooked corn kernels (about 3 ears fresh)
- 1 pound boneless, skinless chicken breasts, sliced into strips
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ¼ teaspoon salt (or to taste)
- 5 cloves garlic, minced
- 2 tablespoons fresh lime juice
- 4 tablespoons butter, divided
- ½ cup fresh cilantro, chopped
Instructions
- Heat a large skillet over medium heat and add 2 tablespoons olive oil. Cook zucchini slices with a sprinkle of salt and pepper until lightly browned on both sides, about 4–5 minutes. Transfer to a plate and set aside.
- Season chicken strips with paprika, chili powder, salt, and pepper. Add 2 tablespoons olive oil to the same skillet and cook chicken in a single layer. Let it sear undisturbed until golden on the bottom, then flip and cook through.
- Add minced garlic to the skillet and cook for 30 seconds until fragrant. Pour in lime juice and add 2 tablespoons of butter. Stir and let the sauce thicken slightly while chicken finishes cooking.
- Return zucchini and add corn to the skillet. Stir in remaining butter and half the cilantro. Cook briefly over low heat until everything is coated in the sauce. Sprinkle remaining cilantro before serving.
