Garlic Butter Chicken with Zucchini and Corn: Your New Favorite One-Pan, 30-Minute Meal

Are you tired of endless dishes and complicated recipes after a long day? Do you crave a flavorful, healthy, and incredibly easy meal that the whole family will love? Look no further! This Garlic Butter Chicken with Zucchini and Corn recipe is about to become your weeknight hero. It's a true one-pan wonder, ready in just 30 minutes, and bursting with fresh, vibrant flavors.

Why You'll Love This Recipe

This dish isn't just easy; it's a complete meal in itself, packed with lean protein from the chicken and a healthy dose of vegetables from the zucchini and corn. The garlic butter sauce is incredibly rich and savory, coating every ingredient in a luscious glaze that's simply irresistible. Plus, the minimal cleanup is a game-changer!

Ingredients You'll Need:

For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs (or breasts, pounded thin)
- 1 tbsp olive oil
- Salt and black pepper to taste
For the Garlic Butter Sauce:
- 4 cloves garlic, minced
- 1/2 cup unsalted butter, melted
- 1 tsp dried Italian seasoning
- 1/2 tsp paprika
- Pinch of red pepper flakes (optional, for a little kick)
For the Vegetables:
- 2 medium zucchinis, halved lengthwise and sliced into 1/2-inch crescent moons
- 2 cups fresh or frozen corn kernels (if using frozen, no need to thaw)
For Garnish:
- Fresh parsley, chopped (optional)

Step-by-Step Cooking Instructions:

Preheat & Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Season the Chicken: Pat the chicken thighs dry with paper towels. In a medium bowl, toss the chicken with olive oil, salt, and pepper. Arrange the chicken on one side of the prepared baking sheet.
Make the Garlic Butter: In a small bowl, whisk together the melted butter, minced garlic, Italian seasoning, and paprika. If using, add a pinch of red pepper flakes.
Add the Veggies: In the same bowl you used for the chicken (no need to wash!), add the sliced zucchini and corn. Pour half of the garlic butter mixture over the vegetables and toss to coat evenly. Spread the seasoned vegetables on the other side of the baking sheet, around the chicken.
Coat the Chicken: Drizzle the remaining garlic butter mixture generously over the chicken thighs.
Bake: Transfer the baking sheet to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender-crisp. For an extra golden finish, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
Serve & Garnish: Remove from the oven. If desired, garnish with fresh chopped parsley. Serve hot and enjoy!

Pro Tips for Success:

Don't Overcrowd the Pan: Ensure your chicken and vegetables have enough space on the baking sheet to roast properly. If your pan is too small, use two. This prevents steaming and encourages a lovely caramelization.
Adjust Seasoning: Feel free to adjust the amount of garlic or Italian seasoning to your preference.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Variations:
- Different Veggies: Try adding bell peppers, cherry tomatoes, or asparagus.
- Spicier Kick: Increase the red pepper flakes or add a dash of cayenne pepper.
- Cheesy Goodness: Sprinkle a little Parmesan cheese over the dish during the last few minutes of baking.

This Garlic Butter Chicken with Zucchini and Corn is perfect for busy weeknights, meal prepping, or even a casual weekend dinner. It's a simple recipe that delivers big on flavor and convenience. Give it a try tonight and discover your new favorite one-pan meal!

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