Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 6 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 2 medium zucchinis, sliced into half-moons
- 1 cup fresh corn kernels
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
Instructions
- Generously season both sides of the chicken breasts with salt and freshly ground black pepper.
- Heat olive oil in a large skillet over medium heat. Add chicken breasts and sear for 6–7 minutes per side, or until golden brown and fully cooked. Transfer chicken to a plate and set aside.
- Reduce heat to medium-low. In the same skillet, add 4 tablespoons butter. Once melted, add minced garlic and sauté until aromatic, about 1 minute.
- Incorporate Italian seasoning, then add zucchini. Cook for 4 minutes, stirring occasionally, until zucchini softens slightly.
- Stir in fresh corn kernels and cook for an additional 2 minutes until heated through and tender.
- Return seared chicken breasts to the skillet. Gently spoon garlic butter, zucchini, and corn mixture over the chicken to coat evenly.
- Add remaining 2 tablespoons butter, chopped fresh parsley, and squeeze lemon juice over the dish. Stir gently to combine. Continue heating for 1–2 minutes until everything is heated through. Adjust seasoning to taste and serve hot, garnished with additional parsley if desired.
Notes
Ensure the chicken is cooked to an internal temperature of 165°F (75°C). Don’t overcook the zucchini for the best texture. Feel free to customize with other vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg