Description
A quick and flavorful skillet chicken dish featuring tender chicken breasts cooked with zucchini, sweet corn, and a savory garlic sauce, perfect for a nutritious weeknight dinner.
Ingredients
Scale
Chicken
- 4 chicken breasts, cut into strips or chunks
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
Vegetables & Sauce
- 2 medium zucchinis, sliced
- 1 cup corn kernels (canned, fresh, or thawed frozen)
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water (for slurry)
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare Ingredients: Slice the zucchinis, chop the fresh parsley, and drain the corn kernels if using canned. Cut the chicken breasts into strips or chunks for even cooking.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Place them in the hot skillet and sear each side for about 4-5 minutes until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced zucchini and cook until lightly browned, approximately 4 minutes. Then add the corn kernels and cook for an additional 2 minutes, stirring occasionally to combine flavors.
- Add Garlic and Broth: Reduce the heat to low. Add the minced garlic to the skillet and sauté until fragrant, about 1 minute. Pour in the chicken broth and gently bring the mixture to a simmer to develop the sauce base.
- Thicken Sauce: In a small bowl, mix the cornstarch with water to create a slurry. Stir this mixture into the skillet, continuously stirring until the sauce thickens and coats the vegetables evenly.
- Combine and Finish: Return the cooked chicken to the skillet, coating it well with the thickened garlic sauce. Let everything simmer together for 2 more minutes to blend flavors. Garnish with freshly chopped parsley before serving.
Notes
- You can use fresh, canned, or frozen corn depending on availability.
- For an extra kick, add a pinch of red pepper flakes with the garlic.
- Serve over rice, quinoa, or with crusty bread for a complete meal.
- Use low-sodium chicken broth to control the salt content.
- Ensure chicken is properly cooked by checking that internal temperature reaches 165°F (74°C).
