Description
This nutritious and flavorful one-pan meal is perfect for busy weeknights. Featuring tender chicken breasts seared to perfection and tossed with crisp-tender zucchini and sweet corn, this dish is finished in a savory butter and soy sauce glaze. It provides an efficient way to get a balanced, protein-rich dinner on the table with minimal cleanup.
Ingredients
3–4 boneless, skinless chicken breasts, sliced into uniform pieces
2 medium zucchini, sliced into half-moons
1 cup sweet corn, fresh or thawed frozen
3 cloves garlic, minced
4 tablespoons unsalted butter, divided
2 tablespoons low-sodium soy sauce
Salt and pepper to taste
1 tablespoon olive oil
Instructions
Heat a large skillet over medium heat with one tablespoon of butter and a splash of olive oil.
Season the chicken pieces generously with salt and pepper.
Place chicken in the skillet and cook for approximately six minutes per side until golden brown and cooked through.
Remove the chicken from the pan and set aside to rest.
In the same skillet, melt the remaining butter and add the zucchini and corn.
Sauté the vegetables until tender yet still crisp, adding the garlic during the last minute of cooking.
Add the soy sauce to the pan and toss.
Return the chicken to the pan to coat everything in the butter sauce and serve warm.
Notes
Ensure the zucchini is sliced into uniform half-moons to ensure even cooking so it does not turn mushy. If desired, serve alongside a portion of fluffy rice or crusty bread to soak up the pan sauce.
- Prep Time: 10
- Cook Time: 20
- Category: Sheet Pan Dinners
- Method: Skillet Sautéing
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg