Garlic Butter Chicken Zucchini Corn

Garlic butter chicken with zucchini corn and ravioli is that buttery skillet dinner you crave on busy nights. The chicken cooks up perfectly juicy with a blend of smoky spices then gets tossed together with sweet corn crisp zucchini and pillowy ravioli—all blanketed in a zesty garlic butter sauce that clings to every bite. This is the kind of meal you make for family but also one you secretly hope has leftovers for next day lunch.

I made this for my book club one summer when I wanted something easy and festive. Everyone raved and even the pickiest eater cleaned their plate. It has become my go to when summer corn first arrives at the market.

Ingredients

• Ravioli: Delivers tender bites and soaks up flavor choose fresh store bought or good quality frozen ones and look for a cheese or ricotta filling for best results
• Zucchini: Brings color and texture pick firm unblemished zucchini for mild sweet flavor
• Corn: Adds sweetness and snap shave fresh kernels from the cob for the best pop
• Chicken breast: Makes a hearty protein base slice evenly for tender results choose organic or air chilled if possible
• Smoked paprika: Gives depth and subtle woodiness opt for a Spanish style for true pungency
• Chili powder: Provides gentle heat fresher is always more aromatic use more or less to your taste
• Garlic: Is the anchor of the sauce use fresh garlic cloves and mince just before cooking for the best aroma
• Butter: Creates the silkiest sauce use good quality unsalted so you can control the seasoning
• Olive oil: Starts the sauté off with rich undertones pick a fruity extra virgin oil
• Lime juice: Brightens and sharpens the whole skillet fresh is essential for the zingy kick
• Cilantro: Brings a fresh finish add just before serving to keep the vivid color and flavor

Instructions

Cook the Ravioli:

Set a large pot of salted water to boil and cook ravioli until just tender around seven to 10 minutes. Drain and gently toss with a little olive oil to keep from sticking. Keep handy while prepping the rest. Do not overcook or the pasta will fall apart later.

Sauté the Zucchini:

Heat olive oil in a big cast iron skillet over medium. When shimmering add zucchini slices in a single layer. Sprinkle them lightly with salt and pepper. Let them cook undisturbed for three minutes until caramelized underneath then flip for another minute to keep them crisp yet tender. Transfer to a plate—you want them to retain their snap.

Spice and Sear the Chicken:

Season chicken slices generously with smoked paprika chili powder salt and black pepper. Pour fresh olive oil into the skillet and arrange chicken so each piece gets good contact with the pan. Sear on one side for about four minutes until golden. Flip add minced garlic and cook for two more minutes allowing the garlic to release its fragrance but never brown. Lower heat to low.

Make the Garlic Butter Sauce:

Pour lime juice into the chicken and garlic mix letting it bubble lightly. Add half the butter in small pieces stirring until shiny and sauce-like. Scrape up brown bits from the pan for extra flavor.

Combine Everything:

Tip sautéed zucchini and cooked corn into the skillet. Stir gently letting the veggies warm through as you add the remaining butter. Swirl the pan until everything is glossy and coated in garlic butter. Slide in the cooked ravioli last. Use a wide spatula to toss everything just until combined. Do not over stir or the ravioli may split.

Final Seasoning and Finish:

Taste your skillet and adjust with a little more salt smoked paprika chili powder or a squirt more lime if needed. Finish with a scattering of cilantro and an optional dash more chili powder for looks. Serve hot straight from the pan.

My favorite memory with this recipe was a sunset picnic with my nieces where even the six year old asked for seconds of zucchini which is rare.

Storage Tips

Let leftovers cool completely and store in a shallow covered container. This will keep in the fridge safely for up to three days. Reheat gently over low heat on the stove with a splash of water or broth to keep the sauce loose. Ravioli does not freeze well after mixing due to the tender pasta.

Ingredient Substitutions

You can use chicken thighs for extra juiciness stir fry tofu cubes for a vegetarian version or toss in spinach or bell peppers in place of zucchini. If you cannot find fresh corn a good quality frozen corn works nicely and keeps the dish tasting sweet.

Serving Suggestions

Pile this in shallow bowls and top with extra herbs or grated parmesan. A fresh arugula salad or crusty bread on the side turns it into a larger meal. This makes a lively main for dinners with friends or can be scooped up as leftovers for school or work lunches.

Seasonal Adaptations

Add cherry tomatoes in summer when they are in peak season. Use roasted butternut squash in fall for a sweet earthy swap. Substitute asparagus for a fresh springtime flavor.

Success Stories

This dinner brightened up our first patio night after moving in together my partner and I both went for seconds. A neighbor came in halfway through and she declared this better than restaurant pasta she had tried recently.

Freezer Meal Conversion

While fully assembled leftovers do not freeze well you can prep and freeze the uncooked chicken already seasoned just thaw and finish as directed. Corn and zucchini can be chopped and stored in freezer bags for winter making this dish possible year round.

This skillet meal brings everyone to the table in minutes and proves that comfort food can be vibrant and fresh. Leftovers will be coveted the next day—if you have any.

FAQs about Recipes

→ What kind of ravioli works best?

Store-bought cheese or spinach ravioli work well. Choose refrigerated or frozen varieties for quick cooking.

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs offer more juiciness and flavor. Slice them thin for even cooking with the vegetables.

→ How do I avoid mushy zucchini?

Sauté zucchini just until slightly tender. Remove from the pan early so it keeps some crispness when mixed back in.

→ What can I use instead of corn?

Try peas, diced bell peppers, or small broccoli florets for a similar fresh sweetness and added texture.

→ Do I need to use smoked paprika and chili powder?

These spices add depth but can be adjusted or omitted. Feel free to customize the flavor to your preference.