by Olena

Chicken Zucchini and Corn

by Olena

Chicken Zucchini in a skillet

This garlic chicken zucchini and corn recipe is a 20 minute healthy weeknight dinner that was inspired by my Ukrainian roots. Low carb, easy and one pan deliciousness!

Have you ever tried to cook chicken until golden brown in a little bit of oil with salt, pepper and garlic? No? Very simple but it is my favourite way to eat chicken. That’s how my mom prepared cornish chicken when I was a kid. Entire apartment would fill with a smell of sweet fried chicken and zesty garlic. So good, so Ukrainian!

My grandma always fried zucchini slices mixed with grated garlic (there was no garlic powder), then dredged in a mixture of flour, salt and pepper. Greasy but delicious! Ukrainians certainly love their garlic which is a natural antibiotic, did you know?! Prevents cancer too. Google it!

Tips for Best One Pan Chicken Zucchini

  • Any part of chicken works – thighs or breast works. Just remember anything with bone in takes longer to cook.
  • Zucchini + corn = amazing combo. No need for cheese, you got garlic. But you can sprinkle some Parmesan on top.
  • Use cast iron skillet for more browned crispy garlic chicken.
  • Unfortunately zucchini doesn’t freeze well.
  • To make ahead, refrigerate cubed chicken and zucchini separately for up to 2 days.

Enjoy!

How to Make Garlic Chicken, Zucchini and Corn

how to make chicken zucchini recipe

  1. Chicken: Preheat cast iron skillet on medium heat and swirl oil to coat. Add garlic and cook for 10 seconds. Then add chicken, sprinkle with salt and pepper to taste. Cook for 8-10 minutes uncovered, stirring occasionally. Transfer to a bowl and set aside.
  2. Zucchini and Corn: Cook the same way as chicken but for 5 minutes.
  3. Add chicken back to skillet and stir. Remove from heat, sprinkle with herbs and more garlic if you wish, stir.
  4. Serve hot or cold (I know!) with any salad or brown rice, quinoa, potatoes etc.

And don’t forget to subscribe to my YouTube Channel for weekly cooking videos!

Crave More Low Carb Zucchini Recipes?

Print

Chicken Zucchini and Corn

5 from 2 reviews

This Garlic Chicken Zucchini and Corn Recipe is a 20 minute healthy weeknight dinner that was inspired by my Ukrainian roots. Low carb, easy and one pan deliciousness!

  • Author: Olena of ifoodreal.com
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: One Pan
  • Cuisine: American Ukrainian
Scale

Ingredients

Chicken:

  • 1 lb chicken breast, cut into 1” pieces
  • 1 tsp avocado oil
  • 1 large garlic clove, crushed
  • 1/4 tsp salt
  • Ground black pepper, to taste

Zucchini and Corn:

  • 1.5 lbs (3 medium) zucchini, cut into half moon shapes
  • 2 cups corn, frozen or fresh
  • 1 tsp avocado oil
  • 1 large garlic clove, crushed
  • 1/2 tsp salt
  • Ground black pepper, to taste

Garnish:

  • 1 garlic clove, crushed (optional)
  • 1/4 cup dill, parsley or green onions, chopped

Instructions

  1. Chicken: Preheat cast iron skillet on medium heat and swirl oil to coat. Add garlic and cook for 10 seconds. Then add chicken, sprinkle with salt and pepper to taste. Cook for 8-10 minutes uncovered, stirring occasionally. Transfer to a bowl and set aside.
  2. Zucchini and Corn: Cook the same way as chicken but for 5 minutes.
  3. Add chicken back to skillet and stir. Remove from heat, sprinkle with herbs and more garlic if you wish, stir. Serve hot or cold (I know!) with any salad or brown rice, quinoa, potatoes etc.

Store: Refrigerate in a glass airtight container for up to 5 days.

 Did you make this recipe? Please give it a star rating in the comments.

Never miss a recipe

Join my mailing list to receive recipes and updates


I'm not a Robot

This page may contain affiliate links. If you make a purchase, we will receive a small commission at no extra cost to you. It helps keep iFOODreal recipes free. Thanks for your support!