This Garlic Chicken and Corn Recipe is a 20 minute low carb dinner that was inspired by my Ukrainian roots. Healthy, easy and one pan delicious corn chicken!

We love similar skillets around here, like this Mexican chicken zucchini, ground turkey skillet and Caprese chicken and zucchini.

Chicken and corn recipe

This chicken and corn recipe is a true representation of summer’s bounty. Low carb dinner with garlick-y chicken pieces, charred corn and lots of squash for a healthy measure.

And this corn chicken is flavorful because fresh ingredients, garlic and lots of naturally released juices from zucchini. Healthy meets delicious just like with chicken and tomatoes!

Have you ever tried to cook chicken until golden brown in a little bit of oil with salt, pepper and garlic? It is such a simple technique but one my favourite ways to cook when it comes to clean eating chicken recipes. That’s how my mom prepared cornish chicken when I was a kid. Entire apartment would fill with a smell of 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. Similar to sauteed zucchini but has elements of zucchini fritters. Greasy but delicious! Ukrainians certainly love their garlic which is a natural antibiotic, did you know?! Prevents cancer too. If you are like us try this zucchini tomato bake and Ukrainian baked chicken thighs.

Ingredients for Chicken and Corn Recipe

  • Zucchini: Green or yellow squash, cut into same size pieces for even cooking. I like half moon shapes but you can also dice zucchini.
  • Corn: Fresh or frozen corn kernels will taste great. If frozen, no need to thaw. If fresh, no need to pre-cook. Leftover cooked corn kernels from Instant Pot corn on the cob recipe will work too.
  • Chicken: You can use boneless and skinless chicken thighs or breast. Also bone in chicken part like drumsticks and thighs can be used but will require more oil, longer cooking time and being covered.
  • Garlic: This corn chicken truly relies on garlic flavor as there are no other seasonings. Make sure to use fresh garlic cloves and grate them. Not minced and no garlic powder substitute.
Chicken breast, corn, zucchini, garlic and dill.

Optional Add-Ins

Obviously, there are tons of ways to adapt this chicken and corn recipe with tons of extras, but there’s no point in me mentioning every little thing, otherwise you’ll end up with completely different meal. However, here are a few simple add-ins you may enjoy depending on your fridge contents.

  • Tomatoes: A handful of grape or cherry tomatoes chopped in half will complement zucchini and corn nicely, making skillet more juicy and colourful. It is my trick to this whole wheat spaghetti recipe that has Mediterranean flavors. I would also use fresh basil then instead of parsley or dill, that Caprese chicken vibe.
  • Extra veggies: You can sauté some bell peppers or mushrooms with the chicken. Or you can wilt in some fresh spinach at the end.
  • Bacon: I kept this chicken and corn recipe simple but I also love this dish with bacon. I think corn and bacon are amazing combo. I would recommend to cook about 3 bacon slices first, remove and crumble, then add back at the end. And you can fry chicken and veggies in bacon fat too.
  • Yogurt or cream: Add a splash of heavy cream or about 1/4 cup of yogurt or sour cream at the end and with heat off. Healthier choice would be yogurt and higher fat %, tastier the corn chicken.
  • Lemon or lime juice: As reviews show everyone loves lemon chicken with buttery sauce. I recommend to add 2 tbsp or freshly squeezed lemon juice or lime juice for a zesty corn chicken.

How to Make Garlic Chicken, Zucchini and Corn

For the most flavorful and browned chicken pieces and veggies, we will cook them separately.

  • Cook chicken: Preheat cast iron skillet on medium heat and swirl oil to coat. Add garlic and cook for 10 seconds, it burns fast so keep stirring constantly. Then add chicken, sprinkle with salt and pepper to taste, and cook for 8-10 minutes uncovered, stirring a few times. Transfer to a bowl.
  • Add zucchini and corn: Now add zucchini and corn (if frozen, do not thaw). Cook for 5 minutes, stirring about 2 times and not too often to allow veggies to get some nice char.
  • Add chicken back to skillet and stir: Remove skillet from heat, sprinkle with fresh herbs and more freshly grated garlic if you wish (I do), and stir.
  • Serve hot or cold (I know!): This low carb chicken corn recipe tastes both delicious cold or hot. Similar to cold chicken salad and cold grilled zucchini, especially on a hot summer day.
how to make corn chicken step by step collage

Tips for Best One Pan Chicken Zucchini

  • Add cheese if you wish: Zucchini and corn is heavenly combo, no need for cheese, you’ve got garlic. But you can sprinkle some Parmesan cheese on top after cooking because as these zucchini sticks prove, zucchini and Parmesan is another winning combination.
  • For more browned chicken: Use cast iron skillet for more browned crispy garlic chicken.
  • Cast iron skillet size: I love using 10″ wide cast iron skillet for specific recipes only, like healthy skillet cookie. When you add zucchini, skillet might look overflowing but squash will reduce in volume as it keeps cooking.
  • Using different skillet: If you don’t have cast iron skillet or would like to cut back on oil, I recommend to use ceramic non-stick skillet. 12 ” would be even better and make sure its coating hasn’t worn off otherwise chicken will stick.

Need more dinner inspiration? Browse 65 healthy dinner ideas!

How to Serve, Store and Make Ahead

To serve: This chicken and corn recipe is a meal on its own. For boys or more hungry family members, I always cook a batch of brown rice, quinoa or pasta and pile up chicken and veggies on top.

To store: Refrigerate leftovers in an airtight container for up to 5 days. It keeps well for healthy lunch ideas. I recommend to reheat in a microwave to prevent chicken from drying out, or enjoy cold (it’s good!!!).

To make ahead: Refrigerate cubed chicken and zucchini while covered and separately for up to 2 days. Then it’s as easy as pulling out ingredients from the fridge and start cooking within a minute, especially after busy day at work.

Can I freeze it? Unfortunately zucchini doesn’t freeze well.

Enjoy this corn chicken and be healthy!

More Favorite Zucchini and Corn Recipes

chicken zucchini

Garlic Zucchini, Chicken and Corn Recipe

This Garlic Chicken and Corn Recipe is a 20 minute low carb dinner that was inspired by my Ukrainian roots. Healthy, easy and one pan delicious corn chicken!
4.97 from 31 votes
Servings 6 servings
Calories 171
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients 
 

Chicken:

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 

  • 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.
  • Zucchini and Corn: Cook the same way as chicken but for 5 minutes.
  • 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.

Video

Notes

  • Store: Refrigerate in a glass airtight container for up to 5 days. Do not freeze.
  • Make ahead: Refrigerate cubed chicken and zucchini while covered and separately for up to 2 days. 
  • Zucchini: Green or yellow squash, cut into same size pieces for even cooking. I like half moon shapes but you can also dice zucchini.
  • Corn: Fresh or frozen corn kernels will taste great. If frozen, no need to thaw. If fresh, no need to pre-cook.
  • Chicken: You can use boneless and skinless chicken thighs or breast. Also bone in chicken part like drumsticks and thighs can be used but will require more oil, longer cooking time and being covered.
  • Garlic: Not minced and no garlic powder substitute.
  • Add cheese if you wish: You can sprinkle some Parmesan cheese on top after cooking.
  • Using different skillet: If you don’t have cast iron skillet or would like to cut back on oil, I recommend to use ceramic non-stick skillet 12 “.
See recipe post for more Tips.

Nutrition

Serving: 1.25cups | Calories: 171kcal | Carbohydrates: 15g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 389mg | Fiber: 2g | Sugar: 5g
Course: Dinner
Cuisine: American Ukrainian
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

  1. 5 stars
    Yum, I’m eating this right now. I added bacon, mushrooms, a diced tomato and Greek yoghurt in at the end. It has given it a lovely zing. So easy and fast to get on the table. High five 💖 so delicious!

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