by Olena

Garlic Zucchini, Chicken and Corn Recipe

Olena's image
Olena Osipov
5 from 41 votes

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 pesto 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!

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 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 and super juicy tomato chicken – lots of garlic!!!!

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.

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 skillet cookie and this healthy dinner. 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.

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. 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

Garlic Zucchini, Chicken and Corn Recipe

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!
4.98 from 41 votes
Print Save Rate
Course: Dinner
Cuisine: American Ukrainian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories: 171kcal
Author: Olena Osipov

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

  • 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.

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

    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.

        Video

        Notes

        • 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: 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.
        • 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 skillet cookie and this healthy dinner. 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.
        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 | Potassium: 702mg | Fiber: 2g | Sugar: 5g | Vitamin A: 536IU | Vitamin C: 26mg | Calcium: 26mg | Iron: 1mg
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        olena osipov in the studio

        Hello and welcome to iFOODreal.

        My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

        69 comments on “Garlic Zucchini, Chicken and Corn Recipe

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        1. 5 stars
          This is the easiest and one of the best recipes that I have made! It is the second time I make it and we all love it at home. I have it on my rotation now. Thanks for such a wonderful and healthy recipe!!

        2. 5 stars
          Great recipe! Quick and simple. I added fresh chopped tomatoes, cilantro, a dollop of plain yogurt, and some fresh squeezed lemon to top it all off.

        3. 5 stars
          This was easy and very tasty! I used Quinoa as my base. I will definitely make it again! Thank you very much for sharing!!

        4. Hello 🙂 I am not very good at cooking but am trying my hardest to cook new healthy things! Can you tell me what herbs you would use please? Thanks so much!

        5. 5 stars
          Loved this! Easy and tasty.
          My son requested black beans the next time I make this. Not as keto friendly, but they can served on the side.

        6. 5 stars
          Absolutely amazing! A great summer dish and 1 serving is only 3 Weight Watchers points. I used boneless, skinless chicken thighs and the dish was very juicy. I added rosemary and red pepper flakes while cooking. I will definitely make this frequently.

        7. 5 stars
          Made this tonight and it was quick, easy and not to mention delicious. Only corn I had was creamed corn and will be making again. Thanks Rhonda

        8. 5 stars
          Hello! Made this dish last night, so easy and filling and w/o all the bad carbs. I’ve tried a few of your recipes, all turned out great. I especially liked the zucchini tomato parm bake so appetizing and quick to make. Thank – you for your creativity.

        9. 5 stars
          GREAT recipe! Love the addition of corn, adds an entirely new dimension to this dish. I did what Angela suggested and added chopped onion, and also added in 6 thai chili peppers for some nice zing. Thanks for posting this recipe, much appreciated 🙂

        10. 5 stars
          Love his dish, made it with fresh chicken breast mince from the butcher. I also added 1/3 cup coconut cream and a sprinkle of dried chilli flakes.
          Soo tasty, thank you.
          It will be a regular in our house!

        11. 5 stars
          Just tried your recipe and it was awesome. Great dish that I will make again. I appreciate the simple quick ingredients and steps. It really helps for a quick meal when only feeding two people. Thanks.

        12. Oh this recipe is a keeper. My husband isn’t a huge fan of chicken or zucchini, but they are some of my faves so they end up on the menu every week. But he went back for seconds on this dish!
          We served ours over Parmesan quinoa (Unami for the win)

        13. 5 stars
          I JUST gone done eating this. YUM! The only differences I made was I used a whole bunch of garlic and diced up an onion to toss in. It’s really good!
          Last night I Googled “clean eating recipes” and thought I wouldn’t find anything good. But I came across this recipe, and ended up bookmarking a whole lot of your recipes. I can’t wait to try more!

          1. Hi Angela. Glad you enjoyed! After your comment I Googled myself and was surprised to see my blog on a 1st page. Thanks for letting me know. Enjoy!

        14. Sounds good – got all the ingredients right here tonight in Canberra (zucchini and garlic still coming in from the garden, corn frozen earlier in the year) Maybe try it on my new Ukrainian neighbours? And good point about buying local and fair trade!

          1. Hi Pat. Live and learn – had to google where is Canberra and that was embarrassing. I can’t wait to visit your country soon. It is on the list along with New Zealand for a month of travel to explore and show kids the world.
            I think your new Ukrainian neighbours will like this dish. They just moved from Ukraine?

          1. Yes. Organic chicken is pricey. I save on buying skin on and bone in. That runs about $7 per lb. I just bought boneless and skinless chicken thighs in Costco (the cheapest!) and paid $21 per kg. Definitely a treat. How much does it cost in NS? Non-organic chicken is cheaper of course but I would rather eat vegetables than that chicken.
            Let me know how you like the recipe.:) You have a lovely blog space.:)

        15. 5 stars
          Made this for dinner last night and it was DELISH!!! I’m going to try subbing other spices for the salt next time due to my hubby’s blood pressure. This recipe is definitely going on our dinner rotation. Easy to cook, easy to clean up.

        16. 5 stars
          Made this dish for the first time night before last and it was awesome! I didn’t have dill, green onions, or fresh parsley so I improvised a bit. I had chopped and frozen some parsley in my ice cube tray last week so I added two cubes to the pan, a dash of red pepper flakes, a dash of dried oregano, and a dash of dried basil. So good that I didn’t need to add the salt.

        17. Olena, thank you, I am learning to cook with zucchini, and this recipe perfect for me. Anything with chicken. I am cooking this tonight.

        18. 5 stars
          Thank you for posting this recipe. It is delicious! Exactly what I crave when it’s 100 degrees outside! Can’t get enough garlic.

          We farm in WA state and raise corn among other things. Absolutely no sweet corn grown for fresh, frozen or canned is GMO corn. Corn grown for grain, like tortilla chips, can be GMO corn.

          It can be really hard to know and decipher what is and what isn’t GMO. Hopefully that helps!

        19. 5 stars
          Thank you for this wonderful recipe. I didn’t had corn so substitute with button mushroom. Wonder if it taste just like yours

        20. 5 stars
          That was delish. I was looking for a quick n easy chicken and vegetable dish. Used coconut oil and garnished with the dill and green onions. Thank you!

        21. This is so my kind of dinner – especially lately. It is seriously perfect. My kids can have it with rice, I’ll eat a big bowl on it’s own 😉

        22. Unless I missed something, you left cooking the zucchini out of the recipe. I’d really like to know what to do with it, as this looks amazing!

        23. I’m with you, bring on the garlic! This recipe looks delicious, like all your recipes. Thanks!

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