by Olena

Chicken Zucchini and Corn (Video)

by Olena

4.9 from 7 reviews

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.

Watch How to Make Chicken Zucchini and Corn

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Chicken Zucchini and Corn

4.9 from 7 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.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

54 comments on “Chicken Zucchini and Corn (Video)

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

  2. 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!

  3. 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.

  4. 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.

  5. 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

  6. 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.

  7. 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 🙂

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