by Olena

Chicken Zucchini and Corn (Video)

by Olena

5 from 2 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

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.

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.

43 comments on “Chicken Zucchini and Corn (Video)

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  1. 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!

  2. 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.

  3. 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)

  4. 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!

  5. 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.:)

  6. 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.

  7. 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.

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

  9. 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!

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

  11. 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!

  12. 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 😉

  13. 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!

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