Grilled to juicy perfection, this Easy Chicken with Zucchini, Corn & Garlic Sauce is the definition of a fresh and flavorful dinner. Tender chicken breasts are lightly charred for smoky edges, while a buttery garlic sauce seeps into every bite. The sweetness of corn and the mild crunch of zucchini bring balance to the savory richness, making it a summer-forward dish that works any time of year.

It’s a one-pan wonder that doesn’t skimp on comfort or presentation. Whether you’re meal prepping for the week or hosting a casual dinner gathering, this dish brings both ease and elegance. And bonus: it comes together quickly without sacrificing depth of flavor.

What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts are ideal for this recipe because they cook quickly and absorb flavor well, especially when grilled. If you’re looking for a juicier alternative, boneless thighs are also a great choice. Just make sure to keep pieces evenly sized so they cook uniformly.

Ingredients for the Easy Chicken with Zucchini, Corn & Garlic Sauce

Chicken breasts: The main protein of the dish, it provides a lean, hearty base.
Zucchini: Adds moisture and a gentle crunch, perfect for soaking up the garlic sauce.
Corn kernels: Bring a pop of sweetness and color that complements the savory garlic.
Garlic: The star of the sauce, delivering that deep aromatic base.
Olive oil: Used to sauté and grill, infuses richness while helping to caramelize the veggies.
Chicken broth: Forms the backbone of the sauce, giving it body and savory notes.
Cornstarch: Helps thicken the sauce for that luscious finish.
Fresh parsley: For garnish, brightness, and a final touch of freshness.
Salt & pepper: To balance and enhance all the other ingredients.

How To Make the Easy Chicken with Zucchini, Corn & Garlic Sauce

Step 1: Prep the Ingredients

Slice your zucchini into rounds, chop parsley, and drain your corn if using canned. Cut chicken breasts into evenly sized chunks or strips to help them cook evenly.

Step 2: Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then sear each piece until golden brown on both sides and cooked through, about 4-5 minutes per side. Remove and set aside.

Step 3: Sauté the Veggies

In the same skillet, add a little more oil if needed, then toss in the zucchini rounds. Cook until slightly tender and browned, about 4 minutes. Add the corn and sauté another 2 minutes, stirring often.

Step 4: Make the Garlic Sauce

Lower the heat to medium. Add minced garlic and sauté until fragrant (about 30 seconds). Pour in the chicken broth and bring to a gentle simmer. In a small bowl, mix cornstarch with a tablespoon of water to create a slurry. Add it to the skillet, stirring until the sauce thickens.

Step 5: Combine and Finish

Return the cooked chicken to the skillet and spoon the garlic sauce over everything. Let it simmer for 2 more minutes so all the flavors can meld. Finish with chopped parsley and adjust seasoning if needed.

How to Serve and Store Easy Chicken with Zucchini, Corn & Garlic Sauce

This dish is best served hot, straight from the skillet. Spoon a generous portion of the chicken, zucchini, and corn onto each plate, making sure to drizzle with plenty of garlic sauce. It pairs beautifully with white rice, mashed potatoes, or even garlic bread to soak up the flavorful sauce.

To store, let the dish cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat, adding a splash of broth or water to loosen the sauce if needed.

Frequently Asked Questions

How do I know when the chicken is fully cooked?

The chicken is done when its internal temperature reaches 165°F. It should be white and juicy throughout with no pink in the center.

Can I use frozen corn or fresh corn instead of canned?

Absolutely! Fresh corn will give a nice crispness, while frozen works just as well—just thaw it first and drain any excess moisture.

Is this recipe gluten-free?

Yes, as long as your chicken broth and cornstarch are certified gluten-free, the entire dish is naturally gluten-free.

What other veggies can I add?

Bell peppers, cherry tomatoes, or mushrooms would work great. Just make sure they’re added at the right cooking stage so they don’t get mushy.

Can I make this dish dairy-free?

It already is! This recipe doesn’t contain any dairy, making it perfect for those with lactose sensitivity.

Does this freeze well?

You can freeze it, but zucchini can get a bit soft upon thawing. For best texture, enjoy it fresh or within a few days from the fridge.