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One Pan Garlic Butter Chicken and Veggies

This fuss-free and flavorful dish combines juicy chicken, tender vegetables and a garlicky butter sauce, all cooked in one pan for easy cleanup.

30 mins
4 Serving(s)
One Pan Garlic Butter Chicken and Veggies


  • 3 tbsp. Schnucks olive oil, divided
  • 1 lemon, zested and juiced (about 2 tbsp. juice)
  • 2 tbsp. minced garlic
  • 1/2 tsp. chili powder
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. Schnucks black pepper
  • 1 lb. boneless, skinless chicken breasts
  • 2 small zucchini, halved and sliced into 1/2-inch-thick half-moons
  • 1 medium red bell pepper, diced
  • 2 tbsp. Schnucks unsalted butter
  • 1 1/2 cups cooked corn kernels
  • 1/4 cup chopped flat-leaf parsley, plus more for garnish


  1. In a large bowl, stir together one tablespoon oil, the lemon zest and juice, garlic, chili powder, paprika and black pepper. Add chicken and turn to coat. Refrigerate, covered, ten minutes.
  2. Meanwhile, heat one tablespoon oil in a large heavy-bottomed skillet over medium. Add zucchini and, if desired, salt and additional black pepper. Cook about 1 1/2 minutes per side. Transfer to a plate and cover to keep warm.
  3. In same skillet, heat remaining oil over medium. Discarding marinade, sear chicken 5–6 minutes per side. Reduce heat to medium-low; add zucchini, red bell pepper, butter, corn and parsley. Continue cooking until chicken’s internal temperature reaches 165 degrees, 8–10 minutes.
  4. Slice chicken and serve with vegetables, garnished with additional parsley.

Cook's Wisdom

You can swap in extra grilled corn (page 13) for frozen or canned.

Nutrition Facts

395 Calories Per ServingFat: 21gSaturated Fat: 7gCholesterol: 111mgSodium: 106mgCarbohydrates: 14gFiber: 2gSugars: 6gProtein: 38g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe