chicken corn

Let me introduce you to my family&#039;s new favorite chicken dinner - Garlic Butter Chicken with Zucchini, Corn, and Ravioli. This recipe has everything: protein, veggies, and carbs! It&#039;s a super easy and delicious meal that is worthy of consideration for your monthly dinner rotation! Perfect for frozen or refrigerated (store-bought) ravioli!

Garlic Butter Chicken with Zucchini, Corn, and Ravioli

oz ravioli (store-bought (frozen

olive oil

zucchini (medium, sliced)

salt and pepper (to taste)

corn kernels (cooked (about 3 corn ears - corn on the cob))

lb chicken breasts (skinless, boneless, sliced)

smoked paprika (or more)

chili powder (or more)

salt (or

black pepper (freshly ground, to taste)

garlic (minced)

lime juice (or more)

butter (divided)

fresh cilantro (chopped)

Bring a large pot of water to boil.  Cook ravioli according to package instructions (usually 7 to 10 minutes).  Drain.

While you wait for the water to start boiling and while the ravioli is cooking, proceed with the rest of the recipe.

Cook ravioli

Heat olive oil in a large, high-sided cast-iron skillet over medium heat until hot.  Add sliced zucchini.  Sprinkle with a pinch of salt and freshly ground black pepper. Cook for about 3 minutes on medium heat. Flip the veggies once.  Remove cooked zucchini to a plate.

Prepare the vegetables

Slice the chicken breasts into strips.  Season the chicken with smoked paprika, chili powder, salt, and freshly ground black pepper.

Heat 2 tablespoons of olive oil on medium heat in the same, now empty, cast-iron skillet. Add the chicken in one layer and cook, undisturbed, for about 4 minutes.

Flip the chicken strips over, add minced garlic, and cook for 2 more minutes.   Lower the heat to low and add freshly squeezed lime juice and 2 tablespoons of butter.  Cook for another 2 minutes or more, frequently stirring, until the chicken is cooked through but not overcooked and the garlic has softened.

Make Garlic Butter Chicken

Add cooked sliced zucchini, and cooked corn kernels to the same skillet with cooked chicken.

Add 2 remaining tablespoons of butter and melt it on low heat, stirring it together with the veggies.  Do it rather quickly, for a couple of minutes, just until the butter melts and the garlic butter sauce coats both the chicken and the zucchini and corn evenly.  Remove from heat.

Add cooked and drained ravioli, and coat them with the butter sauce and veggies. Remove from heat.

Season with more salt, smoked paprika, and chili powder, if desired.  Add more freshly squeezed lime juice, if desired.

When serving, top with the chopped fresh cilantro.  Sprinkle a small amount of chili powder over chicken and ravioli, for presentation purposes, if desired.

Assembly

Made with fresh basil, oregano and rosemary and substituted cayenne pepper for chili pepper. Used Kinder's carmelized onion seasoning. Also cooked zucchini for six minutes. Quick, easy and delicious!

This is delicious, used boneless chicken thighs, since I had them. Very yummy, I will definitely make this again!

Another delicious recipe! I didn't have lime juice and it was still yummy!

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Top 1 chicken corn recipes from across the web

The most viewed chicken corn recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Garlic Butter Chicken with Zucchini...

The most viewed chicken corn recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine