Garlic Butter Chicken with Zucchini, Corn, and Ravioli Recipe

I’m so excited to share this Garlic Butter Chicken with Zucchini, Corn, and Ravioli Recipe with you—it’s become one of my absolute favorite weeknight meals. There’s just something about the rich, garlicky butter sauce mingling with tender chicken, sweet corn, fresh zucchini, and pillowy ravioli that makes this dish a total crowd-pleaser. Whether you’re craving comfort food with a fresh twist or something quick yet flavorful, this recipe hits all the right notes.

This dish works great any time you want a hearty, satisfying dinner without endless prep. I love how everything comes together in one skillet for easy cleanup, and it’s versatile enough to tweak with whatever veggies or seasonings you have on hand. Trust me, once you make this Garlic Butter Chicken with Zucchini, Corn, and Ravioli Recipe, it’ll be one you come back to again and again.

this Recipe

Ingredients You’ll Need

All these ingredients come together harmoniously for that perfect balance of savory, buttery, and fresh. I always keep frozen or refrigerated ravioli on hand since it speeds up dinner so nicely without sacrificing taste.

• Ravioli: Choose a good-quality store-bought ravioli, either frozen or refrigerated, because fresh pasta takes the sauce beautifully.
• Olive oil: Essential for sautéing veggies and chicken; extra virgin is my go-to for flavor.
• Zucchini: Adds a lovely fresh crunch and soaks up the buttery garlic sauce wonderfully.
• Corn kernels: I prefer fresh corn from the cob, but frozen works just as well—adds a naturally sweet pop.
• Chicken breasts: Skinless and boneless make for quick cooking and easy slicing.
• Smoked paprika & chili powder: These spices bring warmth and a mild smoky depth — feel free to adjust heat to your liking.
• Salt & freshly ground black pepper: To season perfectly and enhance all other ingredients.
• Garlic cloves: Freshly minced for that punch of fragrant garlicky goodness.
• Fresh lime juice: I love this brightens the whole dish, cutting through the richness.
• Butter: Key for the luscious garlic butter sauce that coats every bite.
• Fresh cilantro: For sprinkling on top – it adds freshness and a pop of color when serving.

Variations

One of my favorite things about this Garlic Butter Chicken with Zucchini, Corn, and Ravioli Recipe is how easy it is to make your own. I’ve played around with the veggies and seasonings to keep it interesting, and you can tailor it to suit your dietary needs or whatever’s fresh in season.

• Vegetable swaps: Sometimes I use asparagus or bell peppers instead of zucchini for a different texture and flavor profile.
• Spice level: If you like it hot, try adding a pinch of cayenne or fresh chopped chilies along with the chili powder.
• Protein change-up: For a lighter meal, swap chicken breasts for shrimp or even tofu — just adjust cooking times accordingly.
• Dairy-free option: Replace butter with vegan butter or more olive oil to make it dairy-free while keeping richness.

How to Make Garlic Butter Chicken with Zucchini, Corn, and Ravioli Recipe

Step 1: Cook the ravioli perfectly

Start by bringing a large pot of salted water to a boil—this helps the ravioli not stick and flavors them subtly. Cook according to the package instructions, usually 7 to 10 minutes, until tender but not mushy. Drain and set aside, but keep them warm by covering the pot lid or placing them in a warm bowl, so they’re ready when the rest of the dish is done. This also gives you time to prep the veggies and chicken while waiting.

Step 2: Sauté zucchini until tender-crisp

Heat olive oil in a large, heavy skillet (I love my cast-iron here) over medium heat. Add the sliced zucchini with just a pinch of salt and freshly ground pepper to bring out its sweetness. Cook for about 3 minutes, flipping once until the zucchini develops a nice golden sear but is still crisp — you don’t want mushy veggies here. Transfer the zucchini to a plate and set aside; we’ll add it back later to soak up those buttery chicken juices.

Step 3: Cook the flavorful garlic butter chicken

Slice the chicken breasts into strips, then generously season with smoked paprika, chili powder, salt, and freshly ground black pepper. Heat 2 tablespoons olive oil in the same skillet on medium heat. Add the chicken strips in a single layer and let them cook undisturbed for about 4 minutes—for a nice sear—before flipping. Add minced garlic when you flip, cooking for another 2 minutes so the garlic softens but doesn’t burn.

Lower heat to low, then stir in freshly squeezed lime juice and 2 tablespoons of butter, stirring frequently for about 2 more minutes until the chicken is cooked through and coated in that buttery garlicky sauce. Be careful not to overcook—the chicken should stay juicy and tender.

Step 4: Bring it all together with veggies and ravioli

Now add the cooked zucchini and corn kernels back into the skillet with the chicken. Drop in the remaining 2 tablespoons of butter and let it melt on low heat, stirring gently to coat everything evenly. This quick step is the secret to that luscious, garlicky sauce lingering on each bite.

Finally, add the cooked ravioli and stir carefully to combine. Taste and adjust seasoning with more salt, smoked paprika, chili powder, or lime juice as you prefer. Remove the pan from heat and get ready to serve something seriously delicious!

How to Serve Garlic Butter Chicken with Zucchini, Corn, and Ravioli Recipe

Garnishes

I always top this dish with freshly chopped cilantro—it adds a wonderful fresh, herbaceous brightness that contrasts beautifully with the rich butter and spices. Sometimes I sprinkle a tiny dash of chili powder on top for a fun pop of color and a hint of extra heat right before serving.

Side Dishes

This recipe is a hearty enough one-pan meal, but I like pairing it with a simple green salad or roasted garlic bread to mop up any extra butter sauce. A crisp cucumber salad also works great if you want something light and refreshing on the side.

Creative Ways to Present

For special occasions, I serve this in colorful shallow bowls to spotlight the vibrant veggies and garnish. Adding edible flowers or microgreens on top turns it into a real showstopper. Sometimes I also drizzle a little extra lime juice or a thin stream of chili oil for a fancy finishing touch that guests love.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge for up to 3 days. Keep the ravioli separate if possible to avoid sogginess, or refrigerate everything together if you plan to reheat gently. Reheating slowly helps maintain texture and flavor.

Freezing

I’ve frozen this dish once or twice, mostly without the ravioli because pasta can get mushy after freezing. Freeze the chicken, zucchini, and corn in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

When reheating, I prefer using a skillet over medium-low heat with a splash of water or broth to revive the sauce and prevent drying out. Microwave works too, but stir halfway through heating to keep everything even and delicious.

FAQs

Final Thoughts

This Garlic Butter Chicken with Zucchini, Corn, and Ravioli Recipe has easily become a staple in my kitchen because it’s simple, flavorful, and customizable. I love how it looks impressive without requiring hours of work, and it’s perfect for busy weeknights or casual dinner parties. I hope you enjoy making and eating it as much as I do — honestly, it feels like a warm hug on a plate every time!

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