Garlic Butter Chicken with Zucchini Noodles

why you will love this recipe

Garlic Butter Chicken with Zucchini Noodles is a delightful and satisfying dish that brings a burst of flavor with every bite. It combines the richness of garlic butter sauce with the lightness of zucchini noodles, making it a perfect choice for those looking for a healthy yet fulfilling meal. This recipe is quick to prepare, making it ideal for a weeknight dinner or a cozy family meal. Plus, it’s a great way to sneak in some veggies for the kids!

how to make Garlic Butter Chicken with Zucchini Noodles

Step-by-step overview

Making Garlic Butter Chicken with Zucchini Noodles is a straightforward process that anyone can follow! Start by prepping your ingredients, then proceed with cooking the chicken, making the sauce, and finally tossing everything together with the zoodles. Here’s how it comes together in a few easy steps:

1. Prepare the Chicken: Season the chicken pieces with salt, pepper, and half of the Italian seasoning.
2. Cook the Chicken: Sear the chicken in a skillet until golden brown.
3. Make the Sauce: Sauté garlic, then add heavy cream and Parmesan cheese to create a creamy sauce.
4. Combine Chicken and Sauce: Add the chicken back into the skillet with the sauce.
5. Add Zoodles: Gently toss in the spiralized zucchini and heat briefly.
6. Serve: Garnish with parsley and enjoy your meal!

Ingredients

• 1.5 pounds boneless, skinless chicken breasts (or thighs), cut into 1-inch pieces
• 4 medium zucchinis, spiralized into zoodles (about 6–8 cups)
• 3 tablespoons unsalted butter (or ghee)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried Italian seasoning (or 1 tablespoon fresh chopped basil + oregano)
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• 2 tablespoons fresh lemon juice (or chicken broth for no citrus)
• 2 tablespoons chopped fresh parsley for garnish

Directions

1. Pat the chicken pieces dry with paper towels and season generously with salt, pepper, and half of the Italian seasoning.
2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken in a single layer and sear until golden and cooked through, about 4–6 minutes, turning once. Remove the chicken to a plate and tent loosely with foil.
3. Lower heat to medium, add the remaining 1 tablespoon olive oil and 2 tablespoons butter to the skillet. Add the minced garlic and sauté for 30–45 seconds until fragrant—don’t let it brown.
4. Pour in the heavy cream and stir, scraping any browned bits from the bottom of the pan. Add Parmesan cheese, remaining Italian seasoning, and red pepper flakes if using. Stir until the cheese melts and the sauce thickens slightly, about 2–3 minutes.
5. Stir in lemon juice (or 2 tablespoons chicken broth). Return the chicken to the pan and coat in the sauce. Keep the pan on low heat.
6. Add the spiralized zucchini and toss gently for 1–2 minutes until the zoodles are warmed and just tender. Avoid overcooking to prevent mushy noodles.
7. Taste and adjust seasoning, adding salt and pepper as needed. Remove from heat and sprinkle chopped parsley over the top. Serve immediately.

how to serve Garlic Butter Chicken with Zucchini Noodles

Serve this dish warm, garnished with fresh parsley on top. It pairs wonderfully with a side salad or crusty bread for soaking up the creamy sauce.

how to store Garlic Butter Chicken with Zucchini Noodles

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of chicken broth if needed to prevent drying out.

tips to make Garlic Butter Chicken with Zucchini Noodles

1. Ensure your skillet is hot enough to achieve a nice golden sear on the chicken.
2. Don’t overcook the zucchini noodles—just toss them for a minute or two to keep them al dente.
3. Experiment with adding different herbs or vegetables for a unique twist!

variation

Feel free to swap out the zucchini noodles for other types of spiralized vegetables, such as sweet potatoes or carrots, for a different flavor profile. You can also add in some cherry tomatoes or spinach for extra nutrients.

FAQs

Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but it’s best to thaw it first to ensure even cooking.

Can I make this recipe dairy-free?
Absolutely! Replace the heavy cream with coconut cream or a dairy-free alternative, and use nutritional yeast instead of Parmesan cheese.

How do I keep the zoodles from getting mushy?
To prevent mushy zoodles, cook them briefly and add them at the end of the cooking process. This keeps them firm and al dente.

Garlic Butter Chicken with Zucchini Noodles

A delightful and satisfying dish that combines the richness of garlic butter sauce with light zucchini noodles, making it a healthy option for a weeknight dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 pounds boneless, skinless chicken breasts (or thighs), cut into 1-inch pieces
• 4 medium zucchinis, spiralized into zoodles (about 6–8 cups)
• 3 tablespoons unsalted butter (or ghee)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried Italian seasoning (or 1 tablespoon fresh chopped basil + oregano)
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• 2 tablespoons fresh lemon juice (or chicken broth for no citrus)
• 2 tablespoons chopped fresh parsley for garnish

Method

 

Preparation

1. Pat the chicken pieces dry with paper towels and season generously with salt, pepper, and half of the Italian seasoning.

Cooking the Chicken

1. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
2. Add the chicken in a single layer and sear until golden and cooked through, about 4–6 minutes, turning once.
3. Remove the chicken to a plate and tent loosely with foil.

Making the Sauce

1. Lower heat to medium, add the remaining 1 tablespoon olive oil and 2 tablespoons butter to the skillet.
2. Add the minced garlic and sauté for 30–45 seconds until fragrant—don’t let it brown.
3. Pour in the heavy cream and stir, scraping any browned bits from the bottom of the pan.
4. Add Parmesan cheese, remaining Italian seasoning, and red pepper flakes if using.
5. Stir until the cheese melts and the sauce thickens slightly, about 2–3 minutes.

Combining

1. Stir in lemon juice (or chicken broth).
2. Return the chicken to the pan and coat in the sauce.
3. Keep the pan on low heat.

Adding Zoodles

1. Add the spiralized zucchini and toss gently for 1–2 minutes until the zoodles are warmed and just tender.
2. Avoid overcooking to prevent mushy noodles.

Serving

1. Taste and adjust seasoning, adding salt and pepper as needed.
2. Remove from heat and sprinkle chopped parsley over the top.
3. Serve immediately.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of chicken broth if needed to prevent drying out. Ensure your skillet is hot enough to achieve a nice golden sear on the chicken.