Go Back

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
Cook Time 20 minutes
Total Time 30 minutes
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.