Description
An easy and satisfying low-carb meal for beginners on the keto diet featuring chicken and spiralized zucchini in a flavorful garlic butter sauce.
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
Instructions
- Pat the chicken pieces dry with paper towels and season generously with salt, pepper, and half of the Italian seasoning.
- 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.
- Lower heat to medium, add the remaining 1 tablespoon olive oil and 2 tablespoons butter to the skillet. Add the minced garlic and sauté 30–45 seconds until fragrant—don’t let it brown.
- 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.
- 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.
- Add the spiralized zucchini and toss gently for 1–2 minutes until zoodles are warmed and just tender. Avoid overcooking to prevent mushy noodles.
- Taste and adjust seasoning, adding salt and pepper as needed. Remove from heat and sprinkle chopped parsley over the top. Serve immediately.
Notes
For a dairy-free version, substitute butter with olive oil and use canned full-fat coconut milk instead of heavy cream. Store chicken and sauce together for up to 3 days. For best texture, reheat gently and add fresh zoodles just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Keto