Creamy Chicken Zoodle Skillet
A delicious and healthy one-pan dish featuring tender chicken and zucchini noodles in a creamy sauce. Perfect for a low-carb dinner.
Equipment
- 1 large skillet
- 1 spiralizer to make zoodles
- 1 tongs for tossing zoodles
Ingredients
Main Ingredients
- 2 boneless skinless chicken breasts
- 3 medium zucchinis spiralized
- 2 tbsp olive oil
- 3 cloves garlic minced
Creamy Sauce
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tsp paprika
Instructions
Preparation
- Season the chicken breasts with salt, pepper, and paprika. Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
- Add the chicken to the skillet and cook for about 5-7 minutes per side, or until golden brown and cooked through. Remove and set aside.
- In the same skillet, add the remaining olive oil. Add minced garlic and sauté until fragrant, about 1 minute.
- Add the spiralized zucchini to the skillet and cook for 2-3 minutes, tossing occasionally with tongs, until just tender.
- Lower the heat and pour in the heavy cream. Stir until the sauce begins to thicken.
- Add grated Parmesan cheese to the skillet, stirring until melted and combined with the cream.
- Return the chicken to the skillet, coating it in the creamy sauce. Add the zoodles back to the skillet and mix until heated through.
- Serve the creamy chicken zoodle skillet immediately, garnishing with additional Parmesan cheese if desired.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Avoid overcooking the zoodles to maintain a crisp texture. Ingredient Substitutions: Use coconut milk for a dairy-free version. How to Serve: Pair with a fresh salad or garlic bread. Storage & Freshness: Best when consumed fresh; store in the fridge for up to 3 days. Make-Ahead Tips: Cook the chicken ahead of time and store separately from the sauce.