Garlic Parmesan Chicken Zoodle Skillet
This Garlic Parmesan Chicken Zoodle Skillet is a flavorful, low-carb dinner option that's perfect for busy weeknights. It's creamy, savory, and satisfying.
Equipment
- 1 large skillet
- 1 spiralizer for zucchini
- 1 knife for slicing chicken
Ingredients
Main Ingredients
- 2 boneless skinless chicken breasts, sliced
- 2 medium zucchinis spiralized
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Red pepper flakes optional
Instructions
Preparation
- Slice the chicken into thin strips and season with salt and pepper. Spiralize the zucchinis into noodles.
Cooking
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add garlic and sauté until fragrant. Pour in the heavy cream and bring to a simmer. Stir in parmesan cheese until melted and smooth.
- Return the chicken to the skillet. Add zoodles and toss everything together until the zoodles are tender and coated in the sauce, about 2-3 minutes.
Serving
- Serve immediately, garnished with extra parmesan and red pepper flakes if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.
Notes
Pro Tips: Use freshly grated parmesan for the best flavor. Avoid overcooking the zoodles to keep them from becoming mushy.
Ingredient Substitutions: Replace heavy cream with coconut cream for a dairy-free option.
How to Serve: Pair with a fresh green salad and a light white wine.
Storage & Freshness: Best enjoyed fresh, but can be stored for up to 2 days.
Make-Ahead Tips: Prepare the sauce ahead of time and store it separately.
Ingredient Substitutions: Replace heavy cream with coconut cream for a dairy-free option.
How to Serve: Pair with a fresh green salad and a light white wine.
Storage & Freshness: Best enjoyed fresh, but can be stored for up to 2 days.
Make-Ahead Tips: Prepare the sauce ahead of time and store it separately.