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4.74 from 19 votes

30-Minute Garlic Butter Chicken with Zucchini Noodles

Low carb and gluten-free, these delicious little bites of garlic butter chicken are cooked with garlic, butter, and herbs and served with zucchini noodles for the perfect 30-minute, one-pan meal the whole family will love!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Keyword: Garlic Butter Chicken
Servings: 4 people
Calories: 541kcal
Author: Jessica Randhawa

Ingredients

  • 4 boneless skinless chicken breasts, chopped into small chunks
  • 2 tbsp olive oil, divided
  • 2 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp freshly cracked black pepper
  • 4 tbsp butter, divided
  • 6 medium zucchini, spirilized
  • 6 cloves garlic, minced
  • 2 tbsp fresh parsley, minced
  • 2 tbsp chicken broth
  • 1/2 cup parmesan cheese, shredded (optional)
  • 1 lemon, sliced into wedges

Instructions

  • Prepare the chicken - Slice each chicken breast into small, bite-size chunks equal in size. Transfer to a large mixing bowl and mix with 1 tablespoon of olive oil, Italian seasoning, garlic seasoning, salt, and pepper. Set aside.
  • Prepare remaining ingredients - Allow the chicken to rest as you mince the garlic, parsley, and spiralize your zucchini. Set these things aside and get started on cooking the chicken.
  • Cook the chicken - Grab a large cast-iron skillet (if you have one) and set it over medium-high heat. Add the remaining tablespoon of olive oil and one tablespoon of butter and swirl to coat the bottom of the pan. Work in batches, if needed, adding the chicken to the skillet in a single layer (avoid overcrowding). Cook the chicken on all sides until just cooked. Remove from the skillet and set aside.
  • Cook the zucchini - return the skillet to medium heat. Add the remaining 3 tablespoons of butter, minced garlic, parsley, and chicken broth. Allow the butter to melt and garlic to cook just until fragrant (approximately 30 seconds). Add the zucchini noodles. Mix well to combine the zucchini with the garlic butter and continue to cook just until the zucchini is warm (approximately 2 minutes of continuous tossing).
  • Return the chicken and assemble - Add the chicken back to the skillet and continue to cook just until the chicken is reheated, 1-2 minutes more. Sprinkle with shredded parmesan cheese, if desired, and lemon wedges for serving.

Notes

  • Chicken thighs may be used in place of chicken breast meat.
  • Zucchini, once cooked for a certain period of time, will drop its water and (at least for noodles from the inside part of zucchini) become quite soggy. You can help prevent this by sprinkling your pre-cooked spirilized zucchini noodles with salt, allowing them to drop their moisture prior to cooking. Just be sure to rinse and dry your noodles thoroughly before cooking. OR, you can keep an extra close eye on your noodles and plate them before overcooking.

Nutrition

Calories: 541kcal | Carbohydrates: 15g | Protein: 57g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 183mg | Sodium: 1199mg | Potassium: 1701mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1285IU | Vitamin C: 74.1mg | Calcium: 242mg | Iron: 2.7mg
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