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A bowl of food with zoodles, with Garlic Butter Chicken
4.81 from 83 votes

Garlic Butter Chicken Bites with Zucchini Noodles

Juicy and flavorful Garlic Butter Chicken Bites with Zucchini Noodles ready in less than 30 minutes! Made in one pan, perfectly seasoned bite-size pieces of chicken are cooked in a mouthwatering garlic butter sauce and served with low-carb zucchini noodles for the perfect weeknight dinner.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 people
Calories: 541kcal


  • 4 boneless skinless chicken breasts - chopped into small chunks
  • 2 tablespoon olive oil - divided
  • 2 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • 4 tablespoon butter - divided
  • 6 medium zucchini - spirilized
  • 6 cloves garlic - minced
  • 2 tablespoon fresh parsley - minced
  • 2 tablespoon chicken broth
  • ½ cup parmesan cheese - shredded (optional)
  • 1 lemon - sliced into wedges


  • 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.


  • This recipe may also be made using boneless skinless chicken thighs or shrimp. Adjust cooking time accordingly.
  • Zucchini, once cooked for a certain period of time, will drop its water and become quite soggy. You can help prevent this by sprinkling your pre-cooked spiralized zucchini noodles with salt, allowing them to drop their moisture before 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.
  • Broccoli, asparagus, or green beans would be delicious alternatives to zucchini.


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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