Packed with flavor and ready in minutes, this zucchini noodle recipe with chicken is about to become your new weeknight hero. Perfectly seasoned chicken pairs beautifully with fresh zucchini noodles in a light sauce that’s both satisfying and guilt-free.
Why This Recipe Works
- Using a spiralizer transforms zucchini into noodle-like strands that cook quickly and absorb flavors beautifully while keeping the dish low-carb and nutrient-dense.
- Searing the chicken at high heat creates a delicious golden-brown crust that locks in juices, ensuring every bite is tender and flavorful rather than dry or bland.
- The simple sauce made from garlic, olive oil, and a splash of lemon juice enhances the natural sweetness of the zucchini without overpowering it, making the dish light yet satisfying.
- Combining fresh herbs like basil and parsley at the end adds a burst of freshness that elevates the entire dish from ordinary to restaurant-quality with minimal effort.
- This recipe is incredibly versatile—you can easily swap proteins, add different vegetables, or adjust the seasoning to suit your taste preferences without compromising the core appeal.
Ingredients
- 2 large zucchinis, spiralized into noodles
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 3 cloves garlic, minced
- 1/4 cup olive oil, divided
- 2 tbsp fresh lemon juice
- 1/4 cup fresh basil, chopped
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
Equipment Needed
- Spiralizer or vegetable spiralizer
- Large skillet
- Cutting board
- Chef’s knife
- Mixing bowls
- Measuring spoons and cups
- Tongs
Instructions
Prepare Your Ingredients
Before you start cooking, make sure everything is prepped and within reach. Spiralize your zucchinis using the medium blade of your spiralizer to create noodle-like strands—if you don’t have a spiralizer, you can use a julienne peeler or even a knife, though the texture won’t be quite as fun. Cut the chicken breasts into uniform 1-inch cubes to ensure even cooking, and mince the garlic finely so it distributes evenly in the dish. Chop the fresh herbs and measure out your olive oil, lemon juice, and spices. Having everything ready will make the cooking process smooth and prevent any last-minute scrambling. This mise en place approach is especially helpful with quick-cooking recipes like this one where timing is crucial.
Season and Sear the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers—this should take about 2 minutes. While the oil heats, pat the chicken cubes dry with paper towels (this helps them brown better) and season them generously with salt, black pepper, and paprika. Once the oil is hot, add the chicken in a single layer, making sure not to overcrowd the pan. Cook for 4-5 minutes without moving them to develop a golden-brown crust, then flip and cook for another 3-4 minutes until the internal temperature reaches 165°F when checked with an instant-read thermometer. Remove the chicken from the skillet and set it aside on a plate.
Sauté the Aromatics
Reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the same skillet. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant—be careful not to burn the garlic, as it can turn bitter quickly. This step builds a flavorful base for the sauce. If the skillet seems dry, you can add a splash more oil. The goal here is to infuse the oil with garlicky goodness without taking it too far. Stir constantly to prevent sticking and ensure even cooking. The aroma will tell you when it’s ready—it should smell nutty and inviting.
Cook the Zucchini Noodles
Add the spiralized zucchini noodles to the skillet with the garlic and oil. Toss them gently to coat evenly, then cook for 2-3 minutes, stirring occasionally. Zucchini noodles release water as they cook, so you want them just tender but not mushy—they should still have a slight bite. Overcooking will turn them soggy, so keep a close eye. If there’s excess liquid in the pan, you can drain it off or let it reduce slightly. The noodles are done when they’re bright green and flexible but not limp. This quick cooking time preserves their freshness and texture.
Combine and Finish the Dish
Return the cooked chicken to the skillet with the zucchini noodles. Add the fresh lemon juice, chopped basil, and parsley, then toss everything together to combine. Cook for another 1-2 minutes just to heat through and let the flavors meld. Taste and adjust seasoning with more salt or pepper if needed. Sprinkle with grated Parmesan cheese right before serving for an extra layer of flavor. The dish is best served immediately while hot, as the zucchini noodles can continue to release moisture if left sitting. Garnish with additional herbs if desired.
Tips and Tricks
If you’re new to spiralizing, choose firm, medium-sized zucchinis—they’re easier to handle and yield better noodles than very large or soft ones. To prevent soggy noodles, you can salt the spiralized zucchini lightly and let them sit in a colander for 10-15 minutes to draw out excess moisture, then pat them dry with paper towels before cooking. This step is optional but helpful if you prefer a firmer texture. For the chicken, bringing it to room temperature for 15-20 minutes before cooking helps it sear more evenly and stay juicy. If you don’t have an instant-read thermometer, cut into one piece to check that it’s no longer pink inside. For a richer sauce, you can deglaze the pan with a splash of chicken broth or white wine after sautéing the garlic, letting it reduce slightly before adding the zucchini noodles. If you’re meal prepping, keep the components separate and combine just before serving to maintain texture. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though the noodles may soften upon reheating. To reheat, do so gently in a skillet rather than a microwave to avoid sogginess. For a extra boost of flavor, toast the spices (paprika, red pepper flakes) in the oil for 30 seconds before adding the garlic. If you’re short on time, you can use pre-spiralized zucchini noodles from the store, but check them for freshness and drain any liquid before using. Finally, don’t skip the fresh herbs—they make a significant difference in brightening up the dish compared to dried ones.
Recipe Variations
- For a creamier version, stir in 1/4 cup of heavy cream or coconut milk at the end of cooking, along with the Parmesan cheese, to create a rich sauce that clings to the noodles.
- Swap the chicken for shrimp—sauté peeled and deveined shrimp for 2-3 minutes per side until pink and opaque, then proceed with the recipe as directed for a seafood twist.
- Add vegetables like sliced bell peppers, cherry tomatoes, or spinach along with the zucchini noodles to boost the nutrient content and add color—sauté them for a minute or two before adding the noodles.
- Make it vegetarian by omitting the chicken and adding cannellini beans or chickpeas for protein—sauté them with the garlic until warmed through before adding the zucchini noodles.
- For an Asian-inspired flavor, replace the olive oil with sesame oil, use soy sauce instead of salt, and add ginger and a splash of rice vinegar along with the garlic, topping with sesame seeds instead of Parmesan.
Frequently Asked Questions
Can I use frozen zucchini noodles instead of fresh?
Yes, you can use frozen zucchini noodles, but they tend to release more water and may become mushy if not handled properly. Thaw them completely and pat them dry with paper towels to remove excess moisture before cooking. You might need to reduce the cooking time by a minute or so since they’re already partially cooked. Fresh is generally preferred for better texture, but frozen works in a pinch—just avoid overcooking them to maintain some bite.
How do I prevent the zucchini noodles from getting watery?
To prevent sogginess, salt the spiralized zucchini and let them sit in a colander for 10-15 minutes to draw out moisture, then pat them dry thoroughly before cooking. Also, avoid overcooking—zucchini noodles only need 2-3 minutes in the skillet. If excess liquid accumulates during cooking, you can drain it off or increase the heat slightly to evaporate it quickly. Using a high-heat method and not overcrowding the pan helps too.
Can I make this recipe ahead of time?
You can prep components ahead—spiralize the zucchini and store it wrapped in paper towels in an airtight container in the fridge for up to a day, and cut and season the chicken separately. Cook everything just before serving for the best texture. If you must make it fully ahead, expect the noodles to soften upon reheating; reheat gently in a skillet rather than a microwave to minimize sogginess.
What can I use if I don’t have a spiralizer?
If you don’t have a spiralizer, you can use a julienne peeler to create similar strands, or simply slice the zucchini into very thin ribbons using a sharp knife or mandoline. The texture will be slightly different but still delicious. Another option is to grate the zucchini coarsely, though it will be more like a hash than noodles—cook it similarly but reduce the time since grated zucchini cooks even faster.
Is this recipe gluten-free and low-carb?
Yes, this recipe is naturally gluten-free as long as you ensure your spices and Parmesan cheese are gluten-free (most are, but check labels if concerned). It’s also low-carb, with zucchini noodles replacing traditional pasta—each serving has roughly 8-10 grams of net carbs, making it suitable for keto or low-carb diets. For even lower carbs, you can reduce or omit the Parmesan or adjust the portion size.
Summary
This zucchini noodles with chicken recipe is a quick, healthy, and flavorful dinner option that’s perfect for busy weeknights. With tender chicken, fresh herbs, and a light sauce, it’s satisfying without being heavy.
