Marry Me Chicken Zoodles (Printable View)

Tender chicken breasts in creamy sun-dried tomato sauce served over fresh zucchini noodles, offering a low-carb twist.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (5.3 oz each)
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil

→ Sauce

06 - 3 cloves garlic, minced
07 - 4.2 ounces sun-dried tomatoes in oil, drained and sliced
08 - ¾ cup chicken broth (gluten-free if needed)
09 - 1 cup heavy cream
10 - 1.4 ounces grated Parmesan cheese
11 - 1 teaspoon crushed red pepper flakes (optional)
12 - 1 tablespoon fresh basil, chopped

→ Zoodles

13 - 4 medium zucchinis (approximately 24.7 oz), spiralized into noodles
14 - 1 tablespoon olive oil
15 - ½ teaspoon salt

# How To Make It:

01 - Pat chicken breasts dry and season both sides evenly with salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 5 to 6 minutes per side until golden brown and cooked through. Remove from skillet, place on a plate, and cover loosely with foil.
03 - Reduce heat to medium in the same skillet. Add minced garlic and sun-dried tomatoes, sautéing for 1 minute until aromatic.
04 - Pour in chicken broth, scraping up any browned bits from the bottom. Simmer for 2 minutes to concentrate flavors.
05 - Stir in heavy cream and grated Parmesan cheese. Simmer the sauce for 3 to 4 minutes until it thickens slightly. Add crushed red pepper flakes and chopped fresh basil, stirring to combine.
06 - Return the chicken breasts to the skillet, spooning sauce over them. Simmer gently for 2 to 3 minutes until heated through.
07 - Meanwhile, heat olive oil in a separate pan over medium-high heat. Add spiralized zucchini and salt, sautéing for 2 to 3 minutes until just tender but maintaining firmness.
08 - Plate the zucchini noodles and top with chicken breasts and creamy sun-dried tomato sauce. Garnish with additional basil and Parmesan cheese, if desired.

# Expert Advice:

01 -
  • It looks restaurant-quality but honestly takes less time than ordering takeout.
  • The sauce is so silky and savory that even people who usually skip vegetables will eat the zucchini noodles.
  • It hits that sweet spot between indulgent and genuinely good for you, so you never feel guilty about seconds.
02 -
  • Don't overcrowd the pan when you sear the chicken or it'll steam instead of brown, so give each breast space to develop that golden exterior.
  • The zucchini noodles release water as they cook, so if you make them too far ahead or cook them too long they turn to mush. Add them to the pan right before plating if you can.
  • A splash of white wine stirred in with the broth adds so much dimension, but if you don't have it, don't stress. The recipe stands perfectly well on its own.
03 -
  • Bring your chicken to room temperature for 10 minutes before searing so it cooks evenly throughout and you don't end up with an overcooked exterior and cold center.
  • If you're making this for a crowd, you can prepare everything in advance and just warm it gently at the last minute, which means you're actually relaxed when people arrive instead of sweating over the stove.
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