Garlic Butter Chicken With Zucchini Noodles – Quick, Comforting, and Low-Carb

This is the kind of dinner that makes a weeknight feel easy. Tender bites of chicken, a rich garlic butter sauce, and light, twirlable zucchini noodles that soak up all the flavor. It’s simple, fast, and doesn’t skimp on comfort.

You’ll get the buttery goodness you want without feeling heavy afterward. If you’re craving a cozy meal that’s still bright and fresh, this one hits the spot.

What Makes This Special

This recipe is all about big flavor with minimal fuss. The garlic butter sauce builds in one pan, so the chicken stays juicy and the zucchini noodles stay crisp-tender.

It’s a low-carb alternative to pasta that doesn’t feel like a compromise. Plus, it comes together in around 30 minutes with ingredients you probably already have.

What sets it apart is balance: buttery and garlicky, but lifted with lemon and herbs. The zucchini noodles keep it light, while the chicken adds satisfying protein.

It’s a great base recipe you can adjust to your taste—spicy, cheesy, herby, or extra lemony.

Shopping List

• Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• Zucchini: 3–4 medium zucchini (for spiralizing)
• Butter: 4 tablespoons, divided
• Olive oil: 1–2 tablespoons
• Garlic: 5–6 cloves, minced
• Lemon: 1 lemon (zest and juice)
• Chicken broth: 1/3 cup (or dry white wine)
• Parmesan: 1/4 cup finely grated, plus more for serving (optional)
• Fresh herbs: Parsley, basil, or thyme (a small handful)
• Red pepper flakes: Pinch (optional)
• Salt and black pepper
• Optional add-ins: Cherry tomatoes, baby spinach, mushrooms

Step-by-Step Instructions

1. Prep the zucchini noodles: Spiralize the zucchini into noodles. Lay them on a clean towel and sprinkle lightly with salt. Let them sit for 10 minutes to release excess moisture, then gently pat dry.

   This helps keep them from turning watery.

2. Season the chicken: Pat the chicken dry and season with salt, pepper, and a pinch of red pepper flakes if you like a little heat. Keep the pieces roughly the same size so they cook evenly.
3. Sear the chicken: Heat a large skillet over medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter.

   Cook the chicken in a single layer, without crowding, until golden and cooked through, about 6–8 minutes total, stirring once or twice. Transfer to a plate and keep warm.

4. Build the sauce: Lower heat to medium. Add 1 tablespoon olive oil if the pan looks dry.

   Add the minced garlic and cook for 30–45 seconds until fragrant, not browned. Pour in the chicken broth (or wine), scraping up the browned bits from the pan. Let it simmer for 1–2 minutes to reduce slightly.

5. Add butter and lemon: Stir in the remaining 3 tablespoons butter, lemon zest, and 1–2 tablespoons lemon juice.

   Taste and adjust salt and pepper. You want a bright, buttery sauce that’s not too sharp—add more butter for richness or more lemon for zing.

6. Return the chicken: Add the chicken and any juices back to the pan. Toss to coat and simmer for 1 minute so the flavors come together.
7. Cook the zucchini noodles: You have two options:
   • In the same pan: Add the zoodles to the skillet and toss for 1–2 minutes until just tender.

     This infuses them with sauce but can soften them quickly.

   • Separately: In another skillet, sauté zoodles with a touch of oil for 1–2 minutes, then season with salt and pepper. This keeps them firmer. Add a spoonful of the sauce at the end.
8. Finish with Parmesan and herbs: Sprinkle in the Parmesan and chopped parsley or basil.

   Toss gently. If the sauce looks too thick, add a splash more broth. If it’s thin, simmer briefly.

9. Serve: Plate the zucchini noodles, top with chicken, spoon over extra sauce, and finish with more Parmesan, cracked pepper, and a squeeze of lemon.

Keeping It Fresh

Zucchini noodles release water as they sit. For the best texture, cook and serve them right away.

If you’re prepping ahead, spiralize the zucchini, pat it dry, and store it in a paper towel–lined container in the fridge for up to 2 days.

Leftovers: Store chicken and sauce separately from the zoodles when possible. Reheat chicken gently on the stove with a splash of broth. Warm the zoodles quickly over medium heat to avoid sogginess.

Eat within 2–3 days.

Freezing: Freeze the cooked chicken and sauce, but not the zucchini noodles. Zoodles don’t freeze well—they turn mushy. Make fresh zoodles when you’re ready to serve.

Health Benefits

• Lower in carbs: Zucchini noodles cut down on starch while still giving you that noodle feel.
• High in protein: Chicken keeps you satisfied and supports muscle repair.
• Micronutrients: Zucchini brings fiber, vitamin C, and potassium.

  Fresh herbs add antioxidants.

• Balanced fats: Butter offers richness, while olive oil adds heart-healthy monounsaturated fats.
• Portion-friendly: The dish is filling without being heavy, so it’s easier to manage portions and energy intake.

What Not to Do

• Don’t overcook the zucchini noodles. They only need 1–2 minutes. Any longer and they turn watery and limp.
• Don’t skip drying the zoodles. Salting and patting them dry prevents a watery sauce.
• Don’t crowd the chicken. Overlapping pieces steam instead of sear, and you’ll miss that golden color and flavor.
• Don’t brown the garlic. Burnt garlic tastes bitter. Keep the heat moderate when you add it.
• Don’t drown it in lemon. A little brightens; too much turns the sauce sharp.

  Taste as you go.

Variations You Can Try

• Spicy Tuscan: Add sun-dried tomatoes, a pinch of red pepper flakes, and a handful of spinach. Finish with basil.
• Creamy Garlic: Stir in a splash of heavy cream or a spoonful of cream cheese with the butter for a silky sauce.
• Mushroom Lover’s: Sauté sliced cremini mushrooms after the chicken, then build the sauce in the same pan.
• Lemon Herb: Use extra lemon zest and fresh thyme, and finish with lots of parsley for a bright, garden-fresh vibe.
• Parmesan Crusted Chicken: Toss the chicken pieces in grated Parmesan before searing for extra savory crust.
• Dairy-Free: Swap butter for ghee or olive oil and skip the Parmesan. Add nutritional yeast for a cheesy note.
• Add Veggies: Halved cherry tomatoes, asparagus tips, or peas add color and sweetness.

FAQ

Can I use pre-spiralized zucchini?

Yes, but check the date and dryness.

Pre-spiralized zoodles can be watery. Pat them dry and cook briefly to keep them firm.

Breasts or thighs—what’s better?

Both work. Thighs are more forgiving and stay juicy.

If using breasts, avoid overcooking and keep the pieces small for faster, even cooking.

How do I make it gluten-free?

The recipe is naturally gluten-free as long as your broth and Parmesan are certified gluten-free. No flour or pasta needed.

What can I use instead of zucchini?

Try spaghetti squash, yellow squash noodles, or sautéed shredded cabbage. All pair nicely with garlic butter chicken.

Can I make it ahead for meal prep?

Yes, cook the chicken and sauce, then store separately.

Spiralize zucchini ahead, but cook zoodles right before eating to keep them crisp.

How do I thicken the sauce?

Reduce it a bit longer on the stove or whisk in an extra tablespoon of Parmesan. If you want a richer texture, swirl in a splash of cream.

What if I don’t have a spiralizer?

Use a julienne peeler or a regular vegetable peeler to make thin ribbons. You can also cut the zucchini into thin matchsticks.

How do I avoid a greasy sauce?

Balance the butter with acidity and broth.

If it feels heavy, add a squeeze more lemon or a splash of broth, and toss thoroughly with the zoodles.

Final Thoughts

Garlic Butter Chicken with Zucchini Noodles is the kind of recipe you keep in your back pocket. It’s fast, flexible, and full of flavor. With a few smart steps—dry the zoodles, don’t crowd the pan, taste as you go—you’ll get a restaurant-quality meal at home any night of the week.

Keep it simple or dress it up with your favorite add-ins. Either way, it’s a winner.