Marry Me Chicken Zoodles (Print View)

Tender chicken breasts in creamy sun-dried tomato sauce over fresh zucchini noodles, a savory low-carb dish.

# Components:

→ 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 - 120 grams sun-dried tomatoes in oil, drained and sliced
08 - ¾ cup chicken broth (gluten-free if needed)
09 - 1 cup heavy cream
10 - ⅓ cup grated Parmesan cheese
11 - 1 teaspoon crushed red pepper flakes (optional)
12 - 1 tablespoon chopped fresh basil, plus extra for garnish

→ Zoodles

13 - 4 medium zucchini (1.5 pounds), spiralized into noodles
14 - 1 tablespoon olive oil
15 - ½ teaspoon salt

# Method:

01 - Pat chicken breasts dry and season evenly with salt, black pepper, and Italian seasoning on both sides.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken breasts for 5–6 minutes per side until golden and cooked through. Remove from skillet and cover loosely with foil.
03 - Reduce heat to medium, add minced garlic and sun-dried tomatoes to the skillet. Sauté for 1 minute until fragrant.
04 - Pour in chicken broth, scraping up any browned bits from the skillet. Simmer for 2 minutes.
05 - Stir in heavy cream and grated Parmesan. Simmer for 3–4 minutes until the sauce thickens slightly. Add crushed red pepper flakes and chopped basil.
06 - Return chicken breasts to skillet, spoon sauce over them, and gently simmer for 2–3 minutes to warm through.
07 - In a separate pan, heat 1 tablespoon olive oil over medium-high heat. Add zucchini noodles and salt, sauté for 2–3 minutes until just tender but not soggy.
08 - Plate chicken breasts topped with sauce over a bed of zoodles. Garnish with additional basil and Parmesan if desired.

# Expert Advice:

01 -
  • The sauce is silky and indulgent without requiring hours of simmering, and it makes your kitchen smell like an Italian trattoria.
  • Zucchini noodles soak up every drop of that creamy goodness while keeping the whole dish light enough to feel virtuous.
  • It's naturally gluten-free and low-carb, which means you can serve it to almost anyone without needing a separate meal.
02 -
  • Dry chicken before searing it, or you'll steam it instead of searing it—this one mistake changes everything about the final texture and flavor.
  • Zucchini noodles release water when cooked, which is why you cook them separately and only add them to the plate just before serving; mixing them into the sauce early turns the whole thing watery.
  • Don't skip the moment where you scrape up the browned bits from the pan after searing the chicken—that's concentrated flavor that transforms the sauce from good to unforgettable.
03 -
  • Bring your chicken to room temperature for 10 minutes before searing it so it cooks evenly and doesn't dry out in the center while the outside browns.
  • Keep a wooden spoon in your hand while the sauce simmers so you can stir it frequently without letting cream break or scorch on the pan bottom.
  • If you have fresh basil on hand, throw a few whole leaves into the sauce at the end instead of just the chopped herb—they'll perfume the whole thing and look beautiful too.
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