Herb-Basted Chicken Thighs with Zucchini Noodles

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Succulent chicken thighs cooked in a savory herb sauce and served over zucchini noodles for a light, flavorful meal. This american-inspired keto (high-protein) ready in about 35 minutes pairs chicken thighs, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (15 ratings) Prep: 10 min Cook: 25 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season the chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 8-10 minutes until the skin is golden brown and crispy. Flip and cook for 6-8 minutes until the chicken is cooked through (internal temperature 165°F). Remove the chicken and set aside.
  2. Step 2: In the same skillet, add 4 minced garlic cloves and cook for 1 minute until fragrant. Add 1/4 cup chicken broth and 1/4 cup heavy cream, stirring to combine. Bring to a simmer and cook for 2 minutes until slightly thickened.
  3. Step 3: Add 4 cups spiralized zucchini noodles to the skillet and toss for 2 minutes until heated through and tender. Stir in 1/4 cup chopped fresh dill. Return the chicken to the skillet and cook for 1 more minute to heat through. Serve immediately.

Frequently asked questions

How long does Herb-Basted Chicken Thighs with Zucchini Noodles take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Herb-Basted Chicken Thighs with Zucchini Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Herb-Basted Chicken Thighs with Zucchini Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Herb-Basted Chicken Thighs with Zucchini Noodles for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Herb-Basted Chicken Thighs with Zucchini Noodles high-protein?

Yes — this recipe is tagged high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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