Lemon-Herb Chicken with Bone Broth Zucchini Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hydrating, anti-inflammatory meal that combats headaches with electrolyte-rich bone broth and fresh herbs, featuring tender chicken and zucchini noodles for easy digestion. This mediterranean-inspired chicken (anti-inflammatory) ready in about 40 minutes pairs chicken thighs, bone broth, medium zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

★ 3.7 (14 ratings) Prep: 15 min Cook: 25 min Serves 2 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Dice zucchini into thin noodles using a spiralizer, then pat dry with a paper towel to remove excess moisture.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
  3. Step 3: Place chicken thighs skin-side down in the skillet and season with 1/2 tsp sea salt and 1/4 tsp black pepper. Sear for 5 minutes until golden brown, then flip and cook for another 5 minutes.
  4. Step 4: Pour 2 cups bone broth into the skillet, add 2 tbsp fresh thyme, and bring to a gentle simmer. Cover and cook for 15 minutes until chicken reaches 165°F.
  5. Step 5: Remove chicken and let rest. Add zucchini noodles to the skillet with lemon zest, simmer for 2 minutes until tender but still crisp, then serve chicken over noodles with lemon slices.

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Frequently asked questions

How long does Lemon-Herb Chicken with Bone Broth Zucchini Noodles take to make?

Total time is about 40 minutes (15 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 Lemon-Herb Chicken with Bone Broth 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 Lemon-Herb Chicken with Bone Broth 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 Lemon-Herb Chicken with Bone Broth Zucchini Noodles for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

What goes well with Lemon-Herb Chicken with Bone Broth Zucchini Noodles?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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