Pan-Seared Chicken Thighs with Zucchini Noodles

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

Juicy chicken thighs with a golden crust served over lightly cooked zucchini noodles for a satisfying, low-carb meal. This mediterranean-inspired one pot (whole30, low-carb) ready in about 29 minutes pairs chicken thighs, zucchini, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 (13 ratings) Prep: 12 min Cook: 17 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels. Season evenly with 1 tsp salt and ½ tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place chicken skin-side down and cook undisturbed for 8 minutes until golden-brown.
  3. Step 3: Flip chicken, add 1 tbsp olive oil, and cook 6-7 minutes more until internal temperature reaches 165°F. Remove chicken and set aside.
  4. Step 4: In the same skillet, heat remaining 1 tbsp olive oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add shredded zucchini noodles and cook for 3-4 minutes until tender but still slightly crisp, stirring frequently.

Frequently asked questions

How long does Pan-Seared Chicken Thighs with Zucchini Noodles take to make?

Total time is about 29 minutes (12 min prep + 17 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 Pan-Seared 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 Pan-Seared 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 Pan-Seared 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 Pan-Seared Chicken Thighs with Zucchini Noodles whole30?

Yes — this recipe is tagged whole30, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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