Sautéed Chicken with Zucchini Noodles and Creamy Herb Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

Tender chicken breasts seared to golden perfection and served over zucchini noodles in a rich, herb-infused cream sauce. This low-carb dinner is simple and satisfying. This american-inspired keto (low-carb, high-protein) ready in about 45 minutes blends boneless skinless chicken breasts, medium zucchinis, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 425 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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.

Ingredients

• 12 oz boneless skinless chicken breasts
• 2 medium zucchinis
• 2 tbsp olive oil
• 2 garlic cloves
• 1/2 cup heavy cream
• 1/4 cup fresh basil
• 2 tbsp grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Pat the chicken breasts dry with paper towels and season evenly with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the chicken and cook for 5-6 minutes per side until golden brown and cooked through, then transfer to a plate and tent loosely with foil.
2. Step 2: While the chicken cooks, spiralize the zucchinis into noodles using a spiralizer or julienne peeler, then place in a colander and toss with a pinch of salt to draw out excess moisture; let sit for 5 minutes and pat dry with paper towels.
3. Step 3: Return the skillet to medium heat and add the remaining 1 tbsp olive oil. Add the minced garlic and sauté for 1 minute until fragrant, then pour in the heavy cream and bring to a gentle simmer, stirring occasionally for 2 minutes until slightly thickened.
4. Step 4: Stir in the chopped basil and 2 tbsp grated Parmesan cheese until melted and combined. Add the dried zucchini noodles and toss to coat evenly, cooking for 2-3 minutes until the noodles are tender but still firm.
5. Step 5: Slice the rested chicken and arrange on top of the zucchini noodles. Serve immediately with additional Parmesan for garnish.