Sautéed Garlic Butter Chicken with Zucchini and Mushrooms

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

Tender chicken breast slices seared in garlic butter and paired with crisp zucchini and earthy mushrooms in a rich, creamy sauce. This keto recipe (low-carb), ready in about 35 minutes, pairs chicken breast, olive oil, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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.

Ingredients

• 12 oz chicken breast
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 4 cloves garlic
• 1 medium zucchini
• 8 oz white mushrooms
• 1/2 cup heavy cream
• 2 tbsp fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat chicken breasts dry with paper towels and season 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.
2. Step 2: Add chicken breasts and cook undisturbed for 5 minutes until golden brown, then flip and cook another 5 minutes until internal temperature reaches 165°F.
3. Step 3: Remove chicken and set aside. Add remaining 1 tbsp olive oil and 3 tbsp butter to the skillet, then add 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Add sliced mushrooms and zucchini (1/2-inch thick) to the skillet, season with salt and pepper, and cook for 6 minutes, stirring occasionally, until vegetables are tender and slightly caramelized.
5. Step 5: Pour in 1/2 cup heavy cream, bring to a gentle simmer, and cook for 3 minutes until sauce thickens slightly. Return chicken to the skillet, coating it in sauce, and cook for 2 more minutes.
6. Step 6: Stir in 2 tbsp chopped fresh parsley, then transfer to plates and serve immediately.