Sautéed Garlic Butter Chicken with Zucchini and Mushrooms

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breast slices seared in garlic butter and paired with crisp zucchini and earthy mushrooms in a rich, creamy sauce. This keto-inspired keto (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 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.

★ 4.3 (8 ratings) Prep: 15 min Cook: 20 min Serves 2 Keto cuisine 480 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Sautéed Garlic Butter Chicken with Zucchini and Mushrooms take to make?

Total time is about 35 minutes (15 min prep + 20 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 Sautéed Garlic Butter Chicken with Zucchini and Mushrooms?

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 breast from drying out.

Can I substitute ingredients in Sautéed Garlic Butter Chicken with Zucchini and Mushrooms?

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 Sautéed Garlic Butter Chicken with Zucchini and Mushrooms 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.

Is Sautéed Garlic Butter Chicken with Zucchini and Mushrooms low-carb?

Yes — this recipe is tagged 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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