Sautéed Garlic Butter Chicken with Zucchini Noodles

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Seared in garlic butter sauce, served over fresh zucchini noodles for a low-carb dinner that's ready in 35 minutes. This American-inspired keto recipe, ready in about 35 minutes, pairs chicken breasts, olive oil, garlic cloves 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 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

• 2 boneless, skinless (6 oz each) chicken breasts
• 2 tbsp olive oil
• 3 minced garlic cloves
• 2 tbsp unsalted butter
• 2 medium spiralized zucchinis
• 1/4 cup grated Parmesan cheese
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Season chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper on both sides. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, then transfer to a plate.
2. Step 2: Add remaining 1 tbsp olive oil to skillet with minced garlic, sautéing for 1 minute until fragrant. Add spiralized zucchinis and cook for 3-4 minutes, stirring frequently until tender but still slightly crisp.
3. Step 3: Return chicken to skillet, add butter and dried oregano, and toss to coat. Stir in 1/4 cup grated Parmesan until melted and combined. Season with additional salt and pepper to taste.