Sautéed Garlic Butter Chicken with Zucchini Noodles
Tender chicken breasts seared in garlic butter sauce, served over fresh zucchini noodles for a low-carb dinner that's ready in 20 minutes. This american-inspired keto (keto) ready in about 35 minutes pairs olive oil, minced garlic cloves, unsalted butter 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 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.
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
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Garlic Butter Chicken with Zucchini Noodles 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 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 olive oil from drying out.
Can I substitute ingredients in Sautéed Garlic Butter Chicken 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 Sautéed Garlic Butter Chicken with Zucchini Noodles 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 Noodles keto?
Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
