Sautéed Garlic Lemon Chicken with Zucchini Ribbons

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts sautéed with garlic and fresh lemon juice, served alongside delicate zucchini ribbons tossed in olive oil and herbs. This mediterranean-inspired chicken (low carb, gluten free) ready in about 25 minutes pairs olive oil, minced garlic cloves, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 10 min Cook: 15 min Serves 2 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (about 12 oz total) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the chicken. Sauté for 5-6 minutes per side until golden and cooked through, reaching an internal temperature of 165°F. Remove chicken and keep warm.
  2. Step 2: Reduce heat to medium, add 1 tbsp olive oil and 4 minced garlic cloves to the same skillet. Sauté for 30 seconds until fragrant but not browned. Stir in 2 tbsp fresh lemon juice and 1 tsp fresh thyme leaves, scraping up any browned bits from the pan.
  3. Step 3: Toss 2 medium zucchini peeled into ribbons with the lemon-garlic sauce in the skillet. Cook for 2-3 minutes, stirring gently, until zucchini softens slightly but remains tender-crisp. Season zucchini with a pinch of salt.
  4. Step 4: Plate the chicken breasts and spoon the zucchini ribbons alongside. Sprinkle 2 tbsp grated parmesan cheese over the zucchini before serving to add a savory finish.

Frequently asked questions

How long does Sautéed Garlic Lemon Chicken with Zucchini Ribbons take to make?

Total time is about 25 minutes (10 min prep + 15 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 Lemon Chicken with Zucchini Ribbons?

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 Lemon Chicken with Zucchini Ribbons?

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 Lemon Chicken with Zucchini Ribbons 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 Lemon Chicken with Zucchini Ribbons low carb?

Yes — this recipe is tagged low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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