Sautéed Lemon-Tarragon Chicken with Zucchini Ribbons

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

Tender chicken breasts cooked in a bright lemon and fresh tarragon sauce, paired with delicate zucchini ribbons sautéed in garlic and olive oil. This mediterranean-inspired chicken (low carb) ready in about 30 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 320 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.

Prep: 10 min Cook: 20 min Serves 2 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 chicken breasts 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, about 2 minutes. Add chicken breasts and cook for 5-6 minutes per side until golden and cooked through, then remove and keep warm.
  2. Step 2: In the same skillet, reduce heat to medium and add 3 minced garlic cloves, sautéing for 30 seconds until fragrant but not browned. Add 2 tbsp fresh lemon juice, 1 tsp lemon zest, 2 tbsp chopped fresh tarragon, and 2 tbsp water to deglaze the pan, stirring for 1 minute until slightly thickened.
  3. Step 3: Add 1 tbsp olive oil to another pan over medium heat, toss in the zucchini ribbons, and sauté gently for 2-3 minutes until just tender but still crisp. Season with a pinch of salt.
  4. Step 4: Serve the chicken sliced, drizzled with the lemon-tarragon sauce alongside the warm zucchini ribbons.

Frequently asked questions

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

Total time is about 30 minutes (10 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 Lemon-Tarragon 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 chicken breasts from drying out.

Can I substitute ingredients in Sautéed Lemon-Tarragon 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 Lemon-Tarragon 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 Lemon-Tarragon Chicken with Zucchini Ribbons 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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