This is the kind of weeknight dinner that checks every box: quick, satisfying, and easy on carbs. You get juicy chicken, bright zucchini noodles, and a buttery garlic-lemon sauce—all in one skillet. It’s light but filling because it’s packed with protein, and it doesn’t require special ingredients or fancy techniques.
If you’re managing carbs or just want a fresh, clean meal after a long day, this recipe delivers. Plus, cleanup is minimal, which is always a win.
Why This Recipe Works
This skillet keeps the carbs low by swapping pasta for zucchini noodles while still giving you that twirl-and-sauce experience. The chicken cooks fast in bite-sized pieces, so you get dinner on the table in under 30 minutes.
A simple flavor base—garlic, lemon, and butter—adds richness without heavy cream or extra carbs. Tossing the zoodles at the very end keeps them crisp-tender, not soggy, and the fresh herbs brighten every bite.
Shopping List
- Chicken: 1.5 pounds boneless, skinless chicken breasts (or thighs), cut into bite-size pieces
- Zucchini: 3 medium zucchini, spiralized into zoodles (about 6 cups)
- Fat for cooking: 2 tablespoons olive oil, 1 tablespoon butter (or ghee)
- Aromatics: 4 garlic cloves, minced; 1 small shallot, finely chopped (optional)
- Acid and brightness: Zest and juice of 1 lemon
- Seasonings: 1 teaspoon Italian seasoning, 1/2 teaspoon crushed red pepper flakes (optional), kosher salt, black pepper
- Fresh herbs: 2 tablespoons chopped parsley or basil
- Cheese (optional but recommended): 1/4 cup grated Parmesan
- Stock: 1/4 cup low-sodium chicken broth (or dry white wine)
- Garnishes: Extra lemon wedges, more herbs, extra Parmesan
Step-by-Step Instructions
- Prep the zoodles: Spiralize the zucchini if you haven’t already. Lay the zoodles on a clean kitchen towel, sprinkle with a little salt, and let them sit for 10 minutes to draw out moisture.
Pat dry before cooking. This step helps prevent sogginess.
- Season the chicken: Toss the chicken pieces with 1 teaspoon salt, 1/2 teaspoon black pepper, and the Italian seasoning. Add a pinch of red pepper flakes if you like heat.
- Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add half the chicken in a single layer and cook without moving for 2–3 minutes to get color. Flip and cook another 2–3 minutes until browned and cooked through. Transfer to a plate and repeat with the remaining chicken, adding a little more oil if needed.
- Build the sauce base: Reduce the heat to medium.
Add butter and the remaining 1 tablespoon olive oil to the same skillet. Stir in the shallot (if using) and cook 1–2 minutes until soft. Add the garlic and cook 30 seconds until fragrant—don’t let it burn.
- Deglaze: Pour in the chicken broth (or wine), scraping up the browned bits.
Let it simmer for 1–2 minutes to reduce slightly. Stir in lemon zest and 1–2 tablespoons lemon juice, to taste.
- Warm the chicken: Return the cooked chicken and any juices to the skillet. Toss to coat in the sauce and simmer for 1 minute.
Adjust salt and pepper as needed.
- Add the zoodles: Add the zucchini noodles to the skillet and toss gently with tongs. Cook just 1–2 minutes, until the zoodles are warmed through and slightly tender but still have a bite.
- Finish and serve: Turn off the heat. Stir in chopped herbs and Parmesan.
Taste and add a squeeze more lemon if you like. Serve immediately with extra herbs, Parmesan, and lemon wedges.
Storage Instructions
Short-term: Store leftovers in an airtight container in the fridge for up to 2 days. The zoodles will release some moisture, so expect a looser sauce on day two.
Reheating: Reheat gently in a skillet over medium-low heat for a few minutes, just until warm.
Avoid microwaving too long, which can make zoodles mushy.
Make-ahead tips: Cook the chicken and sauce in advance and store separately from the raw spiralized zucchini. When ready to eat, warm the chicken and sauce, then toss in fresh zoodles for the best texture.
Benefits of This Recipe
- High protein, low carb: Chicken delivers solid protein, and zoodles keep the carb load light without sacrificing volume.
- One pan, fast cleanup: Everything cooks in one skillet in about 25 minutes.
- Fresh flavor: Lemon, garlic, and herbs keep it bright and lively, so it doesn’t taste “diet-y.”
- Flexible: Easy to scale up for meal prep or adjust to your taste with add-ins and swaps.
- Budget-friendly: Uses everyday ingredients and stretches a modest amount of chicken with lots of veggies.
Common Mistakes to Avoid
- Overcooking the zoodles: Zucchini cooks fast. Two minutes is usually enough.
Any longer and they’ll turn watery.
- Skipping the salt-and-drain step: Drawing out moisture before cooking prevents soggy noodles and a diluted sauce.
- Crowding the pan with chicken: Cook in batches so the chicken sears instead of steams. Browning adds flavor.
- Burning the garlic: Garlic goes in after the pan cools slightly and only cooks briefly. Burnt garlic tastes bitter.
- Not tasting as you go: Balance is key.
Adjust salt, pepper, and lemon at the end for a bright, savory finish.
Alternatives
- Protein swaps: Use turkey cutlets, shrimp, or sliced pork tenderloin. For shrimp, cook 1–2 minutes per side and add them back at the very end.
- Dairy-free: Skip butter and Parmesan. Use extra olive oil and finish with nutritional yeast for a cheesy vibe.
- Extra veggies: Add mushrooms, cherry tomatoes, spinach, or bell peppers.
Sauté them after the chicken, before deglazing.
- Sauce twist: Stir in 2 tablespoons of pesto or a spoonful of mascarpone for a creamier texture while staying low carb.
- Spice it up: Add more red pepper flakes or a dash of hot sauce. Smoked paprika is great for warmth without heat.
- Zoodle alternatives: Try spaghetti squash strands or shirataki noodles if zucchini isn’t your thing.
FAQ
How do I keep the zoodles from getting watery?
Salt them lightly and let them sit for 10 minutes, then pat dry. Cook them only at the very end for 1–2 minutes.
Avoid covering the skillet, which traps steam.
Can I use pre-spiralized zucchini?
Yes. Check the date for freshness and follow the same salt-and-drain step. Pre-spiralized zoodles can be slightly wetter, so keep the cooking time short.
What’s the best way to spiralize zucchini?
A countertop spiralizer makes quick work of it, but a handheld spiralizer or julienne peeler also works.
Aim for medium-thick strands so they hold up in the pan.
Is this recipe good for meal prep?
Partially. Cook the chicken and sauce ahead, then add fresh zoodles when reheating to maintain texture. Fully cooked zoodles don’t store as well.
Can I make it creamier without adding many carbs?
Stir in a tablespoon or two of mascarpone or cream cheese at the end, or whisk in a splash of heavy cream.
Keep amounts small to stay keto-friendly.
What sides go well with this dish?
A simple green salad with olive oil and vinegar, roasted asparagus, or sautéed green beans pair well. If you’re not strict keto, some garlic-roasted cauliflower is great too.
How do I know when the chicken is done?
Pieces should be opaque and firm with a light golden sear. An instant-read thermometer should read 165°F (74°C) in the thickest piece.
Can I make this without lemon?
Yes.
Substitute a splash of apple cider vinegar for acidity, and add extra herbs for brightness. You can also use a little white wine vinegar.
In Conclusion
This Keto Chicken & Zoodles Skillet is a simple, high-protein dinner that tastes fresh and comforting without weighing you down. It comes together fast, uses one pan, and adapts to what you have on hand.
Keep the technique tight—quick sear, quick sauce, quick zoodle toss—and you’ll get perfect results every time. Make it once, and it’ll become a go-to on busy nights.