Marry Me Chicken Zoodles (Printable)

Tender chicken breasts in creamy sun-dried tomato sauce served over fresh zucchini noodles.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 5.3 oz each)
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil

→ Sauce

06 - 3 cloves garlic, minced
07 - 4 oz sun-dried tomatoes in oil, drained and sliced
08 - ¾ cup chicken broth (gluten-free if needed)
09 - 1 cup heavy cream
10 - 1.4 oz grated Parmesan cheese
11 - 1 teaspoon crushed red pepper flakes (optional)
12 - 1 tablespoon chopped fresh basil (plus extra for garnish)

→ Zoodles

13 - 4 medium zucchini (approximately 1.5 lbs), spiralized into noodles
14 - 1 tablespoon olive oil
15 - ½ teaspoon salt

# How-To Steps:

01 - Pat chicken breasts dry and season both sides evenly with salt, black pepper, and Italian seasoning.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken breasts for 5 to 6 minutes per side until golden and just cooked through. Remove to a plate and cover loosely with foil.
03 - Reduce heat to medium; add minced garlic and sun-dried tomatoes to the skillet. Sauté for 1 minute until fragrant.
04 - Pour in chicken broth, scraping the bottom to release browned bits. Let simmer for 2 minutes.
05 - Stir in heavy cream and grated Parmesan cheese. Continue simmering for 3 to 4 minutes until sauce thickens slightly. Add crushed red pepper flakes and chopped basil, stirring to combine.
06 - Return chicken breasts to the skillet, spoon sauce over them, and simmer gently for 2 to 3 minutes until heated through.
07 - Meanwhile, heat 1 tablespoon olive oil in a separate pan over medium-high heat. Add spiralized zucchini and salt; sauté for 2 to 3 minutes until just tender but still firm.
08 - Serve the chicken breasts topped with sauce over a bed of zoodles. Garnish with additional fresh basil and Parmesan if desired.

# Expert Suggestions:

01 -
  • It tastes rich and satisfying but keeps the carbs low, so you don't feel weighed down after eating.
  • The sauce is so flavorful that even picky eaters ask for seconds.
  • You can have dinner on the table in under 45 minutes with just one skillet doing most of the work.
02 -
  • Don't overcook the zucchini noodles or they'll turn soggy and watery, a quick sauté is all they need.
  • Let the chicken rest for a minute before slicing if you're not serving it whole, this keeps all the juices inside.
  • If your sauce looks too thin, let it simmer a bit longer, or if it's too thick, splash in a little more broth.
03 -
  • Use a meat thermometer to check that the chicken reaches 165 degrees internally, this prevents overcooking and keeps it juicy.
  • Save a little pasta water or broth to adjust the sauce consistency at the end, it's easier to thin a sauce than to thicken it.
  • Spiralize your zucchini ahead of time and pat it dry with paper towels to remove excess moisture before cooking.
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