This Chicken and Zucchini Noodles recipe is a quick, healthy weeknight dinner that feels both light and deeply satisfying. Tender chicken and spiralized zucchini are tossed in a light, garlicky sauce for a comforting meal ready in about 20 minutes. It’s a simple, transformative dish that never gets old.
Love Chicken and Zucchini Noodles? So do we! If you're into Savory Combo Recipes or curious about Chicken Thigh Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Chicken and Zucchini Noodles
- Quick & satisfying: Ready in under 30 minutes for busy nights.
- Surprising texture: Zucchini noodles offer a lovely al dente bite.
- Wonderfully versatile: Easily adapt with extra veggies or spices.
- Packed with goodness: Lean protein and vegetables in a flavorful sauce.
Ingredients & Tools
- 2 medium-large zucchini (about 500-600 g total)
- 2 boneless, skinless chicken breasts (about 450 g), sliced into thin strips
- 3 cloves garlic, minced
- 1 small yellow onion, thinly sliced
- 2 tbsp olive oil, divided
- 2 tbsp fresh lemon juice
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional, for a little heat)
- Salt and black pepper to taste
- Fresh parsley or basil for garnish
- Grated Parmesan cheese for serving (optional)
Tools: A spiralizer, a large skillet or wok, a set of tongs, and a couple of mixing bowls.
Notes: Use fresh, firm zucchini for best texture. Don’t skimp on the garlic, and the soy sauce adds a wonderful umami depth.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 28 g |
| Fat: | 12 g |
| Carbs: | 14 g |
| Fiber: | 4 g |
Serves: 3 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Get your zucchini ready last. Zucchini noodles can release water and become soggy if they sit for too long after spiralizing. I like to prep all my other ingredients first, then spiralize the zucchini right before I’m ready to cook. This ensures they stay firm and perfect.
- Slice that chicken thinly and evenly. The trick to quick-cooking, tender chicken is to slice it into uniform strips, about half an inch thick. This way, every piece cooks at the same rate and you avoid the dreaded scenario of some pieces being done while others are still raw in the middle.
- Don’t skip the soy sauce. I know it might seem out of place in a dish like this, but trust me on this one. It’s not for a soy flavor, but for that deep, savory umami backbone that makes the sauce taste rich and complex without needing to simmer for hours.
- Have your garnishes ready. A final sprinkle of fresh herbs and maybe a little Parmesan cheese at the end makes all the difference. It adds a fresh, bright finish and a touch of richness that elevates the whole dish from simple to spectacular.
How to Make Chicken and Zucchini Noodles
Step 1: Begin by prepping all your ingredients. Thinly slice the chicken breasts into even strips and season generously with salt, black pepper, and the Italian seasoning. Mince the garlic and thinly slice the onion. Hold off on spiralizing the zucchini until the very last moment to prevent it from getting watery.
Step 2: Heat one tablespoon of the olive oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the seasoned chicken strips in a single layer. You’ll hear a nice sizzle—that’s what you want! Cook for 3-4 minutes per side without moving them too much, so they get a beautiful golden-brown sear. The chicken should be cooked through and no longer pink in the center. Transfer the cooked chicken to a clean plate and set it aside.
Step 3: Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Toss in the sliced onion and cook for about 3-4 minutes, until it becomes soft and translucent. Now, add the minced garlic and the optional red pepper flakes. Cook for just 30-60 seconds, stirring constantly, until the garlic is incredibly fragrant. Be careful not to let it burn, or it will turn bitter.
Step 4: While the onions and garlic are cooking, quickly spiralize your zucchini into noodles. Now, increase the heat back to medium-high and add the zucchini noodles directly to the skillet. The trick is to cook them quickly. Toss them with the onions and garlic for just 2-3 minutes. You’re looking for them to soften slightly but still retain a pleasant al dente bite. They should be warm and coated in the oil, but not mushy.
Step 5: Pour the lemon juice and soy sauce over the zucchini noodles. Give everything a really good toss to combine. The sauce will sizzle and reduce slightly, creating a light, glossy coating on the noodles. You’ll notice the vibrant green color of the zucchini really pops at this stage.
Step 6: Return the cooked chicken strips and any accumulated juices from the plate back into the skillet. Toss everything together gently but thoroughly, ensuring the chicken and zucchini noodles are evenly mixed and heated through. This should only take about one minute. Taste and adjust the seasoning with more salt or pepper if needed.
Step 7: Immediately remove the skillet from the heat. Divide the chicken and zucchini noodles between serving bowls. Garnish with a generous handful of freshly chopped parsley or basil and a sprinkle of Parmesan cheese if you like. Serve right away while it’s hot and the textures are at their absolute best.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 2 days; zucchini noodles will soften.
- Freezer: Not recommended, as zucchini becomes very watery upon thawing.
- Reviving: Reheat gently in a skillet over medium heat; avoid microwaving to prevent sogginess.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and sharp, citrusy dressing cut through the savory notes of the dish beautifully, adding a fresh, crisp element to your meal.
- Garlic bread or a crusty baguette — For those who can’t completely give up their carbs, a piece of warm, buttery garlic bread is perfect for mopping up every last bit of the delicious sauce left in the bowl.
- Sautéed mushrooms — If you want to make it even heartier, a side of mushrooms sautéed with thyme and a touch of butter adds an earthy, umami-rich dimension that pairs wonderfully with the chicken.
Drinks
- A crisp Sauvignon Blanc — The herbaceous and citrusy notes in this white wine mirror the lemon and fresh herbs in the dish, creating a really harmonious pairing that feels light and refreshing.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate between bites, keeping each mouthful of the zucchini noodles tasting bright and new.
- A light lager or pilsner — The crisp, clean finish of a cold beer works surprisingly well, balancing the savory flavors without overpowering the delicate nature of the zucchini.
Something Sweet
- Lemon sorbet — A scoop of tangy, refreshing lemon sorbet is the perfect palate-cleanser after this meal. It’s light, zesty, and doesn’t feel overly indulgent.
- Fresh berries with a dollop of whipped cream — Simple, sweet, and requires almost no effort. The natural sweetness of ripe strawberries or raspberries provides a lovely, clean finish.
- Almond biscotti — For a little crunch with your coffee or tea afterwards, a nutty, not-too-sweet biscotti is a lovely way to end the evening without feeling too full.
Top Mistakes to Avoid
- Overcooking the zucchini noodles. This is the most common pitfall. Zucchini noodles need just a couple of minutes in the hot pan. If you cook them for too long, they’ll release all their water and turn into a mushy, soupy mess. You’re aiming for tender-crisp, not soft.
- Crowding the pan when cooking the chicken. If you dump all the chicken in at once, the pan temperature will drop drastically and the chicken will steam instead of sear. Cook it in batches if necessary to ensure each piece gets that beautiful golden-brown color, which equals flavor.
- Using pre-spiralized zucchini from the store. While convenient, the pre-packaged zucchini noodles are often sitting in their own moisture and can be borderline soggy before you even start. Spiralizing fresh zucchini right before cooking makes a world of difference in texture.
- Skipping the rest time for the chicken. Letting the cooked chicken rest on a plate before adding it back in allows the juices to redistribute. If you slice into it immediately, all those flavorful juices will run out into the pan, leaving the meat itself a bit dry.
Expert Tips
- Tip: Salt your zucchini noodles after cooking. If you salt the raw zucchini noodles, you’ll draw out a ton of water and they’ll become limp. Always season them with salt at the very end, once they’re already in the pan with the sauce, for the best possible texture.
- Tip: Get the pan nice and hot before adding the chicken. A properly preheated skillet is non-negotiable for a good sear. To test it, flick a tiny drop of water into the oil—if it sizzles and dances, you’re ready to go. This creates a flavorful crust on the chicken.
- Tip: Use a julienne peeler if you don’t have a spiralizer. No fancy gadget? No problem! A standard julienne peeler will create beautiful, thin strips of zucchini that work just as well. It might take a little more elbow grease, but the result is similar.
- Tip: Add a pat of butter at the end. For an extra layer of richness and a glossier sauce, stir in a tablespoon of cold butter right after you’ve taken the skillet off the heat. It emulsifies with the lemon and soy sauce, creating a restaurant-quality finish.
FAQs
Can I make this Chicken and Zucchini Noodles recipe ahead of time?
I really don’t recommend making the entire dish ahead of time, as the zucchini noodles will continue to release water and become soggy upon reheating. However, you can do all the prep work in advance! Slice the chicken and store it in a sealed container in the fridge. You can even mix the sauce ingredients (lemon juice and soy sauce) together in a small jar. When you’re ready to eat, it’s just a matter of spiralizing the zucchini and cooking everything, which cuts the active time down to almost nothing.
My zucchini noodles turned out watery. What did I do wrong?
This usually happens for one of two reasons. The most common is simply overcooking the zucchini. Remember, they only need 2-3 minutes in the pan. The second reason is salting them too early. Salt draws moisture out of vegetables, so if you salt the raw noodles and let them sit, they’ll weep liquid. Always add salt at the very end of the cooking process, just before serving, to keep them firm.
Can I use a different type of squash or vegetable for the noodles?
Absolutely! Sweet potato noodles would add a lovely sweetness and require a slightly longer cooking time. Yellow summer squash works almost identically to zucchini. You could even use a combination for a more colorful bowl. For a different texture, try spiralized carrots or daikon radish, though they will have a much crunchier, less pasta-like bite.
Is there a good substitute for soy sauce?
Yes, if you’re avoiding soy, you have a few options. Coconut aminos are a great one-to-one substitute with a similar salty-sweet profile. If you just don’t have any, you can use a teaspoon of fish sauce for umami depth (though the flavor will be different), or simply rely on a little extra salt and a squeeze of lemon to balance the flavors.
How can I add more vegetables to this dish?
This recipe is wonderfully adaptable. Thinly sliced bell peppers or snap peas can be added with the onions to soften. Cherry tomatoes can be tossed in during the last minute of cooking just to warm through. Baby spinach is fantastic—just stir it in at the very end until it wilts. The key is to consider the cooking time of your add-ins and add them to the pan accordingly.
Chicken And Zucchini Noodles
Make this easy Chicken and Zucchini Noodles recipe in just 20 minutes! A healthy, low-carb dinner with tender chicken and garlicky zucchini. Get the simple recipe now!
Ingredients
For the Ingredients
-
2 medium-large zucchini (about 500-600 g total)
-
2 boneless, skinless chicken breasts (about 450 g, sliced into thin strips)
-
3 cloves garlic (minced)
-
1 small yellow onion (thinly sliced)
-
2 tbsp olive oil (divided)
-
2 tbsp fresh lemon juice
-
1 tbsp soy sauce (or tamari for gluten-free)
-
1 tsp Italian seasoning
-
1/4 tsp red pepper flakes (optional, for a little heat)
-
Salt and black pepper (to taste)
-
Fresh parsley or basil (for garnish)
-
Grated Parmesan cheese (for serving (optional))
Instructions
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Begin by prepping all your ingredients. Thinly slice the chicken breasts into even strips and season generously with salt, black pepper, and the Italian seasoning. Mince the garlic and thinly slice the onion. Hold off on spiralizing the zucchini until the very last moment to prevent it from getting watery.01
-
Heat one tablespoon of the olive oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the seasoned chicken strips in a single layer. You’ll hear a nice sizzle—that’s what you want! Cook for 3-4 minutes per side without moving them too much, so they get a beautiful golden-brown sear. The chicken should be cooked through and no longer pink in the center. Transfer the cooked chicken to a clean plate and set it aside.02
-
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Toss in the sliced onion and cook for about 3-4 minutes, until it becomes soft and translucent. Now, add the minced garlic and the optional red pepper flakes. Cook for just 30-60 seconds, stirring constantly, until the garlic is incredibly fragrant. Be careful not to let it burn, or it will turn bitter.03
-
While the onions and garlic are cooking, quickly spiralize your zucchini into noodles. Now, increase the heat back to medium-high and add the zucchini noodles directly to the skillet. The trick is to cook them quickly. Toss them with the onions and garlic for just 2-3 minutes. You’re looking for them to soften slightly but still retain a pleasant al dente bite. They should be warm and coated in the oil, but not mushy.04
-
Pour the lemon juice and soy sauce over the zucchini noodles. Give everything a really good toss to combine. The sauce will sizzle and reduce slightly, creating a light, glossy coating on the noodles. You’ll notice the vibrant green color of the zucchini really pops at this stage.05
-
Return the cooked chicken strips and any accumulated juices from the plate back into the skillet. Toss everything together gently but thoroughly, ensuring the chicken and zucchini noodles are evenly mixed and heated through. This should only take about one minute. Taste and adjust the seasoning with more salt or pepper if needed.06
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Immediately remove the skillet from the heat. Divide the chicken and zucchini noodles between serving bowls. Garnish with a generous handful of freshly chopped parsley or basil and a sprinkle of Parmesan cheese if you like. Serve right away while it's hot and the textures are at their absolute best.07
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