Keto Lemon Garlic Chicken Over Spiralized Zucchini
Light, protein-packed skillet dinner featuring tender chicken breast paired with garlicky sautéed zucchini noodles in a bright lemon-white wine sauce. The zucchini spiralizer creates tender strands that absorb the buttery, citrus-forward flavors while keeping this dish low-carb and quick. Perfect for weeknight dinners when you want restaurant-quality presentation without heavy cream or traditional pasta. This version prioritizes ease and nutritional balance by using minimal butter and embracing the natural veggie base.
Ingredients
- 8 oz boneless skinless chicken breast, rawboneless skinless chicken thighs1:1higher fat content
chicken thighs stay juicier but increase calories
Full guide → - ⅛ tsp salt
- ⅛ tsp black pepper
- 1 lb zucchini, about 2 medium
- 1 cup onion, chopped
- 1 ½ tsp garlic, chopped
- 2 tbsp dry white wine
- 2 tbsp lemon juice
- 2 tbsp light whipped butter or light buttery spreadolive oil1.5 tbspdairy-freelighterdairy-free
maintains sauce emulsification
- 1 tbsp grated Parmesan cheese
- fresh parsley, chopped(optional)
Instructions
- 1
Pound chicken to even thickness.
- 2
Season chicken with salt and pepper.
- 3
Heat skillet with nonstick spray over medium heat. Cook chicken about 4 minutes per side until cooked through.
- 4
While chicken cooks, spiralize zucchini into noodles or peel into thin strips and roughly chop.
- 5
Transfer cooked chicken to cutting board.
- 6
Clean skillet, re-spray, and heat to medium-high. Cook zucchini noodles, stirring, until hot and slightly softened, about 3 minutes.
- 7
Drain zucchini noodles thoroughly in a strainer.
- 8
Re-spray skillet and return to medium heat. Add onion and garlic, cook until mostly softened and browned, about 5 minutes.
- 9
Return drained zucchini to skillet. Add wine, lemon juice, butter, salt, and pepper. Cook and stir until liquid reduces, about 3 minutes.
- 10
Slice chicken and serve over noodles. Top with Parmesan and optional parsley.
Tips
Spiralizing the zucchini creates delicate noodles that cook quickly and absorb sauce flavor; if using a peeler, roughly chop for shorter strands that mimic pasta texture.
Drain the cooked zucchini thoroughly to prevent watery sauce; excess moisture will dilute the wine-lemon reduction.
Good to Know
Refrigerate cooked dish in airtight container up to 3 days. Zucchini noodles will release moisture; reheat gently over low heat.
Prepare zucchini noodles and chop aromatics up to 1 day ahead. Cook chicken and assemble dish fresh for best texture.
Serve immediately while zucchini noodles are warm and sauce is creamy. Garnish with fresh parsley if desired.
Common Mistakes
Skip draining zucchini noodles to avoid soggy, watered-down sauce.
Use medium-high heat when cooking zucchini noodles to avoid releasing excess liquid; brief cooking keeps them firm.
Don't skip pounding the chicken to even thickness to avoid uneven cooking.
Substitutions
Dairy-Free Swaps
General Alternatives
chicken thighs stay juicier but increase calories
Full guide →FAQ
Can I use regular pasta instead of zucchini noodles?
Yes, use 8 oz dried spaghetti or linguine cooked per package directions. This changes the dish from low-carb to traditional carb-based and increases cook time by 10-15 minutes. The sauce remains the same.
What if I don't have a spiralizer?
Use a vegetable peeler to create thin zucchini strips, then roughly chop into shorter lengths. The texture will be slightly different but the cooking time and technique remain unchanged.
How long can I keep this and can I freeze it?
Refrigerate in airtight container up to 3 days. Freezing is not recommended due to the zucchini's high water content, which will become mushy upon thawing. Freeze chicken separately if needed.