Description
One pan chicken scampi with zoodles brings together tender chicken and garlicky shrimp sauce over spiralized zucchini noodles for a quick dinner that comes together in under 30 minutes. Cooking everything in one pan means less cleanup while you get a satisfying, light meal on your table that tastes like you spent way more time than you actually did.
Ingredients
Scale
Protein:
- 1.25 pounds boneless skinless chicken breasts, sliced into thin strips
Seasonings and Aromatics:
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon crushed red pepper flakes
- 4 garlic cloves, finely minced
Cooking Liquids and Sauce:
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 0.33 cup dry white wine
- 0.33 cup low-sodium chicken broth
- 1 lemon, juiced and zested
- 2 tablespoons heavy cream
- 1 tablespoon chopped parsley
- 4 medium zucchini, spiralized into noodles
- Salt and pepper to taste
- Freshly grated Parmesan cheese
- 1 lemon wedges for serving
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium-high heat for 1 minute, then season your 1.25 lbs chicken breast strips with 1 tsp salt, ½ tsp black pepper, ½ tsp garlic powder, and ½ tsp red pepper flakes if your taste runs toward heat. Sear the chicken for 4 to 5 minutes at medium-high heat until the edges turn golden and the meat cooks through, then transfer it to a plate.
- Reduce your heat to medium and add 3 tbsp butter to the same skillet, letting it melt for about 30 seconds before stirring in 4 minced garlic cloves and cooking for another 30 seconds until the aroma fills your kitchen.
- Pour ⅓ cup dry white wine into the pan at medium heat and scrape the bottom with your spoon to lift up all those flavorful browned bits, then let the wine reduce for 2 to 3 minutes.
- Add ⅓ cup chicken broth and the juice plus zest from 1 lemon to your pan at medium heat and let everything simmer together for 2 to 3 minutes.
- Stir in 2 tbsp heavy cream if your preference leans toward a richer sauce, then slide your cooked chicken back into the pan and toss it thoroughly to coat every piece with the sauce.
- Heat 1 tbsp olive oil in a separate skillet over medium heat for 1 minute, then add your 4 medium zucchini spiralized into noodles and sprinkle with salt and pepper to taste.
- Sauté the zucchini noodles at medium heat for 2 to 3 minutes, stirring occasionally so they soften just enough without releasing too much water and becoming mushy.
- Transfer your zucchini noodles to the skillet with the chicken, toss everything together gently, and scatter 1 tbsp fresh chopped parsley across the top.
- Taste your dish and adjust the salt and pepper as needed, then divide into shallow bowls and top with grated Parmesan cheese and extra lemon wedges on the side for anyone at your table who wants to squeeze more brightness into each bite.
Notes
- Don’t overcook the zucchini noodles or they’ll release water and become mushy, so keep them in the pan for just 2-3 minutes until they’re barely tender.
- When you deglaze the pan with wine, scrape the bottom to lift up all those browned bits stuck to the skillet since that’s where real flavor lives.
- Cook your chicken strips until they’re just done through, not longer, because they’ll continue cooking when you return them to the sauce and toss everything together.
- If you’re making this for someone avoiding dairy, skip the butter and cream, use more olive oil instead, and the lemon juice and broth will still give the sauce plenty of bright flavor.
- Prep Time: 5 minutes
- Cook Time: 12-15 minutes
- Category: Sautéed Chicken
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 313 kcal
- Sugar: 3 g
- Sodium: 497 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 89 mg