Butter Garlic Chicken and Zucchini Noodles is a light and healthy meal loaded with flavor. Tender chicken cooked in soy garlic butter sauce pairs perfectly with lightly cooked zoodles for a delicious dinner. It’s an easy low-carb recipe.

Garlic Butter Chicken with zoodles is an easy recipe for weeknights – it takes only about 30 minutes to make. I like that it is both filling and not too heavy at the same time.

The chicken is coated in a really simple sauce, but it is full of flavor. This dish is similar to my garlic butter steak bites, but I made a few tweaks to the sauce and replaced the steak with chicken.

Ingredients

Unsalted butter
Minced garlic cloves
Soy sauce
Olive oil
Chicken tenders or boneless skinless chicken breasts cut into bite-sized pieces
Chopped fresh parsley
Olive oil
Spiralized zucchini

Recipe Steps

Cook the zucchini: Saute the zoodles in oil and garlic until the zucchini is crisp-tender. Add the soy sauce and stir to coat. Drain off the excess liquid and set the zucchini aside.

Cook the sauce: Melt the butter in a saucepan with the garlic. Cook until the garlic is golden and then stir in some soy sauce.

Cook the chicken: In the same skillet that you cooked the zucchini, brown the chicken pieces over medium-high heat. Once they are browned, add the garlic butter sauce and stir until the chicken is cooked through.

Finish it up: Reduce the heat to low and add the cooked zoodles. Cook everything together for about a minute so everything is warmed through. Garnish with parsley for serving.

Recipe Tips for the Best Results

For the best tender, juicy chicken, don’t overcook it. When you first add it to the pan, cook it long enough so it’s browned. It’s okay if it’s not cooked through at this point – it will finish cooking when you add the sauce.

Zucchini has a lot of moisture which will release when you cook it. So, be sure to drain off the excess liquid when you take the zucchini out of the pan. That way, your sauce won’t be watery.

Don’t cook it very long when you add the cooked zucchini to the chicken. About a minute is long enough to warm it up without overcooking it, which can make it mushy.

Variations

I like to keep this recipe simple, but you can add a few other ingredients to change it up.

If you want a kick of heat, add some red pepper flakes or sriracha when you make the sauce.
Some grated Parmesan cheese is nice to add for serving. It adds some texture and flavor.
A sprinkle of black pepper is a nice garnish.
Squeeze a little fresh lemon juice over the top for an extra pop of flavor.
You can serve this dish with other cooked vegetables to make it more filling. I think broccoli or green beans would work well.

Storage Tips

Leftovers will keep well in an airtight container in the refrigerator for two to three days. I don’t recommend freezing it because the zucchini will break down after it’s been thawed.

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