Ingredients
Scale
- 1.5 lbs Chicken thighs, boneless and skinless, cut into bite-sized pieces
- 3 medium Zucchini, spiralized into noodles
- 3 cloves Garlic, minced
- 1/2 cup Heavy cream
- 1/4 cup Parmesan cheese, freshly grated
- 2 tbsp Butter, unsalted
- 1 tbsp Olive oil
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Start by spiralizing your zucchini into thin noodles. Place the noodles on a paper towel and sprinkle with a pinch of salt to draw out excess moisture. Pat them dry after five minutes. Season the chicken pieces generously with salt, pepper, and Italian seasoning. Mince the garlic and grate the parmesan cheese so everything is ready for the pan.
- Heat the olive oil and one tablespoon of butter in a large skillet over medium-high heat. Add the chicken pieces in a single layer. Cook for about 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
- Lower the heat to medium. In the same skillet, add the remaining tablespoon of butter and the minced garlic. Sauté for one minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the parmesan cheese until the sauce thickens slightly. Scrap the bottom of the pan to incorporate all those flavorful brown bits from the chicken.
- Add the chicken back into the skillet along with the zucchini noodles. Toss everything together for 2-3 minutes. You want the zucchini noodles to soften slightly but still maintain a “bit” to them. Do not overcook the noodles, or they will become watery. Garnish with fresh parsley and serve immediately.
- Cook Time: 25 minutes