Easy Lemon Butter Chicken with Zucchini Noodles

Ever have one of those nights where you crave something that feels like a restaurant meal but you simply don’t have the time or energy for a big production? You want comfort, you want flavor, but you also want to feel good about what you’re eating. That’s exactly why this recipe for Lemon Butter Chicken with Zucchini Noodles is my midweek go-to. It’s the kind of easy meal that proves you don’t need a lot of fuss to create a healthy dinner that’s packed with bright, soulful flavor. Seriously, doesn’t that sound better than takeout?

Top Reasons To Make It

• It’s incredibly quick. From pantry to plate in about 30 minutes, making it a perfect solution for busy weeknight dinners.
• A healthy dinner idea that doesn’t skimp on comfort. The zucchini noodles keep it light, while the lemon butter sauce feels indulgent.
• It’s a fantastic way to sneak in veggies for the whole family, and it’s one of those cheap dinners for a family that feels special.
• Honestly, the sauce is so good you’ll want to drink it. It’s tangy, creamy, and coats every single strand of zucchini noodle perfectly. So good.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, thinly sliced: For quick, even cooking.
• 3-4 medium zucchinis, spiralized: The fresh, low-carb base of our “pasta” dinner.
• 3 tbsp butter: Creates a rich, velvety sauce base.
• 2 cloves garlic, minced: For that essential aromatic punch.
• 1 cup chicken broth: Adds depth and volume to our sauce.
• Juice of 1 large lemon (about ¼ cup): Provides the bright, tangy flavor.
• 1 tsp Italian seasoning: A simple blend for herby notes.
• Salt and black pepper to taste: To season every component.
• Fresh parsley, chopped (optional): For a pop of color and freshness at the end.

Instructions

1. Prep your ingredients. Use a spiralizer to create your zucchini noodles and set them aside on a paper towel to absorb excess moisture. Thinly slice your chicken breasts into cutlets for faster cooking.
2. Cook the chicken. Season the chicken slices generously with salt, pepper, and Italian seasoning. In a large skillet over medium-high heat, melt 1 tablespoon of the butter. Add the chicken and cook for 5-7 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
3. Make the sauce. In the same skillet, reduce the heat to medium. Add the remaining 2 tablespoons of butter and the minced garlic. Cook for about 1 minute until fragrant. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 3-4 minutes to reduce slightly.
4. Add the zucchini noodles. Toss the zucchini noodles into the skillet with the sauce. Cook for just 2-3 minutes, tossing constantly, until they are tender but still have a bit of a bite. You want them al dente, not mushy.
5. Combine and serve. Return the cooked chicken to the skillet, tossing everything together to coat in the lemon butter sauce. Heat through for another minute. Taste and adjust seasoning if needed. Garnish with fresh parsley and serve immediately.

Variations & Substitutions

• No Zoodles? No problem! This lemon butter chicken is wonderful over regular pasta, rice, or quinoa for more hearty dinner dishes.
• Going Plant-Based? Swap the chicken for chickpeas or crispy tofu and use vegetable broth. It makes for a fantastic easy healthy dinner.
• Need More Veggies? Sliced mushrooms, bell peppers, or cherry tomatoes sautéed with the garlic would be delicious additions.
• Creamy Twist: Stir in a couple tablespoons of heavy cream or full-fat coconut milk at the end for an extra-rich sauce.

Oven Temperatures

While this recipe is designed for the stovetop, you can adapt it if you prefer to bake the chicken. Preheat your oven to 400°F (200°C). Season the chicken breasts and bake for 20-25 minutes, or until the internal temperature reaches 165°F. While the chicken bakes, prepare the sauce and zucchini noodles on the stovetop as directed, then combine everything at the end.

Serving Ideas & Pairings

This dish is a complete meal in a skillet, but a simple side can round it out nicely. A crisp green salad with a light vinaigrette is a perfect match to cut through the richness of the sauce. For a heartier meal, especially if you have bigger appetites to feed, a loaf of crusty bread for soaking up every last drop of that lemon butter sauce is never a bad idea. It’s one of those easy weeknight dinners that’s versatile enough for a casual family meal but pretty enough for company.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The zucchini noodles will release water, so reheating is best done gently in a skillet over medium-low heat. I don’t recommend freezing this dish, as the zoodles will become very watery and soft upon thawing.

Frequently Asked Questions

• Can I use frozen zucchini noodles? You can, but they will contain a lot more water. Thaw them completely and press them firmly in a clean kitchen towel to remove as much moisture as possible before cooking to avoid a watery sauce.
• What if my sauce is too thin? Let it simmer for a few more minutes to reduce further. For a slightly thicker sauce, you can create a quick slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water and stirring it into the simmering sauce.
• Is this one of those healthy dinner recipes my kids will eat? In my house, the battle is half-won with fun noodles! The lemon butter flavor is generally a crowd-pleaser. Let the kids top their own with a little Parmesan cheese if that helps.
• What are other quick dinner ideas using similar ingredients? This method is a great template. Try it with shrimp instead of chicken, or swap the lemon for a sun-dried tomato and basil vibe for a different pasta dinner recipe.

And there you have it! A simple, satisfying dish that proves you can get a fantastic, flavor-packed meal on the table without a lot of stress. I hope this Lemon Butter Chicken with Zucchini Noodles becomes a new favorite in your rotation of easy meals.