Creamy Garlic Butter Chicken with Zucchini
Juicy chicken thighs in a silky garlic-parmesan cream sauce with tender-crisp zucchini, all in one pan and under 5g net carbs per serving.
Ingredients
- 1 1/2 lb boneless skinless chicken thighs patted dry
- 1 tsp kosher salt
- 1/2 tsp black pepper freshly ground
- 1 tsp paprika
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- 1/2 cup low-sodium chicken broth
- 1/4 cup heavy cream
- 1/3 cup finely grated parmesan cheese
- 1 tbsp lemon juice fresh
- 2 medium zucchini spiralized (about 4 cups)
- 1 cup baby spinach roughly chopped, optional
- fresh parsley chopped, for garnish
- red pepper flakes to taste, optional
Instructions
- Season the chicken on both sides with salt, pepper, and paprika.
- Heat a large skillet over medium-high. Add olive oil and 1 tablespoon butter. Sear chicken 4 to 5 minutes per side until golden and cooked through to 165°F (74°C). Transfer to a plate and tent loosely with foil.
- Lower heat to medium. Add remaining 1 tablespoon butter and the garlic. Cook 30 seconds until fragrant, stirring so it does not brown.
- Pour in chicken broth and scrape up browned bits. Simmer 2 minutes to reduce slightly.
- Stir in heavy cream and parmesan. Simmer 2 to 3 minutes, stirring, until the sauce lightly thickens and looks glossy. Add lemon juice and any resting juices from the chicken. Taste and adjust salt and pepper.
- Add spinach, if using, and cook 30 seconds until just wilted.
- Return chicken to the pan and spoon sauce over it. Add spiralized zucchini and toss gently for 1 to 2 minutes over medium heat until just tender but still crisp.
- Finish with parsley and red pepper flakes to taste. Serve hot with extra sauce spooned over each portion.
Notes
- Pat chicken very dry for the best sear and flavor.
- Reduce the sauce just until it coats a spoon; it thickens more off heat.
- Cook zucchini at the end so it stays crisp-tender and not watery.
- If the sauce gets too thick, whisk in a splash of warm broth.