Chicken in Lemon Cream Sauce with Zoodles

When I’m craving pasta, I always know it’s time for me to make something with zoodles! They are fun to make and satisfy my cravings.

This recipe for Chicken in Lemon Cream Sauce is delicious! Ready from start to finish in just 30 minutes, it’s also a meal we eat often. You’ll be surprised how much flavor is packed into such a simple recipe that has only 7 ingredients!

Start by cutting each chicken breast in half lengthwise (this will make 4 fillets). Use a kitchen mallet to pound them to 1/2 inch thick each. If you don’t have a mallet, no problem! You can use a rolling pin, bottle of wine, cast iron pan, or anything really heavy instead.

Next, melt butter in a large skillet. While that heats up, season the chicken with lemon pepper (or salt and pepper if you prefer). Cook the chicken for 3-4 minutes per side until it’s cooked through. Take out the chicken and set it aside on a plate tented with aluminum foil to keep it warm.

Now in the same skillet, add butter and cook until melted. Add the garlic, lemon zest, and juice. Stir together and cook for about 1 minute until garlic becomes fragrant.

Whisk in the cream and simmer for 5 minutes until thickened. Add the chicken into the skillet and spoon the sauce over the top.

While the sauce is simmering, heat the remaining tablespoon of butter in a large saucepan. Add in the spiralized zucchini (zoodles!) and saute for 2-3 minutes or until tender. Separate the zucchini onto 4 dinner plates and then top each with a chicken fillet and sauce and serve.

If you like the zoodles made with this Chicken in Lemon Cream Sauce, another recipe that my family enjoys is this one for Instant Pot Bolognese. Enjoy!