Garlic Butter Chicken with Zucchini Noodles

Name: Garlic Butter Chicken with Zucchini Noodles
Cook time: 15 min
Yield: 4 servings
Ingredients: 680 g boneless skinless chicken thighs patted dry and cut into 5 cm pieces; 4 g fine salt divided; 1 g black pepper divided; 800 g zucchini spiralized into noodles; 10 ml olive oil divided; 20 g unsalted butter divided; 5 ml olive oil divided; 20 g unsalted butter divided; 4 clove garlic cloves minced; 2 g fine salt divided; 1 g black pepper divided; 1 fruit lemon zested and juiced; 1 g red pepper flakes optional; 10 g flat-leaf parsley chopped

A fast skillet main built around chicken thighs, zucchini noodles, garlic, butter, lemon, and parsley. The chicken is seared for browning, then finished in a simple pan sauce; the zucchini is cooked briefly so it stays tender-crisp rather than watery.

By Julienne

Garlic Butter Chicken with Zucchini Noodles

Cook time: 15 minutes

Servings: 4

Ingredients

680 g boneless skinless chicken thighs patted dry and cut into 5 cm pieces
4 g fine salt divided
1 g black pepper divided
800 g zucchini spiralized into noodles
10 ml olive oil divided
20 g unsalted butter divided
5 ml olive oil divided
20 g unsalted butter divided
4 clove garlic cloves minced
2 g fine salt divided
1 g black pepper divided
1 fruit lemon zested and juiced
1 g red pepper flakes optional
10 g flat-leaf parsley chopped

Instructions

Pat the chicken dry and season it with 4 g salt and 1 g black pepper. Spiralize the zucchini and lightly salt it with 2 g salt so it can release surface moisture while you cook the chicken. Chicken is seasoned and zucchini is lightly salted and set aside.
Heat 10 ml olive oil and 20 g butter in a large skillet over medium-high heat. Add the chicken in a single layer and sear until browned on the first side, 4 to 5 minutes. The first side is deeply golden and releases easily from the pan.
Flip the chicken and cook until the second side is browned and the chicken is just cooked through, 3 to 4 minutes more. Transfer it to a plate. Chicken reaches 74°C and the center is no longer pink.
Reduce the heat to medium. Add the remaining 5 ml olive oil, the remaining 20 g butter, and the garlic. Cook for 30 seconds, stirring, until fragrant but not browned. Garlic is fragrant and pale, not toasted dark.
Add the zucchini noodles with the remaining 2 g salt and 1 g black pepper. Toss for 1 to 2 minutes until just tender-crisp, then add the lemon zest, lemon juice, and optional red pepper flakes. Zucchini is glossy, tender-crisp, and only lightly softened.
Return the chicken and any juices to the skillet, toss to coat in the garlic butter, and cook for 30 to 60 seconds to warm through. Stir in the parsley and serve immediately. Chicken is hot, coated in sauce, and the parsley is evenly distributed.