Enjoy a flavorful Creamy Chicken Zucchini Skillet that’s low carb and easy to make. Perfect for delicious weeknight dinners.
Ingredients
Scale
2 medium zucchinis, thinly sliced
1 lb boneless, skinless chicken breasts, diced
1 cup heavy cream (or coconut milk for a dairy-free option)
1 cup shredded mozzarella cheese
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh basil for garnish (optional)
Instructions
Start by washing and slicing the zucchinis into thin rounds. Dice the chicken breasts into bite-sized pieces. Measure out heavy cream and cheese, and have your spices ready!
In a large skillet, heat the olive oil over medium heat. Ensure the oil is hot but not smoking to avoid burning the chicken.
Add the diced chicken to the skillet. Season with salt, pepper, and Italian seasoning. Cook for about 5-7 minutes until the chicken is golden brown and cooked through, stirring occasionally.
Once the chicken is cooked, add the minced garlic and sliced zucchini. Sauté for an additional 4-5 minutes or until the zucchini is tender yet crisp, retaining its vibrant color.
Pour in the heavy cream, stirring to combine. Let it simmer for 3-4 minutes until the sauce thickens slightly.
Sprinkle the shredded mozzarella cheese over the chicken and zucchini mixture. Stir until the cheese melts and everything is evenly coated in that luscious creaminess.
Remove from heat and serve immediately. For an extra pop of freshness, add fresh basil on top before enjoying!
Notes
A delicious, low-carb dinner option featuring creamy chicken and zucchini.
