Save I stumbled onto this recipe during a lazy Tuesday afternoon when my sister texted asking for something that felt indulgent but wouldn't derail her fitness goals. She mentioned seeing it viral somewhere, and honestly, I was skeptical until I made it. The moment that creamy sun-dried tomato sauce hit the pan, something clicked—this wasn't just another chicken dish, it was the kind of meal that makes you wonder why you don't cook it every week.
My best friend brought her new boyfriend over for dinner, and I threw this together because I needed something that looked impressive but wouldn't stress me out. Watching them both quiet down mid-conversation to focus on eating said everything. He asked for the recipe before dessert, which felt like the ultimate compliment.
Ingredients
- Boneless, skinless chicken breasts (4, about 150 g each): Pat them completely dry before seasoning—this tiny step is what gives you that golden sear instead of steaming.
- Salt, black pepper, Italian seasoning: Season generously on both sides; don't be shy because the sauce is rich and needs those flavors to balance it.
- Olive oil (2 tbsp for chicken, 1 tbsp for zoodles): Use a decent quality oil that can handle the heat without burning.
- Garlic (3 cloves, minced): Fresh is non-negotiable here; jarred will taste flat in comparison.
- Sun-dried tomatoes in oil (120 g, drained and sliced): The ones packed in oil have so much more flavor than the dry-packed variety, and that oil is liquid gold for cooking.
- Chicken broth (180 ml, gluten-free if needed): Quality matters more than you'd think; use low-sodium so you control the salt level.
- Heavy cream (240 ml): This is what makes the sauce silky; don't substitute with milk or it'll break.
- Grated Parmesan cheese (40 g): Freshly grated tastes so much better than pre-shredded, which has anti-caking agents that can make the sauce grainy.
- Crushed red pepper flakes (1 tsp, optional): I keep these on the table so people can adjust the heat to their preference.
- Fresh basil (1 tbsp chopped, plus extra for garnish): Add it at the end so the flavor stays bright and doesn't get cooked out.
- Zucchini (4 medium, about 700 g, spiralized): Spiralize them right before cooking so they don't sit in moisture and get soggy.
Instructions
- Prep and season the chicken:
- Pat your chicken completely dry with paper towels—this sounds like an extra step but it's what creates that beautiful golden crust. Season both sides generously with salt, pepper, and Italian seasoning.
- Sear the chicken:
- Heat olive oil in your largest skillet over medium-high heat until it shimmers. Lay the chicken in gently and don't touch it for the first 5 minutes; let that heat work its magic. Flip once and cook another 5–6 minutes until the internal temperature hits 165°F and the outside is golden brown. Set aside on a plate.
- Build the sauce base:
- In the same skillet, reduce heat to medium. Toss in your minced garlic and sun-dried tomatoes; you want to hear them sizzle and smell that fragrance before anything else. This takes about a minute and wakes up all those flavors.
- Deglaze and simmer:
- Pour in the chicken broth and use your spoon to scrape up all the browned bits stuck to the pan—that's pure flavor. Let it bubble gently for 2 minutes, then stir in your heavy cream and Parmesan. You'll watch the sauce transform from thin to silky as the cream hits the heat, usually taking 3–4 minutes.
- Season and finish the sauce:
- Taste as you go and add red pepper flakes if you want heat. Stir in your fresh basil at the last second so it stays vibrant. Return the chicken to the pan and let everything simmer together for 2–3 minutes so the chicken absorbs some of that sauce.
- Cook the zoodles:
- While the chicken and sauce do their thing, heat olive oil in a separate skillet over medium-high heat. Add your spiralized zucchini and salt, then sauté for just 2–3 minutes, stirring occasionally. You want them tender but still with a tiny bit of resistance; overcooked zoodles turn into a watery mess.
- Plate and serve:
- Create a nest of zoodles on each plate, top with a chicken breast, and spoon that creamy sauce generously over everything. Finish with a scatter of fresh basil and maybe a bit more Parmesan if you're feeling fancy.
Save There's something about watching someone's face light up when they taste something you made, especially when they didn't expect it to be that good. That's what keeps me coming back to this recipe, even when I'm tired or lazy. It's proof that simple techniques and good ingredients don't need complicated choreography to create something memorable.
Why This Works as a Weeknight Dinner
The reason I keep this in rotation is that it doesn't require any special skills or a million pans, and the timing works—40 minutes from kitchen to table feels indulgent when you're eating something that tastes like you spent hours on it. The chicken cooks fast, the sauce comes together while you're still thinking about what to do next, and by the time you've spiralized the zucchini, everything is ready to plate. It's the kind of meal that makes you feel like you have your life together.
Playing with the Sauce
Once you nail the basic version, the sauce becomes your playground. I've splashed in white wine for richness, added a pinch of lemon zest for brightness, and even stirred in a spoonful of pesto when I had fresh basil that needed using. The cream and Parmesan are flexible enough to carry whatever direction you want to take it, which is why this dish has shown up on my table at least twice a month for the past year.
Making It Your Own
The beauty of this recipe is that it invites tweaking without falling apart. Chicken thighs work beautifully if you like meat that stays juicy even if you accidentally overcook it slightly. If dairy isn't an option, coconut cream creates a different but equally delicious sauce. Some people swear by using zucchini ribbons instead of noodles, which gives you larger strands that soak up more sauce. The core of what makes this dish special—that balance of rich, tangy, and fresh—stays intact no matter which direction you go.
- Substitute half-and-half if you want a lighter sauce without sacrificing creaminess.
- A splash of dry white wine stirred in with the broth elevates the whole thing.
- Fresh lemon juice at the very end brightens everything and cuts through the richness perfectly.
Save This is the kind of recipe that proves you don't need to be fancy to cook something people genuinely want to eat again. It's become my go-to when I want to impress without the stress, and honestly, that's the recipe I come back to most.
Kitchen Guide
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used as a substitute for a moister, richer flavor. Adjust cooking time accordingly to ensure they are cooked through.
- → How do I make the zucchini noodles without a spiralizer?
You can use a julienne peeler or a regular vegetable peeler to create thin strips of zucchini that resemble noodles.
- → Can I substitute the cream for a lighter option?
Half-and-half or coconut cream can be used for a lighter or dairy-free alternative to maintain a creamy texture.
- → Is this dish suitable for a low-carb diet?
Yes, using zucchini noodles instead of pasta keeps the dish low in carbohydrates while providing a fresh vegetable component.
- → What wine pairs well with this dish?
A dry white wine such as Sauvignon Blanc complements the creamy tomato sauce and chicken flavors nicely.
- → How should the chicken be seasoned before cooking?
Season the chicken breasts with salt, black pepper, and Italian seasoning for balanced flavor before searing.