Chicken Breast Creamy Pesto Zucchini (Printer-Friendly Version)
Juicy chicken, rich pesto, and spiralized zucchini combine for a light, flavorful, and satisfying meal.
# Ingredients Needed:
→ Main Components
01 -
1.1 pounds boneless, skinless chicken breast
02 -
3.5 ounces pesto sauce
03 -
2 medium zucchini
04 -
2 cloves fresh garlic
05 -
2 tablespoons olive oil
06 -
Salt, to taste
07 -
Black pepper, to taste
08 -
Grated Parmesan cheese, for garnish (optional)
# Step-by-Step Directions:
01 -
Wash zucchini thoroughly. Using a spiralizer or vegetable peeler, create long ribbons or spirals to serve as pasta. Transfer zucchini noodles to a colander and set aside.
02 -
Slice chicken breast into thin cutlets. Season both sides with salt and freshly ground black pepper.
03 -
Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Sear chicken cutlets for 4–5 minutes per side, or until golden and cooked through. Remove chicken from pan and set aside covered.
04 -
Reduce heat to medium. Add remaining 1 tablespoon olive oil to the skillet. Mince garlic cloves and sauté for 1 minute until aromatic.
05 -
Add pesto sauce to the skillet with sautéed garlic. Stir to combine and gently heat for 1–2 minutes, allowing the flavors to meld.
06 -
Return chicken to the skillet and add zucchini noodles. Toss well to coat with sauce. Cook gently for 2–3 minutes, just until zucchini softens but remains al dente.
07 -
Transfer chicken and zucchini noodles to serving plates. Top with extra pesto if desired and sprinkle with grated Parmesan cheese. Serve immediately.
# Helpful Hints:
01 -
For best results, avoid overcooking zucchini noodles to maintain crisp texture and vibrant color.