Just Wow -One Skillet- Creamy Lemon-Garlic Chicken Over Zoodles

Budget friendly, beautiful & delicious; make this dish your weeknight wonder and wow your family!

I say it all of the time but it bears repeating: most often the best recipes are born out of necessity. I knew I had too much zucchini sitting in the refrigerator; I knew I wanted to make something very low carbohydrate; and I knew I wanted to make chicken. Charlie and I both are citrus and garlic lovers, so this dish was almost a no-brainer, except for the sauce. We are both attempting to limit carbs, so I needed to improvise the sauce in order not to have to use flour for a roux.

First order of business was to assemble my ingredients.

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If the photo below looks familiar, it’s because I’ve used it before. I didn’t photograph the zucchini last night (whoops). This is how we like to make our zoodles. To me, the texture is better than spiralizing. If you like spiralized zucchini, by all means do that. Prepare the zucchini and then set aside for cooking later.

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I like a mixture of olive and avocado oil, so this is what I put in my pan. (I also add about a Tbsp. of butter if I’m being honest.) I prepared the chicken with my favorite new seasoning from Trader Joe’s. By all means go get this if you haven’t tried it! If you don’t have this on hand, just use salt and pepper (or whatever you really like using.)

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The chicken only stays in the pan for about 3 minutes each side. You are not trying to cook it through in this step. You only want to brown it. When it’s a nice color on each side, remove it to another plate. Add a little bit of butter to the pan, then the diced shallots. Cook the shallots for a minute or two, then add the broth mixture. Bring this to a simmer and then go watch TV (or drink wine) for about 10-12 minutes while it reduces.

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As you can see by the video (below), my sauce is a funny looking color. This is because I used organic bone broth. (It’s what I had on hand.) By all means use what you have on hand. If you prefer chicken broth or vegetable broth, that will work as well.

Once the sauce has reduced, the next step is fairly easy. Remove the pan from heat, whisk in 1 Tbsp of butter until it melts, then whisk in the cream until it’s incorporated. Put the pan back on the heat for about 2 minutes to allow it to heat through, then add the chicken back to it.  I have no idea why it didn’t occur to me to photograph this step, but oh well. After this, stir in the capers and then the whole pan goes into the oven for about 5 – 10 minutes to cook through.

While this is happening, saute the zucchini noodles. (This is what it looks like.)

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To the zoodles, I added another one of my current favorite spices: Cilantro lime seasoning blend. I also added the zest of two lemons.

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Once the zoodles are the consistency of egg noodles, I take them off the heat. Then pull the chicken out of the oven, stir in the chopped herbs and plate it up. I garnished with fresh lemons.

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BTW: If you are not a fan of zoodles, this chicken dish stands on it’s own. You could serve it alongside some freshly steamed broccoli or asparagus would be lovely as well! Any type of pasta would work, too!

PS- If you are counting carbs, the chicken and the sauce come to about 4.3 g net carbs, 16 g fat & 33 g protein; one serving of the zoodles is about 4 g net carbs.

I guestimate the calorie count of just the chicken and sauce is around 305 per serving.

 


JUST WOW, Creamy Lemon Garlic Chicken (over zoodles)

Ingredients: (Yields 4 servings)

4 chicken breasts. (I saved time by buying mine already thinly sliced)

2.5 c. bone broth

1/3 c. Cream

2 Tbsp lemon juice

Zest of 2 lemons

1/2 tea. Red pepper flakes (optional)

3 garlic cloves smashed then chopped

1/2 c. Chopped parsley (any freshly chopped herb would work well.)

1 shallot finely minced

2 Tbsp. Butter

3 Tbsp. Olive oil

4 zucchini, (transformed into noodles using a vegetable peeler)

S & P

1-2 Tbsp. Seasonings to taste (see above for what I used.)


Directions 

Preheat oven to 375 degrees

1. Create the zucchini noodles using a vegetable peeler (use a spiralizer if you like that texture better.) Set aside.

2. Zest the lemons and set the zest aside for later. Then slice the lemons and squeeze the juice into a strainer to catch the seeds & pulp. Into a larger measuring cup or bowl, add two cups of broth, 2 Tbsp. lemon juice, red pepper flakes and garlic. Stir and set aside.

3. Pound your chicken breasts to the same thickness. Mine were 1/2″ thick. Season with salt and pepper. (I also used a good amount Trader Joe’s: “21 Seasoning Salute”-use what you like)

4. Over medium high heat, sauté the chicken in olive oil, about 2 -3 minutes per side. No need to cook all the way through, as it will be going into the oven later. You are just looking for good color on both sides. Remove to a plate. Reduce heat to medium.

5. Put 1 Tbsp. Butter into the hot pan, swirl around, then add the shallots. Cook about 2 minutes, then add the broth mixture. Bring up to a simmer. Let it reduce to about a half cup. (Took about 12 minutes)

6. When the sauce has reduced, remove from the heat, whisk in 1 Tbsp. Butter, then whisk in the cream until it’s fully incorporated. Return to heat for about a minute or two to reheat. Stir in the capers if you are using them. (Do NOT allow the sauce to boil.) Add the chicken back to the pan; turning it in the sauce to coat both sides; then put it into the oven for 5-10 minutes.

7. In a separate skillet, over medium heat, add 1 Tbsp. Olive oil, 1/3 c. Broth, zoodles, lemon zest and seasonings. Toss in the oil and broth until fairly wilted. (I hate soggy zoodles, so watch this carefully. It only takes about 3 minutes.) Season with salt and pepper and 3/4th of the lemon zest.

8. Once the chicken is finished, stir in the chopped parsley (basil would be great in this). Here you can plate the noodles and the put the chicken and sauce on top OR you can remove the chicken from the pan, toss the noodles in the sauce and then add the chicken back. I tend not to toss the noodles in the sauce because it can make the zoodles mushy.

9. Garnish with fresh lemon, more parsley and the last bit of lemon zest.

Keto-Friendly Chicken Parmesan

This is a great way to fry chicken using no flour!

I decided on making this dish a couple of days prior to actually doing it. This is because Charlie and I are literally obsessed with food. We saw someone else making Chicken Parmesan and then we started drooling over the idea of fried chicken.

We are on the Keto diet plan, so this means no flour and no pasta. My daughter gave me an awesome new Keto cookbook, so I got right in it and learned that pork rinds can be used instead of flour. Of course, when I went into the kitchen to make dinner, I realized we’d finished off our spicy pork rinds a few nights ago. Now what to do? We do keep almond flour on hand, but I had my heart set on not using it. Then I remembered a bag of Parmesan chips in the pantry! Right away I dumped those bad boys into a bag and went to town pulverizing them with a large rolling pin. (It was fun!)

Once I had them to the desired consistency, I finely grated some Pecorino Romano and mixed this with the Parmesan. Just for fun, I also added bourbon smoked paprika, Italian seasoning and a little bit of pepper.  I pounded the chicken to about 1/4th inch thickness and then set up my dredging stations.

  1. 3 eggs lightly beaten with 3 Tbps. cream.
  2. The cheese crust mixture

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We prefer to make our zucchini “noodles” using a vegetable peeler instead of the spiralizer. Three medium zucchini made a whole bowl of zoodles, which was plenty for the two of us. They cook down, but not as much as the spiralized zoodles do.

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I let the eggs and chicken sit on the counter for about a half hour to come closer to room temperature before frying and then dredged each piece into the egg and then the crumbs.

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Next 1/4th cup of olive oil mixed with about 1/8th cup of avocado oil went into the pan and got heated to medium. I added 2 tsp. red pepper flakes to this.

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Then came the frying:

Once the chicken was cooked, I set it aside on paper towels while I went to work sauteing the zucchini in another pan. I was amazed at how great the chicken looked. It wasn’t the least bit greasy and it was very crispy to the touch!

The zucchini just gets dropped into about 2 Tbsp. olive oil over medium heat. Toss it around in the pan to coat it. Continue stirring until it reaches the consistency of Al dente pasta. (I like to add about 2 Tbsp. real butter at this point. Season and Stir.)

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Once it’s Al dente,  slowly add some cheese to it. (This was hand grated Parmesan and some pre-grated Mozzarella, but use what you like.) It doesn’t take a lot. I just added it for a little extra flavor and texture. Stir it around until almost melted.
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I really did not want to add red sauce to the zucchini because I didn’t want the noodles to become watery, but at the last minute I decided adding just a little bit would make it more flavorful. I added about half a cup and stirred to combine.

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I knew I was just going to plate this over baking it, so in a separate little pot, I heated a cup of the red sauce and set it aside. Then I began plating the dish: First the zoodles, then the chicken. (I almost stopped here because it looked yummy just like this!)

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Onto each piece of chicken went a little bit of red sauce and then some more cheese. Finally, I chopped up some flat leaf parsley and that was it! Since this was my plate, I didn’t add a ton of extra cheese. Charlie likes a lot of melty cheese, so we added it to his plate (his is the one at the top of the page) and I confess, we stuck it into the microwave.

If you were going to serve this dish to a crowd, you would simply add the chicken pieces over the zoodles in the skillet, then top them with the sauce and the cheese and either bake or broil until the cheese melts.

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Keto Chicken Parmesan
Ingredients:
1.5 lb. chicken tenderloins, pounded to ¼” thickness (you can use breasts if you like, just butterfly them & pound them out.)
3 eggs lightly beaten
3 Tbsp. cream
3 c. prepared Parmesan chips, pulverized
1 c. finely grated Pecorino Romano cheese
¼ c. Bourbon smoked Paprika (optional)
¼ c. Italian Seasoning
2 Tbsp. cracked black pepper
3 medium zucchini, cut into thin strips with a vegetable peeler
¼ c. olive oil
1/8 c. avocado oil (optional)
2 Tbsp. butter (full fat REAL butter)
2-3 c. keto marinara sauce
½ c. shredded Mozzarella
½ c. grated Parmesan cheese
¼ c. freshly chopped flat leaf parsley

Directions:

1. Prepare the chicken by pounding to ¼” thickness. Set aside.

2. Prepare the dredges: Whisk together 3 eggs & 3 Tbsp. Cream. Place in bowl. In another bowl, combine pulverized Parmesan chips with the finely grated pecorino cheese plus the Paprika, Italian seasoning & pepper. Dredge the chicken pieces first into the egg mixture, then both sides in the cheese crumbs. Set aside.

3. Prepare the zucchini noodles by using a vegetable peeler to strip off long, thin pieces. Set aside.

4. Pour the marinara sauce into a small pan and heat it through. Reserve on low heat.

5. Using a straight sided skillet, heat olive oil & avocado oil to medium heat; add in the red pepper flakes.

6 Fry the chicken in the oil until golden brown on both sides. (About 3 minutes each side.) Set cooked chicken aside on paper towels.

7. In a separate skillet set to medium heat, drizzle olive oil and add the zoodles, tossing constantly to coat with the oil and also to heat them through. (Takes about 4-5 minutes). Season with butter and pepper.

8. Once the noodles are cooked to desired consistency, add in the grated Parmesan cheese and continue to stir; then add in about a cup of the heated marinara sauce.

9. From here you may plate it layering first the zoodles, then the chicken, then a layer of marinara over each chicken piece, then Mozzarella cheese, then chopped parsley.

OR:

Add each chicken piece back to the zoodle pan, top each piece with marinara sauce, Mozzarella cheese, bake in the oven until the cheese melts. Garnish with chopped parsley.

One Skillet Lasagna? I’ll Take It! (So Will You!)

I am about to make this again but I’ll be making it keto-friendly. Until then, enjoy this recipe!

Who in the world doesn’t like an easy one skillet, show stopping dinner? As you probably know by now, I am a Food Network addict. This recipe is adapted from Giada De Laurentiis’, Spicy One-Skillet Lasagna.

The first time I made this, I did it exactly to her specifications and it turned out looking absolutely beautiful. The problem was that it was just too spicy for my family. (I should have realized this prior to cooking. I don’t even like sausage!)

The second time I made it, I adapted it to my own tastes and subbed in ground beef, a little bit of sausage, and a baby spinach & kale mixture instead of the broccoli rabe that she used. (I hate broccoli rabe. To me, it tastes bitter.)

The first step was to brown the meat and then add the onions.

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Once that is finished, add the greens and mix until they wilt.

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Then add in some of the prepared sauce:

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After this is complete, you remove the mixture to a bowl. You don’t even have to wipe out the pan because next, you start the bottom off with a little sauce and then the no-bake noodles. Let the layering begin!

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This was the first time I’d ever splurged and used the Gruyere. Now I am hopelessly hooked forever.

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Then it goes into the oven and comes out just like this. Gorgeous. I have to do better with my photography, however, as I keep forgetting to take a picture of what it looks like plated. Picture lasagna only pie-shaped and just beautiful!

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Here is a stupid video from the first time I prepared this using the spicy sausage. Again, I was so excited about this recipe that I didn’t consider the fact that I hate spicy sausage. LOL!


 

Ingredients

2 tablespoons extra-virgin olive oil
1 pound ground beef
½ pound sweet Italian Sausage (if you don’t like sausage, leave this out.)
3 shallots, finely minced
3 cloves garlic, finely minced
2 teaspoons grated lemon zest (from 2 lemons)
1/2 teaspoon red pepper flakes
4-5 cups spinach (I used a baby spinach/kale mix)
1 1/2 teaspoons kosher salt
One 25-ounce jar marinara sauce
8 ounces no-boil lasagna noodles
1 1/2 cups grated Parmesan
1 pound fresh mozzarella, dried well and torn into large chunks
1/2 cup grated Gruyere

Directions

Preheat the oven to 375 degrees F.

In a 12-inch high-sided skillet, heat the olive oil over medium heat. Add the meat and cook through until browned.  Add the shallots and garlic and cook until translucent and slightly fragrant, another 3 minutes. Add the lemon zest and red pepper flakes and cook for additional 2 minutes. Stir in the spinach and salt; cook until the spinach is wilted. Remove the mixture to a medium bowl and return the pan to the stove over low heat.

Spoon a small amount of the marinara sauce in the bottom of the skillet. Mix the remaining marinara with the meat mixture in the bowl. Layer half of the lasagna noodles on top of the marinara, breaking them up as needed to fit the pan. Cover with half of the meat mixture. Add 3/4 cup of the Parmesan and half the mozzarella. Layer with the remaining noodles. Cover with the remaining meat and top with the rest of the Parmesan and mozzarella and the Gruyere.

Bake until bubbly and golden on top, about 40 minutes. Cool for 5 minutes before serving.