Description
This Pesto Chicken Zoodles skillet is the perfect balance of light and satisfying. Tender chicken, bold basil pesto, and sweet-tangy sun-dried tomatoes come together with fresh zucchini noodles for a low-carb dinner that feels comforting, vibrant, and a little bit fancy—ready in just 20 minutes.
Ingredients
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2 boneless, skinless chicken breasts, cubed
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Salt and black pepper, to taste
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1 tbsp olive oil
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2 medium zucchini, spiralized
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⅓ cup basil pesto (store-bought or homemade)
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¼ cup sun-dried tomatoes, chopped (oil-packed, drained)
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¼ tsp crushed red pepper flakes (optional)
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Fresh basil or grated Parmesan, for garnish
Instructions
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Cook the Chicken
Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then add to the pan. Cook 6–7 minutes, stirring occasionally, until golden and cooked through. Remove chicken to a plate. -
Warm the Tomatoes
In the same skillet, add sun-dried tomatoes and cook for about 1 minute to release their flavor. -
Add the Zoodles
Lower heat to medium-low. Add zucchini noodles and toss gently for 2–3 minutes, just until slightly tender but not watery. -
Combine & Finish
Return chicken to the skillet. Add pesto and red pepper flakes (if using). Toss gently until everything is evenly coated and warmed through. -
Serve
Plate immediately and garnish with fresh basil or Parmesan.
Notes
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Don’t overcook the zoodles—they should be tender-crisp, not soft.
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Use a large skillet to avoid excess moisture from the zucchini.
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Chicken thighs can be used for extra juiciness.
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Taste before salting at the end—pesto and sun-dried tomatoes are already salty.