This easy Chicken Lazone recipe is the low carb chicken dinner of your dreams! Pan-fried, juicy, and deliciously seasoned chicken tenders served with zucchini noodles tossed in the most amazing cream sauce. Ready in just 30 minutes, this restaurant worthy dinner is perfect for a quick weeknight meal!
Prep Time 5 mins
Cook Time 25 mins
Servings: 4 serves
Ingredients
- 1 pound boneless, skinless chicken breast tenders
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon chili powder, or to taste
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and fresh ground pepper, to taste
- 4 1/2 tablespoons butter divided
- 1 bag (12 ounces) Zucchini Spirals, (also called Zucchini Noodles)
- 3 cloves garlic, minced
- 1 cup heavy cream, you can also use Half & Half
- chopped fresh parsley, for garnish
Instructions
- In a small bowl, combine Italian Seasoning, chili powder, paprika, garlic powder, onion powder, salt, and ground pepper; mix together and sprinkle over the chicken tenders.
- Melt 2 tablespoons butter in a large skillet over medium-heat.
- Add chicken tenders to the hot skillet and cook about 4 minutes on each side, or until browned and cooked through.
- Remove chicken tenders from skillet and set aside.
- Add 1/2 tablespoon butter to the skillet and melt; add zucchini noodles and cook for 2 to 3 minutes, or until just tender, stirring frequently.
- Remove zucchini from skillet and set aside.
- Melt remaining butter; add garlic and cook for 30 seconds or until fragrant.
- Whisk in heavy cream and bring to a boil; continue to cook for 2 minutes, or until sauce is reduced and slightly thickened.
- Taste sauce for salt & pepper, and adjust accordingly.
- Return chicken and zoodles to the skillet; cook for 1 minute, or just until heated through.
- Remove from heat.
- Garnish with parsley and serve.
Recipe Notes
WW FREESTYLE POINTS: 16
- TO REDUCE POINTS DOWN TO 6, use Fat-Free Half & Half and use Extra Virgin Olive Oil to replace the butter.