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Creamy pesto parmesan chicken is flavor-packed, healthy and low-carb thanks to zucchini noodles. Super easy to make and ready in 30 minutes, this dinner is guaranteed to become your new favorite. Perfect for a weeknight when you want to relax and enjoy a good time!
Photo credit: © Eatwell101.com
Ingredients list for the pesto chicken with zucchini noodles
- 1 lb (450g) bone-in chicken thighs, skin removed
- Salt and fresh ground pepper, to taste
- 2 tablespoons basil pesto
- 2 tablespoons extra virgin olive oil
- 2 zucchini, julienned or spiralized
- Freshly shaved parmesan, for garnish, optional
- Chili pepper flakes, optional
The sauce
- 1 tablespoon all-purpose flour
- 2 garlic cloves, minced
- 1 tablespoon basil pesto
- 1 cup (250ml) milk
- 1 bouillon cube
- Salt and fresh ground pepper, to taste
Photo credit: © Eatwell101.com
Directions
1. Season chicken thighs with salt and pepper and rub with 2 tablespoons basil pesto.
2. Heat olive oil in a large skillet over medium heat. Add chicken to the skillet and cook for 5 minutes on each side, or until cooked through.
3. In the meantime, prepare the sauce by combining flour, garlic, basil pesto, milk, crumbled bouillon cube, salt, and pepper in a bowl. Whisk until combined and set aside.
4. Remove chicken from skillet and set aside. Return the skillet to heat and stir in the zucchini noodles. Add a little more olive oil to the skillet if necessary. Cook the zucchini over medium-high heat for about 1 minute, or until just beginning to soften.
5. Add the prepared sauce to the skillet and bring to a boil. Place the chicken back in the skillet and cook for 2 to 3 minutes, until heated through. Garnish with parmesan, pepper, chili pepper and serve immediately. Enjoy!
Photo credit: © Eatwell101.com
