Succulent chicken sun-dried tomatoes (Printable view)

Tender chicken with creamy sun-dried tomato sauce served atop fresh zucchini noodles in a low-carb style.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (5 oz each)
02 - 1 tsp salt
03 - ½ tsp ground black pepper
04 - 1 tsp Italian seasoning
05 - 2 tbsp olive oil

→ Sauce

06 - 3 cloves garlic, minced
07 - 4 oz sun-dried tomatoes in oil, drained and sliced
08 - ¾ cup gluten-free chicken broth
09 - 1 cup heavy cream
10 - ⅓ cup grated Parmesan cheese
11 - 1 tsp crushed red pepper flakes (optional)
12 - 1 tbsp fresh basil, chopped

→ Zoodles

13 - 4 medium zucchini (about 24.7 oz), spiralized into noodles
14 - 1 tbsp olive oil
15 - ½ tsp salt

# How To Make:

01 - Pat chicken breasts dry and season both sides evenly with salt, black pepper, and Italian seasoning.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the chicken breasts 5 to 6 minutes per side until golden brown and just cooked through. Transfer to a plate and loosely cover with foil.
03 - Reduce heat to medium and add minced garlic and sun-dried tomatoes to the same skillet. Sauté for 1 minute until fragrant.
04 - Pour in the chicken broth, scraping the pan to lift any browned bits. Simmer for 2 minutes to reduce slightly.
05 - Stir in heavy cream and grated Parmesan cheese. Simmer for 3 to 4 minutes until the sauce thickens slightly. Add crushed red pepper flakes and chopped basil, stirring to combine.
06 - Return chicken breasts to the skillet, spoon sauce over them, and gently simmer for 2 to 3 minutes until heated through.
07 - In a separate pan, heat 1 tablespoon olive oil over medium-high heat. Add zucchini noodles and salt; sauté 2 to 3 minutes until tender but firm.
08 - Plate the zoodles, top with chicken and sauce, then garnish with extra fresh basil and Parmesan as desired.

# Expert Advice:

01 -
  • It tastes indulgent and fancy but comes together faster than ordering takeout.
  • The creamy sun-dried tomato sauce is so good you'll want to make it just to eat with a spoon.
  • Low-carb, gluten-free, and genuinely satisfying—no sad compromises here.
02 -
  • Don't crowd the pan when searing chicken—if you do, it steams instead of sears, and you lose that beautiful crust that makes this dish special.
  • Add the zoodles at the very end or cook them separately; if they sit in the hot pan too long, they release water and turn into mush.
  • Taste the sauce before serving and adjust the seasoning—sometimes you need a tiny pinch more salt or a crack more pepper to make everything sing.
03 -
  • Invest in a good spiralizer or y-peeler—it makes prepping zucchini noodles feel effortless instead of like a chore.
  • Buy sun-dried tomatoes packed in oil rather than dry; they're already tender and absorb flavors beautifully without extra prep time.
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