| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup plus 1 tablespoon all-purpose flour
- 4 skinless, boneless chicken breasts (6 to 8 ounces each)
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1/2 shallot, finely chopped
- 1/2 cup torn fresh basil, plus 2 teaspoons finely chopped stems
- 3/4 cup low-sodium chicken broth
- Grated zest and juice of 1 lemon
- 3 tablespoons cold unsalted butter
- 1 1/2 pounds zucchini noodles
- Red pepper flakes, for topping
Instructions
- Spread 1/4 cup flour on a large plate. Season the chicken with salt and pepper, then dredge in the flour and shake off the excess. Heat a large nonstick skillet over medium-high heat. Add the olive oil and heat until shimmering, then add the chicken and cook until golden and almost cooked through, 5 to 6 minutes per side.
- Push the chicken to the edges of the skillet, add the shallot and basil stems to the middle and cook until softened but not browned, about 1 minute. Stir in the remaining 1 tablespoon flour and cook 1 minute. Add the chicken broth and lemon juice and bring to a boil, scraping up any browned bits. Reduce the heat and simmer, turning the chicken occasionally, until cooked through and the sauce is thick, 3 to 4 minutes. Turn off the heat and swirl in 2 tablespoons butter until melted. Add the lemon zest and season with salt and pepper.
- Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the zucchini noodles and season with salt and pepper; cook, stirring occasionally, until just softened, 2 to 3 minutes. Toss in half the torn basil. Divide among plates and top with the chicken, lemon sauce, remaining basil and red pepper flakes.
Nutrition Facts
| Calories | 460 |
| Total Fat | 22 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 168 milligrams |
| Sodium | 277 milligrams |
| Carbohydrates | 15 grams |
| Dietary Fiber | 2 grams |
| Protein | 49 grams |
| Sugar | 5 grams |
Reviews
A nice, healthy recipe…thanks 🙂
Delicious chicken, even the kids loved it.
From many years of cooking before teaching kids helped me give this job to my husband, I already know it tastes great, and you can use lower calorie/fat butter for a great result with the sauce. However, I had not thought about moving the chicken to the side of the pan to accommodate cooking the torn basil!
Ok u guy g y ugoy I k opp
I tweaked this recipe by grilling bone in chicken breasts until almost cooked through then placed in sauce to finish for 10-15 minutes.
This is amazingly delicious! I feel like I’m making a fancy restaurant meal! I did not have zoodles, so I roasted zucchini with olive oil, salt n pepper.
Very easy crowd pleaser. Had nothing left!
This was quite good, there was none left!
Wow, this came out so delicious. My family wanted more. I didn’t have fresh basil so I used dry basil and it still came out amazing. Going to definitely make this again but next time with fresh basil. And this is definitely going to be a regular dish in my kitchen.
So delicious and easy to make! This will definitely be in my weekly rotation.