Tender chicken along with vine ripened tomatoes, chunks of zucchini and fresh mushrooms on top of zucchini noodles make this delicious Healthy Low-Carb Chicken Zucchini Skillet a one dish meal.

Looking for more low-carb recipes? Try these Low Carb Fish Tacos With Fresh Garden Salsa, Low Carb Keto Beef Stew, or this Low Carb Vegetarian Zucchini Lasagna. 

Healthy Low-Carb Chicken Zucchini Skillet with chicken, mushrooms, tomatoes, zucchini, fresh basil over zucchini noodles in a white ceramic pot with mint colored handles and a grey napkin.

This chicken skillet with zucchini noodles is an incredibly flavorful healthy meal that is also low-carb. As you sauté the vegetables, they will naturally release moisture which, added to the delicious aromatic flavors of garlic and oregano, becomes a light broth that you can soak the zoodles in for extra flavor and moisture.

Ideal for a busy weeknight when you need to get food on the table in a hurry. Leftovers are great for lunch the next day too.

If you’ve been looking for healthy chicken and zucchini recipes you’ll be happy you found this one.

Why You’ll Love This Low-Carb Chicken Zucchini Skillet

Easy: Simple to prepare with a few basic fresh ingredients.

Healthy: Fresh veggies and chicken make the perfect well-balanced meal. 

Versatile: Change up the vegetables or spices to your liking. 

One-pot meal: Everything cooks in the same pot which means fewer dishes to wash.

Low carb: Using zucchini instead of regular pasta cuts down on the carbohydrate content of this dish.

Ingredient Notes

  • Chicken breasts: Chicken breasts make this chicken and zucchini skillet a hearty and nourishing meal.
  • Lemon: Freshly squeezed lemon juice adds a nice tang to the chicken.
  • Oregano: Dried oregano adds loads of taste.
  • Garlic: Fresh pressed garlic provides the best flavor but jarred also works.
  • Gluten-free all-purpose flour: Just a touch of flour to coat the chicken.
  • Olive oil: Extra virgin olive oil works best to saute the chicken and vegetables.
  • Sea salt + pepper: Add salt and pepper to taste.
  • Mushrooms: Cremini mushrooms are great but button mushrooms also work.
  • Tomatoes: Tomatoes on the vine, quartered work well.
  • Zucchini: Cut the zucchini into chunks. No need to peel.
  • Zucchini noodles: Low carb, zucchini makes a great noodle alternative.

What are zucchini noodles?

If you haven’t tried zucchini noodles before this recipe is the perfect introduction. For those looking to reduce their carbohydrate intake or if you just want to eat more vegetables, making noodles out of vegetables is the ideal way to meet both of these objectives.

Not limited to zucchini you can also make noodles out of squash, sweet potatoes, and even beets. Some grocery stores have started to sell these vegetable based noodles, also known as spiralized vegetables, in the produce section of the store but you can easily make your own using a spiralizer or mandoline.

Healthy Low-Carb Chicken Zoodle Skillet with chicken, zucchini, tomatoes, mushrooms, fresh basil over zucchini noodles in a white ceramic pan with mint colored handles and a grey napkin.

How To Make Chicken Zucchini Skillet

  • Step 1: Using paper towels, wash and pat the chicken dry. Squeeze lemon juice over the chicken breasts and transfer them to a plate.
  • Step 2: Sprinkle sea salt, pepper, and oregano on the chicken and add fresh pressed garlic (or minced) to both sides. Cover the chicken with a layer of flour.
  • Step 3: Heat the olive oil in a large skillet and cook the chicken for 7-8 minutes on each side. Once cooked, remove the chicken and set it aside.
  • Step 4: Add more olive oil and saute mushrooms, tomatoes, and zucchini chunks for a few minutes. Then add the zucchini noodles. The zucchini will release moisture to create a sauce on the bottom of the pan. Add more salt and ground pepper to taste.
  • Step 5: Create space between the veggies and zoodles and place the chicken back in the pan. Cover and let simmer for 5 minutes. Remove from the stove and serve.  Garnish this chicken zucchini tomato recipe with fresh basil before serving.

Tips and Variations For This Keto Chicken Skillet

  • Invest in a spiralizer:  Make your own zucchini noodles at home. 
  • Change up the veggies: Use seasonal veggies for the best flavor.
  • Use turkey instead: Opt for turkey breasts instead of chicken for a change of pace.
  • Choose chicken breasts that are the same size: The same size chicken breasts means they will cook up at the same pace. 

Healthy Low-Carb Chicken Zoodle Skillet | Garden in the Kitchen


How do you make zucchini noodles not soggy?

To reduce the risk of soggy zucchini noodles pat them dry after you spiralize them.

Is zucchini pasta healthier than regular pasta?

Zucchini noodles are a good healthy option for those following a low carb diet or if you can not eat gluten.

What is the best way to cook zoodles?

You can boil or pan fry the zucchini noodles for a few minutes until they soften.

Make Ahead and Storage

To make ahead: This low carb chicken skillet will keep well if prepared a few days ahead of time.

Storage: This zucchini skillet will keep well in the fridge in an airtight container for 3-4 days and the freezer for up to 3 months. 

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Healthy Low-Carb Chicken Zoodles Skillet
5 from 5 votes

Healthy Low-Carb Chicken Zoodle Skillet

by Silvia Dunnirvine
Tender chicken along with vine ripened tomatoes, chunks of zucchini and fresh mushrooms on top of zucchini noodles make this delicious Healthy Low-Carb Chicken Zucchini Skillet a one dish meal.
Prep: 6 minutes
Cook: 25 minutes
Total: 31 minutes
Servings: 4 servings


  • 4 chicken breasts
  • 1 lemon
  • 1 tbsp oregano
  • 3 cloves garlic pressed
  • 1/2 cup gluten-free all-purpose flour
  • 3 tbsp olive oil divided
  • Sea salt + pepper to taste
  • 1 cup crimini mushrooms
  • 2 vine tomatoes quartered
  • 1 cup zucchini chunks
  • 2 cups zucchini noodles


  • Wash and pat dry chicken with paper towels. Squeeze lemon juice over the chicken and transfer the chicken breasts to a large plate.
  • Season the chicken with sea salt, pepper, oregano and fresh pressed garlic (or minced) on both sides. Cover the chicken in a thin layer of flour.
  • In a large skillet heat 2 tbsp of olive oil. Add in chicken and cook for about 7-8 minutes on each side. Remove chicken from skillet and set aside.
  • Toss in mushrooms, tomatoes and zucchini chunks, add the remaining 1 tbsp olive oil. Sauté for 2-3 minutes then add in the zucchini noodles. The zucchini will release moisture which will turn into a delicious sauce on the bottom of the pan. Feel free to add more salt and ground pepper at this point.
  • Form four pockets between the veggies and zoodles and place chicken back in the pan. Cover and let it simmer for 5 minutes. Turn stove off and serve.


Calories: 455kcal | Carbohydrates: 23g | Protein: 53g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 280mg | Potassium: 1514mg | Fiber: 5g | Sugar: 7g | Vitamin A: 906IU | Vitamin C: 53mg | Calcium: 86mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Keyword: Chicken Zoodles Skillet, Chicken Zucchini Skillet, Zoodles Skillet
Course: Dinner
Cuisine: American
Like this? Leave a comment below!




Hi! I’m Silvia.

My goal is to make cooking simple and enjoyable.

Garden in the Kitchen is full of easy and balanced recipes for busy families. Classics get a healthier twist with additions of veggies or alternative ingredients.

I hope my recipes will inspire you to cook more home meals and above all have fun in the kitchen!

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Recipe Rating


  1. This recipe is a keeper and fun to make. My whole family gobbled it up. I used boneless skinless chicken thighs and also stuck them under the broiler after removing them from the pan.

    1. Jennifer I am so happy to hear! I bet it it tasted real good with the chicken thighs too, it’s one of my favorite cuts because it’s so flavorful! xoxo 🙂

  2. Delicious! Thanks for this great recipe! Didn’t change a thing and my husband and I loved it. Quick and so satisfying. Will definitely keep it in the rotation.

  3. I’ve just made this, and turned out amazing! We’ve had some chicken and some courgettes that needed to be done. Quick, healthy and tasty. Thank you!

  4. Hmm yum! I haven’t made zucchini skillet in a long time. I need to get on it for the holidays. I have no idea what to get my parents so I might as well give them food!
    anyways thanks for sharing amazing blog.

  5. Where can I find the nutrition information for this? I made this dish, but substituted 1/2 cup of sun dried tomatoes for the fresh tomatoes and it was delicious. But, I am keeping track of my macros and cannot find any information for this dish.

    1. Hi Jen, I am in the process of working with a plugin that offers nutritional information but until then I don’t have it available in my recipes. But you can find this on google, copy and paste the ingredients to get the nutritional info.