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Chicken and Zoodles Veggie Skillet

Seasoned Chicken with Zoodles (or spiralized zucchini), diced onion and zucchini, chopped tomatoes and flavorful olives in a light broth sauce.

Course Main Course
Cuisine American
Keyword chicken and zoodles, chicken recipe, chicken skillet, one pot wonder, skillet dinners
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8

Ingredients

  • 8 Chicken Thighs boneless, skinless
  • 16 oz Zoodles (zucchini noodles already spiralized)
  • 15 oz Tomatoes canned, reserve juice
  • 8 oz Black Olives slices
  • 6 oz Green olives
  • 1 cup Zucchini chopped
  • 1 cup Onion
  • 16 oz Chicken or Vegetable Broth
  • 1 tsp Salt add more if needed to entire dish
  • 1/2 tsp Black Pepper more if needed
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Red Pepper Flakes
  • 1 tbsp Olive Oil
  • 1 tbsp Butter unsalted

Instructions

  1. Season chicken with salt, pepper, garlic and onion powder.

  2. Add oil to the skillet and on medium heat, cook chicken until mostly done (4 minutes on both sides). Remove from pan and set aside.

  3. Add the butter and chopped zucchini and sauté for 1 to 2 minutes.

  4. Then add the olives, tomatoes and red pepper flakes. Cook for another minute.

  5. Next, add the zoodles and the broth. Return the chicken to the pan. Season with more salt and pepper if needed and let dish simmer on stovetop for another 10 to 15 minutes.