Lemon-Basil Chicken with Zucchini Noodles

  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
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1/4 cup 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

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


  1. 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.
  2. 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.
  3. 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.

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