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Delicious chicken scampi with zoodles served in a bowl

Chicken Scampi Zoodles

A delicious twist on classic chicken scampi, this dish features tender chicken in a rich lemon-garlic sauce served over vibrant zucchini noodles.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds chicken breast, cut into bite-sized pieces You can substitute skinless turkey if desired.
  • 1/3 cup gluten-free flour Regular all-purpose flour works if gluten isn't an issue.
  • 1 teaspoon Italian seasoning Feel free to use dried herbs if that’s what you have.
  • 1.5 teaspoons kosher salt (divided) Table salt can be used as a substitute, but reduce the amount slightly.
  • 1/2 teaspoon ground black pepper White pepper is a suitable alternative if you prefer it.
  • 3 tablespoons olive oil (divided) Avocado oil can be a good replacement.
  • 1 shallot, chopped Use a yellow onion if that’s what you have.
  • 4-5 cloves garlic, minced Adjust to your liking or swap with garlic powder if needed.
  • 1 cup chicken broth Vegetable broth works as a vegetarian option.
  • 1 large lemon (zest and juice) Limes are a good alternative for a twist.
  • 1/2 cup parmesan cheese, finely grated Nutritional yeast can emulate its flavor for a dairy-free version.
  • 1/4 teaspoon red chili flakes Adjust to your taste for a spicy kick.
  • 1 small bunch fresh parsley, chopped Basil can also add a different flavor profile.
  • 2 large zucchini, spiralized You can substitute with yellow squash for a change.

Method
 

Preparation
  1. Thoroughly wash the two large zucchini and trim off the ends. Using a spiralizer, create zucchini noodles. You can also run a vegetable peeler down the length of the zucchini to make thin ribbons.
  2. Cut the chicken breasts into bite-sized pieces and set aside.
  3. Chop the shallot and mince the garlic; have those ready.
  4. Combine gluten-free flour, Italian seasoning, 1 teaspoon salt, and black pepper in a shallow bowl.
  5. Transfer this mixture to a large resealable plastic bag.
  6. Add the chicken pieces to the bag, seal it, and shake to coat the chicken evenly.
Cooking
  1. Heat a large skillet over medium heat. Add 1 tablespoon of olive oil and heat until shimmering.
  2. Add the coated chicken to the skillet, cooking for 5-6 minutes or until nicely golden brown. Transfer the chicken to a plate and cover it to keep warm.
  3. In the same skillet, add the remaining oil and heat until hot. Sauté the shallot and garlic for 1-2 minutes until fragrant and softened.
  4. Pour in the chicken broth, add the juice and zest of the lemon, and cook on low while scraping any browned bits from the bottom.
  5. Stir in the chicken bites and simmer the sauce for 3-4 minutes.
  6. Stir in the parmesan cheese, mixing well until the sauce thickens and coats the chicken.
  7. Immediately add the zucchini noodles to the skillet, cooking briefly for about 1-2 minutes—toss gently with tongs until zoodles are just tender.
  8. Transfer the zoodles to a serving dish, garnishing with chopped parsley and sprinkles of red chili flakes. Serve immediately.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days. Keep in mind that zucchini noodles can become watery when reheated. It's best not to freeze zoodles, but you can freeze the chicken and sauce separately for up to a month. Just prepare fresh zoodles and reheat the chicken mixture on the stove before serving.