Chicken and Mushrooms in Cream Sauce over Zoodles

Name: Chicken and Mushrooms in Cream Sauce over Zoodles
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: American
Ingredients: 0.5 cup All-Purpose Flour; 1 cup Chicken Broth; 1 tbsp Fresh Basil; 2 cups Heavy Cream; 5 cloves Minced Garlic; 0.5 tsp Paprika; 1 pinch Salt & Pepper; 0.5 cup Shallot; 2 lb Skin-On Boneless Chicken Breast; 1.5 cups Sliced Mushrooms; 4 whole Spiralized Zucchini; 0.5 cup Sun-Dried Tomato; 4 tbsp Unsalted Butter; 1 cup White Wine

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Sugar-Free Comfort-Food

Chicken and Mushrooms in Cream Sauce over Zoodles pairs lightly floured, pan-browned chicken with a lush sauce of mushrooms, shallot, sun-dried tomatoes, garlic, and a splash of white wine. The silky sauce coats tender zucchini noodles for a lighter, weeknight-friendly skillet dinner that’s rich yet balanced with fresh basil and gentle acidity.

Prep30 mins
Cook35 mins
Serves8
DifficultyMedium

1

Pat the chicken dry with paper towels. Gently pound each chicken breast to 1/2-inch thickness, then cut each into 2 or 3 pieces.
2

Combine the flour, paprika, salt, and pepper in a 1-gallon resealable bag. Add the chicken pieces, seal, and shake to coat with the flour mixture. Remove each piece from the bag, gently shaking off any excess flour.
3

Melt 2 tablespoons butter in a deep, 12-inch nonstick skillet over medium heat until hot. Add the chicken pieces and cook until browned, about 4 minutes per side. Transfer the chicken to a plate and keep warm.
4

Add 1 tablespoon butter, the mushrooms, shallot, sun-dried tomatoes, and garlic to the same skillet. Stir until fragrant, about 1 minute.
5

Pour in the chicken broth and wine. Cook, uncovered, stirring occasionally, for 5 minutes.
6

Add the cream and minced basil; cook and stir for about 1 minute.
7

Return the chicken pieces to the skillet and continue cooking, uncovered, over medium-low heat, stirring occasionally, for 20 minutes.
8

Meanwhile, melt the remaining 1 tablespoon butter in a separate 12-inch skillet over medium heat. Lightly cook the zucchini noodles, stirring occasionally, until heated through, 3 to 5 minutes.
9

A longer cooking time will make the noodles softer. Season with salt and pepper.
10

Remove the chicken to a plate. Taste the sauce and adjust the seasoning.
11

Place about 1 cup of zoodles on each plate. Add 2 or 3 chicken pieces and spoon the sauce over the top.