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+ servings

Sicilian Skillet Chicken Over Parmesan Zucchini "Noodles"

A low-carb easy skillet chicken dinner made with McCormick's basil and garlic skillet sauce
Course Main Course
Cuisine Italian
Keyword chicken, low carb
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Author Amee


  • 1 package McCormick skillet sauce Sicilian Chicken with Tomato, Basil & Garlic
  • 2 tbsp extra virgin olive oil
  • 1 lb boneless chicken breasts thinly sliced
  • 2 cups mushrooms sliced
  • 1 large green pepper sliced into thin strips
  • 1 medium onion sliced into thin strips
  • 3 large zucchini
  • 6 tbsp butter melted
  • 1 1/2 cups parmesan cheese shredded
  • 1 tbsp fresh parsley finely chopped
  • sea salt and pepper to taste


  • Rinse zucchini and slice off stem and a small 1" piece of the other end.
  • If using a spiralizer, cut a small slit lengthwise in the zucchini (this shortens the strands so they aren't super long) and place into spiral slicer.
  • Slice into "noodles" and place into a medium-size bowl.
  • If you don't have a spiral slicer, you can use a vegetable peeler and cut into ribbons or a julienne slicer and slice into tiny strips.
  • Set aside.
  • Bring about 3 inches of water to a boil in a pot with a steamer basket.
  • While water begins to boil, prepare the chicken.
  • Heat oil in a large, non-stick skillet over medium-high heat.
  • Add chicken and cook for about 5 minutes, flipping once until each side is lightly golden.
  • Remove chicken from pan and set aside.
  • Add your vegetables to the pan and add 1-2 tbsp water or chicken broth to deglaze the pan, you want to scrape up all those tasty bits of flavor from browning the chicken.
  • Cook vegetables until soft and water has evaporated, about 5 minutes or so.
  • Add zucchini noodles to the steamer basket over the boiling water and cook 2 minutes (don't overcook or "noodles" will get too soft.)
  • While zucchini noodles steam, add skillet sauce to the vegetables and stir to mix.
  • Add chicken breasts back to pan and stir well to coat.
  • Reduce heat to low, cover and simmer for 3-5 minutes until sauce has slightly thicken and flavors have mingled.
  • Drain zucchini really well and toss in melted butter.
  • Place parmesan cheese into a food processor and chop until resembling coarse bread crumbs.
  • Toss buttery noodles in parmesan cheese and spoon into a serving dish.
  • Season with sea salt and pepper and sprinkle with fresh parsley.
  • Serve alongside skillet chicken and enjoy.