Creamy Keto Marry Me Chicken with Zoodles
If you are looking for a meal that creates an instant romantic atmosphere or simply begs for a second helping, this 'Marry Me Chicken' is the answer. Originally a viral sensation involving pasta, we have transformed this Tuscan-style masterpiece into a keto powerhouse by swapping wheat noodles for fresh, vitamin-rich zucchini noodles (zoodles). This dish features succulent golden-brown chicken breasts bathed in a luxurious sauce made from heavy cream, parmesan cheese, and tangy sun-dried tomatoes. Beyond its incredible flavor profile, this meal is fantastic for your metabolic health. The high healthy fat content keeps you satiated, while the zucchini provides essential fiber and potassium without the carb crash. It is the perfect 30-minute meal that tastes like hours of preparation.
The Masterplan
Pat the chicken cutlets dry with a paper towel and season generously with salt and pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown and cooked through (internal temp 165°F). Remove chicken from the pan and set aside on a plate.
Reduce heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
Stir in the heavy whipping cream, oregano, red pepper flakes, and chopped sun-dried tomatoes. Bring to a gentle simmer.
Stir in the Parmesan cheese until melted and the sauce thickens slightly.
Return the chicken (and any juices on the plate) to the skillet, spooning the sauce over the meat. Simmer for another 2-3 minutes to reheat the chicken.
While the sauce simmers, prepare the zoodles. You can either toss them raw into the sauce for 2 minutes to soften or pan-fry them separately in a little oil if you prefer them drier.
Serve the chicken and creamy sauce immediately over the zucchini noodles. Garnish with fresh torn basil.
Perfect Pairings
Keto Mediterranean Whipped Feta Steak Bites
Crispy Keto Brown Butter Sage Cauliflower Gnocchi
Slow-Cooker Keto Creamy Tuscan Chicken
Gather Your Energy
Step by Step
Pat the chicken cutlets dry with a paper towel and season generously with salt and pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown and cooked through (internal temp 165°F). Remove chicken from the pan and set aside on a plate.
Reduce heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
Stir in the heavy whipping cream, oregano, red pepper flakes, and chopped sun-dried tomatoes. Bring to a gentle simmer.
Stir in the Parmesan cheese until melted and the sauce thickens slightly.
Return the chicken (and any juices on the plate) to the skillet, spooning the sauce over the meat. Simmer for another 2-3 minutes to reheat the chicken.
While the sauce simmers, prepare the zoodles. You can either toss them raw into the sauce for 2 minutes to soften or pan-fry them separately in a little oil if you prefer them drier.
Serve the chicken and creamy sauce immediately over the zucchini noodles. Garnish with fresh torn basil.