Pan-fried, juicy, and deliciously seasoned chicken tenders served with zucchini noodles tossed in the most amazing cream sauce. Ready in just 30 minutes, this restaurant worthy dinner is perfect for a quick weeknight meal!
1 pound boneless, skinless chicken breast tenders
1 teaspoon Italian Seasoning
1/2 teaspoon chili powder, or to taste
1/2 teaspoon sweet paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and fresh ground pepper, to taste
4 1/2 tablespoons butter divided
1 bag (12 ounces) Zucchini Spirals, (also called Zucchini Noodles)
3 cloves garlic, minced
1 cup heavy cream, you can also use Half & Half
chopped fresh parsley, for garnish
In a small bowl, combine Italian Seasoning, chili powder, paprika, garlic powder, onion powder, salt, and ground pepper; mix together and sprinkle over the chicken tenders.
Melt 2 tablespoons butter in a large skillet over medium-heat.
Add chicken tenders to the hot skillet and cook about 4 minutes on each side, or until browned and cooked through.
Remove chicken tenders from skillet and set aside.
Add 1/2 tablespoon butter to the skillet and melt; add zucchini noodles and cook for 2 to 3 minutes, or until just tender, stirring frequently.
Remove zucchini from skillet and set aside.
Melt remaining butter; add garlic and cook for 30 seconds or until fragrant.
Whisk in heavy cream and bring to a boil; continue to cook for 2 minutes, or until sauce is reduced and slightly thickened.
Taste sauce for salt & pepper, and adjust accordingly.
Return chicken and zoodles to the skillet; cook for 1 minute, or just until heated through.
Remove from heat.
Garnish with parsley and serve.