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Zucchini Tuscan Skillet Recipe

A delicious one skillet recipe filled with zucchini, chicken and more
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Italian
Keyword: chicken skillet, one skillet meal, Skillet Recipe, tuscan chicken, tuscan skillet, zucchini skillet
Servings: 6
Calories: 494kcal


  • 1 Tablespoon butter
  • pounds boneless, skinless chicken breasts (cut into strips)
  • 4 ounces fresh semi-dried tomato strips in oil (chopped) *See Notes
  • 3.5 ounce sun dried tomatoes in oil (chopped)
  • 4 cloves garlic (peeled and crushed)
  • cup thickened cream (or half and half)
  • 1 cup grated parmesan cheese
  • salt to taste
  • dried basil to taste
  • red chili pepper flakes to taste
  • 2 large zucchini (made into Zoodles, use a vegetable grater if you don't have a Zoodle grater)


  • Heat the butter in a pan/skillet over medium high heat. Add the chicken strips and sprinkle with salt. Pan fry until the chicken is golden browned on all sides and cooked through.
  • Add both semi-dried and sun dried tomatoes with 1 tablespoon of the oil from the jar (optional but adds extra flavour), and add the garlic; sauté until fragrant. (While the chicken is browning, prepare your Zoodles with a Zoodle maker OR with a normal vegetable peeler.)
  • Lower heat, add the cream and the Parmesan cheese; simmer while stirring until the cheese has melted through. Sprinkle over salt, basil and red chilli flakes to your taste.
  • Stir through the Zoodles and continue to simmer until the zoodles have softened to your liking (about 5-8 minutes) and serve.


Calories: 494kcal | Carbohydrates: 20g | Protein: 36g | Fat: 31g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 521mg | Potassium: 1674mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1559IU | Vitamin C: 46mg | Calcium: 273mg | Iron: 3mg