Chicken and Zucchini With Garlic Cream Sauce Recipe

Chicken and Zucchini With Garlic Cream Sauce
Diana Rattray
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 6 servings
Nutrition Facts (per serving)
389 Calories
21g Fat
8g Carbs
41g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 389
% Daily Value*
Total Fat 21g 27%
Saturated Fat 11g 57%
Cholesterol 148mg 49%
Sodium 693mg 30%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 5%
Total Sugars 3g
Protein 41g
Vitamin C 15mg 77%
Calcium 67mg 5%
Iron 2mg 11%
Potassium 655mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chicken breasts are cooked with zucchini and a garlic cream sauce in this recipe. It's a very easy recipe and cooks quickly. 

The chicken and zucchini combination can be served over pasta or rice, or serve it along with mashed or baked potatoes. One reader replaced the zucchini with mushrooms and felt the flavor was even better. Another reader used rotisserie chicken in the dish. See the comments and suggestions below the recipe.

If you don't have a large enough skillet, cook the zucchini and onions separately. If the chicken breasts are quite large, cut them in half horizontally to make thinner cutlets.


  • 1/4 cup unsalted butter

  • 6 chicken breasts

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 3 cups zucchini, sliced 1/8 inch thick

  • 1/2 cup green onions, diced

For the Garlic Cream Sauce:

  • 2 tablespoons unsalted butter

  • 1 large clove garlic, or 2 medium cloves, minced

  • 3 tablespoons all-purpose flour

  • 3 ounces cream cheese

  • 1 3/4 cups chicken broth

  • 1/2 teaspoon freshly ground black pepper

  • Kosher salt, to taste

Steps to Make It

Chicken and Vegetables

  1. In a skillet or sauté pan over medium heat, melt 1/4 cup of butter; add the chicken breasts; sprinkle with salt and pepper.

  2. Cook for about 3 minutes on each side, or until the chicken is browned.

  3. Add the sliced zucchini and onions. Continue cooking, stirring until zucchini is crisp-tender.

Garlic Cream Sauce

  1. In 2-quart saucepan over medium-low heat, melt 2 tablespoons butter; add garlic.

  2. Cook for 1 minute, then stir in flour and cook until smooth and bubbly. Continue to cook for 1 to 2 minutes longer.

  3. Add cream cheese, chicken broth, and pepper and continue cooking, stirring occasionally, until sauce is smooth and thickened. Taste and add salt, as needed.

  4. Serve the dish on a bed of rice or pasta. Layer the zucchini and then the chicken breasts on top then pour some of the sauce over each chicken breast.

From Colleen Haass