# Lemon Garlic Butter Chicken and Zucchini Noodles Skillet 4 portions · US measures · unverified · 5 min publisher preparation · 30 min Lemon Garlic Butter Chicken and Zucchini Noodles Skillet, adapted from Christina Cherrier. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Prepare the ingredients as listed. Follow the source order in the method; branches join only at the final operation.
Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
3 count Chicken thighsskinless, boneless; source range 3–6 thighs, lower endpoint 3 chosen · Source quantity range 3 to 6; lower endpoint chosen explicitly.	Season chicken and cook in two-thirds butter 5–6 min/side to 165°F; reserve.	Return chicken and warm 1 min; serve.
1 tsp paprika
1 tsp onion powder
¼ tsp Salt
to taste Black pepperSource leaves pepper unquantified; to taste.
2 tbsp butterdivided or (oil or ghee for paleo diet)
4 count medium zucchinispiralized (or a pack of store-bought Zucchini Noodles)	After chicken is reserved, simmer remaining butter, garlic, stock, lemon/hot sauce and optional flakes 2–3 min; toss zucchini 2–3 min; add herbs and reduce 1 min.
1 tbsp butterdivided or (oil or ghee for paleo diet)
4 count garlic clovesminced
¼ cup chicken stock(60ml) is the source parenthetical; original US quantity controls.
1 tbsp hot sauce(we used Sriracha)
¼ tsp crushed red chili pepper flakesoptional · Optional; excluded or included as stated in the publisher nutrition.
½ cup fresh chopped parsley
1 tsp fresh thyme leaves
½ count lemonjuice · Juice of 1/2 lemon + lemon slices, for garnish

## Ingredients - 3 count Chicken thighs — skinless, boneless; source range 3–6 thighs, lower endpoint 3 chosen. Source quantity range 3 to 6; lower endpoint chosen explicitly. - 4 count medium zucchini — spiralized (or a pack of store-bought Zucchini Noodles) - 3 tbsp butter — divided or (oil or ghee for paleo diet) - 4 count garlic cloves — minced - 1 tsp paprika - 1 tsp onion powder - ¼ tsp Salt - to taste Black pepper. Source leaves pepper unquantified; to taste. - ½ count lemon — juice. Juice of 1/2 lemon + lemon slices, for garnish - ¼ cup chicken stock. (60ml) is the source parenthetical; original US quantity controls. - 1 tbsp hot sauce. (we used Sriracha) - ¼ tsp crushed red chili pepper flakes — optional. Optional; excluded or included as stated in the publisher nutrition. - ½ cup fresh chopped parsley - 1 tsp fresh thyme leaves ## Equipment - Stovetop and large skillet - Knife and cutting board - Instant-read thermometer - Spiralizer, unless using ready-spiralized zucchini ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Step 1.** Season thighs with paprika, onion powder, salt and pepper. Spiralize zucchini. 2. **Step 2.** In a skillet over medium-low heat, use two-thirds of the butter. Cook chicken for 5–6 minutes per side, continuing until 165°F; reserve. 3. **Step 3.** Add remaining butter, lemon juice, stock, garlic, hot sauce and optional flakes; simmer for 2–3 minutes. 4. **Step 4.** Toss zucchini in the sauce for 2–3 minutes. Add parsley and thyme; reduce excess liquid for about 1 minute. Return chicken and warm for a further minute before serving. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated. Known allergens for these plates: milk. Check product labels and cross-contact. ## First-cook checks and limits - The publisher lists 426 calories without a serving size or complete nutrition breakdown; per-portion nutrition remains unreported. - Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from Christina Cherrier. This adaptation has not been kitchen-tested. - The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total. - Safe doneness checks are added to the publisher method; timers alone do not establish doneness. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [Christina Cherrier: Lemon Garlic Butter Chicken and Zucchini Noodles Skillet](https://www.eatwell101.com/lemon-garlic-butter-chicken-thighs-zucchini-noodles-recipe) - [FoodSafety.gov: safe minimum internal temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-lemon-garlic-butter-chicken-and-zucchini-noodles-skillet/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.