Chicken Breasts with Zucchini Pappardelle

Name: Chicken Breasts with Zucchini Pappardelle
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 pound zucchini, trimmed; 2 cloves garlic; 4 pieces boneless chicken breast halves with skin; 1 tablespoon olive oil; 2 tablespoons water; 1 cup torn basil leaves; adjustable-blade slicer; lemon wedges

A light and fresh dish featuring tender chicken breasts served over ribbons of zucchini cut to mimic pappardelle pasta, finished with fresh basil and a light garlic sauce.

4 servings

22 min

Published October 4, 2025

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Ingredients

•1 pound zucchini, trimmed
•2 cloves garlic
•4 pieces boneless chicken breast halves with skin
•1 tablespoon olive oil
•2 tablespoons water
•1 cup torn basil leaves
•adjustable-blade slicer
•lemon wedges

Cooking Instructions

1.
Shave zucchini lengthwise (1/8 inch thick) with slicer and put in a large bowl. Thinly slice garlic and reserve separately.
5 min
2.
Pat chicken dry, then cut crosswise into thirds. Season all over with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté chicken in batches, skin side down first, until browned and just cooked through, 8 to 14 minutes total. Add chicken to zucchini.
14 min
3.
Add garlic to skillet and cook, stirring, until pale golden, about 1 minute. Add water and scrape up any brown bits, then drizzle over chicken. Add basil and 1/4 teaspoon salt to bowl and toss until zucchini wilts slightly. Season with salt and pepper.
3 min