Chicken and Zucchini with Garlic Cream Sauce

Chicken and Zucchini with Garlic Cream Sauce

This flavorful meal is one of the first I learned to make.
It continues to be a frequently requested family favorite.

Over the years I have made a few variations. 

I often slice the chicken into strips before pan frying it. 

I’ve even used cooked chicken leftover from another meal or a rotisserie chicken in a pinch.  I just skip the first step in the instructions.

There are options with the zucchini as well.  I prefer using a spiralizer and baking it in the oven.  

This method by works really well.  The zucchini hold it’s structure better and can be used as the base of this dish instead of serving it over rice.

I like to bake the rice if I am serving it.

This method from is easy and the rice turns out perfectly every time for me.

The size of baking dish you use will depend on how much rice you are making.  I can fit 3 cups of dry rice in a 9″x13″ baking dish.  If I’m cooking for two, I make 1 cup of dry rice in a smaller oven safe dish.

Chicken and Zucchini with Garlic Cream

Chicken and Zucchini with Garlic Cream Sauce

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

This meal is one of the first I learned to make. It is flavorful and has long been a family favorite. Serve over rice or omit for a low carb dinner.


  • ¼ cup butter
  • 6 boneless, skinless chicken breast halves, or sliced into strips
  • 3 zucchini, sliced or spiralized
  • 4 tbsp green onions, chopped
  • 2 Tbsp butter

Garlic Cream

  • ½ tsp garlic, minced
  • 3 Tbsp flour
  • 3 oz cream cheese
  • 10 ¾ oz can chicken broth
  • ½ tsp pepper



  1. In a large skillet, melt ¼ cup butter until sizzling; add chicken breasts.  Cook over medium high heat until chicken is browned and fork tender. 

Zucchini can be cooked two ways. I prefer the spiralized method

  1. Bake spiralized zucchini. I use this method by
  2. Add zucchini and onions.  Continue cookie, stirring occasionally, until zucchini is crisply tender (about 5-7 minutes). 

Garlic Cream Sauce

  1. Melt 2 Tbsp butter until sizzling; add garlic. 
  2. Cook over medium heat, stirring occasionally for 1 minute.  Add flour; continue cooking until smooth and
  3. Add remaining garlic cream ingredients.  Continue cooking, until sauce is thickened.

Serve over rice or omit for a low carb meal

  1. I prefer to bake my rice in the oven. It comes out perfectly every time. I use this method by

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Greetings from the long lost blogger 🙂

It has been REALLY cold here in Michigan.  Last week we were down to -25 with the wind chill.  It’s been a really strange Fall and Winter so far.  We had a wind storm that whipped through the area leaving hundreds of downed trees and power lines.  We lost power for 3 days, but thankfully didn’t have any structural damage.  We’ve had a LOT of snow and ice.  The kids have had school cancelled more times than has been allotted for the whole year.
Today, however it is a balmy 33 degrees!

We’ve eaten a lot of our favorite recipes lately without much experimenting with new ones.  The one I have to share with you today has become an instant favorite with the whole family.  It is easy to make and uses ingredients I always have on hand.  Give it a try and come back to let me know what you think!

I love the little orzo pasta.  In this recipe it makes a delicious side dish.  It can also be used in soups, casseroles, etc.  It cooks up fast and is a great alternative to rice.