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Lemon Herb Chicken with Zucchini Pasta and Ricotta

Rated as 4.3 out of 5 Stars
213

"A light yet flavorful dish. Perfect way to help use up your summer harvest."
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Ingredients

3 h 45 m servings 298
Original recipe yields 4 servings

Directions

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  1. Place chicken, garlic, lemon zest, chives, thyme, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 cup olive oil in a resealable plastic bag; toss to coat chicken and refrigerate for 3 hours or up to overnight.
  2. Heat a large skillet over medium heat; cook and stir chicken with marinade until chicken is no longer pink at the center and juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from pan; set aside to keep warm.
  3. Drizzle about 1 teaspoon oil into the same skillet over medium-high heat; stir in zucchini and red pepper flakes and cook until zucchini is warm, about 3 minutes; season with salt and pepper. Stir ricotta cheese and basil into zucchini; cook until heated through, about 2 minutes.
  4. Return chicken to pan with zucchini mixture; stir to combine. Remove pan from heat, squeeze lemon juice over entire dish, and garnish with diced tomatoes.

Nutrition Facts


Per Serving: 298 calories; 16.8 11.4 26.9 65 410 Full nutrition

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Reviews

Read all reviews 19
  1. 23 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

We loved this recipe. It was so simple to make. I would suggest marinating chicken for at least 4 hours. I used 3 zucchini and 1 yellow squash but definitely needed more zoodles- It must depe...

Most helpful critical review

Not sure what I did wrong, but I found this pretty plain. I don't like chicken cooked in a pan on the stove (I find it rubbery), so I guess I should have known. The zoodles with ricotta were goo...

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We loved this recipe. It was so simple to make. I would suggest marinating chicken for at least 4 hours. I used 3 zucchini and 1 yellow squash but definitely needed more zoodles- It must depe...

What a wonderful summertime dinner! The recipe was fresh-tasting and simple to make. I agree that more basil would be good. I had to use feta instead of ricotta, because that's what I had, but...

I will definitely make this again. I appreciated that it was inexpensive and fairly easy to make. It had a fresh, clean, light taste that was unexpected for a cream sauce dish. It was satisfyi...

I made this per the recipe. I think it turned out perfect for this rookie Chef, the wife liked it so I guess I'll make it again.

This was great. I didn’t have time to marinate, so I spiced up the chicken and cooked it. Added zucchini and broccoli to the chicken and tomatoes and served it over Trader Joe’s lemon pappardel...

This was delicious and easy. My picky family loved it and I did to. I prepped the chicken in the morning and even spiralized the zucchini. Put it in separate zip lock bags. It was so easy when ...

As far as a zucchini dishes go, this is one of my favorites. To save time, I used pre-spiraled zucchini from the grocery store. I also substituted thin turkey cutlets, in place of the chicken ...

Made the recipe exactly as written. It was delicious. I put it in my special recipe file and plan to make it often. I used the store bought pre-cut zucchini. It was so fast to make and low in c...

A new favorite for the wife!!