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Lemon Herb Chicken with Zucchini Pasta and Ricotta

Rated as 4.21 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. Watch Now
  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. Watch Now
  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. Watch Now
  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. Watch Now

Nutrition Facts


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

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Reviews

Read all reviews 21
  1. 28 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...

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 ...

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 dish is so delicious. If low carb diets consist of dishes like this one, I can handle this diet. This recipe is perfect the way it is.

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...

I give it generous 4 because I messed up and put way too much thyme in not seeing fresh until I had already put ground thyme in so that was pretty much all we tasted but it was still ok. I will...

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 ...