Pan-fried, juicy, and deliciously seasoned chicken tenders served with zucchini noodles tossed in a creamy sauce. This restaurant-worthy dinner is perfect for a quick weeknight meal and can be made in just 30 minutes.
1: In a small bowl, combine Italian Seasoning, chili powder, paprika, garlic powder, onion powder, salt, and ground pepper; mix together and sprinkle over the chicken tenders.
2: Melt 2 tablespoons of butter in a large skillet over medium heat.
3: Add chicken tenders to the hot skillet and cook for about 4 minutes on each side, or until browned and cooked through.
4: Remove chicken tenders from the skillet and set aside.
5: Add 1/2 tablespoon of butter to the skillet and melt; add zucchini noodles and cook for 2 to 3 minutes, or until just tender, stirring frequently.
6: Remove zucchini from the skillet and set aside.
7: Melt remaining butter; add garlic and cook for 30 seconds or until fragrant.
8: Whisk in heavy cream and bring to a boil; continue to cook for 2 minutes, or until the sauce is reduced and slightly thickened.
9: Taste sauce for salt and pepper, and adjust accordingly.
10: Return chicken and zoodles to the skillet; cook for 1 minute, or just until heated through.
11: Remove from heat, garnish with parsley, and serve.
