Creamy Mediterranean Chicken with Zucchini Noodles

If you’re craving something light, bright, and indulgently saucy all at once, this Creamy Mediterranean Chicken with Zucchini Noodles is your new weeknight hero. It pairs tender strips of chicken with a luscious coconut-milk-based sauce, sun-dried tomatoes and chopped kalamata olives for savory, briny pops of flavor. Spiralized zucchini takes the place of pasta for a lower-carb, vegetable-forward base that soaks up the sauce without weighing you down. The result is comforting, vibrant, and assembled in about 30 minutes—perfect for busy nights when you want a restaurant-quality meal at home.

This version relies on simple pantry-friendly ingredients and easily adaptable techniques. I use 2 tablespoons of avocado oil to get a nice sear on the chicken strips, then build the sauce right in the same pan so nothing gets lost. The coconut milk gives the sauce a rich, creamy texture without dairy, while a little gluten-free all-purpose flour or tapioca flour helps it thicken to coat the zucchini noodles perfectly.

Why you’ll love it

• Fast: From cutting board to plate in roughly 30 minutes.
• Flavorful: Sun-dried tomatoes and kalamata olives amp up Mediterranean flavor in every bite.
• Light but satisfying: Zucchini noodles keep things fresh while the creamy sauce satisfies cravings.
• Accessible ingredients: Most of these components are pantry staples or easy to source.

Ingredients

• 2 Tbsp avocado oil
• 1 lb boneless skinless chicken breasts, cut into strips
• Sea salt, to taste
• Black pepper, to taste
• 4 cloves garlic, minced
• 1 15-oz. can coconut milk
• 1/2 cup sun-dried tomatoes
• 1/2 cup kalamata olives, chopped
• 2 Tbsp gluten-free all-purpose flour or tapioca flour
• 2 to 4 medium-sized zucchini squash, spiralized

Prep and notes

Before you begin, prep everything so the cooking moves quickly: cut the chicken into uniform strips, mince the garlic, chop the kalamata olives, and measure the flour. Spiralize 2 to 4 medium zucchini depending on how many people you’re feeding and how saucy you want the dish—use 2 zucchini for a single-serving or lighter portion and up to 4 for a family-sized batch. If your sun-dried tomatoes are packed in oil, drain and roughly chop them; if they’re dry-packed, rehydrate briefly in hot water for 5–10 minutes, then drain.

Note on seasoning: I recommend a modest amount of sea salt and freshly ground black pepper for the chicken and then adjusting the sauce at the end. Kalamata olives add briny depth, so taste as you go before adding extra salt.

How to make Creamy Mediterranean Chicken with Zucchini Noodles

Follow this clear, step-by-step method. I keep the order intuitive so the chicken stays juicy and the sauce finishes silky and smooth.

1. Heat a large, wide skillet over medium-high heat. Add 2 Tbsp avocado oil and let it warm until it shimmers but does not smoke.
2. Season the 1 lb of chicken breast strips with sea salt and black pepper. Make sure each strip has an even coating so they cook uniformly.
3. Add the chicken strips to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding. Cook without moving for 2–3 minutes to develop a golden sear, then flip and cook 2–3 minutes more until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Remove the cooked chicken from the skillet and set it aside on a plate.
4. Reduce heat to medium. Add the minced garlic (4 cloves) to the skillet and sauté for about 30 seconds to 1 minute, stirring constantly, until fragrant but not browned.
5. Pour in the 1 15-oz. can coconut milk and stir, scraping up any browned bits from the bottom of the skillet. Allow the coconut milk to come to a gentle simmer.
6. Add the 1/2 cup sun-dried tomatoes and the 1/2 cup chopped kalamata olives to the simmering coconut milk. Stir to combine so the tomatoes and olives infuse their flavor into the sauce.
7. In a small bowl, whisk together 2 Tbsp gluten-free all-purpose flour or tapioca flour with a couple of tablespoons of the warm coconut milk until smooth to form a slurry. This prevents lumps when you thicken the sauce.
8. Slowly stir the slurry into the simmering sauce, whisking constantly, and cook for 1–2 minutes until the sauce begins to thicken and coat the back of a spoon. If you want a thicker sauce, continue cooking and whisking for another minute.
9. Return the cooked chicken strips to the skillet, stirring to coat them in the sauce and warming them through for 1–2 minutes. Taste and adjust the seasoning with extra sea salt and black pepper if needed, keeping in mind the saltiness of the olives.
10. While the chicken finishes in the sauce, heat a separate large nonstick skillet or keep the original skillet wiped clean and return to medium heat. Add the spiralized zucchini (2 to 4 medium zucchini squash, depending on portion size) and sauté briefly for 1–2 minutes, tossing gently. Zucchini noodles cook very quickly and should be just tender yet still slightly crisp (al dente). Avoid overcooking to prevent watery noodles.
11. Divide the sautéed zucchini noodles among plates or a serving bowl. Spoon the creamy tomato-olive chicken and sauce over the zucchini noodles so they soak up the flavor without becoming soggy.
12. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently over low heat to avoid breaking the coconut emulsion.

Serving suggestions

This Creamy Mediterranean Chicken with Zucchini Noodles is satisfying on its own, but a few finishing touches elevate it to dinner-party level. Sprinkle a handful of chopped fresh parsley or basil over the top for a fresh, herbaceous burst. A squeeze of lemon brightens the rich coconut-tomato flavors beautifully—add lemon wedges at the table for guests to adjust acidity to taste. If you like a little heat, a pinch of red pepper flakes added with the garlic or a drizzle of chili oil at the end plays nicely against the briny olives.

For a heartier plate, serve with a simple side salad of mixed greens dressed in lemon and olive oil, or a small portion of roasted potatoes if you want a starch. To keep things lighter, add a side of steamed green beans or roasted asparagus.

Make-ahead tips and swaps

• Make the sauce and chicken up to a day ahead and keep the zucchini noodles separate. Reheat the chicken and sauce gently on the stovetop and quickly sauté the zucchini just before serving so they retain texture.
• If you don’t have avocado oil, substitute with any neutral oil with a high smoke point, such as light olive oil or grapeseed oil.
• Prefer a thicker sauce? Use the full 2 Tbsp of flour and allow the sauce to simmer a touch longer. Prefer it thinner? Use 1 Tbsp of the flour and increase the coconut milk by a few tablespoons.
• Want more veg? Stir in spinach or baby kale during the last minute of simmering so it wilts into the sauce without overcooking.

Flavor tips

The balance between creamy, salty, and tangy is key here. The coconut milk gives a silky mouthfeel, while sun-dried tomatoes add concentrated sweetness and acidity and kalamata olives provide savory bite. Taste the sauce before serving and adjust with a little extra sea salt, black pepper, or a squeeze of lemon if it needs lift. If you prefer a deeper tomato note, add a tablespoon of tomato paste with the coconut milk and sauté briefly before adding the slurry.

Nutrition snapshot

This dish keeps things relatively light thanks to zucchini noodles replacing traditional pasta, while chicken provides lean protein and coconut milk offers dairy-free creaminess. Using gluten-free flour keeps it suitable for gluten-sensitive diets. Olive-sized servings of kalamata olives add healthy fats and strong flavor, so you can use them sparingly for maximum impact.

Final thoughts

Sometimes the best meals are the ones that feel indulgent but are easy to put together—this Creamy Mediterranean Chicken with Zucchini Noodles hits that sweet spot. It’s a weeknight-friendly recipe that looks and tastes like you spent more time in the kitchen than you actually did. The creamy coconut milk sauce, nutty avocado oil sear on the chicken, sun-dried tomato sweetness, and briny kalamata hit all the right notes. Spiralized zucchini keeps it fresh and light, making it a dish you’ll want to come back to again and again.

Happy cooking—enjoy every saucy, bright bite.