Creamy tomato chicken thighs with zoodles
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 2 skinless, boneless chicken thighs
  • 1 cup tomato sauce
  • ½ cup canned plum tomatoes
  • 1 cup heavy cream (100 ml)
  • 1 onion
  • 2 tablespoons oil
  • ½ teaspoon oregano
  • ½ teaspoon coriander
  • ½ teaspoon garlic powder or 1 minced garlic
  • salt, black pepper, paprika to taste
  • 2 medium zucchini
  • 1 tablespoon olive oil
  • 1-2 cloves garlic
  • salt
Let's get started!
  1. Wash the chicken thighs, rub them on both sides with salt, black pepper and paprika to taste, and1/2 teaspoon garlic powder or minced garlic.
  2. Heat 2 tablespoon oil in a large skillet, add the diced the onion and sauté it. After 2-3 minutes, when the onion is tender and translucent, add the chicken. Cook the chicken on medium heat on both sides for 4-5 minutes, then add the tomato sauce and diced plum tomatoes. Season the sauce with oregano and freshly chopped coriander, salt and pepper to taste.
  3. Cover the skillet and cook the tomato chicken for 20 minutes, add more tomato sauce or 1-2 tablespoons water if necessary.
  4. While the chicken thighs are cooking, prepare the zucchini zoddles using a spiralizer or vegetable peeler. Heat 1 tablespoon olive oil in a non stick pan, sauté 1-2 cloves minced garlic for 1 minute, then stir in the zucchini noodles. Salt and cook the zodles for 3-4 minutes, stirring occasionally, until the noodles are tender.
  5. When the chicken thighs are cooked, stir in the cream until the sauce is well combined and cook for 3-4 minutes.
  6. Serve the creamy tomato chicken with the zoodles immediately.
Recipe by My Zucchini Recipes at