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Delicious Paprika Zucchini Chicken Creamy

Paprika Zucchini Chicken Creamy

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A flavorful and easy chicken and zucchini dish in a rich, smoky paprika cream sauce. Perfect for a weeknight dinner, served over pasta or rice.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried thyme
  • Salt and freshly ground black pepper to taste
  • 2 medium zucchini, halved lengthwise and sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, seeded and chopped
  • 1 tbsp olive oil
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 1/4 cup chopped fresh parsley, for garnish
  • Salt and freshly ground black pepper to taste
  • Optional: A pinch of red pepper flakes for heat
  • Optional: 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
  • For serving: Cooked pasta or rice

Instructions

  1. Prepare the Chicken: In a medium bowl, combine the cubed chicken breasts with 1 tablespoon of olive oil, 1 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/4 teaspoon of dried thyme, salt, and pepper. Mix well to coat.
  2. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes (or up to 2 hours for best flavor).
  3. Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
  4. Add the minced garlic and chopped red bell pepper to the skillet. Cook for another 2-3 minutes, until the garlic is fragrant and the bell pepper is slightly softened.
  5. Add the sliced zucchini to the skillet. Cook for about 5-7 minutes, until the zucchini is tender-crisp. Season with salt and pepper to taste.
  6. Remove the vegetables from the skillet and set aside in a bowl.
  7. Cook the Chicken: In the same skillet, add the marinated chicken. Cook over medium-high heat until the chicken is cooked through and lightly browned on all sides, about 6-8 minutes. If necessary, cook the chicken in batches to avoid overcrowding the skillet.
  8. Once the chicken is cooked, remove it from the skillet and set aside with the vegetables.
  9. Make the Creamy Paprika Sauce: In the same skillet, pour in the chicken broth. Bring it to a simmer, scraping up any browned bits from the bottom of the skillet.
  10. In a small bowl, whisk together the cornstarch and cold water to create a slurry.
  11. Slowly pour the cornstarch slurry into the simmering chicken broth, whisking constantly to prevent lumps from forming. Continue to simmer for 1-2 minutes, until the sauce has thickened slightly.
  12. Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Stir until the cheese is melted and the sauce is smooth and creamy.
  13. Season the sauce with salt and pepper to taste. You can also add a pinch of red pepper flakes for a little bit of heat, if desired.
  14. Combine and Simmer: Return the cooked chicken and vegetables to the skillet with the creamy paprika sauce. Stir gently to combine, ensuring that everything is coated in the sauce.
  15. Simmer for another 2-3 minutes, allowing the flavors to meld together.
  16. Remove the skillet from the heat and garnish with chopped fresh parsley.
  17. Serve: Serve the creamy paprika zucchini chicken hot, over cooked pasta or rice. If using sun-dried tomatoes, stir them into the sauce along with the chicken and vegetables.

Notes

  • Chicken Thighs: You can substitute chicken thighs for chicken breasts. Adjust cooking time accordingly.
  • Vegetarian Option: Substitute chicken with chickpeas or white beans.
  • Spice Level: Adjust smoked paprika and red pepper flakes to your preference.
  • Dairy-Free Option: Substitute heavy cream with coconut cream or cashew cream. Omit Parmesan or use a dairy-free alternative.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently.

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