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- 2 boneless, skinless chicken breasts - 2 medium zucchinis, sliced into half-moons - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 cup heavy cream - 2 teaspoons paprika (smoked or sweet) - 1 teaspoon dried thyme - 1 tablespoon olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can swap heavy cream for half-and-half or coconut milk. These options give a lighter feel but still add creaminess. If you're looking for spice, try adding cayenne pepper or red pepper flakes. This will give your dish a nice kick. You can also use different herbs like oregano or basil for a fresh twist. {{ingredient_image_1}} - Seasoning the chicken: Start by seasoning the chicken breasts. Sprinkle salt, pepper, and 1 teaspoon of paprika on both sides. This adds flavor and a nice color. Let them sit for a few minutes. - Sautéing the vegetables: Next, chop the onion finely and mince the garlic. This will help release the flavors when you cook them. Set these aside while you heat the skillet. - Searing the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. When the oil is hot, add the seasoned chicken breasts. Cook them for about 5-7 minutes on each side. You want them golden brown and fully cooked. Once done, remove the chicken from the skillet and set it aside on a plate. - Making the creamy sauce: In the same skillet, add the chopped onion. Cook until it is soft and translucent, about 3 minutes. Then, add the minced garlic and sauté for another minute. Toss in the sliced zucchini and the remaining teaspoon of paprika. Cook for about 5 minutes until the zucchini is tender. Lower the heat and pour in 1 cup of heavy cream. Stir well to combine. Add 1 teaspoon of dried thyme and adjust the seasoning with salt and pepper. Let this simmer for 3-4 minutes until it thickens slightly. - Combining chicken and sauce: Return the chicken to the skillet. Make sure each piece is well covered with the creamy sauce. Let everything cook together for another 2-3 minutes. This warms the chicken through and blends the flavors. - Serving suggestions: Once ready, remove the skillet from heat. Drizzle fresh parsley on top for a pop of color and flavor. Serve hot and enjoy your creamy paprika zucchini chicken! - Perfecting the chicken sear: Start with dry chicken. Pat it with paper towels. This helps it brown better. Heat your skillet until it’s hot before adding olive oil. This creates a nice crust. Cook the chicken for 5-7 minutes on each side. Look for a golden brown color. This means the chicken is seared well. - Ensuring creamy consistency: When adding cream, lower the heat first. This stops the cream from curdling. Stir the cream and spices gently. Make sure they mix well. Let the sauce simmer for just a few minutes. This helps it thicken without burning. - Additional herbs and spices: You can add more flavor. Try a pinch of oregano or rosemary. Fresh herbs like basil can brighten the dish. Experiment with a dash of cayenne for heat. Just remember, a little goes a long way! - Serving with sides: Pair this dish with rice or pasta. They soak up the creamy sauce well. A simple salad or steamed vegetables adds freshness. Consider garlic bread for a cozy touch. - Overcooking zucchini: Zucchini cooks fast. Aim for just 5 minutes in the pan. You want it tender, not mushy. Keeping some crunch adds texture. - Under-seasoning the sauce: Taste is key! Always sample your sauce before serving. Add salt and pepper as needed. This brings out the flavors of the cream and spices. Pro Tips Choose the Right Paprika: Smoked paprika adds a rich, smoky flavor, while sweet paprika offers a milder taste. Choose based on your preference! Don’t Overcook the Chicken: To keep the chicken juicy and tender, avoid cooking it too long. Use a meat thermometer to check for an internal temperature of 165°F (75°C). Customize the Vegetables: Feel free to add other vegetables like bell peppers or spinach for added nutrition and flavor. Just adjust cooking times accordingly. Garnish for Freshness: Fresh parsley not only adds color but also a fresh flavor that brightens the dish. Consider adding a squeeze of lemon for extra zing! {{image_2}} You can change the vegetables in this dish. Instead of zucchini, try bell peppers or broccoli. Both add great flavor and crunch. You can also mix in spinach for some extra greens. For protein options, chicken is great, but turkey works well too. If you want a vegetarian twist, use chickpeas or tofu. These swaps keep the meal fresh and fun. If you need a gluten-free meal, check your cream and seasonings. Most are safe, but always read labels. For a low-fat option, use half-and-half instead of heavy cream. This keeps the creamy texture while cutting fat. You can also try non-dairy cream for a vegan version. Look for coconut or almond cream to make it rich. You can bake the dish instead of sautéing. Preheat your oven to 400°F (200°C). Place the chicken and veggies in a baking dish, pour the cream over them, and bake for about 25 minutes. This method frees you up to prepare sides. If you love grilling, this recipe works well on the grill too. Grill the chicken first, then add the veggies to a grill-safe pan with the cream. This method adds a smoky flavor that is simply delightful. Store leftovers in an airtight container. Let the dish cool before sealing. This keeps it fresh. You can store it in the fridge for up to three days. Make sure to check for any signs of spoilage before eating. To freeze, place the cooled dish in a freezer-safe container. Seal it tightly to avoid freezer burn. It can last up to three months in the freezer. When you’re ready to eat, let it thaw overnight in the fridge. For reheating, place it in a skillet over low heat. Stir often until hot. You can also use the microwave. Heat in short bursts, stirring in between, to ensure even warming. You can prepare the chicken and sauce in advance. Store them separately for best results. This allows you to keep everything fresh. When ready to eat, simply reheat the chicken and sauce together. For quick reheating, use a skillet on medium heat. This keeps the chicken juicy and the sauce creamy. You can also microwave it if you're short on time, just remember to stir well. You can use whole milk mixed with butter. For every cup of heavy cream, mix ¾ cup of milk with ¼ cup of melted butter. This mix gives you a creamy texture. You can also try coconut cream for a dairy-free option. It adds a nice flavor too. Check the chicken's internal temperature. It should reach 165°F. You can also cut into the chicken. If the meat is no longer pink and the juices run clear, it is done. Cooking times can vary, so always check. Yes, you can use frozen zucchini. Just remember to thaw and drain it first. This helps avoid extra water in your dish. Frozen zucchini may cook a bit faster, so keep an eye on it. You can serve this dish with rice or pasta to soak up the sauce. A fresh salad pairs well too. Roasted potatoes or steamed green beans add a nice crunch. Feel free to mix and match to find your favorite! This recipe for Creamy Paprika Zucchini Chicken highlights tasty ingredients like chicken, zucchini, and spices. You learned how to prepare, cook, and serve this dish, along with tips to avoid common mistakes. Explore variations for dietary needs and cooking methods that fit your style. With the right storage and meal prep ideas, you can enjoy this dish at your convenience. Try it out and have fun in the kitchen!

Creamy Paprika Zucchini Chicken

A delicious and creamy chicken dish with zucchini and a hint of paprika.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 2
Calories 500 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 2 medium zucchinis, sliced into half-moons
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 2 teaspoons paprika (smoked or sweet)
  • 1 teaspoon dried thyme
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Prepare the Chicken: Season the chicken breasts with salt, pepper, and 1 teaspoon of paprika on both sides.
  • Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned chicken breasts. Cook for about 5-7 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
  • Sauté the Vegetables: In the same skillet, add the chopped onion and cook until translucent, about 3 minutes. Add the minced garlic and sauté for another minute until fragrant.
  • Add Zucchini: Stir in the sliced zucchini and the remaining teaspoon of paprika. Cook for about 5 minutes until the zucchini is tender.
  • Make the Sauce: Lower the heat and pour in the heavy cream, mixing well. Add the dried thyme and adjust seasoning with salt and pepper to taste. Let the sauce simmer gently for about 3-4 minutes, allowing it to thicken slightly.
  • Combine and Finish: Return the chicken to the skillet, making sure it's well coated with the creamy sauce. Allow everything to cook together for another 2-3 minutes to heat through.
  • Serve: Remove from heat, drizzle with fresh parsley, and serve hot.

Notes

Serve hot, garnished with fresh parsley.
Keyword chicken, creamy, paprika, zucchini