Paprika Zucchini Cream Chicken (Savory, Creamy & Comforting)
Introduction
Looking for a cozy dinner that’s rich in flavor yet full of fresh veggies? This Paprika Zucchini Cream Chicken is a weeknight winner. Tender chicken breasts simmer in a silky paprika-infused cream sauce, with zucchini adding both texture and freshness. It’s a simple skillet recipe that feels like restaurant-quality comfort food—without the fuss.
Paprika gives the sauce a warm, smoky depth, while the zucchini keeps things balanced and light. Pair it with rice, mashed potatoes, or pasta, and you’ve got a complete meal that works equally well for a busy weeknight or a special dinner at home.
Paprika Zucchini Cream Chicken
Ingredients
Equipment
Method
- Pat chicken dry and season with salt, pepper, and 1 tsp paprika.
- Sear chicken in olive oil until golden, 4–5 minutes per side. Remove and set aside.
- Add onion and zucchini to skillet. Sauté 4–5 minutes. Stir in garlic.
- Sprinkle remaining paprika, then pour in chicken broth. Scrape browned bits. Reduce slightly.
- Stir in heavy cream. Return chicken to skillet. Cover and simmer 10–12 minutes.
- Serve chicken and zucchini with creamy paprika sauce. Garnish with parsley.
Notes
Why You’ll Love This Recipe
✅ One-pan skillet meal — easy cleanup and quick cooking
✅ Creamy yet balanced — paprika and zucchini keep flavors bright
✅ Family-friendly — mild flavors with an option for smoky heat
✅ Versatile serving options — rice, pasta, or bread to soak up the sauce
✅ Comfort food made healthier — packed with lean protein + veggies
Ingredients
- 4 boneless, skinless chicken breasts (or thighs for extra flavor)
- 2 medium zucchinis, sliced into half-moons
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream (or half-and-half for lighter)
- 2 tbsp olive oil
- 1 tbsp paprika (sweet or smoked)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional, for heat)
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
1. Prep the Chicken
Pat chicken dry and season with salt, pepper, and 1 tsp paprika.
2. Sear the Chicken
Heat olive oil in a large skillet over medium heat. Sear chicken for 4–5 minutes per side until golden brown. Remove and set aside.
3. Cook the Aromatics
In the same skillet, add onion and zucchini. Sauté for 4–5 minutes until softened. Add garlic and cook 1 more minute.
4. Build the Sauce
Sprinkle remaining paprika over the veggies, stir, then pour in chicken broth. Scrape up browned bits from the pan. Reduce slightly.
5. Add Cream & Simmer
Stir in heavy cream. Return chicken to skillet, cover, and simmer on low for 10–12 minutes, until chicken is cooked through and sauce is slightly thickened.
6. Serve
Plate chicken with zucchini and creamy paprika sauce. Garnish with parsley and serve hot with rice, pasta, or crusty bread.
Tips & Variations
- For extra depth: Use smoked paprika instead of sweet paprika.
- Healthier option: Swap heavy cream for Greek yogurt stirred in at the end.
- Cheesy twist: Add ¼ cup grated Parmesan to the sauce.
- Veggie boost: Add mushrooms or spinach for more greens.
- Make ahead: Sauce can be prepped ahead and reheated when ready to serve.
Storage & Reheating
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently on the stovetop with a splash of broth or cream to loosen the sauce.
- Freezing not recommended, as cream sauces may separate.
Nutrition (per serving, approx. 1 chicken breast with sauce)
- Calories: 410
- Protein: 36 g
- Carbs: 8 g
- Fat: 26 g
- Fiber: 2 g
- Sugar: 3 g
- Sodium: 640 mg
