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Paprika Zucchini Cream Chicken

Tender chicken simmered in a creamy paprika sauce with fresh zucchini 🥒🍗 — a cozy, flavorful skillet dinner perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Skillet Meal
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Main Dish
  • 4 boneless skinless chicken breasts or thighs
  • 2 zucchinis sliced into half-moons
  • 1 onion finely diced
  • 3 cloves garlic minced
  • 1 cup chicken broth
  • 1 cup heavy cream or half-and-half
  • 2 tbsp olive oil
  • 1 tbsp paprika sweet or smoked
  • 1 tsp salt to taste
  • 0.5 tsp black pepper
  • 0.5 tsp red pepper flakes optional
  • fresh parsley for garnish

Equipment

  • Large skillet
  • Knife and cutting board
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

  1. Pat chicken dry and season with salt, pepper, and 1 tsp paprika.
  2. Sear chicken in olive oil until golden, 4–5 minutes per side. Remove and set aside.
  3. Add onion and zucchini to skillet. Sauté 4–5 minutes. Stir in garlic.
  4. Sprinkle remaining paprika, then pour in chicken broth. Scrape browned bits. Reduce slightly.
  5. Stir in heavy cream. Return chicken to skillet. Cover and simmer 10–12 minutes.
  6. Serve chicken and zucchini with creamy paprika sauce. Garnish with parsley.

Notes

Best enjoyed fresh. Store leftovers for up to 3 days in the fridge. Reheat with a splash of broth or cream.