Creamy Paprika Zucchini Chicken

Introduction

When you’re craving something creamy, flavorful, and wholesome, this Creamy Paprika Zucchini Chicken is the perfect answer. Juicy chicken simmered in a paprika-infused cream sauce with tender zucchini creates a cozy dish that feels indulgent but still balanced. The smoky warmth of paprika paired with the freshness of zucchini makes this recipe ideal for busy weeknights or even a dinner party.

Ingredients

4 boneless, skinless chicken breasts (or thighs for juicier meat)
2 medium zucchinis, sliced into half-moons
2 tablespoons olive oil
1 tablespoon butter
1 small onion, finely chopped
3 cloves garlic, minced
1 teaspoon smoked paprika (or sweet paprika for milder flavor)
1/2 teaspoon chili flakes (optional, for heat)
1 cup chicken broth
1 cup heavy cream (or half-and-half for lighter version)
1/2 cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped (for garnish)
Salt and black pepper, to taste

Timing

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Dinner on the table in under 40 minutes—faster than ordering takeout but with restaurant-level flavor!

Step-by-Step Instructions

Step 1: Prepare the Chicken

Pat chicken breasts dry and season generously with salt, pepper, and 1/2 teaspoon paprika.
Heat olive oil in a large skillet over medium-high heat.
Sear chicken for 4–5 minutes per side until golden brown. Remove and set aside.

Step 2: Build the Base

In the same skillet, reduce heat to medium. Add butter and sauté onion until translucent.
Stir in garlic, remaining paprika, and chili flakes; cook for 1 minute until fragrant.

Step 3: Add the Zucchini

Add sliced zucchini and cook for 3–4 minutes until slightly tender but not mushy.

Step 4: Create the Creamy Sauce

Pour in chicken broth, scraping the pan to release brown bits.
Stir in heavy cream and Parmesan cheese. Simmer gently for 5 minutes until sauce thickens.

Step 5: Combine Everything

Return chicken to the skillet, spooning sauce over the top.
Cover and simmer for another 5–7 minutes until chicken is fully cooked (internal temp: 165°F / 74°C).

Step 6: Garnish & Serve

Sprinkle with fresh parsley.
Serve hot with pasta, rice, or crusty bread.

Tips for Success

Don’t overcook zucchini—add it after the onions so it stays tender-crisp.
Use smoked paprika for a deep, smoky flavor; sweet paprika works if you prefer mildness.
Thicken sauce by simmering uncovered for a few minutes, or thin with a splash of extra broth.
Double the sauce if you’re serving with pasta or rice—it’s that good!

Nutrition (per serving, 4 servings)

Calories: 430
Protein: 35g
Carbohydrates: 9g
Fat: 28g
Saturated Fat: 13g
Fiber: 2g
Sugar: 4g
Sodium: 720mg

(Approximate values, depending on chicken cut and cream used.)

Healthier Alternatives

Swap heavy cream with Greek yogurt for extra protein and fewer calories.
Use chicken thighs for richer flavor and juicier meat.
Add extra vegetables like spinach, bell peppers, or mushrooms for a nutrient boost.
Choose zoodles (zucchini noodles) as a base for a low-carb dinner.

Serving Suggestions

This dish pairs beautifully with:

Garlic mashed potatoes
Buttered noodles or rice
Steamed broccoli or green beans
Fresh baguette to soak up the sauce

Common Mistakes to Avoid

Skipping the sear—searing locks in juices and adds flavor.
Overcooking cream sauce—boiling too hard can cause it to separate. Keep heat low.
Cooking zucchini too long—it should stay slightly firm, not mushy.

Storing & Reheating

Refrigerator: Store in an airtight container for up to 3 days.
Reheat: Warm gently in a skillet over low heat with a splash of broth or cream.
Freezer: Not ideal, as zucchini may become mushy, but sauce and chicken alone can be frozen for 1–2 months.

Conclusion

This Creamy Paprika Zucchini Chicken is comfort food done right—creamy, smoky, and loaded with flavor while still fresh and balanced. It’s quick enough for weeknights but impressive enough for guests.

👉 Give it a try tonight, and don’t forget to save this recipe for when you need a cozy, satisfying dinner in a hurry.

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