Description
This Creamy Paprika Zucchini Chicken is a quick and easy weeknight dinner featuring tender chicken simmered in a rich paprika sauce with zucchini and bell peppers. It delivers restaurant-quality taste in under 30 minutes.
Ingredients
- 500g (1.1lb) Chicken Breast: cut into bite-sized pieces
- 150g Red Bell Pepper: sliced into strips
- 300g Zucchini: halved and sliced
- 120g Onion: finely diced
- 2 Garlic Cloves: minced
- 200ml (¾ cup) Heavy Cream
- 150ml (â…” cup) Low-Sodium Vegetable Broth
- 30ml Olive Oil
- 5g Smoked Paprika
- 5g Sweet Paprika
- 2.5g Ground Cumin
- 2.5g Dried Oregano
- Salt and Pepper: to taste
- 15ml Lemon Juice
- 5g Parsley: chopped
- 5g Pine Nuts (optional): toasted
- 5g Lemon Zest: grated
Instructions
- Prepare Chicken: Season chicken with paprika, cumin, oregano, salt, and pepper.
- Sear Chicken: Sear chicken in olive oil until golden, then set aside.
- Sauté Aromatics: Sauté onion and garlic in the same skillet.
- Stir-Fry Vegetables: Add bell pepper and zucchini; stir-fry until softened.
- Deglaze Pan: Add vegetable broth and scrape up browned bits.
- Create Sauce: Stir in heavy cream and return chicken to skillet; simmer until cooked through.
- Finish & Season: Stir in lemon juice and parsley; adjust seasoning.
- Rest & Garnish: Let rest for 5 minutes; garnish with pine nuts and lemon zest.
Notes
Pat chicken dry for a good sear. Don’t overcrowd the pan when searing. Toast pine nuts for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg