Paprika Zucchini Cream Chicken – A Rich & Comforting Dish!

 

Ingredients:

For the Chicken:
2 boneless, skinless chicken breasts (sliced into strips)
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
Salt and pepper, to taste
1 tbsp olive oil
For the Zucchini Cream Sauce:
1 tbsp butter
1 medium zucchini, sliced into half-moons
2 cloves garlic, minced
½ cup chicken broth
1 tsp smoked paprika
½ cup heavy cream (or half-and-half)
¼ cup grated Parmesan cheese
1 tbsp fresh parsley (for garnish)

Instructions:

1️⃣ Season & Cook the Chicken:

In a bowl, season the chicken strips with smoked paprika, garlic powder, onion powder, salt, and pepper.
Heat olive oil in a large skillet over medium heat.
Add the chicken and cook for about 5-6 minutes per side, until golden brown and cooked through.
Remove from the pan and set aside.
2️⃣ Sauté the Zucchini:

In the same skillet, melt butter over medium heat.
Add the sliced zucchini and cook for about 3-4 minutes, until slightly softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
3️⃣ Make the Creamy Paprika Sauce:

Pour in the chicken broth and let it simmer for 2 minutes to deglaze the pan.
Add the smoked paprika and stir well.
Lower the heat and stir in the heavy cream and Parmesan cheese, letting it thicken slightly (about 2 minutes).
4️⃣ Combine & Serve:

Return the cooked chicken to the skillet, coating it in the creamy paprika sauce.
Let it simmer for another 2-3 minutes, allowing the flavors to meld together.
Garnish with fresh parsley and serve hot!
5️⃣ Enjoy!

Serve over rice, pasta, or with warm crusty bread to soak up all that delicious sauce! ️