Description
A delightful dish featuring golden chicken breasts seared with bell peppers and zucchini in a creamy paprika sauce, perfect for cozy dinners.
Ingredients
Scale
- 4 chicken breasts
- 1 red bell pepper, in strips
- 1 yellow bell pepper, in strips
- 1 zucchini, in slices
- 1 onion, diced
- 2 cloves of garlic, chopped
- 200 ml cream
- 1 teaspoon paprika powder
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the chicken: Rinse the chicken breasts under cold water, pat them dry with paper towels, and season them generously with salt and pepper.
- Heat the pan: In a non-stick skillet, heat the olive oil over medium-high heat until shimmering.
- Sauté aromatics: Add the diced onion and chopped garlic to the hot pan. Sauté for 2-3 minutes until they soften and become fragrant.
- Add vegetables: Toss in the strips of red and yellow bell peppers along with the sliced zucchini. Stir-fry for about 5 to 7 minutes, allowing them to soften and slightly caramelize.
- Brown the chicken: Push the cooked veggies to one side of the skillet and add the seasoned chicken breasts. Let them sear for about 5 minutes on each side until they achieve a lovely golden hue.
- Create the sauce: Pour the cream, paprika, and thyme over the chicken and vegetables. Stir gently to combine. Bring the mixture to a gentle simmer, then cover and let it cook for 10 minutes, allowing the flavors to meld beautifully.
Notes
Make-Ahead Tips: Marinate chicken the night before for deeper flavor. Customize with mushrooms or plant-based cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg
Keywords: chicken, paprika, zucchini, creamy, gluten-free, weeknight dinner