Description
A delicious Paprika Zucchini Cream Chicken is prepared using variety of ingredients. This recipe is tailored to meet different dietary requirements while still being flavorful and satisfying.
Ingredients
- 4 pieces boneless skinless chicken breast (about 1.5 pounds)
- 2 medium sized zucchini, cut into half moons
- 2 teaspoons paprika (preferably smoked paprika for an extra dimension of flavor)
- 3 cloves garlic, chopped
- 1 medium onion, finely chopped
- 1 cup cream (or replace with half-fat cream for a lighter option)
- 1 cup chicken broth (low sodium recommended)
- 2 tablespoons olive oil (or can be replaced with avocado oil)
- to taste salt
- to taste black pepper
- for garnishing fresh parsley (optional)
Instructions
- Collect Ingredients and Equipment
- Prepare the Ingredients
- Season the Chicken
- Heat the Pan
- Pan-fry the Chicken
- Pan-fry the Vegetables
- Prepare the Cream Sauce
- Combine Chicken and Sauce
- Serve
Notes
Avoid overcooking chicken: Check that the chicken is just fully cooked to avoid dryness. Use a meat thermometer for accuracy.
Fresh vs. dried paprika: Fresh paprika significantly enhances taste, hence it’s advisable to go for high quality paprika if possible.
Zucchini alternative: If no zucchini is available, you can use yellow squash or bell pepper for similar texture.
Avoid rushing the searing: Cooking on too high heat can burn the garlic and onions. Maintain medium heat for even cooking.
Don’t skip the marination: Letting the chicken rest with the spices improves the overall taste.
Don’t adjust the cream haphazardly: If the sauce is too thick, you can add a splash of chicken broth or water to reach the desired consistency.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Cuisine: European
Keywords: Chicken, Paprika, Zucchini