Creamy Paprika Zucchini Chicken – Cozy Comfort in One Skillet

It’s hard to beat a dish that brings together the warmth of creamy paprika sauce with tender chicken and crisp-tender zucchini. This Creamy Paprika Zucchini Chicken is one of those comforting weeknight recipes that feels like it took all afternoon to make, but in truth, it comes together in under 40 minutes — all in one skillet. It’s the kind of dish that fills your kitchen with that homey aroma of garlic, cream, and spices, and makes everyone come running to the table.

This recipe was inspired by the kind of hearty yet wholesome meals my grandmother used to make after long summer days in the garden. Zucchini was always plentiful, and paprika added that earthy, slightly smoky depth that made everything taste like comfort. Serve this creamy chicken over rice, mashed potatoes, or pasta — whatever you love most — and it becomes an instant family favorite.

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Ingredients:

• 4 boneless, skinless chicken breasts
• 2 medium zucchinis, sliced into rounds
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon sweet paprika
• ½ teaspoon onion powder
• ½ teaspoon salt (plus more to taste)
• ¼ teaspoon black pepper
• 1 cup chicken broth
• ¾ cup heavy cream
• 1 teaspoon Dijon mustard
• ½ teaspoon chili flakes (optional)
• 2 tablespoons chopped parsley (for garnish)

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Instructions:

1. Prepare the chicken:
   Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, smoked paprika, and onion powder.
2. Sear the chicken:
   Heat olive oil and butter in a large skillet over medium heat. Once hot, add the chicken and cook for 5–6 minutes per side, or until golden and cooked through. Transfer to a plate and keep warm.
3. Sauté the garlic and zucchini:
   In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Add zucchini slices and sauté for 3–4 minutes until just tender but still vibrant. Remove a few slices for garnish later, if desired.
4. Build the sauce:
   Pour in chicken broth and stir to deglaze the pan, scraping up the browned bits from the bottom. Whisk in Dijon mustard, remaining paprika, and chili flakes. Let simmer for 2–3 minutes.
5. Add the cream:
   Lower the heat and stir in the heavy cream. Let the sauce simmer gently for 5–6 minutes until thickened slightly. Taste and adjust salt or pepper as needed.
6. Combine everything:
   Return the chicken (and any juices) to the skillet. Spoon the sauce and zucchini over the top, letting everything heat through for 2 minutes.
7. Serve:
   Garnish with chopped parsley and the reserved zucchini slices. Serve warm over rice, mashed potatoes, or pasta.

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Tips & Tricks

• Use smoked paprika for depth and color; it gives that rustic touch that transforms a simple sauce into something restaurant-worthy.
• Don’t overcook the zucchini — you want them just tender for the perfect contrast to the creamy sauce.
• Add a dash of lemon juice right before serving for a touch of brightness that balances the cream.

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Variations

• Spicy Twist: Add extra chili flakes or a pinch of cayenne for heat lovers.
• Low-Carb Version: Skip the rice and serve over cauliflower mash or zoodles.
• Vegetarian Swap: Substitute chicken with firm tofu or chickpeas for a plant-based version.

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Serving Suggestions
This creamy paprika chicken pairs beautifully with:

• Fluffy white rice or jasmine rice
• Buttered noodles or orzo pasta
• Garlic mashed potatoes
• Fresh green salad or roasted vegetables on the side

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Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. You can also freeze it for up to 2 months — just thaw overnight and warm through before serving.

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FAQ

Can I use chicken thighs?
Absolutely! Boneless, skinless thighs stay extra juicy and work wonderfully here.

What can I use instead of heavy cream?
Half-and-half or coconut milk are great lighter alternatives, though the sauce will be thinner.

Can I make it ahead of time?
Yes! Prepare the sauce and seared chicken separately, then combine and reheat before serving.

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History / Fun Facts
Paprika, the soul of this dish, originated in Hungary but spread across Europe, becoming beloved for its deep red hue and gentle smokiness. While it’s often associated with goulash, this creamy chicken version shows how versatile the spice can be — bringing warmth and color to even the simplest weekday meals. Zucchini, on the other hand, is a summer staple, easy to grow and quick to cook — a perfect companion for creamy sauces.