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Paprika Zucchini Cream Chicken

Tender chicken in a creamy paprika sauce with zucchini and Parmesan – a comforting one-pan meal perfect for weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 2 medium zucchinis sliced into half-moons
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 2 tsp paprika sweet or smoked
  • 0.5 tsp chili flakes optional
  • 1 cup chicken broth
  • 1 cup heavy cream or half-and-half
  • 0.5 cup Parmesan cheese grated
  • salt and black pepper to taste
  • fresh parsley for garnish

Equipment

  • Large skillet
  • Wooden spoon
  • Knife and cutting board

Method
 

  1. Season chicken breasts with salt, pepper, and 1 tsp paprika.
  2. Heat olive oil and butter in skillet. Sear chicken for 5–6 minutes per side until golden. Remove and set aside.
  3. Sauté onion until translucent. Add garlic and cook for 1 minute.
  4. Stir in zucchini slices and cook 3–4 minutes until lightly golden.
  5. Add remaining paprika and chili flakes. Pour in chicken broth, scrape pan, and reduce slightly.
  6. Lower heat, stir in cream and Parmesan. Simmer 3–4 minutes until thickened.
  7. Return chicken to pan, spoon sauce over, and simmer 5 minutes until cooked through.
  8. Garnish with parsley and serve with rice, pasta, or bread.

Notes

For extra richness, use smoked paprika. For a lighter version, swap cream with Greek yogurt.