Creamy Paprika Chicken with Zucchini and Peppers
A quick and creamy chicken dish loaded with fresh vegetables and flavored with paprika.
Ingredients
- 300 g Rice For serving.
- 500 g Chicken breast Boneless and skinless.
- 2 tbsp Rapeseed oil or olive oil For sautéing.
- 1 tsp Paprika Enhances flavor.
- 1 small Red onion Diced.
- 1-2 cloves Garlic Minced.
- 1 Zucchini Sliced.
- 1 Red bell pepper Sliced.
- 1 Yellow bell pepper Sliced.
- 400 ml Vegetable broth
- 400 ml Heavy cream
- 1 sprig Thyme Optional.
- Lemon juice For freshness.
- Salt and pepper To taste.
- Parsley or basil For garnishing.
Instructions
- Rinse the rice and cook according to package instructions. Set aside when done.
- Pat chicken dry, cut into strips, and season with salt, pepper, and paprika.
- Heat oil in a skillet over medium-high heat. Sauté chicken in batches for about 4-5 minutes until cooked through. Remove from skillet.
- In the same skillet, add onion and sauté for 2-3 minutes until translucent.
- Add garlic, zucchini, and bell peppers. Sauté for 5-8 minutes until tender.
- Pour in broth and cream, bringing to a gentle boil. If using thyme, add now.
- Reduce heat and let simmer for 8-10 minutes until slightly thickened.
- Return chicken to skillet, allowing it to absorb flavors as it simmers.
- Remove thyme, adjust seasonings, and add lemon juice.
- Stir in chopped herbs and serve over rice.
Notes
For even cooking, cut the chicken into uniform strips. Don’t rush the simmering step; allowing the sauce to thicken develops the flavors. Feel free to customize with your favorite vegetables. For a gluten-free option, ensure the broth and any additional ingredients are certified gluten-free.