Thank you so much for stopping by! If you’re looking for a cozy, satisfying dish that brings together tender chicken, vibrant veggies, and a rich, creamy sauce with a subtle smoky kick—this Creamy Paprika Zucchini Chicken has your name written all over it. It’s hearty without being heavy, comforting without the carb overload, and packed with everyday ingredients that turn into something truly special.
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What Is Creamy Paprika Zucchini Chicken?
This is a simple skillet dinner that combines juicy sautéed chicken breast with soft, slightly sweet zucchini and bell peppers, all tossed in a luscious paprika cream sauce. It’s the kind of dish that’s perfect over pasta, rice, mashed potatoes—or even on its own for a low-carb meal.
It’s like a warm hug in a pan. The creamy sauce, spiked with smoked paprika and just a hint of garlic, brings everything together beautifully. It’s ideal for busy weeknights when you want something comforting but wholesome.
Why You’ll Love This Recipe
- One pan and under 30 minutes!
- Creamy, savory, and colorful all in one dish
- Kid-friendly and crowd-pleasing
- Easily adaptable for low-carb or gluten-free diets
- A great way to use up summer zucchini and sweet peppers
What Does It Taste Like?
The flavor profile is rich and cozy without being too heavy. The paprika adds depth and just a little smokiness, the zucchini melts into tender, buttery bites, and the chicken is juicy and flavorful. The cream sauce is smooth, garlicky, and slightly tangy if you add a splash of lemon or cream cheese—completely irresistible.
Health Benefits of This Dish
- High in protein from the chicken
- Packed with fiber and antioxidants from the vegetables
- Can be made gluten-free and low-carb
- Naturally satisfying without needing too many carbs or extras
Ingredients
Serves 3–4
- 2 tablespoons olive oil
- 500 g (about 1 lb) chicken breast, cut into bite-sized pieces
- 1 zucchini, sliced into half moons
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked or sweet paprika (your choice)
- Salt and pepper, to taste
- 150 ml (about ⅔ cup) heavy cream or crème fraîche
- Optional: 1 tablespoon cream cheese or 1 tsp lemon juice for tang
- Fresh parsley for garnish
Tools You’ll Need
- Large skillet or frying pan
- Sharp knife and cutting board
- Wooden spoon or spatula
- Measuring spoons and cup
Ingredient Swaps & Additions
- Vegetarian? Use chickpeas or tofu instead of chicken.
- Dairy-free? Use coconut cream or a plant-based cream substitute.
- Add more veggies: Mushrooms, spinach, cherry tomatoes, or even eggplant.
- Want it spicy? Add a pinch of chili flakes or cayenne pepper.
- Prefer white wine? Add a splash after sautéing the chicken for extra depth.
How to Make Creamy Paprika Zucchini Chicken – Step by Step
1. Cook the Chicken
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt, pepper, and half the paprika. Sauté for 5–7 minutes until golden and cooked through. Remove and set aside.
2. Sauté the Vegetables
In the same pan, add the remaining oil. Toss in the chopped onion, zucchini, and bell peppers. Cook for about 5–6 minutes until softened but still colorful. Add garlic and cook for another minute until fragrant.
3. Add the Creamy Sauce
Return the chicken to the pan. Add the remaining paprika and pour in the cream (and cream cheese or lemon juice, if using). Stir to combine and let simmer for 3–4 minutes until everything is coated and the sauce slightly thickens.
4. Taste and Finish
Season to taste with salt and pepper. Garnish with chopped parsley and serve hot!
What to Serve with This Dish
- Over pasta for a creamy chicken pasta dish
- With mashed potatoes for the ultimate comfort combo
- Alongside fluffy rice or quinoa
- On its own for a light, low-carb dinner
- With crusty bread to soak up all that delicious sauce
Tips for the Creamiest, Tastiest Result
- Don’t overcook the zucchini—they should be soft but not mushy.
- Use smoked paprika for a deeper, richer flavor.
- A bit of cream cheese or lemon juice brightens the dish and balances the richness.
- Want to meal prep? Store everything together and reheat gently with a splash of cream or water.
Storage & Leftovers
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze in individual portions for up to 2 months.
- Reheating: Gently reheat in a pan over low heat, adding a splash of cream or broth if needed.
Frequently Asked Questions (FAQ)
Can I use chicken thighs instead of breast?
Absolutely—just trim and cook them slightly longer for tenderness.
Is this dish spicy?
No, it’s mild. You can add spice if you like by using hot paprika or chili flakes.
Can I make this ahead?
Yes! It reheats really well and tastes even better the next day.
Can I skip the cream?
You can try using light cream or even Greek yogurt (added off heat), but the texture will change slightly.
Conclusion
This Creamy Paprika Zucchini Chicken is a cozy, colorful dinner that brings comfort and flavor without the heaviness of a traditional cream sauce. It’s the kind of dish that looks fancy but is actually super easy to pull together on a weeknight. Whether you serve it with pasta, rice, or simply a hunk of bread, it’s going to be a hit.
Want more creamy skillet meals or easy chicken dinners? Check these out:
- Creamy Tuscan Chicken with Spinach and Sun-Dried Tomatoes
- One-Pan Chicken Stroganoff
- Garlic Parmesan Zucchini Pasta with Chicken
Share the Love
If you make this recipe, I’d love to hear how it turned out! Leave a review below or share a photo on Pinterest. And if you haven’t already, subscribe for more cozy, flavorful meals you’ll want to make again and again.
Nutritional Info (Approx. per serving)
- Calories: 410
- Protein: 30 g
- Carbs: 8 g
- Fat: 28 g
- Fiber: 2 g
- Sugar: 5 g
Nutrition may vary based on specific ingredients and portions.