Creamy Paprika Chicken with Zucchini & Rice
For the chicken & sauce:
3–4 chicken breasts
2 tbsp olive oil or butter
1 small onion (chopped)
2 cloves garlic (minced)
1 zucchini (sliced)
1 red bell pepper (sliced)
1 tsp paprika
½ tsp black pepper
½ tsp dried oregano or Italian herbs
Salt to taste
200 ml cooking cream (or heavy cream)
½ cup chicken broth
Fresh parsley (for garnish)
For the rice:
1 cup rice
2 cups water
½ tsp salt
1 tsp butter
Instructions
Cook the Rice
Rinse rice.
Boil with water, salt, and butter.
Simmer covered for 12–15 minutes.
Sear the Chicken
Season chicken with salt, pepper & paprika.
Heat oil in a pan.
Sear chicken on both sides until golden (about 4–5 min per side).
Remove from pan and set aside.
Make the Sauce
In same pan, sauté onion until soft.
Add garlic, zucchini & pepper → cook 3–4 minutes.
Add paprika, herbs & broth.
Stir in cream → simmer gently.Combine
Return chicken to the pan.
Simmer 8–10 minutes until chicken is fully cooked and sauce thickens.
Serve
Serve hot with fluffy white rice and fresh parsley on top.
Optional Add-Ons
Add mushrooms Add chili flakes for heat Use coconut milk for a dairy-free version