Description
Paprika Zucchini Chicken delivers a satisfying meal that brings comfort to your dinner table with minimal fuss. Seasoned chicken and tender zucchini come together quickly for a weeknight dinner that keeps hunger and boredom at bay.
Ingredients
Scale
Protein:
- 1 pound boneless, skinless chicken breasts or thighs
Vegetables:
- 1 medium zucchini, sliced
- 1 cup bell peppers, sliced (red and yellow)
- 1 medium onion, sliced
- 2 cloves garlic, minced
Seasonings and Liquids:
- 2 tablespoons olive oil
- 1 tablespoon sweet paprika
- 1 tablespoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup chicken broth or white wine
- chopped parsley or basil for garnish
Instructions
- Combine 1 tablespoon sweet paprika, 1 tablespoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Thoroughly coat your 1 pound chicken breasts with this spice blend on both sides.
- Slice 1 medium zucchini, 1 cup bell peppers, and 1 medium onion. Toss vegetables with 1 tablespoon olive oil in a large mixing bowl.
- Heat a large skillet to medium-high. Add remaining 1 tablespoon olive oil. Sear chicken for 3-4 minutes per side until golden brown. Transfer chicken to a separate plate.
- In the same skillet, sauté 2 minced garlic cloves and onion slices for 2 minutes. Add zucchini and bell peppers, cooking 5 minutes until vegetables soften slightly.
- Pour ½ cup chicken broth into the skillet to deglaze pan. Return chicken to the vegetable mixture.
- Cover skillet, reduce heat to medium-low. Simmer for 8-10 minutes until chicken reaches 165°F internal temperature.
- Remove lid, increase heat to medium. Cook 1-2 additional minutes to enhance browning.
- Sprinkle fresh chopped parsley or basil over the dish before serving hot.
Notes
- Fresh paprika makes a huge difference, so grab the most vibrant, recently packaged spices for maximum flavor.
- Slice zucchini and bell peppers into uniform pieces to ensure even cooking and a professional-looking presentation.
- For a low-carb version, replace bell peppers with cauliflower or broccoli florets to maintain the vegetable content.
- When searing chicken, resist moving it around too much in the pan to develop a perfect golden-brown crust that locks in moisture.
- Prep Time: 5 minutes
- Cook Time: 19-23 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 228 kcal
- Sugar: 3 g
- Sodium: 331 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 70 mg