Creamy Paprika Chicken with Zucchini & Rice

Ingredients (Serves 3–4)

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.