Creamy Paprika Chicken with Zucchini & Rice
Ingredients:
For the Chicken:
1 1/2 pounds boneless, skinless chicken thighs or breasts
Salt and black pepper, to taste
2 teaspoons paprika
1/2 teaspoon garlic powder
1 tablespoon olive oil
For the Sauce and Vegetables:
1 tablespoon butter
1 small onion, finely chopped
2 cloves garlic, minced
2 medium zucchini, sliced into half-moons
1 cup chicken broth
1 cup heavy cream
1/2 teaspoon dried thyme
For the Rice:
2 cups cooked white or brown rice
Optional garnish: chopped parsley
Instructions:
Season the chicken on both sides with salt, black pepper, paprika, and garlic powder.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes per side until golden and mostly cooked through. Remove from the skillet and set aside.
Reduce the heat to medium and add butter to the same skillet. Add the chopped onion and cook for 3 to 4 minutes until softened. Stir in the garlic and cook for about 30 seconds until fragrant.
Add the zucchini slices and cook for 2 to 3 minutes until slightly tender.
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Stir in the heavy cream and dried thyme. Bring to a gentle simmer.
Return the chicken to the skillet. Cover and cook for 8 to 10 minutes until the chicken is fully cooked and the sauce has thickened slightly.
Taste and adjust seasoning if needed. Remove from heat and garnish with parsley if desired.
Serve the creamy paprika chicken over warm cooked rice, spooning the sauce and zucchini on top.
Serving Suggestions:
Serve with a simple green salad or steamed vegetables on the side for a complete meal.
Tips for Best Results:
Chicken thighs stay especially juicy in creamy sauces.
Do not boil the sauce or it may separate.
Smoked paprika can be used for a deeper, richer flavor.
This creamy paprika chicken with zucchini and rice is comforting, flavorful, and easy enough for busy weeknights while still feeling hearty and satisfying.