Ingredients

2 large chicken breasts, boneless and skinless

1 tablespoon olive oil

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and freshly ground black pepper to taste

2 medium zucchini, sliced into half-moons

1 medium onion, chopped

2 cloves garlic, minced

1 red bell pepper, sliced

2 tablespoons butter

1 tablespoon all-purpose flour (optional, for thickening)

1 cup chicken broth

1/2 cup heavy cream

2 tablespoons sour cream

1 tablespoon sweet paprika

1/2 teaspoon dried thyme

1/4 teaspoon red pepper flakes (optional, for heat)

Fresh parsley, chopped, for garnish

Cooked rice, pasta, or mashed potatoes for serving

Instructions

Step 1: Place the chicken breasts between two sheets of plastic wrap and gently pound them with a meat mallet until about 1/2 inch thick.

Step 2: In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, and pepper. Rub this seasoning all over the chicken breasts.

Step 3: Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C).

Step 4: Remove the chicken from the skillet and place on a plate. Cover loosely with foil to keep warm.

Step 5: In the same skillet, melt butter over medium heat. Add chopped onion and cook until softened and translucent, about 5 minutes.

Step 6: Add minced garlic and sliced red bell pepper to the skillet, cooking for 2 minutes until fragrant.

Step 7: Add sliced zucchini and cook for 5-7 minutes until tender-crisp.

Step 8: Stir in sweet paprika, dried thyme, and red pepper flakes (if using). Cook for 1 minute.

Step 9: Pour in chicken broth and bring to a simmer. If a thicker sauce is desired, whisk flour with a tablespoon of cold water to make a slurry, then slowly add to the sauce, stirring until thickened.

Step 10: Stir in heavy cream and sour cream. Reduce heat to low and let the sauce simmer gently for a few minutes.

Step 11: Taste and adjust seasoning as needed.

Step 12: Slice the rested chicken breasts into thin strips or bite-sized pieces.

Step 13: Add sliced chicken back to the skillet with vegetables and sauce. Gently stir to coat and heat through for 1-2 minutes.

Step 14: Serve immediately over cooked rice, pasta, or mashed potatoes. Garnish with fresh chopped parsley.

Tips & Variations

For extra spice, increase red pepper flakes or add a dash of cayenne pepper.

Use Greek yogurt instead of sour cream for a lighter option with a similar tang.

Swap zucchini for yellow squash or add mushrooms for added texture.

Make the sauce gluten-free by omitting flour or using a gluten-free thickener.

Let the chicken rest after cooking to keep it juicy when sliced.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs will work well and may add extra flavor and tenderness. Adjust cooking time accordingly to ensure they are cooked through.

Is it necessary to thicken the sauce with flour?

No, thickening with flour is optional. The sauce will be thinner without it but still flavorful. If you prefer a thicker sauce, the flour slurry helps achieve a creamier consistency.