Creamy Paprika Chicken with Zucchini

This creamy paprika chicken with zucchini is the kind of weeknight dinner that feels fancy but doesn’t judge you for using one pan and calling it a win. It’s juicy chicken seared in a smoky paprika-spiked pan, finished with a tangy, silky cream sauce and tender zucchini that soaks up all the good stuff. Comfort food vibes with a tiny bit of sass—perfect when you want cozy but not a sink full of dishes.

My little family asks for this on repeat. My husband will literally text me from work asking if I’ll make “that paprika chicken” because apparently the house smells like happiness when it’s cooking. Once, I doubled the zucchini because it was a zucchini apocalypse in my fridge, and everyone swore it was the best version yet — even the kid who usually eats nothing green. It’s become our easy Sunday-night flex and the recipe I bring when someone says “make something simple but impressive.”

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This recipe lives in that sweet spot where lazy and thoughtful meet. I usually forget to defrost chicken properly and once started with icy cubes — pro tip: give them a quick dunk in warm water (still in the bag) while you chop. I’ve burned garlic before (who hasn’t?) so now I toss it in once the chicken’s had a bit of color. One time I swapped half-and-half for cream because I was out, and the sauce still came out velvety — less indulgent but still delicious. I also speak from experience: don’t overcrowd the pan unless you like steamed chicken.

Shopping Tips

– Protein: Choose boneless, skinless chicken thighs or breasts; thighs are more forgiving and juicier if you’re nervous about overcooking.
– Vegetables: Pick firm, medium zucchinis — too big and they’re watery/seedy; small/medium gives better texture.
– Spices: Use sweet smoked paprika if you can for that warm smoky flavor; regular paprika works fine in a pinch.
– Dairy: Heavy cream makes the richest sauce, but full-fat half-and-half will still be creamy without being too heavy.
– Fats & Oils: Use a neutral oil with a high smoke point (canola, avocado) for searing, then finish with a splash of olive oil if you like.

Prep Ahead Ideas

– Season the chicken and keep it in a zip-top bag in the fridge the night before to speed up dinner.
– Slice the zucchini and store it in a shallow container lined with paper towel to absorb excess moisture.
– Mince garlic and chop any herbs into small containers so when you start cooking you can move quickly.
– Keep cream measured in a small jar so you only dump it in when the pan is ready.

✔Time-Saving Tricks

– Use thin-cut chicken breasts or pound breasts to even thickness so they cook faster and evenly.
– Slice zucchini into half-moons instead of rounds—they cook quicker and brown better.
– One-pan finish: after searing the chicken, toss in zucchini and aromatics, then add liquid and cream so cleanup is minimal.
– Don’t rush browning—good fond (the browned bits) is flavor; but if you’re late, a splash of stock helps loosen bits fast.

✔Common Mistakes

– Overcrowding the pan: I did this once and ended up steaming the chicken; cook in batches to get that golden crust.
– Burning the paprika: powdered spices can scorch, so off-heat sprinkle in or add oil first and stir quickly.
– Watery sauce from un-drained zucchini: salt zucchini and let it sit briefly, then pat dry if it looks slimy.
– Undersalting: cream mellows salt, so season in stages—after sear, after adding liquid, and a final taste at the end.

What to Serve It With

– Fluffy mashed potatoes or buttered egg noodles for sop-up sauce satisfaction.
– A lemony green salad to cut the creaminess.
– Crusty bread to mop the pan (always good).
– Steamed rice or cauliflower rice for an easy, neutral base.

✔Tips & Mistakes

– Sear chicken in a hot pan and don’t move it for the first 3 minutes to build color.
– Add paprika to oil before cream to bloom the flavor, but don’t let it burn.
– If sauce gets too thick, thin with a splash of stock or water; too thin—simmer gently to reduce.
– Salt in stages: before searing lightly, then adjust at the end.

✔Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or stock to loosen the sauce, or microwave in short bursts stirring between. Cold? Totally eatable, though the cream firms up—great over toast for a weird, awesome brunch. Freezing is possible (store in freezer-safe containers), but the texture of zucchini softens after thawing.

✔Variations and Substitutions

– Swap chicken thighs for breasts — thighs are juicier and forgive timing mistakes.
– Make it dairy-free: use full-fat coconut milk (flavor will change) or unsweetened cashew cream for a milder swap.
– Add mushrooms or bell peppers in with zucchini for more veggie variety.
– Skip cream for a lighter pan sauce: add a splash of sour cream off-heat or finish with Greek yogurt (off-heat to avoid curdling).

Frequently Asked Questions

Creamy Paprika Chicken with Zucchini

Tender chicken simmers in a velvety paprika cream sauce with sautéed zucchini. Cozy, weeknight-friendly comfort with gentle smoky warmth.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb boneless skinless chicken breasts slice into thin cutlets
• ▢ 1.5 tbsp sweet paprika Hungarian-style if you have it
• ▢ 0.5 tsp smoked paprika optional, for extra smokiness
• ▢ 1 tsp kosher salt
• ▢ 0.5 tsp black pepper
• ▢ 1.5 tbsp all-purpose flour for a light dredge and thickening
• ▢ 1.5 tbsp olive oil
• ▢ 1 tbsp unsalted butter
• ▢ 1 cup yellow onion, diced
• ▢ 12 oz zucchini, sliced into half-moons
• ▢ 2 tsp minced garlic
• ▢ 1 tbsp tomato paste
• ▢ 1 cup low-sodium chicken broth
• ▢ 0.75 cup heavy cream
• ▢ 1 tbsp fresh lemon juice
• ▢ 2 tbsp fresh parsley, chopped
• ▢ 0.25 tsp crushed red pepper flakes optional

Instructions

Preparation Steps

• Pat chicken dry. Combine paprika, salt, pepper, and flour. Toss chicken to coat lightly, shaking off excess.
• Heat olive oil and butter in a large skillet over medium-high. Sear chicken until golden, 2–3 minutes per side. Transfer to a plate.
• Lower heat to medium. Sauté onion and zucchini in the same pan until lightly browned and softened, about 5 minutes.
• Stir in garlic, tomato paste, smoked paprika, and red pepper flakes. Cook until fragrant, 30–45 seconds.
• Pour in chicken broth and scrape up browned bits. Simmer 2 minutes to reduce slightly.
• Stir in heavy cream. Return chicken and any juices. Simmer gently until thickened and chicken is cooked through, 5–7 minutes.
• Finish with lemon juice and parsley. Taste and adjust salt and pepper as needed.
• Rest 2 minutes off heat, then serve hot.

Notes

Serve over buttered egg noodles, rice, or mashed cauliflower. Swap in boneless chicken thighs for extra juiciness, or replace half the cream with sour cream for a tangier finish. Refrigerate leftovers up to 3 days; reheat gently over low heat to keep the sauce silky.

This recipe is an original creation inspired by classic Creamy Paprika Chicken with Zucchini flavors. All ingredient ratios and instructions are independently developed.