Are you looking for a lunch that the whole family will enjoy and that’s quick to prepare on a busy day? Then our chicken breast in zucchini cream sauce is perfect for you. Here, tender chicken meets a creamy, aromatic sauce and crisp vegetables. Together with a side dish like rice, you’ll have created the perfect meal for your whole (chosen) family in just under half an hour. Discover the recipe now.
A Recipe for Many: Our Chicken Breast in Zucchini Cream Sauce
You don’t need many ingredients for our chicken breast in zucchini cream sauce. Before making this recipe, make sure you have fresh chicken breast, zucchini, heavy cream, bell peppers, onion, garlic, and parsley on hand. Other ingredients such as spices and seasonings, olive oil, and chicken broth may just already be in your pantry. Now that you have everything, let’s get started.
Start by preparing the chicken breasts: Wash and pat them dry. If you are working with a large cut, do cut it into smaller pieces, so that it cooks faster in the skillet. Now, cut the zucchini into strips, the bell peppers into pieces, and chop the onion and garlic into fine cubes. Now it’s time to pan fry the chicken until its golden brown on both sides. Once its done, season it, and remove it from the pan. Now sauté the onion and garlic until translucent, and then fry the vegetables as well.
Deglaze the pan with broth and heavy cream and let the sauce simmer for a few minutes until it thickens. Now, put the chicken back into the pan. For the finishing touch, sprinkle fresh parsley over your chicken breast in zucchini cream sauce before serving. By the way: If you’re looking for a filling side, rice pairs particularly well with this dish.
Add some variety to your table and surprise your family with veal schnitzel casserole, zucchini and feta lasagna, or mustard-marinated schnitzel. Enjoy your meal!
Chicken Breast in Zucchini Cream Sauce
Ingredients
- 4 chicken breasts
- 1 large zucchini
- 2 red bell peppers
- 1 onion
- 2 garlic cloves
- 2 tbsp olive oil
- 1 tsp sweet paprika
- salt & pepper to taste
- 1 cup heavy cream
- ½ cup chicken broth
- fresh parsley
Instructions
- Rinse the chicken breasts, pat them dry, and cut into chunks
- Wash the zucchini and bell peppers. Slice the zucchini. Remove the core from the bell peppers and cut them into pieces.
- Peel and finely chop the onion and garlic.
- Heat the olive oil in a large skillet. Cook the chicken breasts over medium heat until golden brown on both sides and season with salt, pepper, and paprika. Remove them from the skillet and set aside.
- Add the onion and garlic to the skillet and sauté until translucent. Add the zucchini and bell pepper and cook for about 5 minutes, until the vegetables are slightly browned.
- Pour the chicken broth and heavy cream into the skillet. Stir well and let the sauce simmer for 3–4 minutes to thicken.
- Return the cooked chicken pieces to the skillet. Simmer everything for another 5 minutes.
- Before serving, sprinkle fresh parsley over the chicken breast and serve with rice.