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.
