Creamy Paprika Chicken with Zucchini & Rice

 Creamy Paprika Chicken with Zucchini & Rice

 Ingredients (Serves 3–4)

For the chicken & sauce:

• 3–4 chicken breasts
• 2 tbsp olive oil or butter
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 zucchini (sliced)
• 1 red bell pepper (sliced)
• 1 tsp paprika
• ½ tsp black pepper
• ½ tsp dried oregano or Italian herbs
• Salt to taste
• 200 ml cooking cream (or heavy cream)
• ½ cup chicken broth
• Fresh parsley (for garnish)

For the rice:

• 1 cup rice
• 2 cups water
• ½ tsp salt
• 1 tsp butter

 Instructions

 Cook the Rice

• Rinse rice.
• Boil with water, salt, and butter.
• Simmer covered for 12–15 minutes.

 Sear the Chicken

• Season chicken with salt, pepper & paprika.
• Heat oil in a pan.
• Sear chicken on both sides until golden (about 4–5 min per side).
• Remove from pan and set aside.

 Make the Sauce

• In same pan, sauté onion until soft.
• Add garlic, zucchini & pepper → cook 3–4 minutes.
• Add paprika, herbs & broth.
• Stir in cream → simmer gently.

 Combine

• Return chicken to the pan.
• Simmer 8–10 minutes until chicken is fully cooked and sauce thickens.

 Serve

Serve hot with fluffy white rice and fresh parsley on top.