Creamy Chicken Bell Peppers Zucchini (Printer-Friendly)
Juicy chicken paired with peppers and zucchini in a creamy sauce for a simple, flavorful dinner everyone will love.
# What You’ll Need:
→ Main Ingredients
01 -
1.1 pounds boneless, skinless chicken breast
02 -
1 medium red bell pepper, seeded and sliced into strips
03 -
1 medium yellow bell pepper, seeded and sliced into strips
04 -
1 medium zucchini, sliced into half-moons
05 -
1 small yellow onion, finely chopped
06 -
2 cloves garlic, minced
→ Sauce & Seasonings
07 -
3/4 cup heavy cream (30% milk fat)
08 -
2 tablespoons olive oil
09 -
Salt, to taste
10 -
Black pepper, to taste
# Steps to Make This:
01 -
Dice the chicken breast into bite-sized pieces. Wash and core bell peppers, then cut them into thin strips. Rinse and cut zucchini into half-moons. Finely chop the onion and mince the garlic.
02 -
Heat 2 tablespoons olive oil in a large nonstick frying pan over medium heat. Add the diced chicken breast, season with salt and black pepper, and cook for 5–7 minutes or until chicken is golden and cooked through. Remove chicken from pan and set aside on a plate.
03 -
In the same pan, add chopped onion and minced garlic. Sauté for 2 minutes until onion is translucent and garlic is fragrant.
04 -
Add sliced red and yellow bell peppers, along with zucchini, to the pan. Sauté for 5–7 minutes, stirring occasionally, until vegetables are slightly softened but still retain some crunch.
05 -
Return the sautéed chicken to the pan with the vegetables. Pour in the heavy cream and stir gently. Allow to simmer for 2–3 minutes, letting the sauce slightly thicken and coat all ingredients. Season with additional salt and pepper if needed. Serve hot.
# Additional Notes:
01 -
For extra depth of flavor, consider adding a pinch of smoked paprika or fresh chopped herbs such as basil or parsley when combining the chicken and vegetables.