Creamy Chicken Bell Peppers Zucchini (Printer-Friendly)
Juicy chicken and vibrant vegetables in a creamy sauce create a comforting, flavorful weeknight dinner.
# What You'll Need:
→ Protein
01 -
1.1 pounds boneless, skinless chicken breast, diced
→ Vegetables
02 -
1 medium red bell pepper, sliced
03 -
1 medium yellow bell pepper, sliced
04 -
1 medium zucchini, sliced into half-moons
05 -
1 medium yellow onion, finely chopped
06 -
2 garlic cloves, minced
→ Sauce and Seasoning
07 -
3/4 cup heavy cream (30% fat)
08 -
2 tablespoons olive oil
09 -
Salt, to taste
10 -
Black pepper, to taste
# Steps to Follow:
01 -
Dice the chicken breast into bite-sized pieces. Wash the bell peppers, core, and slice into strips. Wash and cut the zucchini into half-moons. Peel and finely chop the onion and mince the garlic.
02 -
Heat a large non-stick frying pan over medium heat and add olive oil. Once the oil is hot, add the diced chicken breast. Season with salt and black pepper. Cook for 5–7 minutes until the chicken is golden brown and no longer pink. Transfer cooked chicken to a plate and set aside.
03 -
In the same pan, add the chopped onion and minced garlic. Sauté for 2 minutes over medium heat, stirring constantly, until the onion is translucent and aromatic.
04 -
Add the sliced red bell pepper, yellow bell pepper, and zucchini to the pan. Stir and cook for 5–7 minutes until the vegetables are softened but remain slightly crisp.
05 -
Return the cooked chicken to the pan with the vegetables. Pour in the heavy cream and stir to combine. Allow the sauce to gently simmer for 3–4 minutes until slightly thickened. Taste and adjust salt and pepper as needed.
06 -
Remove from heat and serve hot, garnished with fresh herbs if desired.
# Extra Suggestions:
01 -
For added depth, deglaze the pan with a splash of chicken broth before adding the cream.