Creamy Chicken Bell Peppers Zucchini (Printer-Friendly Version)
Succulent chicken, peppers, and zucchini in creamy sauce—perfect for a quick, comforting dinner.
# Ingredients Needed:
→ Main Ingredients
01 -
1.1 pounds boneless, skinless chicken breast, diced
02 -
1 medium red bell pepper, cored and sliced into strips
03 -
1 medium yellow bell pepper, cored and sliced into strips
04 -
1 medium zucchini, sliced into half-moons
05 -
1 medium yellow onion, finely chopped
06 -
2 cloves garlic, finely minced
→ Sauce and Seasoning
07 -
3/4 cup heavy cream (30% fat)
08 -
2 tablespoons olive oil
09 -
Salt, to taste
10 -
Ground black pepper, to taste
# Step-by-Step Directions:
01 -
Dice the chicken breast into bite-sized pieces. Wash and core the bell peppers, then slice into strips. Wash the zucchini and cut into half-moons. Finely chop the onion and mince the garlic.
02 -
Heat a large non-stick frying pan over medium heat. Add olive oil. Once hot, add diced chicken breast, season with salt and pepper, and sauté for 5 to 7 minutes until chicken is golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
03 -
In the same pan, add additional olive oil if needed. Add chopped onion and minced garlic. Sauté for 2 minutes until the onion turns translucent and fragrant.
04 -
Add sliced red and yellow bell peppers along with the zucchini to the pan. Cook for 5 to 7 minutes, stirring occasionally, until vegetables are tender yet still slightly crisp.
05 -
Return the cooked chicken to the pan. Pour in the heavy cream, stirring to combine. Allow the mixture to simmer for 3 to 5 minutes, letting the sauce thicken slightly. Adjust seasoning with salt and pepper to taste.
06 -
Transfer the creamy chicken and vegetables to plates and serve hot. Garnish with fresh herbs if desired.
# Helpful Hints:
01 -
For a richer sauce, simmer an additional minute after adding cream. Do not overcook the vegetables to preserve their color and crunch.