Description
A comforting one-pan meal featuring tender chicken in a creamy garlic herb sauce, served with sautéed zucchini, bell peppers, and fluffy rice.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 2 cups cooked rice
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Season chicken breasts with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 6-7 minutes per side. Remove and set aside.
- In the same skillet, add zucchini and bell peppers. Sauté until tender-crisp, about 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Reduce heat to low, pour in heavy cream, and stir in oregano and thyme. Simmer until sauce thickens slightly.
- Return chicken to the skillet, spooning sauce over it. Heat through for 2-3 minutes.
- Serve over cooked rice, garnished with fresh parsley.
Notes
You can customize the seasonings to taste.