Chicken Breasts Zucchini with Garlic Cream
Indulge in the creamy and savory goodness of Chicken Breasts Zucchini with Garlic Cream—a one-pan, 40-minute dinner that’s as elegant as it is easy. Tender, golden-seared chicken breasts and lightly sautéed zucchini come together in a luscious garlic cream sauce made with heavy cream, chicken broth, and melty Parmesan cheese. Infused with fragrant garlic and finished with a sprinkle of fresh parsley, this dish delivers rich flavors and vibrant freshness in every bite. Perfect for weeknight meals or casual entertaining, this recipe pairs beautifully with crusty bread or a side of rice to soak up every drop of the velvety sauce. With simple ingredients and minimal prep, it’s a guaranteed family favorite that tastes like gourmet dining at home!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 2 medium Zucchini
- 2 tablespoons Unsalted butter
- 4 pieces Garlic cloves
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley
Instructions
Season the chicken breasts on both sides with salt, black pepper, and paprika.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Slice the zucchinis into thin half-moon shapes. Heat the remaining 1 tablespoon of olive oil in the same skillet over medium heat. Add the zucchini and sauté for 4-5 minutes, stirring occasionally, until tender and slightly browned. Remove and set aside with the chicken.
Melt the butter in the skillet over medium heat. Mince the garlic cloves and add them to the butter. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Pour in the heavy cream and chicken broth. Stir well and bring to a gentle simmer. Let the sauce cook for 3-4 minutes, allowing it to thicken slightly.
Stir in the grated Parmesan cheese until fully melted and incorporated into the sauce.
Return the chicken breasts and zucchini to the skillet, coating them with the garlic cream sauce. Allow to cook for 2-3 additional minutes to warm through.
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
2731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.3 g | 218% | |
| Saturated Fat | 81.5 g | 408% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 914 mg | 305% | |
| Sodium | 7646 mg | 332% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 27.8 g | ||
| Protein | 236.9 g | 474% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 625 mg | 48% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1151 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
