Creamy Chicken Bell Peppers Zucchini (Printer-Friendly)
Succulent chicken, bell peppers, and zucchini in a smooth creamy sauce—an easy weeknight dinner with vibrant color.
# What You’ll Need:
→ Main Ingredients
01 -
1.1 pounds boneless skinless chicken breast, cut into bite-size pieces
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 onion, finely chopped
06 -
2 cloves garlic, finely minced
→ Sauce & Seasoning
07 -
3/4 cup heavy cream
08 -
2 tablespoons olive oil
09 -
Salt, to taste
10 -
Black pepper, to taste
# Steps to Follow:
01 -
Cut the chicken breast into bite-size pieces. Wash and core the bell peppers, then slice into strips. Wash the zucchini and slice into half-moons. Finely chop the onion and mince the garlic.
02 -
Heat olive oil in a large non-stick frying pan over medium heat. Add chicken pieces, season with salt and black pepper, and sauté for 5 to 7 minutes until golden and cooked through. Remove chicken to a plate and keep warm.
03 -
Using the same pan, add the chopped onion and minced garlic. Sauté for 2 minutes until the onion becomes translucent. Add the bell peppers and zucchini and cook for 5 to 7 minutes, stirring occasionally, until vegetables are tender but slightly crisp.
04 -
Return the cooked chicken to the pan with the vegetables. Pour in the heavy cream and stir well to coat all ingredients. Simmer on medium-low heat for 3 to 4 minutes, until the sauce is slightly thickened. Adjust seasoning with additional salt and black pepper if needed.
05 -
Divide creamy chicken mixture among serving plates and serve immediately while hot.
# Helpful Hints:
01 -
For extra flavor, sprinkle with freshly chopped parsley or add a squeeze of lemon juice before serving.