Chef Maria Santos - One-Pan Cooking Specialist
👨‍🍳 One-Pan Chef

Recipe by Mitchell

🎓 Culinary Arts Graduate ⏰ 15+ Years Experience 🍽️ European Cuisine Expert

❤️ My Recipe Story

"This recipe came to life during my travels through Hungary, where paprika is king. I wanted to create a weeknight version that captured those warming, comforting flavors while being practical for busy families."

Maria specializes in one-pan dinners that maximize flavor while minimizing cleanup. Her European-inspired approach brings restaurant-quality meals to the home kitchen with accessible ingredients and techniques.

View All Mitchell's Recipes →
Creamy paprika chicken skillet with golden chicken pieces and tender zucchini in rich, red-tinted cream sauce, garnished with fresh parsley

The Magic of Paprika

Paprika transforms this simple chicken and zucchini combination into something extraordinary. Using both sweet and smoked paprika creates depth and complexity, while the cream sauce carries those warm, earthy flavors throughout every bite.

The key to perfect results is building layers of flavor. Searing the seasoned chicken first creates a flavorful base, while sautéing the aromatics in the same pan captures all those delicious browned bits that become the foundation of your sauce.

💡 Professional Tip

Don't overcook the zucchini - it should be tender but still have slight bite. Add it to the pan when the onions are nearly done to prevent it from becoming mushy.

Frequently Asked Questions

Absolutely! Boneless thighs work wonderfully and stay even more tender. Cut into strips and cook for an extra 2-3 minutes to ensure they're fully cooked through.

You can substitute with additional chicken broth or use a splash of apple cider vinegar for acidity. The wine adds depth but isn't essential.

Yes, substitute coconut cream for heavy cream and skip the sour cream, or use cashew cream for both. The flavor will be different but still delicious.

Keep the heat at medium or below once you add the cream, and add the sour cream off the heat. If it does curdle slightly, whisk vigorously off heat.

You can slice the chicken and vegetables ahead, but this dish is best cooked and served immediately for optimal texture and flavor.

Serve over rice, egg noodles, or mashed potatoes to soak up the sauce. A simple green salad or steamed broccoli complements it perfectly.

Bell peppers, mushrooms, or cherry tomatoes work great. Add heartier vegetables with the onions and delicate ones with the zucchini.

Store in refrigerator for up to 3 days. Reheat gently on stovetop, adding a splash of broth if needed. The sauce may thicken when cold.

Recipe Troubleshooting Guide

✅

Sauce Too Thin

Problem: Cream sauce doesn't thicken properly

Solution: Simmer uncovered for a few extra minutes, or mix 1 tsp cornstarch with cold water and stir in gradually.

✅

Overcooked Zucchini

Problem: Zucchini becomes mushy and watery

Solution: Add zucchini later in cooking process and don't stir too vigorously. Pat dry before adding to reduce moisture.

✅

Bland Flavor

Problem: Dish lacks the rich paprika flavor expected

Prevention: Use high-quality paprika and don't skip the smoked variety. Toast spices briefly before adding liquids for more intensity.

✅

Dry Chicken

Problem: Chicken strips turn out dry and tough

Recovery: Don't overcook initially - chicken will finish cooking in the sauce. Slice evenly and pound slightly if very thick.

✅

Sauce Separation

Problem: Cream sauce separates or looks grainy

Prevention: Keep temperature moderate, add cream gradually, and whisk constantly. Add sour cream off heat to prevent breaking.

✅

Flavor Balance Issues

Too Sweet: Add more paprika or a pinch of cayenne pepper

Too Salty: Stir in extra sour cream or serve over rice to dilute

Bland: Increase garlic, add fresh herbs, or finish with lemon juice

Fresh ingredients for paprika chicken skillet including chicken breasts, zucchini, paprika spices, cream, and herbs arranged on marble countertop

Choosing the Right Ingredients

Quality paprika makes all the difference in this recipe. Look for vibrant, fragrant sweet paprika and complement it with a touch of smoked paprika for depth. Hungarian or Spanish paprika varieties offer the best flavor intensity for this European-inspired dish.

Fresh, firm zucchini is essential for the right texture. Choose medium-sized zucchini that feel heavy for their size and have glossy, unblemished skin. Avoid very large zucchini as they can be watery and seedy.

Essential Ingredient Notes

  • Chicken Selection: Choose chicken breasts of even thickness, or pound them lightly for uniform cooking. Slice against the grain for maximum tenderness.
  • Paprika Quality: Invest in good paprika - it's the star of this dish. Store in a cool, dark place and replace every 6-12 months for best flavor.
  • Cream Choice: Heavy cream creates the richest sauce, but half-and-half works for a lighter version. Avoid low-fat options as they may curdle.
Chicken and zucchini sizzling in creamy paprika sauce in a large skillet, showing the rich reddish cream color and tender vegetables

Perfecting the One-Pan Technique

The beauty of this skillet dinner lies in building flavors in layers. Each step adds complexity while keeping everything in one pan. The initial searing creates fond that becomes the base of your sauce, while proper timing ensures everything finishes perfectly together.

Temperature control is crucial when working with cream sauces. Keep the heat moderate once you add dairy ingredients to prevent curdling, and remember that the sauce will continue to thicken slightly as it cools.

The Perfect Simmer

Once cream is added, maintain a gentle bubble around the edges rather than a rolling boil. This ensures smooth, silky sauce without separation.

Creamy Paprika Zucchini Chicken Skillet

Prep 15 min
Cook 20 min
Serves 4 servings
Level Easy

📋 Ingredients

For the Chicken

  • 240ml heavy cream
    Creates rich, velvety sauce
  • 60g sour cream
    Adds tang and extra richness
  • 120ml chicken broth
    Builds flavorful base
  • 60ml white wine
    Adds acidity and depth
  • 2 tbsp sweet paprika
    Main flavor component
  • 1 tsp smoked paprika
    Adds smoky complexity
  • Fresh parsley
    For bright finishing touch

For the Sauce

  • 4 boneless chicken breasts, sliced
    Cut into even strips for uniform cooking
  • 3 medium zucchini, sliced
    Cut into half-moons, about 1/2 inch thick
  • 1 large onion, sliced
    Provides sweet, aromatic base
  • 4 cloves garlic, minced
    Fresh garlic adds depth
  • 30ml olive oil
    For searing chicken
  • 30g butter
    Adds richness to vegetables
  • 1/2 tsp dried thyme
    Complements paprika beautifully

Instructions

  1. Season and Sear Chicken

    Season chicken strips with salt, pepper, and 1 tbsp paprika. Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden, about 4-5 minutes per side. Remove and set aside.

  2. Sauté Vegetables

    In same skillet, add butter and sauté onions until softened, about 3 minutes. Add garlic and remaining paprika, cook for 1 minute. Add zucchini and cook until just tender, 4-5 minutes.

  3. Build the Sauce

    Pour in white wine and chicken broth, scraping up any browned bits. Let simmer for 2 minutes. Stir in heavy cream and thyme, bring to gentle simmer.

  4. Combine and Finish

    Return chicken to skillet and simmer in sauce for 3-4 minutes until chicken is cooked through. Remove from heat and stir in sour cream.

  5. Serve

    Garnish with fresh parsley and serve immediately with grated Parmesan. Perfect over rice, pasta, or with crusty bread.

Recipe Notes & Tips

Storage

Leftovers keep in the refrigerator for up to 3 days. Reheat gently on stovetop, adding a splash of broth if the sauce has thickened too much.

Serving Suggestions

Serve over egg noodles, rice, or with crusty bread to soak up the delicious sauce. A simple green salad provides nice contrast to the rich dish.

Variations

Try adding bell peppers or mushrooms with the zucchini, or experiment with different herbs like fresh dill or oregano for variety.