Description
A quick, creamy one-pan chicken dinner with tender zucchini and a light flavorful sauce perfect for busy nights.
Ingredients
1 ½ pounds boneless skinless chicken breasts, cubed
2 medium zucchini, sliced
1 small yellow onion, diced
3 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon Italian seasoning
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
1 cup low-sodium chicken broth
¾ cup light cream or half-and-half
½ cup plain Greek yogurt
¼ cup grated Parmesan cheese
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon lemon juice
2 tablespoons chopped parsley
Instructions
Season chicken with paprika, Italian seasoning, onion powder, salt, and pepper.
Heat 1 tablespoon olive oil in skillet and cook chicken 5–6 minutes until browned. Remove.
Add remaining oil and sauté onion 2 minutes. Add garlic and zucchini, cooking 4–5 minutes.
Add broth and cream.
Mix cornstarch with water and stir into skillet.
Simmer until slightly thickened.
Stir in Greek yogurt, Parmesan, and lemon juice.
Return chicken to skillet and simmer 3–4 minutes.
Garnish with parsley and serve.
Notes
For extra vegetables, add mushrooms or spinach.
Use chicken thighs if preferred.
Reheat gently to keep sauce smooth.
Serve over rice, pasta, or cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes