Ingredients
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4 boneless, skinless chicken breasts
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Salt and pepper, to taste
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2 tablespoons olive oil
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4 cloves garlic, minced
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1 cup heavy cream
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½ cup chicken broth
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½ cup grated Parmesan cheese
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1 teaspoon Italian seasoning
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1 teaspoon paprika
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2 cups broccoli florets
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1 cup baby carrots
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1 cup zucchini, sliced
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2 tablespoons fresh parsley, chopped (for garnish)
Instructions
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Prepare Chicken:
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Season chicken breasts with salt, pepper, paprika, and Italian seasoning.
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Heat olive oil in a large skillet over medium-high heat.
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Sear chicken 4–5 minutes per side until golden brown. Remove from skillet and set aside.
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Cook Veggies:
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In the same skillet, add garlic and sauté 30 seconds until fragrant.
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Add broccoli, carrots, and zucchini. Sauté 3–4 minutes until slightly tender.
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Make Creamy Sauce:
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Add heavy cream, chicken broth, and Parmesan cheese to the skillet.
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Stir until cheese melts and sauce thickens slightly.
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Combine:
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Return chicken to the skillet, spoon sauce over the top, and simmer 5–7 minutes until chicken is cooked through and veggies are tender.
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Serve:
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Garnish with fresh parsley. Serve warm with the creamy sauce.
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Notes
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You can swap vegetables based on seasonality—bell peppers, asparagus, or mushrooms work well.
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For a lighter version, use half-and-half instead of heavy cream.
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This dish pairs nicely with rice, pasta, or crusty bread to soak up the sauce.
- Prep Time: 10
- Cook Time: 20
Nutrition
- Calories: 500