icken fillets and pat them dry with paper towels. Season the fillets generously with salt, pepper, and paprika so they are well-seasoned from the start.
2. Brown the chicken: Heat the olive oil in a large skillet over medium heat. Fry the chicken fillets for about 5 to 7 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Prepare the vegetables and sauce: Sauté the sliced onion and finely chopped garlic in the remaining oil. After 2 to 3 minutes, when they are soft and fragrant, add the bell pepper strips and zucchini slices. Sauté the vegetables for about 5 minutes, until they are tender but still firm to the bite.
4. Prepare the creamy sauce: Pour the cream into the pan and add the dried thyme. Season the sauce with salt and pepper. For a sweeter sauce, you can add a teaspoon of honey. Simmer the sauce for 5 to 7 minutes until it thickens slightly.
5. Combine the chicken and vegetables: Return the cooked chicken fillets to the pan and combine them with the vegetables and cream sauce. Simmer for 2 to 3 minutes to allow the chicken to absorb the flavors.
6. Serving: Serve the chicken with the creamy pepper and zucchini sauce on plates and garnish with fresh parsley or basil, if desired. This gives the dish a fresh and aromatic flavor.
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