Smoky Paprika Chicken & Veggie Bake with Creamy Pan Sauce

• 4 boneless, skinless chicken breasts
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt to taste
• Black pepper to taste
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tbsp all-purpose flour
• 2 tbsp chopped fresh parsley

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss chicken and vegetables with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
3. 3 Spread the mixture in a single layer in a baking dish.
4. 4 Bake for 35-40 minutes until chicken is cooked through.
5. 5 While the chicken bakes, whisk together chicken broth and flour in a saucepan to create a slurry.
6. 6 Once the mixture is bubbly and thickened, reduce heat and stir in heavy cream until smooth.
7. 7 Pour creamy sauce over the baked chicken and veggies.
8. 8 Garnish with chopped parsley before serving.

Equipment

• Baking dish
• Oven
• Saucepan
• Whisk

Variations

• Add a handful of frozen peas during the last 10 minutes of baking for extra color and nutrition.
• Substitute chicken with tofu for a vegetarian option.

Substitutions

• Use almond milk in place of heavy cream for a lighter option.
• Replace all-purpose flour with cornstarch for gluten-free diners.

Pairings

• Garlic mashed potatoes
• Steamed asparagus
• Crusty bread

Nutrition

Tips

• For extra flavor, marinate the chicken and veggies in the spice mixture for 30 minutes before baking.
• If you prefer crispy chicken, sear it in a skillet before transferring to the baking dish.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain the crispy texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through.

Serving Suggestions

• Pairs wonderfully with a side of garlic mashed potatoes or a fresh green salad.

FAQ