Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 large red bell pepper, cored and sliced
- 1 large green bell pepper, cored and sliced
- 2 medium zucchini, sliced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
- Step 2: Add bell peppers and zucchini to the skillet and cook until slightly softened, about 5 minutes. Add minced garlic and oregano; cook for another minute until fragrant.
- Step 3: Return the cooked chicken to the skillet. Pour in heavy cream and bring to a simmer. Reduce heat to low and cook for 5 minutes, allowing the sauce to thicken slightly.
- Step 4: Stir in Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
- Step 5: Serve immediately over pasta, rice, or mashed potatoes.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For reheating, add a splash of milk or cream to prevent the sauce from drying out.
- This dish pairs wonderfully with crusty bread for dipping into the creamy sauce.
- To enhance the pepper flavor, lightly char the peppers over an open flame before slicing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American