Easy Creamy Chicken with Mushrooms and Zucchini: A Delicious Weeknight Dinner

Looking for a quick, easy, and utterly delicious weeknight meal? This creamy chicken with mushrooms and zucchini recipe is a winner! It’s packed with flavor, features tender chicken and vegetables, and is smothered in a rich, comforting cream sauce. Best of all, it comes together in under 30 minutes, making it perfect for busy weeknights.

## Why You’ll Love This Recipe

* **Quick and Easy:** Ready in under 30 minutes, this recipe is a lifesaver when you’re short on time.
* **Flavorful:** The combination of seared chicken, savory mushrooms, tender zucchini, and a creamy sauce creates a symphony of flavors.
* **Versatile:** This dish pairs well with pasta, rice, quinoa, or even crusty bread for soaking up the delicious sauce.
* **Family-Friendly:** Even picky eaters will enjoy this creamy, comforting dish.
* **Healthy-ish:** Packed with protein and vegetables, this recipe can be part of a balanced diet. You can also make it lighter by using low-fat cream or Greek yogurt.

## Ingredients You’ll Need

Before you start cooking, gather these ingredients:

* **Chicken Breasts:** 1.5 pounds, boneless and skinless, cut into bite-sized pieces.
* **Mushrooms:** 8 ounces, sliced (cremini, button, or shiitake mushrooms work well).
* **Zucchini:** 2 medium, diced.
* **Onion:** 1 medium, chopped.
* **Garlic:** 2 cloves, minced.
* **Olive Oil:** 2 tablespoons.
* **Butter:** 2 tablespoons (optional, for extra richness).
* **All-Purpose Flour:** 2 tablespoons.
* **Chicken Broth:** 1 cup.
* **Heavy Cream:** 1/2 cup (or half-and-half or Greek yogurt for a lighter option).
* **Dried Thyme:** 1 teaspoon.
* **Dried Oregano:** 1/2 teaspoon.
* **Salt and Black Pepper:** To taste.
* **Fresh Parsley:** Chopped, for garnish (optional).
* **Parmesan Cheese:** Grated, for serving (optional).

## Step-by-Step Instructions

Follow these simple steps to create this delectable dish:

**Step 1: Prepare the Chicken**

* Pat the chicken pieces dry with paper towels. This helps them brown better.
* Season the chicken with salt, pepper, thyme, and oregano.

**Step 2: Sear the Chicken**

* Heat 1 tablespoon of olive oil (and 1 tablespoon of butter, if using) in a large skillet or Dutch oven over medium-high heat.
* Add the chicken in a single layer (work in batches if necessary to avoid overcrowding the pan). Overcrowding will steam the chicken instead of searing it.
* Cook for 3-4 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
* Remove the chicken from the skillet and set aside.

**Step 3: Sauté the Vegetables**

* Add the remaining 1 tablespoon of olive oil (and 1 tablespoon of butter, if using) to the skillet.
* Add the chopped onion and cook until softened, about 3-5 minutes.
* Add the minced garlic and cook for another minute until fragrant.
* Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
* Add the diced zucchini and cook until slightly softened, about 3-5 minutes.

**Step 4: Make the Cream Sauce**

* Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly to coat the vegetables and prevent lumps.
* Gradually pour in the chicken broth, scraping the bottom of the skillet to loosen any browned bits (this adds flavor!).
* Bring the sauce to a simmer and cook until it thickens slightly, about 2-3 minutes.
* Reduce the heat to low and stir in the heavy cream (or half-and-half or Greek yogurt).
* Season the sauce with salt and pepper to taste.

**Step 5: Combine and Simmer**

* Return the cooked chicken to the skillet with the sauce.
* Gently stir to combine and coat the chicken with the sauce.
* Simmer for another 2-3 minutes to allow the flavors to meld together.

**Step 6: Serve and Enjoy**

* Garnish with fresh parsley, if desired.
* Serve over pasta, rice, quinoa, or with crusty bread.
* Sprinkle with grated Parmesan cheese, if desired.

## Tips and Variations

* **Use Different Vegetables:** Feel free to substitute other vegetables, such as bell peppers, spinach, or broccoli.
* **Add Some Spice:** A pinch of red pepper flakes can add a touch of heat to this dish.
* **Make it Lighter:** Use low-fat cream, half-and-half, or Greek yogurt to reduce the fat content. You can also skip the butter.
* **Add Wine:** A splash of dry white wine (such as Pinot Grigio or Sauvignon Blanc) can add depth of flavor to the sauce. Add it after sautéing the vegetables and before adding the chicken broth.
* **Make it Gluten-Free:** Use gluten-free flour or cornstarch to thicken the sauce.
* **Use Chicken Thighs:** Boneless, skinless chicken thighs can be used instead of chicken breasts. They tend to be more flavorful and stay more moist.
* **Add Sun-Dried Tomatoes:** A handful of chopped sun-dried tomatoes can add a burst of flavor.
* **Lemon Zest:** A little lemon zest brightens up the flavors.

## Serving Suggestions

This creamy chicken with mushrooms and zucchini is delicious served with:

* **Pasta:** Toss it with your favorite pasta shape, such as fettuccine, penne, or spaghetti.
* **Rice:** Serve it over white rice, brown rice, or wild rice.
* **Quinoa:** A healthy and protein-rich alternative to rice.
* **Crusty Bread:** Perfect for soaking up the creamy sauce.
* **Mashed Potatoes:** A classic comfort food pairing.
* **Steamed Vegetables:** A simple side dish to complete the meal.

## Make-Ahead Instructions

This dish can be partially prepared ahead of time. You can:

* Chop the vegetables and store them in the refrigerator for up to 2 days.
* Cut the chicken into pieces and season it with salt, pepper, thyme, and oregano. Store it in the refrigerator for up to 24 hours.

When you’re ready to cook, simply follow the recipe as directed.

## Storage Instructions

* **Refrigerator:** Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat gently in a skillet over medium heat or in the microwave. Add a splash of chicken broth or water if the sauce has thickened too much.
* **Freezer:** While this dish can be frozen, the creamy sauce may separate slightly upon thawing. If you plan to freeze it, consider using a stabilized cream sauce recipe or adding a tablespoon of cornstarch to the sauce before freezing. Store in an airtight container in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

## Nutritional Information (Approximate)

* Calories: 400-500 per serving (depending on ingredients and serving size)
* Protein: 30-40 grams
* Fat: 20-30 grams
* Carbohydrates: 15-20 grams

## Creamy Chicken with Mushrooms and Zucchini Recipe

**Yields:** 4-6 servings
**Prep Time:** 10 minutes
**Cook Time:** 20 minutes

**Ingredients:**

* 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
* 8 ounces mushrooms, sliced
* 2 medium zucchini, diced
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 2 tablespoons olive oil
* 2 tablespoons butter (optional)
* 2 tablespoons all-purpose flour
* 1 cup chicken broth
* 1/2 cup heavy cream (or half-and-half or Greek yogurt)
* 1 teaspoon dried thyme
* 1/2 teaspoon dried oregano
* Salt and black pepper to taste
* Fresh parsley, chopped (for garnish)
* Grated Parmesan cheese (for serving)

**Instructions:**

1. Pat the chicken pieces dry with paper towels and season with salt, pepper, thyme, and oregano.
2. Heat 1 tablespoon of olive oil (and 1 tablespoon of butter, if using) in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Add the remaining 1 tablespoon of olive oil (and 1 tablespoon of butter, if using) to the skillet. Add the chopped onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes. Add the diced zucchini and cook until slightly softened, about 3-5 minutes.
4. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Gradually pour in the chicken broth, scraping the bottom of the skillet. Bring to a simmer and cook until thickened, about 2-3 minutes.
5. Reduce the heat to low and stir in the heavy cream (or half-and-half or Greek yogurt). Season with salt and pepper to taste.
6. Return the cooked chicken to the skillet with the sauce. Gently stir to combine and simmer for 2-3 minutes.
7. Garnish with fresh parsley and serve over pasta, rice, quinoa, or with crusty bread. Sprinkle with grated Parmesan cheese, if desired.

Enjoy this easy and delicious creamy chicken with mushrooms and zucchini! This recipe is sure to become a family favorite.