Zucchini and pepper chicken
Zucchini and pepper chicken is the perfect recipe for those looking for a quick, satisfying dish that doesn’t sacrifice flavour. Ready in just 40 minutes, this easy meal brings together tender chicken, vibrant zucchini, and sweet peppers, all coated in a creamy pesto sauce. It’s an ideal choice for busy weeknights, offering comfort and elegance without too much effort.This zucchini and pepper chicken recipe also shines as a casual yet sophisticated option for entertaining friends and family. Picture everyone gathered around a long table, the conversation flowing as easily as the wine. With minimal prep and a foolproof cooking process, even the host can relax and enjoy a glass of wine while the dish simmers to perfection. Serve it with crusty ciabatta, soft focaccia, or twirls of tagliatelle pasta to soak up every bit of the flavourful sauce. Simple, delicious, and versatile – this dish is destined to become a favorite.
Ingredients
- 2 Tbsp olive oil
- 1 kg chicken thighs or chicken fillets, cut into generous pieces
- salt and pepper
- 500 g zucchini, diced
- 2 peppers, red or yellow, diced
- 1 garlic clove, minced
- 4 Tbsp pepper pesto (optional sundried tomato or homemade basil pesto)
- 250 g chicken stock
- 125 g fresh cream
- 1 tsp corn starch
- 1 tsp fresh or dried thyme leaves
- 200 g feta cheese (optional)
Instructions
- Heat the olive oil:Warm 2 Tbsp olive oil over medium heat in a non-stick pan. Allow the oil to heat until it shimmers, ensuring the chicken browns evenly.
- Season the chicken and add to the pan:While the oil heats, season the chicken generously with salt and pepper. Place the seasoned pieces into the hot pan in a single layer to sear.
- Brown the chicken pieces for a couple of minutes:Let the chicken brown for a couple of minutes. A golden crust will develop, adding flavour, but it doesn’t need to be cooked through at this stage.
- Add zucchini and peppers:Toss in the zucchini and peppers, stirring occasionally. Fry everything together for 2 to 3 minutes until the vegetables start to soften and develop slight char marks.
- Stir in garlic and pesto:Add the minced garlic and the pepper pesto ( sundried tomato or basil pesto) to the pan. Stir just long enough to release the garlic’s fragrance and coat everything in the pesto.
- Add chicken stock, cornstarch mixture, and cream:Whisk the chicken stock and cornstarch together in a bowl until smooth. Pour this mixture into the pan along with the cream, stirring to create a silky sauce.
- Simmer for 10 minutes:Let the sauce and ingredients simmer gently for 10 minutes, giving the flavours time to meld and the sauce to thicken.
- Add thyme and feta:Sprinkle fresh thyme over the pan and crumble feta on top (you could also put a whole piece of feta in the middle of the pan). Cover with a lid and let it simmer for another 5 minutes, allowing the cheese to soften.
- Serve with ciabatta, focaccia, or tagliatelle:Serve hot, accompanied by crusty ciabatta, focaccia, or tagliatelle pasta to soak up the creamy sauce. Enjoy this comforting, flavourful dish to the last bite!
Notes
You could make this a vegetarian dish by replacing the chicken with chickpeas.