Creamy Garlic Chicken Skillet

Sear the Chicken (5 mins): Place a non-stick skillet over high heat and coat it lightly with olive oil cooking spray. Season your chicken cubes with salt, black pepper, and sweet paprika. As soon as the pan is smoking hot, add the chicken cubes and let them sear untouched for 3 to 4 minutes to lock in the juices and build a golden crust. Flip them over, cook for another 2 minutes, then remove the chicken from the pan and set it aside.

Sauté the Veggies (3 mins): Lower the heat to medium. In the exact same skillet (which still holds the flavorful juices from the chicken), drop in the finely minced garlic and zucchini ribbons. Sauté them for about 3 minutes until the zucchini pieces are tender but still hold a slight, fresh crunch.

Create the Creamy Sauce (4 mins): Reduce the heat to low. Pour in the 3 tablespoons of light cooking cream and add the tablespoon of soft goat cheese or light ricotta. Stir continuously over low heat until the cheese melts completely and blends with the cream into a rich, velvety sauce. Sprinkle the oregano evenly into the sauce.

Combine and Garnish (3 mins): Toss the golden chicken cubes back into the skillet with the sauce and zucchinis. Mix everything together thoroughly so that the rich garlic cream completely enrobes every single piece of chicken. Let it simmer gently for 2 minutes to allow the flavors to marry, then turn off the heat. Dust the top with your grated parmesan cheese right before serving.