Creamy Red Pepper Chicken
with Rice & Roasted Zucchini
- Milk
A great pan sauce can make a great dish into an outstanding one. You’ll swirl savory-sweet red pepper jam with tangy crème fraîche to make a sumptuous sauce that’s drizzled over tender seared pork chops. Simply sautéed zucchini rounds out the plate, and fluffy white rice soaks up all those delicious flavors.
Ingredients
½ cup
White Rice
1 unit
Zucchini
2 unit
Scallions
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
1 unit
Red Pepper Jam
2 unit
Chicken Stock Concentrate
2 tablespoon
Crème Fraîche
(Contains: Milk)
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • In a small pot, combine rice, 3⁄4 cup water (11⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Meanwhile, trim and halve zucchini lengthwise; cut crosswise into 1⁄4-inch-thick half-moons. Trim and thinly slice scallions, separating whites from greens.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add zucchini and season with salt and pepper. • Cook, stirring occasionally, until softened and lightly browned, 5-7 minutes (7-10 minutes for 4 servings). Turn off heat; transfer to a plate and tent with foil to keep warm. Wipe out pan.
• While zucchini cooks, pat pork* dry with paper towels; season all over with garlic powder, salt, and pepper. • Heat a drizzle of oil in pan used for zucchini over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.
Swap in chicken* or beef* for pork. Cook chicken until cooked through, 3-5 minutes per side, or cook beef to desired doneness, 5-7 minutes per side.
• Heat a drizzle of oil in pan used for pork over medium-low heat. Add scallion whites and cook, stirring occasionally, until softened and fragrant, 1-2 minutes. • Stir in jam, stock concentrates, 1⁄4 cup water, and 1 TBSP butter (1/3 cup water and 2 TBSP butter for 4 servings); cook, stirring occasionally, until sauce has thickened, 2-4 minutes. • Remove from heat and stir in crème fraîche until combined. Taste and season with salt and pepper if desired.
• Fluff rice with a fork. Thinly slice pork crosswise. • Divide rice and zucchini between plates. Top rice with pork and drizzle with pan sauce. Garnish with scallion greens and serve.
Thinly slice chicken or beef against the grain.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: The red pepper sauce was a hit, with many praising its deliciousness and calling it the star of the dish 🎉.
- Ease of prep: Customers found this recipe quick and easy to make, with some appreciating the one-pan approach.
- Suggestions: Consider doubling the sauce ingredients for extra flavor. Some preferred oven-roasting the zucchini instead of pan-frying.
- Portions: A few mentioned not having enough rice; consider preparing extra to satisfy bigger appetites.
- Versatility: The tasty red pepper sauce could be used on other dishes for added flavor.
Reviews from our home cooks
Sauce is so very good!! Ended up with extra company so threw in a couple of extra chicken breasts and sliced them all, made the sauce, added in some extra pasta water (made a box of Mac n cheese to stretch it further) and added the cooked sliced chicken to the sauce and tossed it. Served over the rice and even my extra picky adult kids liked it!!
Tastes great and is relatively easy to make. Love that I only need to use 1 pan
Doubled pan sauce including creme fresh, red pepper jam, chicken stock concentrate; and added extra garlic powder...plus added Harissa to the cucumbers and chicken.
Delicious healthy meal. Really like the sauce could use it on other meals as well.
Loved the red pepper sauce. The whole meal was delicious. Would order again.
We love this recipe but we miss the pork tenderloin option. There used to be an overwhelming number of pork tenderloin recipes and now there are none. Can we get a happy medium? An option to substitute pork tenderloin would be great. We also at least double the sauce.
If the zucchini had been oven roasted rather than pan fried it would have been 4 stars imo
Was easy to follow especially for someone who isn't used to cooking
Pretty good. Sauce wasn't creamy, it was thick, but not creamy
Absolutely loved the chicken!! The sauce was soooo good 🤤!!!
