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Gather all ingredients.
Toss together chicken, paprika, and 1 ½ teaspoons of the Creole seasoning until chicken is evenly coated.
Heat oil in a large cast-iron skillet over high until shimmering. Add chicken in a single layer. Cook, undisturbed, for 1 minute. Continue cooking, stirring constantly, until chicken is no longer pink but not cooked through, about 2 minutes.
Add bell pepper; cook over high, stirring often, until bell peppers start to soften, about 1 minute. Add zucchini, garlic, and thyme; cook, stirring often, until zucchini is bright green, about 2 minutes.
Stir in broth, scallions, parsley, and remaining ½ teaspoon Creole seasoning; cook over medium-high, stirring occasionally, until liquid is reduced by half and zucchini is crisp-tender, about 2 minutes. Remove from heat, and swirl in butter until melted and sauce is emulsified. Garnish with additional scallions and parsley. Serve with rice.