Chicken Zucchini Bake (Printable)
A comforting baked dish with tender chicken, zucchini, and a creamy cheese sauce.
# What You'll Need:
→ Meats
01 - 2 large boneless skinless chicken breasts (about 1.1 lbs), diced
→ Vegetables
02 - 2 medium zucchinis, sliced into 1/4-inch rounds
03 - 1 small yellow onion, diced
04 - 2 cloves garlic, minced
→ Dairy
05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1/2 cup sour cream
08 - 1/4 cup milk
→ Pantry
09 - 2 tablespoons olive oil
10 - 1 cup gluten-free or regular breadcrumbs
→ Spices & Seasonings
11 - 1 teaspoon dried Italian herbs
12 - 1/2 teaspoon paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
# Steps:
01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Heat olive oil in a large skillet over medium heat. Add diced chicken and cook for 5–6 minutes until just cooked through. Remove from skillet and set aside.
03 - In the same skillet, sauté onion and garlic for 2–3 minutes until fragrant and softened.
04 - Add zucchini slices and cook for another 4 minutes until slightly tender.
05 - In a large bowl, combine cooked chicken, sautéed vegetables, sour cream, milk, half of the mozzarella, half of the Parmesan, Italian herbs, paprika, salt, and pepper. Mix until well combined.
06 - Spread the mixture evenly in the prepared baking dish.
07 - Top with remaining mozzarella and Parmesan cheeses. Sprinkle breadcrumbs evenly over the top.
08 - Bake uncovered for 25–30 minutes, or until golden brown and bubbling.
09 - Let rest for 5 minutes before serving.
# Expert Tips:
01 -
- The creamy sauce binds everything together without feeling heavy
- It reheats beautifully for lunch the next day, if there is any left
02 -
- Do not skip the resting period or the creamy sauce will be too runny when you serve it
- The breadcrumbs can burn quickly so check at the 20 minute mark and cover with foil if needed
03 -
- Pat the chicken dry before cooking so it browns instead of steams
- Use a box grater to prep the zucchini if you want it to disappear into the sauce for picky eaters