Savory Chicken Zucchini Bake
This savory chicken and zucchini bake is a hearty and delicious one-pan meal perfect for a weeknight dinner. Tender chicken and zucchini are coated in a flavorful sauce, topped with melted cheese, and baked to perfection.
Equipment
- Oven
- 9x13 inch baking dish
- large bowl
- small bowl
- whisk
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch cubes
- 3 medium zucchini trimmed and sliced into 1/2-inch half-moons
- 1 tablespoon olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup chicken broth
- 1/4 cup heavy cream or milk for a lighter option
- 1 cup shredded mozzarella cheese divided
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped (for garnish, optional)
Instructions
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- In a large bowl, combine the cubed chicken, sliced zucchini, olive oil, Italian seasoning, garlic powder, salt, and black pepper, then toss to coat.
- Spread the chicken and zucchini mixture in a single layer in the prepared baking dish.
- Whisk together chicken broth and heavy cream (or milk) in a small bowl, then pour the mixture evenly over the chicken and zucchini.
- Bake for 20 minutes.
- Remove from the oven, sprinkle with 3/4 cup mozzarella and all the Parmesan cheese, then bake for another 15-20 minutes until the chicken is cooked through and the cheese is melted and bubbly.
- Let the bake rest for 5 minutes before serving, and garnish with fresh parsley if desired.
Notes
For extra flavor, you can add a pinch of red pepper flakes with the seasonings. Feel free to substitute other vegetables like bell peppers or cherry tomatoes for some of the zucchini. Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.