Chicken Zucchini Bake (Printable version)
Creamy chicken and zucchini casserole with melted mozzarella and Parmesan, topped with crispy breadcrumbs
# 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
# How to Prepare:
01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish with cooking spray or a thin layer of oil.
02 - Heat olive oil in a large skillet over medium heat. Add diced chicken and cook for 5–6 minutes until just cooked through and no longer pink in the center. Remove from skillet and set aside.
03 - In the same skillet, add diced onion and minced garlic. Sauté for 2–3 minutes until fragrant and softened, stirring occasionally.
04 - Add zucchini slices to the skillet and cook for another 4 minutes until slightly tender but still firm.
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 and evenly coated.
06 - Spread the mixture evenly in the prepared baking dish, pressing lightly to create an even layer.
07 - Top with remaining mozzarella and Parmesan cheeses. Sprinkle breadcrumbs evenly over the entire surface.
08 - Bake uncovered for 25–30 minutes, or until the top is golden brown, the cheese is bubbling, and the filling is hot throughout.
09 - Let the casserole rest for 5 minutes before serving to allow the filling to set slightly.
# Expert advice:
01 -
- Everything cooks in one pan meaning less cleanup and more time enjoying dinner
- The creamy sauce perfectly balances the fresh zucchini without feeling too heavy
02 -
- Do not skip the resting period otherwise the creamy sauce will be too runny when you serve it
- Overcooking the zucchini during the sauté step will make it mushy so keep an eye on the timer
03 -
- Grate your own cheese instead of buying pre shredded for better melting and smoother texture
- Let the chicken rest for a couple minutes after cooking so it stays juicy when mixed with the vegetables