Chicken Zucchini Bake (Printer-Friendly)
Tender chicken and zucchini in a creamy, cheesy sauce topped with golden 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 Make It:
01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish with cooking spray or olive 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. 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 to allow the casserole to set.
# Expert Advice:
01 -
- The creamy sauce keeps everything incredibly moist without any heavy canned soup shortcuts
- It feeds a hungry family with minimal prep and almost zero cleanup
02 -
- Do not skip the step of cooking the zucchini first or it will release too much water and make the dish soggy
- Letting it rest for those 5 minutes makes a huge difference in how well it slices and serves
03 -
- Pat the zucchini dry with paper towels before slicing to remove excess moisture
- Toast the breadcrumbs in a dry pan for 2 minutes before sprinkling them on top for extra crunch