Chicken Zucchini Bake

A comforting and satisfying dish that combines juicy chicken, vibrant zucchini, and rich cheeses, baked to perfection for a wholesome meal.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

Vegetables

4 medium zucchinis, diced Use yellow squash if preferred.
1 large sweet onion, diced Yellow or red onions can be used interchangeably.

Meat

1.5 pounds boneless, skinless chicken breast, cut into 1-inch pieces Chicken thighs can be used for added moisture.

Oils and Fats

2 tablespoons olive oil Divided to sauté and coat the veggies; avocado oil works as a healthier alternative.

Seasonings

Kosher salt and pepper to taste Kosher salt and pepper Any salt can do, but kosher provides a delightful texture.
2 tablespoons smoked or sweet paprika Adds warmth and depth; try cumin for a unique twist.
2 tablespoons cornstarch Helps achieve a perfect golden crust; arrowroot powder is a great substitute.

Liquids

1/2 cup chicken broth Use homemade if possible, or swap with vegetable broth for a vegetarian option.

Cheeses

1 cup shredded Monterey Jack cheese Any melting cheese works—think cheddar!
1/2 cup shredded parmesan cheese Pecorino can replace it for a sharper flavor.

Method

Preparation

Preheat the oven to 375°F.
In a large bowl, combine the diced zucchini, diced onion, 1 tablespoon of olive oil, and half of the seasonings until nicely coated. Set aside.
Place the cubed chicken in a separate bowl and toss to evenly coat with the remaining paprika, some salt and pepper, and cornstarch.

Cooking

Heat the remaining tablespoon of oil in a large pan over medium heat. Add the chicken in a single layer and cook until golden on both sides but not fully cooked through (about 3-4 minutes).
Pour the chicken broth over the chicken and stir to deglaze the pan, scraping up any brown bits for added flavor.
In a baking dish, spread the seasoned onion and zucchini evenly.
Pour the seared chicken and broth over the zucchini in the dish.
Sprinkle the Monterey Jack and Parmesan cheese evenly on top. Cover the dish with aluminum foil.
Bake for 25 minutes, then uncover and stir well; bake uncovered for an additional 10-15 minutes, just until lightly golden on top.
Stir everything together before serving.

Notes

Serve warm, directly from the oven. Pair it with a fresh garden salad or crusty bread for a complete meal. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.