Marry Me Mediterranean Chicken Zucchini (Printable)
Baked dish with chicken, zucchini, sun-dried tomatoes, and Mediterranean herbs in a creamy, cheesy sauce.
# What You'll Need:
→ Proteins
01 - 2 large boneless skinless chicken breasts (about 1.1 lbs), cut into bite-sized pieces
→ Vegetables
02 - 2 medium zucchini, sliced into half-moons
03 - 1 small red onion, thinly sliced
04 - 2 cloves garlic, minced
05 - 3.5 oz sun-dried tomatoes (oil-packed, drained and chopped)
06 - 2.5 oz baby spinach
→ Dairy
07 - 1/2 cup heavy cream
08 - 3.5 oz crumbled feta cheese
09 - 2.5 oz grated mozzarella cheese
10 - 1 oz grated Parmesan cheese
→ Pantry & Condiments
11 - 2 tbsp olive oil
12 - 1 tsp dried oregano
13 - 1 tsp dried basil
14 - 1/2 tsp smoked paprika
15 - 1/2 tsp chili flakes (optional)
16 - Salt and freshly ground black pepper, to taste
→ Garnish
17 - Fresh basil leaves, for serving
# Directions:
01 - Preheat oven to 400°F. Lightly grease a medium baking dish with olive oil or cooking spray.
02 - Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, and smoked paprika. Sauté for 4–5 minutes until lightly golden on all sides but not fully cooked through. Transfer to a plate and set aside.
03 - Add remaining olive oil to the same skillet. Sauté sliced onion for 2 minutes until translucent, then add minced garlic and cook for 30 seconds until fragrant.
04 - Add zucchini slices and chopped sun-dried tomatoes to the skillet. Cook for 3–4 minutes, stirring occasionally, until zucchini begins to soften but still retains some crunch.
05 - Stir in baby spinach and cook for 1–2 minutes until just wilted. Remove skillet from heat.
06 - In a mixing bowl, combine heavy cream, dried oregano, dried basil, chili flakes (if using), half the crumbled feta, and half the grated mozzarella. Season generously with salt and pepper, whisking until well incorporated.
07 - Transfer sautéed vegetables and seared chicken to the prepared baking dish, spreading evenly. Pour the cream mixture over the top, ensuring it coats all ingredients.
08 - Sprinkle the remaining feta, mozzarella, and all the Parmesan cheese evenly over the surface.
09 - Bake for 25–30 minutes until chicken is cooked through (internal temperature reaches 165°F), the sauce is bubbling, and the cheese topping is golden brown.
10 - Let the dish rest for 5 minutes to allow the sauce to set slightly. Garnish with fresh basil leaves and serve hot.
# Expert Tips:
01 -
- The sun-dried tomatoes create little bursts of tangy sweetness that cut through all that rich cheese
- Everything comes together in one pan so you can spend more time with your people and less time at the sink
02 -
- The cream will look thin when you pour it but trust the process, it thickens beautifully in the oven
- Letting the dish rest for five minutes after baking is the difference between a cohesive casserole and a sloppy mess on your plate
03 -
- Pat your chicken dry before seasoning so it develops a nice golden sear instead of steaming in its own moisture
- Use a microplane to grate the Parmesan fresh from the block for the best melting behavior