Marry Me Mediterranean Chicken Zucchini (Print Version)
Tender chicken and zucchini blend with sun-dried tomatoes and Mediterranean herbs in a creamy bake.
# 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 - 2.6 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
# How-To Steps:
01 - Preheat oven to 400°F. Lightly grease a medium baking dish with cooking spray or a small amount of olive oil.
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 but not cooked through. Transfer to a plate and set aside.
03 - In the same skillet, add remaining olive oil. Sauté onion for 2 minutes until softened, then add garlic and cook until fragrant, about 30 seconds.
04 - Add zucchini and sun-dried tomatoes to the skillet. Cook for 3–4 minutes until zucchini begins to soften. Stir in spinach and cook until just wilted. Remove from heat.
05 - In a bowl, combine heavy cream, oregano, basil, chili flakes (if using), half the feta, and half the mozzarella. Season with salt and pepper and mix well.
06 - Arrange sautéed vegetables and chicken pieces in the prepared baking dish. Pour cream mixture evenly over the top.
07 - Sprinkle with remaining feta, remaining mozzarella, and all the Parmesan cheese, distributing evenly across the surface.
08 - Bake for 25–30 minutes until chicken is cooked through and the top is golden brown and bubbling. An instant-read thermometer should register 165°F when inserted into the thickest piece of chicken.
09 - Let the dish rest for 5 minutes before garnishing with fresh basil leaves and serving hot.
# Expert Tips:
01 -
- The creamy sauce comes together in minutes but tastes like it simmered for hours
- Leftovers actually taste better the next day if they last that long
02 -
- Letting the dish rest for 5 minutes after baking is the hardest part but essential for the sauce to set
- The cream sauce will continue to thicken as it stands so do not panic if it looks slightly loose coming out of the oven
03 -
- Pat your chicken really dry before searing or it will steam instead of getting that golden crust
- Use freshly grated Parmesan instead of pre-grated for the best melt