Chicken Zucchini Bake (Print Version)

Wholesome chicken and zucchini casserole with melted mozzarella, parmesan, and crispy breadcrumb topping.

# What You'll Need:

→ Meats

01 - 2 large boneless skinless chicken breasts (about 1.1 lbs), diced into 1-inch pieces

→ 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. Lightly 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 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 with the onion and garlic. Cook for 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 cheese, half of the Parmesan cheese, Italian herbs, paprika, salt, and black pepper. Mix until all ingredients are evenly coated.
06 - Spread the chicken and vegetable mixture evenly in the prepared baking dish, pressing lightly to create an even layer.
07 - Sprinkle remaining mozzarella and Parmesan cheeses over the top. Evenly distribute breadcrumbs across the entire surface.
08 - Bake uncovered for 25–30 minutes until the top is golden brown, the cheese is melted and bubbly, and the filling is hot throughout.
09 - Let the casserole rest for 5 minutes before serving to allow the filling to set slightly for easier portioning.

# Expert Advice:

01 -
  • Everything cooks in one pan before hitting the oven, meaning less cleanup and more flavor development
  • The creamy sauce comes together without any roux or complicated techniques
  • Leftovers taste even better the next day, if they last that long
02 -
  • Overcooking the zucchini during the sauté step will make them disappear into the sauce
  • The breadcrumbs can burn quickly, so check at the 20 minute mark and cover with foil if needed
  • Letting it rest is not optional, otherwise the sauce will be too runny when you cut into it
03 -
  • Grate your own cheese for the smoothest melting texture
  • Pat the zucchini dry with paper towels if they seem especially waterlogged
  • Let the dish cool slightly before serving so the flavors have time to settle

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