Chicken Zucchini Bake
Chicken Zucchini Bake is an easy baked casserole made with juicy chicken breast, fresh zucchini, onions, and melted cheese. It's a healthy, low carb dinner that's ready in under one hour and perfect for busy weeknights.
Ingredients
- 4 medium zucchini diced
- 2 tablespoons olive oil divided
- Kosher salt to taste
- Black pepper to taste
- 2 tablespoons smoked or sweet paprika divided
- 1½ pounds boneless skinless chicken breast cut into 1-inch pieces
- 2 tablespoons cornstarch
- ½ cup chicken broth
- 1 large sweet onion diced
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the diced zucchini, sweet onion, 1 tablespoon olive oil, half the paprika, salt, and pepper. Toss until evenly coated.
- In another bowl, season the chicken pieces with the remaining paprika, salt, pepper, and cornstarch. Toss well to coat.
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat.
- Add the chicken in a single layer and cook for 3–4 minutes, turning once until lightly golden but not fully cooked.
- Pour in the chicken broth and scrape up any browned bits from the pan.
- Spread the seasoned zucchini and onion mixture into a baking dish.
- Pour the partially cooked chicken and broth evenly over the vegetables.
- Sprinkle the Monterey Jack and Parmesan cheeses over the top.
- Cover tightly with aluminum foil.
- Bake for 25 minutes.
- Remove the foil, stir gently, and continue baking uncovered for another 10–15 minutes until the cheese is lightly golden and the chicken is fully cooked.
- Stir gently before serving your delicious Chicken Zucchini Bake.
Notes
- Monterey Jack can be substituted with mozzarella or cheddar.
- Add crushed red pepper flakes for a spicy kick.
- Serve with steamed rice, cauliflower rice, mashed potatoes, or a fresh green salad.
- Leftovers taste even better the next day after the flavors develop.