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Chicken Zucchini Bake

A comforting dish featuring tender chicken, fresh zucchini, and a cheesy topping, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 3 cups Zucchini, diced Adds moisture and a subtle earthiness.
  • 1 cup Sweet onion, diced Adds a sweet, aromatic flavor.
Protein
  • 1.5 lbs Boneless skinless chicken breast, cubed A lean protein that remains juicy.
Toppings
  • 1 cup Monterrey jack cheese, shredded Melts beautifully, adding creaminess.
  • 0.5 cup Parmesan cheese, shredded Provides a crispy finish when baked.
Seasonings and Liquids
  • 2 tbsp Olive oil Enhances flavor for sautéing.
  • 1 cup Chicken broth Introduces savory richness.
  • 1 tbsp Cornstarch Helps to coat the chicken for moisture.
  • 1 tbsp Paprika Infuses warmth and depth.
  • to taste Kosher salt Essential for flavor enhancement.
  • to taste Black pepper Essential for flavor enhancement.

Method
 

Preparation
  1. Preheat the oven to 375°F.
  2. In a large bowl, combine the diced zucchini, diced onion, 1 tablespoon of olive oil, and half of the seasonings. Set aside.
  3. In another bowl, toss the cubed chicken with paprika, salt, pepper, and cornstarch.
Cooking
  1. Heat the remaining tablespoon of olive oil in a large pan and cook the chicken until golden on both sides, about 3-4 minutes.
  2. Pour chicken broth into the pan to deglaze.
  3. In a baking dish, spread the seasoned onion and zucchini, then pour the seared chicken and broth over it.
  4. Top with Monterrey jack and parmesan cheese, cover with aluminum foil, and bake for 25 minutes.
Serving
  1. Uncover and stir, then bake for an additional 10-15 minutes until the cheese is golden.
  2. Serve warm, stirring before serving.

Notes

For extra flavor, marinate the chicken in the spices for an hour before cooking. Store leftovers in an airtight container for up to four days.