Marry Me Mediterranean Chicken Zucchini

The name alone made my sister skeptical when I first mentioned this dish, but after one bite she was scrolling through her phone planning a dinner party. It started as a chaotic weeknight experiment with whatever vegetables lingered in my crisper drawer, but somehow the combination of sun-dried tomatoes and creamy feta transformed into something that actually feels special. Now it is the recipe I turn to when I want comfort food that still feels bright and summery.

Last summer my neighbor popped over just as this was coming out of the oven, and she stood in my kitchen doorway asking what smelled so incredible. We ended up eating it right out of the baking dish with forks, standing at the counter while her kids played in the backyard. Sometimes the best meals happen when you stop trying to be formal and just dig in.

Ingredients

• Chicken breasts: Cutting into bite-sized pieces helps everything cook evenly and lets each piece get coated in that creamy sauce
• Zucchini: Slice into half-moons rather than rounds so they hold their shape better during baking
• Sun-dried tomatoes: The oil-packed ones have so much more flavor than the dry kind, and that oil is liquid gold
• Heavy cream: Creates that luscious sauce that ties all the Mediterranean flavors together
• Feta cheese: Salty tang that cuts through the richness of the cream
• Mozzarella: Adds the perfect gooey, melty layer on top
• Dried herbs: Oregano and basil work beautifully together here, but fresh would be lovely if you have them

Instructions

Sear the chicken:

Heat olive oil in a large skillet over medium-high heat, season chicken with salt, pepper, and smoked paprika, then cook for 4 to 5 minutes until lightly golden but not cooked through.

Soften the vegetables:

In the same skillet, sauté onion for 2 minutes, add garlic until fragrant, then toss in zucchini and sun-dried tomatoes for 3 to 4 minutes.

Wilt the spinach:

Stir in spinach and cook just until it collapses, about 30 seconds, then remove everything from heat.

Make the creamy sauce:

Whisk together heavy cream, oregano, basil, chili flakes if using, half the feta, and half the mozzarella with salt and pepper.

Assemble and bake:

Layer chicken and vegetables in your baking dish, pour the cream mixture over everything, then top with remaining feta, mozzarella, and all the Parmesan before baking at 200°C for 25 to 30 minutes.

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My friend who swore she hated zucchini took a tentative bite at a potluck and went back for thirds. There is something about how the vegetables soften in that creamy sauce that even self-proclaimed zucchini skeptics cannot resist. It has become my go-to for convincing people that vegetables actually belong in comfort food.

Making It Your Own

Kalamata olives or artichoke hearts would be right at home here if you want to add even more Mediterranean vibes. Sometimes I throw in cherry tomatoes if they need to be used up, and they burst beautifully in the oven.

Serving Suggestions

Crusty gluten-free bread is perfect for mopping up that sauce, or serve it over quinoa if you want something more filling. A crisp green salad with a simple lemon vinaigrette cuts through the richness nicely.

Make Ahead Tips

You can assemble everything up to a day in advance and keep it covered in the refrigerator, though you may need to add a few extra minutes to the baking time if it goes in cold. leftovers reheat beautifully and somehow taste even better the next day.

• Half-and-half works if you want to lighten it up slightly
• The baking dish might get very full, so place it on a baking sheet to catch any overflow
• Fresh basil on top makes it look restaurant worthy

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Whether this recipe actually inspires a proposal is beside the point, but it has definitely inspired many requests for seconds in my house.

Common Recipe Questions

→ What type of chicken works best for this bake?

Boneless, skinless chicken breasts cut into bite-sized pieces ensure even cooking and tender texture.

→ Can I use other vegetables besides zucchini?

Yes, adding ingredients like Kalamata olives or artichoke hearts can enhance the Mediterranean flavors.

→ How is the creamy sauce prepared?

The sauce combines heavy cream with crumbled feta, mozzarella, Parmesan, and herbs for a rich, cheesy coating.

→ What is the ideal baking temperature and time?

Bake the dish at 200°C (400°F) for 25–30 minutes until the top turns golden and bubbly.

→ Any suggestions for serving this dish?

It pairs well with crusty gluten-free bread or cooked quinoa for a heartier meal.

→ Can the dish be made lighter?

Use half-and-half instead of heavy cream to reduce richness while maintaining creaminess.