Marry Me Mediterranean Chicken Zucchini (Printable)
Baked tender chicken and zucchini with sun-dried tomatoes, herbs, and a creamy cheese blend for a savory dish.
# 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 - 2.5 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 olive oil or cooking spray.
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 on all sides but not cooked through. Transfer to a plate and set aside.
03 - In the same skillet, add remaining olive oil. Sauté sliced onion for 2 minutes until softened, then add minced garlic and cook until fragrant, about 30 seconds.
04 - Add zucchini slices and chopped sun-dried tomatoes to the skillet. Cook for 3–4 minutes, stirring occasionally, until zucchini begins to soften but still holds its shape.
05 - Stir in baby spinach and cook for 1–2 minutes until just wilted. Remove skillet from heat.
06 - In a mixing bowl, combine heavy cream, dried oregano, dried basil, chili flakes (if using), half the crumbled feta, and half the grated mozzarella. Season with salt and pepper to taste. Whisk until well blended.
07 - Arrange sautéed vegetables and seared chicken pieces evenly in the prepared baking dish. Pour cream mixture over the top, ensuring ingredients are well coated.
08 - Sprinkle remaining feta, remaining mozzarella, and all the Parmesan cheese evenly over the top of the dish.
09 - Bake for 25–30 minutes, or until chicken is cooked through (internal temperature reaches 165°F) and the cheese topping is golden brown and bubbling.
10 - Let the dish rest for 5 minutes before serving to allow flavors to meld. Garnish with fresh basil leaves and serve warm.
# Expert Advice:
01 -
- The creamy sauce clings to every bite of chicken and zucchini without any flour or thickeners needed
- Everything bakes in one dish so you have more time to enjoy your evening
02 -
- Let the dish rest for 5 minutes after baking so the sauce has time to thicken slightly
- Sun-dried tomatoes can vary in saltiness, so taste your sauce before adding extra salt
03 -
- Pat the chicken dry before seasoning so it gets a nice golden sear
- Reserve some of the sun-dried tomato oil to drizzle over the top before serving