Marry Me Mediterranean Chicken Zucchini (Print)
Baked tender chicken with zucchini, sun-dried tomatoes, and creamy Mediterranean herbs in a cheesy sauce.
# What You 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 - 2.6 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 Make It:
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 but not cooked through. Transfer to a plate and set aside.
03 - Add remaining olive oil to the same skillet. Sauté onion for 2 minutes until softened, then add garlic and cook until fragrant, about 30 seconds.
04 - Add zucchini and sun-dried tomatoes to the skillet. Cook for 3–4 minutes, stirring occasionally, until zucchini begins to soften.
05 - Stir in baby spinach and cook until just wilted, about 1 minute. Remove skillet from heat.
06 - In a medium bowl, combine heavy cream, oregano, basil, chili flakes (if using), half the feta cheese, and half the mozzarella cheese. Season with salt and pepper to taste.
07 - Arrange sautéed vegetables and chicken pieces in the prepared baking dish. Pour cream mixture evenly over the top, ensuring all ingredients are coated.
08 - Sprinkle remaining feta cheese, remaining mozzarella cheese, and all Parmesan cheese evenly over the top of the dish.
09 - Bake for 25–30 minutes until chicken is cooked through (internal temperature reaches 165°F) and the top 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.
# Expert Advice:
01 -
- The cream sauce magically transforms simple ingredients into something that tastes like it came from a restaurant
- Everything bakes in one dish so cleanup is practically nonexistent
02 -
- Do not skip searing the chicken first because that browned surface adds depth you cannot get from baking alone
- Letting the dish rest for 5 minutes after baking is crucial for the sauce to set slightly
03 -
- Pat the chicken dry before searing so it browns properly instead of steaming in its own moisture
- Use an oven-safe skillet if you have one to transfer everything seamlessly from stovetop to oven