Marry Me Mediterranean Chicken Zucchini (Printable)
A flavorful dish combining chicken, zucchini, sun-dried tomatoes, and creamy Mediterranean herbs.
# Ingredient List:
→ 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 - ½ 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 - ½ tsp smoked paprika
15 - ½ tsp chili flakes (optional)
16 - Salt and freshly ground black pepper, to taste
→ Garnish
17 - Fresh basil leaves, for serving
# How to Make:
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. Add chicken pieces, season generously 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. Add sliced onion and sauté for 2 minutes until softened. Add minced garlic and cook until fragrant, about 30 seconds, being careful not to burn.
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 medium bowl, whisk together heavy cream, dried oregano, dried basil, chili flakes (if using), half the crumbled feta, and half the mozzarella. Season with salt and pepper to taste.
07 - Transfer sautéed vegetables to the prepared baking dish. Arrange seared chicken pieces evenly over the vegetables. Pour the cream mixture over the top, ensuring it distributes evenly.
08 - Sprinkle remaining feta, remaining mozzarella, and all the 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), sauce is bubbling, and cheese topping is golden brown.
10 - Remove from oven and let rest for 5 minutes to allow flavors to settle. Garnish with fresh basil leaves and serve warm.
# Helpful Tips:
01 -
- The creamy sauce comes together so effortlessly you'll feel like you pulled off something much more complicated
- Leftovers somehow taste even better the next day, if they last that long
02 -
- Sautéing the vegetables first prevents them from becoming waterlogged in the cream sauce, which keeps the texture perfect
- Letting the dish rest for those 5 minutes seems impossible but makes the difference between a runny mess and cohesive servings
03 -
- Pat the chicken dry before seasoning—excess moisture means less browning and more steaming
- Room temperature cream blends more smoothly and prevents any curdling in the oven