Okay, amigos, gather ’round! Let me tell you about the moment I truly fell head-over-heels for this chicken and zucchini bake. It wasn’t a single bite, but the explosion of flavors that followed. I’m talking juicy chicken mingling with tender zucchini, all swimming in a creamy, dreamy sauce that just begs to be mopped up with crusty bread.
I was at a potluck, initially dreading the usual bland offerings. But then I saw it – a bubbling, golden dish calling my name. One bite and BAM! My taste buds did the salsa. This chicken and zucchini bake was not playing around. I needed the recipe, and I needed it now.
It reminded me of everything Cuba Queen stands for – bold flavors, simple ingredients, and food that makes you want to dance. And since then, I’ve been on a mission to perfect my version. Forget boring weeknight dinners – this is a celebration on a plate! Now I want to share this recipe for chicken and zucchini bake with all of you.
INGREDIENTS You Need for This:
- 1.5 lbs boneless, skinless chicken breasts: Cut into 1-inch cubes. Don’t skimp on quality here, amigos.
- 2 medium zucchini: Diced into 1/2-inch pieces. Fresh is best!
- 1 large onion: Chopped. Yellow or white works great.
- 2 cloves garlic: Minced. Use more if you’re a garlic fiend like me.
- 1 (10.75 oz) can condensed cream of mushroom soup: This is the base of our creamy sauce.
- 1/2 cup sour cream: For that extra tang and richness.
- 1/4 cup milk: To thin out the sauce.
- 1/2 cup shredded Parmesan cheese: Freshly grated is a MUST.
- 1/4 cup shredded mozzarella cheese: For that melty, cheesy goodness.
- 1 teaspoon dried Italian seasoning: Adds a touch of herbaceousness.
- 1/2 teaspoon salt: Adjust to taste.
- 1/4 teaspoon black pepper: Freshly ground is always best.
- 2 tablespoons olive oil: For sautéing the veggies.
The secret to epic chicken and zucchini bake is using full-fat sour cream. It makes the sauce extra rich and decadent. Trust me on this one! You’ll find the best Parmesan for this chicken and zucchini bake at your local cheese shop. Splurge a little – it makes all the difference.
You can add a pinch of red pepper flakes for a little kick. Or, if you’re feeling extra fancy, try using a blend of Italian cheeses instead of just Parmesan and mozzarella. This chicken and zucchini bake ingredient list is SHORT but mighty! I’ve also successfully used Greek yogurt in place of sour cream when trying to keep things lighter – it provides a similar tang! Here’s the chicken and zucchini bake game-changer that will blow your mind…add a dash of smoked paprika into the mix.
STEP-BY-STEP INSTRUCTIONS:
1. Preheat your oven to 375°F (190°C). Get that oven nice and toasty for your chicken and zucchini bake.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic to the skillet and cook for another minute until fragrant. Don’t let it burn! We need that garlicky goodness for our chicken and zucchini bake.
4. Add the diced zucchini to the skillet and cook until slightly tender, about 5-7 minutes. You want it to be cooked, but not mushy.
5. Remove the zucchini mixture from the skillet and set aside. This step is crucial for keeping your chicken and zucchini bake perfect.
6. In the same skillet, add the cubed chicken and cook until browned on all sides and cooked through. Make sure the chicken is cooked completely – no one wants raw chicken! Pro tip for chicken and zucchini bake perfection: sear the chicken in batches to avoid overcrowding the pan.
7. In a large bowl, combine the cooked chicken, zucchini mixture, cream of mushroom soup, sour cream, milk, Parmesan cheese, Italian seasoning, salt, and pepper. Mix well to combine. This is where your chicken and zucchini bake transforms into pure magic.
8. Pour the mixture into a greased 9×13 inch baking dish.
9. Sprinkle the mozzarella cheese over the top of the chicken and zucchini bake.
10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through. In my kitchen, this chicken and zucchini bake takes exactly 22 minutes to reach that golden-brown perfection.
11. Let stand for a few minutes before serving. This allows the sauce to thicken slightly. While your chicken and zucchini bake is working its magic, grab your camera – this is Instagram gold!
Here’s where most people mess up their chicken and zucchini bake – but not you! Don’t overcook the zucchini in the skillet. It will continue to cook in the oven, and you don’t want it to be mushy. Your chicken and zucchini bake should look golden brown and bubbly, smell incredible, and feel firm to the touch.
If you want to add an extra layer of flavor to your zucchini chicken bake recipe, try marinating the chicken in Italian dressing for at least 30 minutes before cooking. I also find adding more fresh herbs, such as basil and oregano, makes the dish sing.
PRESENTATION:
People absolutely lose their minds when I serve this chicken and zucchini bake at potlucks! Presentation is key, amigos! Garnish with fresh parsley or basil for a pop of color. A sprinkle of extra Parmesan cheese never hurts, either.
This chicken and zucchini bake absolutely slays at dinner parties! Serve it with a side of crusty bread for soaking up all that delicious sauce. It’s also amazing with a simple side salad. I’m a big fan of serving this chicken zucchini casserole with a glass of crisp white wine!
This chicken and vegetable bake is perfect for a cozy weeknight dinner, a potluck gathering, or even a fancy dinner party. The options are endless! Leftovers are amazing reheated, or you can even use them to make baked chicken zucchini stuffed peppers.
For a seasonal twist, try adding some roasted butternut squash in the fall or some sun-dried tomatoes in the summer. If you are trying to create a healthy chicken zucchini bake, serve with quinoa or brown rice.
FAQs:
Q: Can I make this chicken and zucchini bake ahead of time?A: Absolutely! Assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours. Add a few extra minutes to the baking time.
Q: Can I freeze this chicken and zucchini bake?A: Yes! Bake the chicken and zucchini bake as directed, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q: Can I use different vegetables in this chicken and zucchini bake?A: Of course! Feel free to add mushrooms, bell peppers, or onions. Get creative!
Q: What if I don’t have cream of mushroom soup?A: You can substitute cream of chicken soup or cream of celery soup. You can also use a homemade cream sauce.
Q: Can I make this chicken and zucchini bake spicier?A: Yes! Add a pinch of red pepper flakes to the sauce or use a spicy Italian sausage instead of chicken. The Easy Baked Chicken and Zucchini Recipe – Posh Plate offers some spicy variations you may like!
Q: How do I know when my chicken and zucchini bake is perfectly done?A: The cheese should be melted and bubbly, and the casserole should be heated through. The internal temperature of the chicken should reach 165°F (74°C). This chicken and zucchini bake is customizable!
Q: Can I make this chicken and zucchini bake without the sour cream?A: Yes, you can substitute Greek yogurt or cream cheese.
Q: I am trying to avoid gluten. Is there a Mediterranean Chicken Zucchini Bake that will work for me?A: Absolutely! Try this Mediterranean Chicken Zucchini Bake that subs out ingredients that might otherwise cause you trouble!
CONCLUSION:
This chicken and zucchini bake represents everything I love about Cuba Queen – bold flavors, simple ingredients, and food that brings people together. It’s a guaranteed crowd-pleaser. I am telling you, you must try this chicken and zucchini bake recipe!
Here are my chicken and zucchini bake Power Tips:
- Sear the chicken for maximum flavor. Don’t just boil it!
- Use fresh Parmesan cheese. It makes a HUGE difference.
- Don’t overcook the zucchini. Mushy zucchini is a no-go.
I’ve also created a few other variations of this chicken and zucchini bake that are equally amazing. A Tuscan chicken zucchini casserole is very popular; you can check out a great recipe here: Tuscan Chicken Zucchini Casserole (Cheesy One-Pan Dinner …. Then there’s a spicy version with chorizo and jalapeños. Or, for a lighter option, try adding some lemon juice and fresh dill. For more bold flavor adventures, check out this Sweet Chili Chicken Bowl Recipe.
The Tuscan chicken zucchini casserole gets the biggest reactions, thanks to its richness! I have absolute confidence that you can conquer this chicken and zucchini bake and make it your signature dish. Go forth, flavor adventurer, and create some amazing chicken and zucchini bake memories! Share your results – I want to see your creations! And be sure to try some of my other recipes! This Garlic Parmesan Chicken Skewers will also make your mouth sing, just like this chicken and zucchini bake! Now go, and create your very own chicken and zucchini bake!
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chicken and zucchini bake
This Chicken and Zucchini Bake is a healthy and delicious one-pan meal perfect for a weeknight dinner. Tender chicken and zucchini are baked in a creamy, flavorful sauce for a satisfying and easy-to-make dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 medium zucchini, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup grated mozzarella cheese
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, toss chicken, zucchini, and onion with olive oil, Italian seasoning, salt, and pepper.
- Spread the mixture evenly in a 9×13 inch baking dish.
- In a separate bowl, whisk together heavy cream, Parmesan cheese, and garlic.
- Pour the cream mixture over the chicken and zucchini.
- Sprinkle mozzarella cheese on top.
- Bake for 30-35 minutes, or until chicken is cooked through and cheese is melted and bubbly.
- Let stand for 5 minutes before serving.
Notes
Serve with a side of rice or quinoa for a complete meal. You can also add other vegetables like bell peppers or mushrooms.