Marry Me Mediterranean Chicken Zucchini (Printable)
A flavorful bake featuring tender chicken, zucchini, sun-dried tomatoes, and creamy Mediterranean cheeses.
# 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 - 2.6 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
# Directions:
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 fully 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 until zucchini begins to soften but still retains some crunch.
05 - Stir in baby spinach and cook until just wilted, about 1 minute. 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 mozzarella. Season with salt and pepper to taste.
07 - Arrange sautéed vegetables and seared chicken pieces in the prepared baking dish. Pour cream mixture evenly over the top, ensuring all ingredients are coated.
08 - Sprinkle remaining feta, remaining mozzarella, and all Parmesan cheese 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 dish rest for 5 minutes before serving. Garnish with fresh basil leaves and serve hot.
# Expert Tips:
01 -
- The combination of feta and mozzarella creates the perfect balance of salty and creamy
- Everything cooks in one dish while the oven does most of the work
- Leftovers actually taste better the next day as the flavors deepen
02 -
- Do not skip the step of searing the chicken first because that golden color adds depth of flavor you cannot get from baking alone
- The cream sauce will seem thin going into the oven but thickens beautifully as it bakes and bubbles
- Sun dried tomatoes packed in oil give better flavor than the dry kind and the oil can be used in cooking
03 -
- Pat the chicken dry before seasoning to help it develop a nice golden sear
- Room temperature cream incorporates more smoothly into the sauce mixture