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A serving of cheesy chicken and zucchini bake with golden melted cheese on a plate

Chicken and Zucchini Bake

Chicken and zucchini bake: 1-inch chicken breast pieces tossed in paprika and cornstarch and seared, then baked over diced zucchini and sweet onion with chicken broth, Monterey Jack and Parmesan at 375°F. Serves 6.
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Prep Time 15 minutes
Cook Time 45 minutes
Rest 5 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 331 kcal

Ingredients
  

  • 4 medium zucchini diced
  • 1 large sweet onion diced; cooking onions work in a pinch
  • 2 tablespoons olive oil divided: 1 tablespoon for the vegetables, 1 tablespoon for searing the chicken
  • 2 tablespoons paprika smoked or sweet; divided between the vegetables and the chicken
  • kosher salt and pepper to taste; divided between the vegetables and the chicken
  • 1 1/2 pounds boneless skinless chicken breast cut into 1-inch pieces
  • 2 tablespoons cornstarch tossed with the chicken
  • 1/2 cup chicken broth vegetable broth also works
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded Parmesan cheese

Instructions
 

  • Heat the oven to 375°F.
  • In a large bowl, toss the zucchini and onion with 1 tablespoon of the olive oil, 1 tablespoon of the paprika and half of the salt and pepper until nicely coated. Set aside.
  • In a second bowl, toss the chicken pieces with the remaining paprika, the rest of the salt and pepper and the cornstarch until evenly coated.
  • Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken in a single layer and cook until golden on both sides but not cooked through, about 3 to 4 minutes.
  • Pour in the chicken broth and stir to deglaze the pan.
  • Spread the seasoned zucchini and onion in a 9x13-inch baking dish. Pour the seared chicken and broth over the vegetables.
  • Sprinkle the Monterey Jack and Parmesan over the top and cover the dish with aluminum foil.
  • Bake for 25 minutes, then uncover and stir well.
  • Continue baking, uncovered, for 10 to 15 minutes more, just until the top is lightly golden and the chicken reaches 165°F on a food thermometer.
  • Let the bake rest for 5 minutes so the sauce thickens slightly, then stir it in the dish before serving.

Notes

Refrigerate leftovers within 2 hours in shallow covered containers and eat within 3 to 4 days, or freeze 3 to 4 months (the zucchini softens). Reheat covered to 165°F.

Nutrition

Serving: 1servingCalories: 331kcalCarbohydrates: 11.4gProtein: 34.8gFat: 16.3gSodium: 396mgFiber: 2.6gSugar: 4.7g
Keyword baked chicken and zucchini, cheesy chicken zucchini casserole, chicken and zucchini bake, chicken zucchini bake, chicken zucchini casserole