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Chicken Zucchini Bake featured image showcasing the golden-brown, cheesy topping and layers of chicken and zucchini.

Easy Chicken Zucchini Bake

This easy chicken zucchini bake is a comforting and healthy casserole perfect for busy weeknights. Tender chicken and zucchini are nestled in a creamy, cheesy sauce and baked to bubbly perfection. It's customizable and sure to be a crowd-pleaser.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 medium zucchini, diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 cup shredded mozzarella cheese, divided
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • Pinch of red pepper flakes optional

Equipment

  • 9x13-inch baking dish
  • large skillet
  • Large bowl
  • Measuring cups
  • Measuring spoons
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for another minute until fragrant.
  4. Add the cubed chicken to the skillet and cook until browned on all sides. It doesn't need to be cooked all the way through at this point.
  5. Stir in the diced zucchini, Italian seasoning, salt, and pepper. Cook for about 5-7 minutes, or until the zucchini is slightly tender.
  6. In a large bowl, combine the softened cream cheese, sour cream, milk, 1/2 cup of the mozzarella cheese, Parmesan cheese, garlic powder, and red pepper flakes (if using).
  7. Mix well until smooth and creamy.
  8. Pour the chicken and zucchini mixture into the prepared baking dish.
  9. Spread the creamy cheese sauce evenly over the chicken and zucchini.
  10. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
  11. Bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  12. Let the Chicken Zucchini Bake rest for 5-10 minutes before serving.

Notes

This Chicken Zucchini Bake is versatile. You can add other veggies like bell peppers, mushrooms, or spinach. Experiment with different cheeses like cheddar, provolone, or Monterey Jack. Add a dash of hot sauce or cayenne pepper for extra heat. Fresh herbs like basil or parsley add a burst of flavor. You can assemble it up to 24 hours in advance and store it in the refrigerator. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Don't overcrowd the skillet. Use softened cream cheese. Grate your own cheese. Let it rest after baking.