Marry Me Mediterranean Chicken Zucchini (Print View)

Baked tender chicken with zucchini, sun-dried tomatoes, and herbs in a creamy, cheesy sauce.

# 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 - 2.6 oz baby spinach

→ Dairy

07 - 0.5 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 - 0.5 tsp smoked paprika
15 - 0.5 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 partially cooked chicken to a plate and set aside.
03 - In the same skillet, add remaining olive oil. Sauté sliced red onion for 2 minutes until translucent, 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, stirring occasionally, until zucchini begins to soften but still retains some crunch.
05 - Stir in baby spinach and cook for 1–2 minutes until just wilted. 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 grated mozzarella. Season with salt and pepper to taste. Whisk until well incorporated.
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 coats the chicken and vegetables evenly.
08 - Sprinkle the 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 fully cooked through (internal temperature reaches 165°F) and the cheese topping is golden brown and bubbly.
10 - Remove from oven and let the dish rest for 5 minutes to allow flavors to meld. Garnish with fresh basil leaves before serving warm.

# Expert Advice:

01 -
  • The Mediterranean flavors feel bright and sunny, even on a gray Tuesday
  • Everything cooks in one pan, meaning less cleanup and more time with your people
  • The creamy sauce with feta and mozzarella creates that irresistible golden bubbly top that everyone fights over
02 -
  • Do not skip the step of letting the dish rest for five minutes after baking, it allows the sauce to set slightly so it does not run all over the plate
  • Sun-dried tomatoes vary in saltiness, taste your cream mixture before adding extra salt
  • If your zucchini feels especially watery, give it an extra minute in the skillet to prevent a soggy bake
03 -
  • Pat your chicken pieces dry before seasoning them so they get a nice golden sear
  • Use freshly grated Parmesan instead of pre-grated for better melting and flavor

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