Chicken Zucchini Bake – Easy Cheesy Chicken Dinner
Season zucchini and onion, then sear paprika-coated chicken until golden.Layer the vegetables and chicken with broth and shredded cheese.Bake covered, then uncover and finish until golden and fully cooked.
Ingredients
- - 4 medium zucchini diced
- - 2 tablespoons olive oil divided
- - Kosher salt to taste
- - Freshly ground black pepper to taste
- - 2 tablespoons smoked or sweet paprika divided
- - 1½ pounds boneless skinless chicken breast, cut into 1-inch pieces
- - 2 tablespoons cornstarch
- - ½ cup halal-certified chicken broth
- - 1 large sweet onion diced
- - 1 cup shredded Monterey Jack cheese
- - ½ cup shredded Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a large baking dish.
- Add the diced zucchini and sweet onion to a large bowl.
- Drizzle the vegetables with 1 tablespoon olive oil. Season with salt, black pepper, and 1 tablespoon paprika.
- Toss until the vegetables are evenly coated, then set aside.
- Place the cubed chicken breast in a separate bowl.
- Add the remaining 1 tablespoon paprika, the cornstarch, and additional salt and black pepper to taste.
- Toss until every piece of chicken is lightly and evenly coated.
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat.
- Arrange the chicken in a single layer. Cook for about 3–4 minutes, turning as necessary, until golden on the outside. The chicken does not need to be fully cooked at this stage.
- Pour the chicken broth into the skillet and stir while gently scraping the bottom of the pan to release the flavorful browned bits.
- Spread the seasoned zucchini and onion evenly across the prepared baking dish.
- Pour the seared chicken and broth over the vegetables.
- Sprinkle the Monterey Jack evenly over the Chicken Zucchini Bake, followed by the Parmesan.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Carefully remove the foil and stir the casserole to redistribute the chicken, vegetables, cheese, and cooking juices.
- Return the dish to the oven uncovered and bake for another 10–15 minutes, until the vegetables are tender, the cheese is lightly golden, and the chicken reaches 165°F (74°C).
- Stir gently before serving and season with additional salt and pepper if needed.
Notes
Boneless chicken thighs can replace chicken breast. Cut them into similar-size pieces and always cook the chicken to a safe internal temperature.
Sweet paprika creates a milder flavor, while smoked paprika gives the casserole a deeper, smokier finish.
Mozzarella can replace Monterey Jack if necessary. Cheddar can also work for a sharper cheese flavor.
For extra vegetables, add diced bell peppers or mushrooms. Keep in mind that mushrooms and zucchini both release moisture during baking.
Sweet paprika creates a milder flavor, while smoked paprika gives the casserole a deeper, smokier finish.
Mozzarella can replace Monterey Jack if necessary. Cheddar can also work for a sharper cheese flavor.
For extra vegetables, add diced bell peppers or mushrooms. Keep in mind that mushrooms and zucchini both release moisture during baking.