Marry Me Mediterranean Chicken Bake (Printable)
A baked dish featuring tender chicken, zucchini, sun-dried tomatoes, and a creamy cheese sauce.
# 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 - 1/2 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 - 1/2 tsp smoked paprika
15 - 1/2 tsp chili flakes (optional)
16 - Salt and freshly ground black pepper, to taste
→ Garnish
17 - Fresh basil leaves, for serving
# How to Make It:
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 - Add remaining olive oil to the same skillet. Sauté sliced onion for 2 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
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 blended.
07 - Arrange the sautéed vegetables and seared chicken pieces in the prepared baking dish. Pour the cream mixture evenly over the top, ensuring all ingredients are coated.
08 - Sprinkle the remaining feta, remaining mozzarella, and all the 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 cheese topping is golden brown and bubbling.
10 - Let the dish rest for 5 minutes to allow flavors to meld. Garnish with fresh basil leaves before serving warm.
# Expert Advice:
01 -
- The creamy cheesy sauce clings to every bite of chicken and zucchini like a warm hug
- It comes together in under an hour but tastes like something that simmered all afternoon
02 -
- Don't skip searing the chicken first, that golden color builds flavor you can't get from baking alone
- The vegetables will release moisture as they bake, so don't worry if the sauce looks too thick at first
03 -
- Use half-and-half instead of heavy cream for a lighter version that still feels indulgent
- Pat your chicken dry before seasoning, it sears better and holds onto that gorgeous golden crust