Chicken Zucchini Mushroom Bake
Creamy and cheesy baked chicken with tender zucchini and mushrooms, delivering a flavorful and comforting dish perfect alongside rice or pasta.
Equipment
- 1 baking dish lightly greased
- 1 pan for sautéing
Ingredients
- 2 large chicken breasts sliced
- 2 zucchini sliced
- 2 cups mushrooms sliced
- 1 small onion chopped
- 3 cloves garlic minced
- 1 tablespoon olive oil
- Salt and black pepper to taste
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ teaspoon red pepper flakes optional
Instructions
- Preheat oven to 375°F (190°C) and lightly grease the baking dish.
- Heat olive oil in a pan over medium heat.
- Cook sliced chicken for 3 to 4 minutes until lightly golden, seasoning with salt, pepper, paprika, and Italian seasoning.
- Add chopped onion, sliced mushrooms, zucchini, and minced garlic to the pan and cook for 4 minutes until vegetables are slightly tender.
- Stir in heavy cream and chicken broth, simmer for 2 minutes.
- Mix in grated Parmesan cheese.
- Transfer mixture to the prepared baking dish and top evenly with shredded mozzarella.
- Bake for 20 to 25 minutes until the dish is bubbly and golden.
- Let bake rest for 5 minutes before serving with rice, pasta, or garlic bread.
Notes
- Add spinach or broccoli for extra greens.
- Use rotisserie chicken to reduce prep time.
- Substitute cream with cream cheese and milk.
- Top with crispy bacon for added crunch.
- Finish with fresh herbs like parsley or basil.