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Chicken Zucchini Mushroom Bake

Creamy Chicken Zucchini Mushroom Bake for Cozy Nights

This Chicken Zucchini Mushroom Bake is a quick comfort food classic that combines tender chicken, zucchini, and mushrooms in a rich, creamy sauce.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Comfort Food
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 1 pound Boneless Skinless Chicken Breasts or Thighs
  • 2 cups Zucchini, sliced
  • 1 cup Mushrooms, diced Cremini or button mushrooms
  • 2 tablespoons Olive Oil Can substitute with butter
  • 1 medium Onion, chopped Yellow or sweet onion preferred
  • 2 cloves Garlic, minced Fresh or powdered
  • 1 cup Heavy Cream Can substitute with whole milk and flour mix
  • 1 cup Chicken Broth Low-sodium preferred
  • 1/2 cup Parmesan Cheese, grated Pecorino Romano makes a good substitute
  • 1 cup Mozzarella Cheese, shredded Consider Gouda or Fontina for a twist
For Seasoning
  • 1 teaspoon Salt Adjust according to taste
  • 1/2 teaspoon Pepper Freshly cracked recommended
  • 1 teaspoon Paprika Sweet paprika can also be used
  • 1 tablespoon Italian Seasoning Fresh herbs can be a fresh alternative

Equipment

  • Oven
  • skillet
  • Baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a medium-sized baking dish with olive oil.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat, add seasoned chicken pieces, and cook for 3-4 minutes.
  3. Add chopped onion, sliced zucchini, and diced mushrooms to the skillet, and sauté for about 4 minutes until softened.
  4. Stir in 1 cup of heavy cream and 1 cup of chicken broth, simmer for 2 minutes, and add grated Parmesan cheese.
  5. Transfer the mixture into the prepared baking dish, spreading it out evenly.
  6. Sprinkle shredded mozzarella cheese over the top.
  7. Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and golden brown.
  8. Allow to rest for about 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

This bake can be stored in the fridge for up to 3 days and frozen for up to 3 months. Thaw overnight in the fridge and warm in the oven for 20 minutes to reheat.

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