Creamy Tuscan Chicken Zucchini Bake – Easy 30-Minute Dinner Recipe

Golden, garlicky chicken nestled in a creamy, sun-dried tomato sauce, surrounded by tender zucchini and bubbling cheese—if you can smell that, you’re already halfway to making my Creamy Tuscan Chicken Zucchini Bake. The first time I whipped this up, the kitchen was filled with a cozy aroma that had my family hovering around the oven, forks in hand, before it even finished baking. There’s something downright magical about Tuscan flavors—think garlic, Parmesan, basil, and those sweet-tart sun-dried tomatoes—that never fails to win hearts.

I stumbled on this recipe during a weeknight dinner scramble when I was staring down a lonely pack of chicken breasts and a heap of zucchini from our garden. It seemed too simple at first, but after a few tweaks and plenty of taste tests (honestly, who could resist?), it became a family favorite. The creamy sauce, the stretchy mozzarella, the fresh bite of zucchini—it all comes together in a way that feels fancy but is secretly so easy. It’s the sort of meal you crave when you want comfort without fuss, or when you want to impress dinner guests but also want to keep things chill.

What I love about this Creamy Tuscan Chicken Zucchini Bake is how it manages to be both rich and wholesome. Whether you’re feeding picky kids, following a low-carb plan, or just looking for a one-pan wonder, this recipe delivers. I’ve tested it a dozen times (no exaggeration!) and each bake brings me right back to that first, sigh-worthy bite. If you’re in the mood for a dinner that’s both gorgeous and practical, keep reading—because this is the only Tuscan chicken zucchini bake you’ll ever need.

Why You’ll Love This Creamy Tuscan Chicken Zucchini Bake

• Quick & Easy: This dish bakes up in about 30 minutes, which means you can go from “what’s for dinner?” to “let’s eat!” in no time. It’s a weeknight lifesaver, especially when energy is low but appetites are high.
• Simple Ingredients: Everything you need is probably already in your fridge or pantry—no need to hunt for specialty items or run to the store at the last minute.
• Perfect for Any Occasion: It’s just as at home on a cozy family table as it is at a casual potluck or brunch. I’ve even served it at a holiday gathering and everyone asked for the recipe.
• Crowd-Pleaser: Kids love the creamy sauce and melty cheese, while adults can appreciate the bold Tuscan flavors. There’s never any leftovers—trust me.
• Unbelievably Delicious: The layers of flavor—savory chicken, creamy sauce, sun-dried tomatoes, and the freshness from zucchini—make every bite a little bit dreamy. It’s pure comfort food, but with a Tuscan twist.

What sets my Creamy Tuscan Chicken Zucchini Bake apart from others? For starters, I blend the sauce ingredients before adding them to the pan, which makes the texture ultra-smooth and helps the flavors meld perfectly. And I use just enough cream and cheese to make it decadent, but not so much that it feels heavy. The zucchini doesn’t get mushy either—it soaks up the sauce and adds a fresh, slightly sweet note. Honestly, it’s the kind of meal you remember, the kind you reach for after a long day, or when you need a little pick-me-up.

This recipe isn’t just about food—it’s about sharing something wonderful with the people you love, without stress. It’s a hug in casserole form, and I hope it becomes your go-to comfort dish too!

What Ingredients You Will Need

This Creamy Tuscan Chicken Zucchini Bake comes together with a handful of everyday ingredients, but each one plays a starring role in flavor and texture. Here’s what you’ll need for a dish that’s both satisfying and easy to customize:

• Chicken Breasts (4 medium, about 1.5 lbs / 680g), boneless and skinless, cut into bite-sized pieces (you can use chicken thighs if you prefer a richer flavor).
• Zucchini (2 large, about 1 lb / 450g), sliced into half-moons (choose firm, bright green zucchini for best texture).
• Sun-Dried Tomatoes (1/2 cup / 60g), oil-packed and drained, chopped (adds tangy sweetness and depth—look for ones with no added sugar).
• Fresh Baby Spinach (2 cups / 60g), roughly chopped (brings color and extra nutrients, but you can skip if you’re not a spinach fan).
• Heavy Cream (1 cup / 240ml), for a dreamy, rich sauce (half-and-half works if you want it a bit lighter).
• Chicken Broth (1/2 cup / 120ml), low sodium preferred (helps thin the sauce just enough).
• Garlic (4 cloves), minced (fresh is best—don’t skimp!).
• Parmesan Cheese (1/2 cup / 50g), freshly grated (adds salty, nutty flavor—use the real deal if you can).
• Mozzarella Cheese (1 cup / 110g), shredded (for that beautiful, melty topping—pro tip: grate it yourself for best meltability).
• Olive Oil (2 tablespoons / 30ml), for sautéing (extra-virgin gives the best flavor).
• Italian Seasoning (2 teaspoons), or a mix of dried basil, oregano, and thyme (homemade or store-bought both work).
• Salt and Black Pepper, to taste (I usually start with 1/2 teaspoon salt and 1/4 teaspoon pepper, but adjust as you go).
• Optional: Crushed Red Pepper Flakes (1/4 teaspoon), if you like a little heat.

Ingredient Tips:

• If you’re dairy-free, swap heavy cream with full-fat coconut milk and use a vegan cheese alternative. It won’t taste exactly the same, but it’s still delicious.
• No sun-dried tomatoes? Try roasted red peppers for a different twist.
• I love using freshly grated Parmesan—pre-shredded can be a bit gritty when melted.
• For lower sodium, choose unsalted broth and season to taste.

It’s a forgiving recipe, so use what you have—just don’t skip the garlic and Parmesan if you want that classic Tuscan flavor!

Equipment Needed

You don’t need a fancy kitchen setup to pull off this Creamy Tuscan Chicken Zucchini Bake. Here’s what I use every time:

• Large Skillet or Sauté Pan: For browning the chicken and starting the sauce—nonstick or stainless both work. If you don’t have a big one, just cook the chicken in batches.
• Baking Dish (9×13-inch / 23x33cm): Glass or ceramic is my go-to, but metal works in a pinch. If you only have an 8×8-inch, just halve the recipe.
• Sharp Chef’s Knife: Makes prepping the chicken and veggies so much easier. I’ve tried dull knives before—total pain, trust me.
• Cutting Board: Preferably two—one for meat, one for veggies (just to keep things safe and tidy).
• Wooden Spoon or Silicone Spatula: For stirring the sauce and scraping up all those browned bits. Silicone spatulas are a breeze to clean.
• Measuring Cups and Spoons: Precision helps, especially for the sauce.
• Grater: For fresh Parmesan and mozzarella. If you don’t own one, a food processor with a grating attachment is a good backup.

If you’re short on equipment, you can brown the chicken in a regular pan and transfer everything to any oven-safe dish. I’ve even used a cast iron skillet for a rustic look (plus, fewer dishes to wash!). Just remember to let your hot pan cool a bit before cleaning to avoid warping—lesson learned the hard way.

How to Make Creamy Tuscan Chicken Zucchini Bake

1. Prep the Ingredients (10 minutes):
   Wash and slice the zucchini into half-moons (about 1/2-inch thick). Chop the sun-dried tomatoes and spinach. Cut chicken breasts into bite-sized cubes. Mince the garlic. Preheat your oven to 400°F (200°C).
2. Brown the Chicken (6-8 minutes):
   Heat 2 tablespoons (30ml) olive oil in a large skillet over medium-high heat. Add chicken pieces in a single layer, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and cook undisturbed for 3 minutes. Flip and cook another 2-3 minutes until golden and mostly cooked through. (Don’t overcrowd the skillet—work in batches if needed.) Transfer chicken to a plate.
3. Sauté Zucchini & Garlic (3 minutes):
   In the same skillet, add sliced zucchini. Sauté for 2 minutes, then add minced garlic. Cook until fragrant, about 1 minute. (The zucchini should be just starting to soften; it’ll finish in the oven.)
4. Build the Sauce (5 minutes):
   Pour in 1 cup (240ml) heavy cream and 1/2 cup (120ml) chicken broth. Stir, scraping up any browned bits. Add the chopped sun-dried tomatoes, 2 teaspoons Italian seasoning, and spinach. Simmer for 2-3 minutes until spinach wilts.
5. Add Cheese & Combine (2 minutes):
   Stir in 1/2 cup (50g) grated Parmesan. Return the chicken (with juices) to the skillet. Toss gently to coat everything in the creamy sauce. Taste and adjust seasoning. (If sauce seems thin, simmer 2 more minutes. It thickens as it bakes.)
6. Assemble & Top (2 minutes):
   Pour everything into a greased 9×13-inch (23x33cm) baking dish. Sprinkle 1 cup (110g) shredded mozzarella evenly over the top. Add extra Parmesan if you like.
7. Bake (12-15 minutes):
   Bake in the preheated oven uncovered until the cheese is bubbly and golden, and the sauce is thickened. If you love a browned top, broil for 2-3 minutes at the end—just watch closely to avoid burning.
8. Rest & Serve (5 minutes):
   Let the bake sit for 5 minutes so the sauce can thicken up. Garnish with fresh basil or parsley if you have some. Serve hot!

Notes:

• If your sauce looks thin when you first pour it into the baking dish, don’t worry—it thickens beautifully as it cools.
• Chicken should reach 165°F (74°C) internally. Use a thermometer if you’re unsure.
• If your zucchini releases lots of water, just stir gently before serving. The cheese helps soak up extra liquid.

I like to prep everything while the oven heats—makes for a super efficient dinner routine!

Cooking Tips & Techniques for the Best Tuscan Chicken Zucchini Bake

• Don’t Overcrowd the Skillet: Sautéing chicken in batches helps it brown instead of steam. I made this mistake once and the chicken turned pale and bland—not what you want!
• Use Room Temperature Chicken: It cooks more evenly and stays juicy. If you forget, just let it sit out while you prep the veggies.
• Freshness Counts: Use fresh garlic and spinach for the brightest flavor. Pre-minced garlic works in a pinch, but fresh really pops here.
• Cheese Matters: Shred mozzarella and Parmesan yourself if you can. Pre-shredded cheese often has anti-caking agents that prevent smooth melting.
• Timing Is Everything: Start the sauce as soon as the chicken is out of the pan, so nothing burns. Multitask by prepping veggies while the chicken cooks.
• Watch the Bake: Oven temps can vary. Check at 12 minutes and go a little longer if needed. For a golden top, broil at the end, but don’t walk away—the cheese goes from perfect to burned in seconds (speaking from experience!).
• Let It Rest: This gives the sauce time to thicken and flavors to meld. If you cut in too early, it can be a bit runny—patience pays off!

One time I tried to rush and skipped the resting step—the sauce ran all over the plate. Lesson learned! Give it those few minutes, and you’ll be rewarded with a perfectly creamy bake every single time.

Variations & Adaptations

Part of the fun with this Creamy Tuscan Chicken Zucchini Bake is making it your own. Here are some of my favorite ways to mix things up:

• Low-Carb & Keto: Stick with the original, or swap out the sun-dried tomatoes for roasted red peppers if you want to lower the carbs a bit more.
• Vegetarian: Replace chicken with canned cannellini beans or sautéed mushrooms. The creamy sauce and veggies are delicious on their own!
• Dairy-Free: Use full-fat coconut milk for the cream, and opt for shredded vegan cheese. I’ve tried this for a friend with dairy allergies, and it was still a big hit.
• Spicy Twist: Add more crushed red pepper flakes or a pinch of cayenne for an extra kick.
• Different Cooking Method: Make it on the stovetop entirely for a quicker meal—just simmer everything together until thick and bubbly, then top with cheese and cover until melted.
• Allergen Substitutions: For nut-free, simply avoid pesto or nut-based toppings. If you’re gluten-free, good news—this recipe is naturally gluten-free as written.
• My Favorite Personal Variation: Sometimes I toss in a cup of cherry tomatoes (halved) for added juiciness, or swap mozzarella for smoked provolone for a deeper flavor.

Don’t be afraid to play around—this is a dish that welcomes your creativity. Whether you’re working with what’s in the fridge or catering to dietary needs, it’s super adaptable.

Serving & Storage Suggestions

This Creamy Tuscan Chicken Zucchini Bake is best served piping hot, straight from the oven. I love to top it with a sprinkle of fresh basil or parsley and a little extra Parmesan for good measure. Pair it with a simple green salad, some crusty bread, or even over cooked pasta or rice if you want to stretch it further.

For drinks, a crisp white wine or sparkling water with lemon is a great match—the acidity helps balance the richness of the sauce.

• Leftovers: Store in an airtight container in the refrigerator for up to 3 days. The flavors actually get even better by the next day!
• Freezer Friendly: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in the oven at 350°F (175°C) covered with foil until hot, or microwave in short bursts. If the sauce thickens too much, just add a splash of chicken broth before reheating.

The zucchini does get a bit softer after storage, but the flavor only deepens. Honestly, I sometimes make a double batch just for the leftovers!

Nutritional Information & Benefits

Each serving of this Creamy Tuscan Chicken Zucchini Bake (about 1/6 of the pan) contains approximately:

• Calories: 390
• Protein: 32g
• Fat: 22g
• Carbohydrates: 10g
• Fiber: 2g

Zucchini is loaded with vitamins and antioxidants, making this dish a great way to sneak in extra veggies. Chicken keeps it high in protein while the creamy sauce satisfies those comfort food cravings. It’s naturally gluten-free, and you can make it low-carb or dairy-free with a few simple swaps.

Allergens to watch for: dairy (from cream and cheese). Always double-check labels if you’re sensitive. I love how this bake fills me up without feeling heavy—perfect for a balanced, feel-good dinner.

Conclusion

If you’re searching for a dinner that’s simple, comforting, and guaranteed to bring everyone to the table, this Creamy Tuscan Chicken Zucchini Bake is it. It’s weeknight-friendly, loaded with flavor, and so easy to customize—no wonder it’s become a staple in my kitchen.

Don’t be afraid to tweak it to match your cravings or what you have on hand. The best recipes are the ones you make your own! I keep coming back to this dish because it feels like a small celebration every time—and I hope it brings you the same comfort and joy.

Give it a try, then let me know how it goes in the comments below. Did you add your own spin? Share your photos and feedback—I love seeing your creations! Here’s to more delicious, no-fuss dinners for all of us.

Frequently Asked Questions (FAQs)

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs add extra juiciness and flavor. Just trim excess fat and cut into bite-sized pieces before cooking.

How do I prevent the zucchini from getting mushy?

Slice the zucchini no thinner than 1/2 inch and only sauté briefly. It will finish cooking in the oven and stay pleasantly tender.

What’s the best way to make this dairy-free?

Swap the heavy cream for canned coconut milk and use your favorite dairy-free cheese. The sauce will still be creamy and delicious.

Can I make this ahead of time?

Yes! Assemble the dish up to the baking step, cover, and refrigerate for up to 24 hours. Bake just before serving, adding a few extra minutes if it’s cold from the fridge.

How do I reheat leftovers for best results?

Reheat covered in the oven at 350°F (175°C) until hot, or use the microwave in short bursts. Add a splash of broth if the sauce thickens too much.

Creamy Tuscan Chicken Zucchini Bake

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• Author: Sarah
• Total Time: 30 minutes
• Yield: 6 servings 1x

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Description

Golden, garlicky chicken in a creamy sun-dried tomato sauce with tender zucchini and bubbling cheese. This easy, comforting Tuscan-inspired bake comes together in about 30 minutes and is perfect for busy weeknights or casual gatherings.

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Ingredients

Scale 1x2x3x

• 4 medium boneless, skinless chicken breasts (about 1.5 lbs), cut into bite-sized pieces
• 2 large zucchini (about 1 lb), sliced into half-moons
• 1/2 cup sun-dried tomatoes (oil-packed, drained, and chopped)
• 2 cups fresh baby spinach, roughly chopped
• 1 cup heavy cream
• 1/2 cup low-sodium chicken broth
• 4 cloves garlic, minced
• 1/2 cup freshly grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• 2 teaspoons Italian seasoning (or a mix of dried basil, oregano, and thyme)
• Salt and black pepper, to taste (start with 1/2 teaspoon salt and 1/4 teaspoon pepper)
• Optional: 1/4 teaspoon crushed red pepper flakes

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Instructions

1. Preheat oven to 400°F (200°C). Wash and slice zucchini into half-moons. Chop sun-dried tomatoes and spinach. Cut chicken into bite-sized cubes and mince garlic.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook undisturbed for 3 minutes. Flip and cook another 2-3 minutes until golden and mostly cooked through. Transfer chicken to a plate.
3. In the same skillet, add zucchini and sauté for 2 minutes. Add garlic and cook until fragrant, about 1 minute.
4. Pour in heavy cream and chicken broth. Stir, scraping up browned bits. Add sun-dried tomatoes, Italian seasoning, and spinach. Simmer for 2-3 minutes until spinach wilts.
5. Stir in Parmesan cheese. Return chicken (with juices) to the skillet and toss gently to coat. Taste and adjust seasoning. If sauce is thin, simmer 2 more minutes.
6. Pour mixture into a greased 9×13-inch baking dish. Sprinkle mozzarella evenly over the top. Add extra Parmesan if desired.
7. Bake uncovered for 12-15 minutes until cheese is bubbly and golden and sauce is thickened. For a browned top, broil for 2-3 minutes at the end, watching closely.
8. Let the bake rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired. Serve hot.

Notes

Let the bake rest before serving so the sauce thickens. Use freshly grated cheese for best melting. For dairy-free, substitute coconut milk and vegan cheese. If zucchini releases extra water, stir gently before serving. Chicken should reach 165°F internally.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Cuisine: Italian

Nutrition

• Serving Size: About 1/6 of the pan
• Calories: 390
• Sugar: 4
• Sodium: 600
• Fat: 22
• Saturated Fat: 11
• Carbohydrates: 10
• Fiber: 2
• Protein: 32

Keywords: Tuscan chicken, zucchini bake, creamy chicken casserole, low carb dinner, easy weeknight meal, Italian chicken bake, gluten-free, one pan dinner