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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- In the same skillet, add zucchini and sauté for 2 minutes. Add garlic and cook until fragrant, about 1 minute.
- 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.
- 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.
- Pour mixture into a greased 9×13-inch baking dish. Sprinkle mozzarella evenly over the top. Add extra Parmesan if desired.
- 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.
- 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