Marry Me Mediterranean Chicken Zucchini (Printable)

A creamy Mediterranean dish featuring chicken, zucchini, sun-dried tomatoes, and herbs baked to golden perfection.

# 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 - 2.5 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

# Directions:

01 - Preheat oven to 400°F. Lightly grease a medium baking dish with cooking spray or a small amount of olive oil.
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 on all sides but not cooked through. Transfer to a plate and set aside.
03 - In the same skillet, add remaining olive oil. Sauté sliced onion for 2 minutes until softened, then add minced garlic and cook until fragrant, about 30 seconds.
04 - Add zucchini slices and chopped sun-dried tomatoes to the skillet. Cook for 3–4 minutes until zucchini begins to soften but still retains some crunch.
05 - Stir in baby spinach and cook until just wilted, about 1 minute. Remove skillet from heat.
06 - In a mixing bowl, combine heavy cream, dried oregano, dried basil, chili flakes (if using), half the feta cheese, and half the mozzarella cheese. Season with salt and pepper to taste.
07 - Arrange 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 cheese, remaining mozzarella cheese, 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 the sauce to thicken slightly. Garnish with fresh basil leaves and serve warm.

# Expert Tips:

01 -
  • The creamy sauce with sun-dried tomatoes creates this incredible rich flavor that tastes like it simmered for hours
  • Everything cooks in one dish so you spend more time enjoying dinner and less time scrubbing pots
  • Its the kind of meal that makes people ask for seconds before theyve even finished their first serving
02 -
  • Letting the dish rest for 5 minutes after baking helps the sauce thicken slightly and makes serving much easier
  • If your zucchini feels especially watery, sprinkle the slices with salt and let them sit for 10 minutes before cooking
  • The sun-dried tomato oil is packed with flavor, so dont drain it too thoroughly
03 -
  • Dont skip the step of searing the chicken first, that golden color adds way more flavor than youd expect
  • If you have fresh herbs, add them after baking instead of before for the brightest taste

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