Cheesy Chicken Zucchini Bake: A One-Pan Delight for Your Taste Buds!
Dive into a world of flavors with our Cheesy Chicken Zucchini Bake—a delightful, one-pan wonder that combines tender boneless chicken, earthy mushrooms, and vibrant zucchini, all smothered in a blend of gooey Italian cheeses. Baked to perfection, this dish not only satisfies your savory cravings but also offers a hassle-free cooking experience that makes it perfect for busy weeknight dinners or cozy gatherings.
In our household, the Cheesy Chicken Zucchini Bake has earned its spot as a culinary hero. Picture a bustling kitchen, the aroma of savory ingredients mingling in the air, and the anticipation as it emerges from the oven, golden and bubbling with cheesy goodness. This recipe is not just a meal; it’s a symphony of flavors that has become a go-to favorite for family dinners, showcasing the joy of simple yet delicious home-cooked dishes.
Why This Recipe Shines:
Why This Cheesy Chicken Zucchini Bake Stands Out.
- Effortless Preparation: With simple ingredients and straightforward steps, this one-pan wonder is a breeze to prepare, making it an ideal choice for busy evenings.
- Perfect Blend of Flavors: The combination of tender chicken, earthy mushrooms, and crisp zucchini, all enveloped in a cheesy embrace, creates a harmonious medley of flavors.
- Versatile Dish: Suitable for both casual family dinners and special occasions, this bake is a versatile addition to your recipe repertoire.
- Make-Ahead Friendly: Prepare the components in advance, assemble when ready to bake, and enjoy a piping hot, cheesy delight without the last-minute rush.
Ingredients:
- 8 ounces boneless chicken (about 225g)
- 4 ounces fresh mushrooms (about 115g)
- 1 medium zucchini
- 2 tablespoons butter
- Salt and fresh ground black pepper, to taste
- 2 cups shredded Italian cheese blend
- 1/2 cup sour cream
- 2 green onions
- 2 large or jumbo eggs, beaten
- 2 teaspoons dried basil
Directions:
- Preheat the oven to 375°F (190°C).
- Dice the chicken into bite-sized cubes on a cutting board.
- Slice the green onions, mushrooms, and zucchini. Cut the zucchini slices into halves or quarters.
- Melt butter in a large pan over medium heat.
- Add chicken, zucchini, mushrooms, salt, and pepper to the pan. Cook and stir often until tender (about 5 minutes). Drain in a colander.
- In a bowl, mix cheese, sour cream, green onions, beaten eggs, basil, salt, and black pepper until well combined.
- Stir in the cooked chicken, zucchini, and mushrooms until well coated.
- Spray two 18.6-ounce individual baking dishes with non-stick spray.
- Divide the chicken and cheese mixture evenly into the two dishes.
- Bake for 30-35 minutes until golden and bubbly.
- Allow to cool for 5 minutes before serving.
- Serve hot on top of pot holders or trivets to protect the table or countertop.
Notes: Feel free to customize by adding your favorite herbs or adjusting the cheese blend. This bake reheats well, making it a great option for leftovers.
