This Chicken Zucchini Bake is a cozy dish packed with tender chicken, fresh zucchini, and crispy bacon. It’s simple to make and so satisfying!
Who doesn’t love bacon? It adds a nice crunch and flavor to the veggies! I usually enjoy it warm right out of the oven and feel like a kitchen superstar. 😄
What I love most is how easy it is to prepare. Just toss everything together, bake, and voilà! A tasty meal that’s perfect for busy nights!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are ideal for this bake. They cook evenly and are easy to slice. If you prefer, you could use thighs for a juicier option, or even turkey if you’re looking for a lighter alternative.
Zucchini: Fresh zucchini adds a nice texture and flavor. If zucchini isn’t available, summer squash or eggplant can work! Just slice them thinly like zucchini for similar cooking times.
Bacon: Crispy bacon elevates the dish with its crunch. If you want a healthier choice, turkey bacon is a great substitute. For a vegetarian option, you could use smoked paprika to add a smoky flavor without the meat.
Cheeses: Mozzarella gives a gooey texture, and Parmesan adds a lovely depth of flavor. If you’re out of Parmesan, try Romano or even nutritional yeast for a dairy-free twist.
Heavy Cream: This adds richness, but you could use half-and-half or even coconut milk for a lighter version. Just be cautious with the coconut as it will alter the dish’s flavor slightly.
How Do I Get My Zucchini Just Right Without Being Soggy?
One common challenge with zucchini is ensuring it doesn’t turn mushy in the bake. To avoid this, sauté the zucchini first! This helps remove excess moisture, keeping it slightly crisp even after baking.
- Heat your skillet to medium and add a bit of oil before adding garlic and zucchini.
- Sauté for about 3-4 minutes, allowing some water to evaporate and the zucchini to soften, but not lose its texture.
- Layer it in the baking dish quickly; this keeps it from sitting too long, which can cause further moisture loss.
Following these tips will help you achieve perfectly cooked zucchini in your bake!
Easy Chicken Zucchini Bake with Bacon
Ingredients You’ll Need:
For the Bake:
- 4 boneless, skinless chicken breasts
- 2 medium zucchinis, thinly sliced
- 6 slices bacon, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- Fresh chives or parsley, chopped (for garnish)
- 1 tablespoon olive oil or butter (for greasing)
Time Estimate:
This delicious Chicken Zucchini Bake will take about 15 minutes to prep and around 30 minutes to cook. In total, you’ll need about 45 minutes to have this comfort dish ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures that your dish cooks evenly and thoroughly. While the oven heats up, grab your baking dish and lightly grease it with olive oil or butter to prevent sticking.
2. Cook the Bacon:
In a skillet set over medium heat, add the chopped bacon. Cook it until it’s nice and crispy. Once done, carefully remove the bacon with a slotted spoon and place it on a paper towel to drain excess grease. Keep that yummy bacon fat in the skillet for the next step!
3. Sear the Chicken:
Now, season the chicken breasts with salt, pepper, and Italian seasoning. Place the seasoned chicken in the skillet with the bacon fat. Sear for about 2-3 minutes on each side until they’re lightly browned but not completely cooked. When done, remove them from the skillet and set aside.
4. Sauté the Zucchini:
In the same skillet, add minced garlic and the thinly sliced zucchini. Sauté for about 3-4 minutes until the zucchini is softened but still has some crunch. This step helps remove some moisture to prevent sogginess!
5. Prepare the Creamy Mixture:
In a separate bowl, mix together the heavy cream, grated Parmesan cheese, and a pinch of salt and pepper. This delicious creamy sauce will bring everything together!
6. assemble the Layers:
Now, it’s time to layer! Start by placing half of the sautéed zucchini slices at the bottom of the greased baking dish. Then, place the seared chicken breasts on top of the zucchini. Pour the creamy Parmesan sauce evenly over each chicken breast.
7. Add More Zucchini and Bacon:
Top each chicken breast with the remaining zucchini slices. Then sprinkle the cooked bacon evenly over the entire dish, bringing all those flavors together!
8. Sprinkle with Cheese:
To finish it off, generously sprinkle shredded mozzarella cheese over everything. This will melt into a lovely, gooey layer.
9. Bake to Perfection:
Place the baking dish in the preheated oven and bake uncovered for about 25-30 minutes. Keep an eye out until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is bubbling and golden.
10. Garnish and Serve:
Once out of the oven, let it cool for a few minutes. Then, garnish with freshly chopped chives or parsley before serving. Enjoy your creamy, cheesy Chicken Zucchini Bake with Bacon!
This dish is perfect for a cozy weeknight dinner and sure to impress family and friends with its delicious flavors!
Frequently Asked Questions
Can I Use Frozen Chicken for This Recipe?
It’s best to use thawed chicken for even cooking! If using frozen chicken, be sure to thaw it first in the fridge overnight or by placing it in a sealed plastic bag submerged in cold water. Pat it dry before seasoning and cooking.
What If I Don’t Have Heavy Cream?
No problem! You can substitute heavy cream with half-and-half or whole milk for a lighter version. If you prefer a dairy-free option, try using coconut milk, but keep in mind it may add a different flavor profile to the dish.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the dish up to the baking point, then cover and refrigerate it for up to 24 hours. When you’re ready to bake, just add an extra 5-10 minutes to the cooking time since it will be going into the oven cold.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or on the stove, being mindful not to overcook the chicken.
