Marry Me Mediterranean Bake (Printable version)

Baked chicken and zucchini melded with sun-dried tomatoes and Mediterranean herbs in a creamy sauce.

# Ingredient List:

→ 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 - 2.6 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

# How to Make It:

01 - Preheat oven to 400°F. Lightly grease a medium baking dish with olive oil or cooking spray.
02 - Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt, pepper, and smoked paprika. Sauté for 4–5 minutes until lightly golden but not cooked through. Transfer to a plate.
03 - Add remaining olive oil to the same skillet. Sauté onion for 2 minutes until softened, then add garlic and cook until fragrant, about 30 seconds.
04 - Add zucchini and sun-dried tomatoes to the skillet. Cook for 3–4 minutes, stirring occasionally, until zucchini just starts to soften.
05 - Stir in baby spinach and cook until just wilted. Remove from heat.
06 - In a 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 chicken pieces in the prepared baking dish. Pour cream mixture evenly over the top.
08 - Sprinkle with remaining feta cheese, remaining mozzarella cheese, and all the Parmesan cheese.
09 - Bake for 25–30 minutes until chicken is cooked through and the top is golden and bubbly.
10 - Let rest for 5 minutes before garnishing with fresh basil leaves and serving.

# Expert Suggestions:

01 -
  • The sun-dried tomatoes create little bursts of umami that make every forkful exciting
  • Its a complete meal in one dish with barely any active cooking time
  • The creamy sauce somehow feels luxurious while keeping everything gluten-free and low carb
02 -
  • Don't overcook the zucchini in the skillet it will continue softening in the oven
  • Letting the dish rest for 5 minutes after baking allows the sauce to thicken slightly
  • The cream sauce will look thin going in but it reduces beautifully in the oven
03 -
  • Use a microplane to grate your Parmesan so it melts seamlessly into the sauce
  • If your cream seems too thick splash in a tablespoon of the sun-dried tomato oil
  • A pinch of sugar in the sauce balances the acidity from the tomatoes

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