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High Protein Chicken Zucchini Bake

High Protein Chicken Zucchini Bake

This High Protein Chicken Zucchini Bake is a fantastic, quick, and healthy meal that’s perfect for busy weeknights. This delicious casserole combines lean chicken breast with nutrient-rich zucchini and a creamy, savory sauce, making it a satisfying and guilt-free option for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Lunch, Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 medium zucchini, trimmed and thinly sliced
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 8 ounces cream cheese, softened
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/4 cup panko breadcrumbs (optional, for topping)
  • Fresh parsley, chopped (for garnish)

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Mixing bowls

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter.
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
    1 tablespoon olive oil, 1 medium onion, finely chopped
  3. Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.
    2 cloves garlic, minced
  4. Stir in the cubed chicken breasts. Cook, stirring occasionally, until the chicken is browned on all sides and mostly cooked through, about 8-10 minutes.
    1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  5. While the chicken is cooking, prepare the zucchini. Ensure it's thinly sliced.
    2 medium zucchini, trimmed and thinly sliced
  6. In a separate bowl, combine the softened cream cheese and chicken broth. Whisk until smooth and well combined, creating a creamy base.
    8 ounces cream cheese, softened, 1/2 cup low-sodium chicken broth
  7. Stir the grated Parmesan cheese, Italian seasoning, salt, and pepper into the cream cheese mixture. Mix until everything is thoroughly incorporated.
    1/4 cup grated Parmesan cheese, plus more for topping, 1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, or to taste, 1/4 teaspoon black pepper, or to taste
  8. Add the thinly sliced zucchini to the skillet with the chicken and onions. Stir gently to combine.
    2 medium zucchini, trimmed and thinly sliced
  9. Pour the cream cheese sauce over the chicken and zucchini mixture in the skillet. Stir everything together until the chicken and zucchini are evenly coated in the creamy sauce.
  10. Transfer the entire mixture from the skillet into the prepared baking dish, spreading it out evenly.
  11. If using, sprinkle the panko breadcrumbs evenly over the top of the casserole. Then, sprinkle with a little extra grated Parmesan cheese.
    1/4 cup panko breadcrumbs (optional, for topping), 1/4 cup grated Parmesan cheese, plus more for topping
  12. Bake in the preheated oven for 20-25 minutes, or until the casserole is heated through, bubbly, and the topping is golden brown and crispy.
  13. Let the High Protein Chicken Zucchini Bake sit for 5-10 minutes before serving. Garnish with fresh chopped parsley before serving.
    Fresh parsley, chopped (for garnish)

Notes

This recipe is a guilt-free option for any occasion. It's budget-friendly to make at home.