Cheesy Garlic Butter Chicken & Zucchini Bake

A 30-minute chicken breast bake loaded with seared chicken cubes, tender zucchini discs, garlic butter pan juices, and melted mozzarella cheese.

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Prep Time 10

Cook Time 25

Servings: 3

Calories: 380

1 lb boneless skinless chicken breasts or thighs cut into bite-sized cubes2 medium zucchinis, sliced into $frac{1}{2}$-inch round discs1 cup shredded low-moisture mozzarella cheese2 tbsp butter, melted (divided)1 tbsp extra virgin olive oil3 cloves garlic, finely minced2 tbsp fresh parsley or basil, finely chopped1 tsp sea salt (or to taste)$frac{1}{2}$ tsp freshly cracked black pepper$frac{1}{2}$ tsp sweet paprika

Preheat Oven:

Heat oven to $400^circtext{F}$ ($200^circtext{C}$) and lightly grease a $9times13$-inch baking dish.

Season Chicken:

Pat chicken cubes dry with paper towels. Toss with sea salt, black pepper, and paprika.

Sear Protein:

Heat olive oil in a pan over medium-high heat. Add chicken and sear for 5–6 minutes until golden brown on all sides. Remove chicken from pan.

Sauté Zucchini:

Melt 1 tbsp butter in the same pan with minced garlic. Add zucchini discs and sauté for 3–4 minutes until crisp-tender.

Assemble Dish:

Arrange zucchini in a layer at the bottom of the baking dish. Top with seared chicken. Pour remaining melted butter and pan juices over top. Cover with shredded mozzarella.

Bake & Broil:

Bake uncovered for 12–15 minutes. Broil on high for 2 minutes until cheese bubbles and browns.

Garnish:

Ensure zucchini discs are sliced to $frac{1}{2}$ -inch thickness to prevent sogginess.
For an extra Mediterranean flair, replace $frac{1}{4}$ cup of mozzarella with crumbled Greek feta cheese.