Description
Discover a comforting chicken zucchini bake with stuffing—easy, flavorful, and perfect for weeknight dinners.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6‑8 oz each)
- 2 medium zucchini, sliced into ¼‑inch rounds
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup cream cheese, softened
- 2 cloves garlic, minced
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- ¼ cup chicken broth
- ¼ cup heavy cream
Instructions
- Prep the chicken. Pat the breasts dry with paper towels. Using a sharp knife, cut a pocket into the thick side of each breast—be careful not to cut all the way through. Set aside.
- Make the stuffing. In a medium bowl combine the softened cream cheese, ½ cup mozzarella, Parmesan, minced garlic, basil, parsley, oregano, smoked paprika, and a pinch of salt and pepper. Mix until smooth.
- Fill the breasts. Spoon an even amount of the cheese‑herb mixture into each chicken pocket, then gently press the edges together. The filling should be fully enclosed.
- Season the outside. Rub the outside of each stuffed breast with a little olive oil and season with salt, pepper, and the remaining smoked paprika.
- Brown the chicken. Heat 1 tablespoon olive oil in a large oven‑safe skillet over medium‑high heat. Add the breasts and sear 3‑4 minutes per side, until golden brown. Remove the chicken and set aside on a plate.
- Layer the zucchini. In the same skillet, add the remaining tablespoon of olive oil and the zucchini rounds. Sprinkle with a pinch of salt and pepper, then sauté for 2‑3 minutes until they start to soften but still hold their shape.
- Build the bake. Return the chicken breasts to the skillet, nestling them among the zucchini. Pour the chicken broth and heavy cream over everything. Sprinkle the remaining ½ cup mozzarella on top.
- Bake. Preheat your oven to 375°F (190°C). Transfer the skillet to the oven and bake for 20‑25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is bubbling.
- Finish and serve. Remove from the oven, let rest 5 minutes. Spoon a little of the creamy sauce over each breast, then serve the zucchini ribbons alongside. Garnish with extra fresh basil if desired.
Notes
- Don’t over‑stuff. Overfilling can cause the cheese to leak out during baking. A tablespoon‑size mound per breast works well.
- Use a meat thermometer. Checking the internal temperature guarantees juicy chicken without overcooking.
- Dry the zucchini. Pat the slices with a paper towel before sautéing to avoid excess moisture in the bake.
- Finish under the broiler. If you like a crispier cheese topping, switch to broil for the last 2‑3 minutes—watch closely!
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Chicken recipes
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: chicken zucchini bake with stuffing