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Chicken Zucchini Casserole Recipe

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★★★★★

4.7 from 88 reviews

This Chicken Zucchini Casserole is a comforting and savory dish featuring tender sautéed chicken and vegetables in a creamy cheese sauce, all baked to perfection with a golden melted topping. It’s a delicious low-carb meal that combines the flavors of seared chicken, mushrooms, onions, zucchini, and a luscious Gruyere cheese sauce, making it perfect for a hearty dinner.

Ingredients

Scale

Chicken

  • 1 lb Boneless skinless chicken breast (cut into 1-inch pieces)
  • 3/4 tsp Sea salt (divided into 1/2 tsp and 1/4 tsp)
  • 1/2 tsp Black pepper (divided)
  • 2 tbsp Olive oil (divided)

Vegetables

  • 8 oz Mushrooms (sliced)
  • 1/2 large Onion (diced)
  • 3 medium Zucchini (cut into half-moons)

Sauce

  • 1/2 cup Heavy cream
  • 1/3 cup Chicken broth, reduced sodium
  • 6 oz Swiss Gruyere shredded cheese blend (or just one of the two types; divided)
  • 1/2 cup Sour cream

Instructions

  1. Prepare the chicken: Place the chicken pieces in a large bowl and pat dry with paper towels. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, ensuring the pieces are evenly coated.
  2. Sear the chicken: Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat. Add the chicken pieces and sear for 5-6 minutes, turning every couple of minutes to brown all sides, until cooked through. Remove the chicken to a large bowl, cover to keep warm, and set aside.
  3. Cook the mushrooms and onions: Add the remaining 1 tablespoon of olive oil to the same skillet and reduce heat to medium. Add the mushrooms and onions. Cook for 7-10 minutes, stirring occasionally, until the mushrooms are soft and the liquid evaporates.
  4. Sauté the zucchini: Increase heat to medium-high and add the zucchini. Season the vegetables with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Sauté, stirring occasionally, for about 10 minutes, uncovered, until the zucchini is soft and slightly browned with most of the liquid evaporated.
  5. Combine vegetables with chicken: If any excess liquid remains, drain it. Transfer the cooked veggies to the bowl with the chicken, and set aside.
  6. Prepare the sauce: Preheat the oven to 400°F (191°C). In the same skillet, add the heavy cream and chicken broth. Scrape the bottom of the pan with a wooden spoon to release browned bits. Turn heat to medium-high, bring to a boil, then reduce to a simmer for about 5 minutes until the sauce thickens enough to coat the back of a spoon.
  7. Melt cheese in sauce: Reduce heat to low and stir in 3 ounces of the shredded cheese until melted. Remove from heat and stir in the sour cream. Taste and adjust seasoning with salt and pepper if needed.
  8. Assemble the casserole: Drain any additional liquid in the chicken and veggies bowl. Pour the sauce over the chicken and vegetables and mix well to combine.
  9. Bake the casserole: Transfer the mixture to a 10×7-inch casserole dish. Sprinkle the remaining 3 ounces of shredded cheese evenly on top. Bake for about 10 minutes until the cheese melts. For a golden brown topping, optionally broil for 2-3 minutes.

Notes

  • You can substitute Swiss Gruyere cheese blend with just Swiss or Gruyere if preferred.
  • Make sure to drain excess liquid from the vegetables to avoid a watery casserole.
  • Use reduced sodium chicken broth to better control the saltiness of the dish.
  • If you prefer, garnish with fresh herbs like parsley or thyme before serving for added flavor.
  • This dish pairs well with a side salad or steamed green vegetables.

Keywords: chicken casserole, zucchini casserole, creamy chicken, baked chicken dish, low carb casserole, keto chicken bake

Find it online: https://trendytasterecipes.com/chicken-zucchini-casserole-recipe/