Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Servings: 6
Course: Main Course
Cuisine: American, Keto, Low-Carb
Diet: Gluten-Free (if using gluten-free seasonings), Ketogenic
Ingredients
For the Chicken and Zucchini:
2 lbs (about 900g) boneless, skinless chicken breasts (or thighs), cut into 1-inch cubes
3 medium (about 1.5 lbs/700g) zucchinis, sliced into half-moons about ¼-inch thick
1 medium onion, finely chopped
3 cloves garlic, minced
2 tablespoons olive oil or avocado oil
For the Creamy Sauce:
1 cup (240ml) heavy cream
½ cup (120ml) chicken broth
4 oz (115g) cream cheese, softened and cut into cubes
1 cup (100g) freshly grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon smoked paprika (optional, for depth)
Salt and freshly cracked black pepper, to taste
For the Topping:
1 ½ cups (170g) shredded mozzarella cheese
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Phase 1: Preparation (Intensity: Easy)
Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a 9×13-inch (or similar-sized) baking dish with a little oil or butter.
Season the Chicken: Pat the chicken cubes dry with paper towels. This is a crucial step for achieving a good sear. Season generously with salt and pepper.
Phase 2: Searing the Chicken (Intensity: Medium)
Sauté the Aromatics: In a large skillet or oven-safe pan, heat the olive oil over medium-high heat. Add the chopped onion and cook for 3-4 minutes until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant.
Brown the Chicken: Add the seasoned chicken cubes to the skillet in a single layer (you may need to do this in batches). Cook for 2-3 minutes per side, until the chicken is golden brown. The chicken does not need to be cooked through at this stage, as it will finish cooking in the oven. Once browned, use a slotted spoon to transfer the chicken to a plate and set aside.
Phase 3: Building the Sauce (Intensity: Medium-Low)
Deglaze the Pan: With the skillet still over medium heat, pour in the chicken broth. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pan—this is where a ton of flavor lives.
Create the Cream Base: Reduce the heat to low. Add the heavy cream and the cubed cream cheese. Whisk continuously until the cream cheese has completely melted into the sauce and the mixture is smooth. *This usually takes about 3-4 minutes.*
Add the Cheese and Spices: Stir in the grated Parmesan cheese, dried oregano, dried thyme, and smoked paprika (if using). Continue to whisk until the Parmesan is fully melted and the sauce is thick and creamy. Season with salt and pepper to taste. Remember that the Parmesan adds saltiness, so taste before adding too much.
Phase 4: Combining and Baking (Intensity: Low)
Assemble the Casserole: Return the browned chicken and any accumulated juices to the skillet. Add the sliced zucchini to the skillet and gently fold everything together until the chicken and zucchini are fully coated in the creamy sauce.
Transfer and Top: Pour the entire mixture into the prepared baking dish. Spread it out evenly. Sprinkle the shredded mozzarella cheese over the top.
Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the casserole is bubbly and the cheese on top is melted and golden brown. If you prefer a more golden and crispy top, switch the oven to broil for the last 1-2 minutes, but watch it carefully to prevent burning.
Phase 5: Resting and Serving (Intensity: None)
Rest: Remove the casserole from the oven and let it rest for at least 5-10 minutes before serving. This allows the sauce to set, making it easier to serve and preventing it from being too runny.
Garnish and Serve: Garnish with fresh chopped parsley before serving.
Chef’s Tips & Time Intensities Explained
Intensity (Easy): Prepping and cutting the ingredients is straightforward and quick.
Intensity (Medium): Searing the chicken requires a bit more attention to get a good golden color, but it’s a simple process. Make sure not to overcrowd the pan.
Intensity (Medium-Low): Making the sauce is simple; the key is constant whisking to prevent the cream from scorching and to ensure a smooth texture.
Intensity (Low): Assembling and baking is mostly a hands-off process where the oven does the work.
Intensity (None): Resting the dish is a critical step that requires no effort from you.
Variations & Substitutions
Add Veggies: Feel free to add a cup of chopped spinach or mushrooms along with the zucchini for extra nutrients.
Different Protein: This recipe works wonderfully with boneless, skinless chicken thighs for an even more flavorful and juicy result.
Spice it Up: Add a pinch of red pepper flakes to the sauce for a bit of heat.
Make it Dairy-Free: Use full-fat coconut cream, a dairy-free cream cheese substitute, and a dairy-free mozzarella and parmesan alternative.
How to Store and Reheat
Storing: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat individual portions in the microwave or in a skillet over medium-low heat until warmed through. For a crispier top, reheat in the oven at 350°F (175°C) for 10-15 minutes.
Nutrition Information
Serving Size: 1/6 of the recipe (approx. 1.5 cups)
Calories: 485 kcal
Fat: 34g
Saturated Fat: 18g
Carbohydrates: 9g
Fiber: 2g
Sugars: 5g
Net Carbs: 7g
Protein: 35g
Cholesterol: 145mg
Sodium: 520mg
Potassium: 680mg