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Chicken Zucchini Bake with Bacon

Chicken zucchini bake with bacon layers seared chicken and half-moon zucchini in a single 9x13 dish, then tops it with crisp bacon and bubbling melted mozzarella-Parmesan. Bake until the chicken reaches 165°F and the cheese turns golden with bubbling edges for a hearty, weeknight-friendly dinner.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless, skinless chicken breasts Cut into 1-inch cubes.
Bacon
  • 6 bacon slices Chopped.
Zucchini
  • 1.5 lb zucchini Slice into ½-inch half-moons (about 3 medium).
Seasoning and aromatics
  • 1 tbsp olive oil
  • 3 garlic cloves Minced.
  • 1 tsp smoked paprika
  • 1 tsp dried Italian seasoning
  • 0.5 tsp salt Plus more to taste.
  • 0.25 tsp black pepper
Cheese and cream
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 0.25 cup heavy cream
Garnish
  • 2 tbsp fresh parsley Chopped, for garnish.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 400°F and grease a 9x13-inch baking dish.
Crisp the bacon
  1. In a large skillet over medium heat, cook the chopped bacon until crisp, about 6-7 minutes, and remove to a plate with a slotted spoon while leaving rendered fat in the pan.
Sear the chicken
  1. Add the chicken cubes to the same skillet with the olive oil and season with smoked paprika, Italian seasoning, salt, and black pepper, then sear for 4-5 minutes until golden on the outside.
Layer the bake
  1. Spread the zucchini in the prepared baking dish, scatter the seared chicken and minced garlic over top, and drizzle with the heavy cream.
Add cheese and bacon
  1. Sprinkle the mozzarella and Parmesan evenly over the top, then scatter the crisped bacon over the cheese.
Bake
  1. Bake uncovered for 25-30 minutes at 400°F until the chicken is cooked through to 165°F and the cheese is melted, golden, and bubbling at the edges.
Rest and serve
  1. Rest for 5 minutes, then garnish with chopped fresh parsley and serve.

Notes

For maximum browning, make sure the chicken cubes are in a single layer when searing and avoid overcrowding the skillet. Store leftovers in an airtight container in the refrigerator for up to 3-4 days; reheat in a 350°F oven until warmed through. Freezing: yes, freeze portions in a sealed container for up to 2 months and thaw in the fridge before reheating. If you want a lighter version, substitute half-and-half for the heavy cream (texture will be slightly less rich).