Description
A deliciously creamy and cheesy chicken bake with zucchini and rice.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 medium zucchinis, chopped
- 1 cup long-grain rice (uncooked)
- 2 cups shredded mozzarella and cheddar cheese
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp garlic powder
- 2 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a skillet over medium heat, add olive oil and sauté cubed chicken until golden brown, about 5-7 minutes. Season with salt and pepper.
- Add chopped zucchini, garlic powder, and Italian seasoning; sauté until zucchini softens, about 3-4 minutes.
- In a large bowl, mix cooked chicken mixture with uncooked rice, heavy cream, chicken broth, and half of the cheese.
- Pour the mixture into the prepared baking dish, top with remaining cheese, cover with foil, and bake for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes until bubbly and golden brown.
- Let rest for 10 minutes before serving.
Notes
- For a little kick, you can add a pinch of red pepper flakes.
- This dish pairs well with a fresh salad.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg