Marry Me Mediterranean Chicken (Printable)

Tender chicken and fresh zucchini baked with sun-dried tomatoes and Mediterranean herbs in a creamy sauce.

# What You'll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into bite-sized pieces

→ Vegetables

02 - 2 medium zucchini, sliced into half-moons
03 - 1 small red onion, thinly sliced
04 - 2 cloves garlic, minced
05 - 3.5 oz sun-dried tomatoes (oil-packed, drained and chopped)
06 - 2.6 oz baby spinach

→ Dairy

07 - 1/2 cup heavy cream
08 - 3.5 oz crumbled feta cheese
09 - 2.5 oz grated mozzarella cheese
10 - 1 oz grated Parmesan cheese

→ Pantry & Condiments

11 - 2 tbsp olive oil
12 - 1 tsp dried oregano
13 - 1 tsp dried basil
14 - 1/2 tsp smoked paprika
15 - 1/2 tsp chili flakes (optional)
16 - Salt and freshly ground black pepper, to taste

→ Garnish

17 - Fresh basil leaves, for serving

# How-To Steps:

01 - Preheat oven to 400°F. Lightly grease a medium baking dish with cooking spray or a small amount of olive oil.
02 - Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, and smoked paprika. Sauté for 4–5 minutes until lightly golden but not fully cooked through. Transfer to a plate and set aside.
03 - In the same skillet, add remaining olive oil. Sauté onion for 2 minutes until translucent, then add garlic and cook until fragrant, about 30 seconds.
04 - Add zucchini and sun-dried tomatoes to the skillet. Cook for 3–4 minutes until zucchini begins to soften. Stir in spinach and cook until just wilted. Remove from heat.
05 - In a mixing bowl, combine heavy cream, oregano, basil, chili flakes (if using), half the feta, and half the mozzarella. Season with salt and pepper to taste.
06 - Arrange sautéed vegetables and chicken pieces in the prepared baking dish. Pour cream mixture evenly over the top, ensuring all ingredients are coated.
07 - Sprinkle with remaining feta, remaining mozzarella, and all the Parmesan cheese, distributing evenly across the surface.
08 - Bake for 25–30 minutes, or until chicken is cooked through (internal temperature reaches 165°F) and the top is golden brown and bubbling.
09 - Let the dish rest for 5 minutes before serving to allow flavors to settle. Garnish with fresh basil leaves and serve warm.

# Expert Advice:

01 -
  • The creamy sauce clings to every bite of chicken and zucchini, making each forkful feel indulgent despite being low carb
  • Sun-dried tomatoes bring this incredible concentrated sweetness that balances the rich, salty feta perfectly
  • Everything bakes together in one dish, meaning less cleanup and more time with the people you actually like
02 -
  • Don't skip the step of searing the chicken first, even though it feels like extra work—those golden bits add so much more depth than simply baking raw chicken
  • The cream will look very liquid when you pour it over the dish, but it thickens beautifully in the oven, so trust the process
  • Letting it rest for those 5 minutes seems annoying when everyone's hungry, but it makes the difference between a cohesive dish and a soupy mess
03 -
  • Use the oil from your sun-dried tomato jar to sauté your vegetables instead of plain olive oil—it's packed with flavor
  • If you're watching calories, half-and-half still gives you a creamy sauce without being quite as rich as heavy cream
  • Everything can be prepped up to the baking step the night before, then just pop it in the oven when you're ready to cook

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