Keto Zucchini Bake With Chicken

Name: Keto Zucchini Bake With Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5 servings
Cuisine: American
Ingredients: 1 1/2 pounds Boneless Skinless Chicken Breasts (cut into bite-sized pieces); 2 medium Zucchini (chopped); 1/2 medium Onion (diced); 2 tbsp Olive Oil; 2 tbsp Butter; 1/4 cup Chicken Broth; 1 cup Heavy Whipping Cream; 1/3 cup Parmesan Cheese; 1/2 tsp Italian Seasoning; 2 tsp Garlic (minced ); 1 cup Mozzarella Cheese (shredded )

This keto zucchini bake combines tender chicken, fresh zucchini, and a creamy parmesan sauce in a single dish that freezes well, making it ideal for meal prep and low-carb dinners.

🌍American 🥗Keto 🏷️Keto zucchini bake

Total

45 min

Servings

5

Difficulty

Hard

Est. Cost

$22–$36

Recipe Source

View original recipe

From Stylishcravings · by Annie

Ingredients

1 1/2 pounds Boneless Skinless Chicken Breasts (cut into bite-sized pieces)

2 medium Zucchini (chopped)

1/2 medium Onion (diced)

2 tbsp Olive Oil

2 tbsp Butter

1/4 cup Chicken Broth

1 cup Heavy Whipping Cream

1/3 cup Parmesan Cheese

1/2 tsp Italian Seasoning

2 tsp Garlic (minced )

1 cup Mozzarella Cheese (shredded )

11 Ingredients

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Instructions

1
Preheat the oven to 350 degrees.
2
Heat the olive oil in a skillet over medium high heat.
3
Add the chicken and onion to the skillet, and season with salt and pepper to taste. Saute until the chicken is mostly cooked through, and the onion is becoming tender.
4
Stir in the zucchini and cook until the chicken is completely done. Remove the mixture and set aside.
5
Lower the heat to medium and add the butter to the same skillet.
6
Mix in the garlic and saute for 30 seconds.
7
Stir in the chicken broth, heavy whipping cream, Italian seasoning and salt and pepper to taste. Simmer until the sauce has thickened.
8
Add the parmesan cheese to the sauce and stir to combine.
9
Place the meat and vegetable mixture in a well greased 9x9 baking dish.
10
Pour the sauce over the mixture and stir to combine.
11
Sprinkle the mozzarella cheese on top.
12
Bake for 20 minutes and let rest 10 minutes before serving.

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Tips & Notes

Pro tips

Pat zucchini dry after chopping and sauté it briefly before baking to release excess moisture and prevent sogginess.
Cut chicken into uniform bite-sized pieces so they cook evenly and finish at the same time as the vegetables.
Stir the cream sauce gently before pouring to ensure even distribution of garlic and seasoning throughout the bake.
Check that the chicken reaches 165°F internally for food safety; use a meat thermometer for accuracy.

Substitutions

Heavy whipping cream → half-and-half or full-fat coconut milk (will be slightly less rich)
Parmesan cheese → Gruyère or Asiago (adds different depth of flavor)
Boneless skinless chicken breasts → thighs (slightly more flavorful; adjust cooking time if using larger pieces)
Italian seasoning → 1/2 tsp dried basil + 1/4 tsp dried oregano + pinch of thyme (more control over flavor profile)

Storage & make-ahead

Store leftovers covered in the refrigerator for up to 4 days; reheat covered at 350°F until warmed through, or assemble unbaked and freeze up to 3 months.