Chicken and Yellow Zucchini Squash Casserole with Rosemary
Elevate your dinner table with this comforting and flavorful Chicken and Yellow Zucchini Squash Casserole with Rosemary. Perfectly seared chicken breasts nestle atop tender slices of yellow zucchini, all bathed in a luscious garlic rosemary cream sauce. A golden, crunchy crust of Parmesan cheese, breadcrumbs, and fresh parsley adds the ultimate finishing touch to this casserole, making every bite irresistibly satisfying. This easy-to-make dish combines wholesome ingredients like fresh zucchini and aromatic herbs for a healthy twist on a classic comfort food. Ideal for weeknight dinners or cozy gatherings, this casserole bakes to perfection in just under an hour, serving as the ultimate one-dish meal that’s sure to impress. Pair it with a crisp side salad or hearty garlic bread, and watch it disappear from the table!
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Ingredients
- 3 pieces Boneless, skinless chicken breasts
- 2 medium-sized Yellow zucchini squash
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 tablespoon Fresh rosemary
- 3 cloves Garlic
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 1 cup Parmesan cheese
- 0.5 cup Breadcrumbs
- 2 tablespoons Unsalted butter
- 1 tablespoon Fresh parsley
Directions
Step 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with olive oil or cooking spray and set aside.
Step 2
Trim any excess fat from the chicken breasts. Pat them dry with paper towels and season them with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Step 3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until lightly golden but not fully cooked. Remove the chicken from the skillet and set aside.
Step 4
Wash the yellow zucchini squash and slice them into 1/4-inch rounds. Set aside.
Step 5
In the same skillet, lower the heat to medium and add 1 tablespoon of olive oil. Mince the garlic and sauté it for 30 seconds until fragrant. Add the heavy cream, chicken broth, chopped fresh rosemary, and the remaining 0.5 teaspoon of salt and 0.5 teaspoon of black pepper. Stir to combine and simmer for 3 minutes.
Step 6
Layer the zucchini slices evenly in the bottom of the prepared casserole dish. Place the seared chicken breasts on top of the zucchini.
Step 7
Pour the cream and rosemary sauce over the chicken and zucchini, ensuring even distribution.
Step 8
In a small bowl, prepare the crust topping by combining the breadcrumbs, Parmesan cheese, melted butter, and chopped parsley. Stir until fully mixed.
Step 9
Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Step 10
Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake uncovered for an additional 15-20 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and the topping is golden brown.
Step 11
Remove the casserole from the oven and let it rest for 5 minutes before serving. Serve warm and garnish with additional parsley if desired.
Nutrition Facts
| Serving size | (1516.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2811.0 |
| Total Fat 182.8g | 0% |
| Saturated Fat 90.1g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 834.6mg | 0% |
| Sodium 5812.9mg | 0% |
| Total Carbohydrate 63.1g | 0% |
| Dietary Fiber 7.4g | 0% |
| Total Sugars 12.6g | |
| Protein 209.0g | 0% |
| Vitamin D 5.2IU | 0% |
| Calcium 1085.9mg | 0% |
| Iron 10.4mg | 0% |
| Potassium 2589.7mg | 0% |
Source of Calories