Low-Carb Creamy Chicken Zucchini Bake – Comforting, Easy, and Satisfying

This is the kind of weeknight dish that makes everyone at the table happy. Tender chicken, a creamy sauce, and layers of lightly roasted zucchini come together in a warm, bubbly bake. It feels cozy and comforting, but it’s light enough to keep you going strong.

You can prep it ahead, tweak it to fit your taste, and it reheats like a dream. If you’re trying to eat low-carb without giving up comfort food, this one’s a keeper.

Low-Carb Creamy Chicken Zucchini Bake - Comforting, Easy, and Satisfying

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• Chicken: 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
• Zucchini: 3 to 4 medium, sliced into thin rounds or half-moons
• Olive oil or butter: 2 to 3 tablespoons
• Garlic: 3 cloves, minced
• Onion: 1 small, finely chopped (optional but recommended)
• Chicken broth: 1 cup, low sodium
• Heavy cream: 3/4 cup (or full-fat coconut milk for dairy-free)
• Cream cheese: 3 ounces, softened
• Parmesan cheese: 1/2 cup, finely grated
• Mozzarella cheese: 1 to 1.5 cups, shredded
• Italian seasoning: 1 teaspoon (or a mix of dried basil, oregano, and thyme)
• Smoked paprika: 1/2 teaspoon (optional for color and flavor)
• Fresh parsley or basil: a handful, chopped
• Salt and pepper: to taste
• Red pepper flakes: a pinch, optional

Instructions

 

• Prep the oven and pan: Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
• Salt the zucchini: Slice the zucchini into 1/4-inch rounds or half-moons. Sprinkle with a little salt and lay the pieces on paper towels for 10–15 minutes to draw out moisture. Pat dry.
• Par-cook the zucchini (optional but helpful): Toss the slices with a drizzle of olive oil and spread them on a sheet pan. Roast for 8–10 minutes to remove extra water and concentrate flavor. This helps avoid a watery bake.
• Cook the chicken: Cut the chicken into bite-size pieces. Season with salt, pepper, and half the Italian seasoning. Heat a skillet over medium-high heat with 1 tablespoon olive oil or butter. Sear the chicken until just cooked through, 5–7 minutes. Transfer to a plate.
• Sauté aromatics: In the same skillet, add a bit more oil or butter if needed. Cook the onion for 3–4 minutes until softened. Add the garlic and cook 30 seconds, just until fragrant.
• Make the creamy sauce: Reduce heat to medium-low. Pour in the chicken broth and stir, scraping up any browned bits. Whisk in the cream, cream cheese, Parmesan, remaining Italian seasoning, smoked paprika, and a pinch of red pepper flakes if using. Simmer gently for 2–3 minutes until slightly thickened. Season to taste with salt and pepper.
• Combine: Add the cooked chicken back into the sauce and toss to coat. Fold in a handful of fresh parsley or basil.
• Assemble the bake: Layer half the zucchini in the bottom of the baking dish. Spoon half the creamy chicken mixture over top. Sprinkle with half the mozzarella. Repeat with the remaining zucchini, chicken, and mozzarella.
• Bake: Lower the oven to 375°F (190°C). Bake uncovered for 18–22 minutes, until the top is bubbling and lightly golden and the center is hot.
• Finish and serve: Let it rest 5–10 minutes so the sauce sets slightly. Garnish with more fresh herbs. Serve with a crisp salad or steamed green beans.

What Makes This Special

This bake brings together familiar flavors with a low-carb twist. The zucchini stands in for pasta or potatoes, soaking up the creamy sauce without getting heavy.

A bit of garlic, herbs, and cheese adds richness without making the dish feel greasy. It’s the kind of recipe that uses simple ingredients you probably already have, but the final result tastes like something you’d order at a cozy bistro. Plus, it’s easy to scale up for guests or portion out for meal prep.

Shopping List

• Chicken: 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
• Zucchini: 3 to 4 medium, sliced into thin rounds or half-moons
• Olive oil or butter: 2 to 3 tablespoons
• Garlic: 3 cloves, minced
• Onion: 1 small, finely chopped (optional but recommended)
• Chicken broth: 1 cup, low sodium
• Heavy cream: 3/4 cup (or full-fat coconut milk for dairy-free)
• Cream cheese: 3 ounces, softened
• Parmesan cheese: 1/2 cup, finely grated
• Mozzarella cheese: 1 to 1.5 cups, shredded
• Italian seasoning: 1 teaspoon (or a mix of dried basil, oregano, and thyme)
• Smoked paprika: 1/2 teaspoon (optional for color and flavor)
• Fresh parsley or basil: a handful, chopped
• Salt and pepper: to taste
• Red pepper flakes: a pinch, optional

Step-by-Step Instructions

1. Prep the oven and pan: Preheat your oven to 400°F (200°C).

   Lightly grease a 9×13-inch baking dish.

2. Salt the zucchini: Slice the zucchini into 1/4-inch rounds or half-moons. Sprinkle with a little salt and lay the pieces on paper towels for 10–15 minutes to draw out moisture. Pat dry.
3. Par-cook the zucchini (optional but helpful): Toss the slices with a drizzle of olive oil and spread them on a sheet pan.

   Roast for 8–10 minutes to remove extra water and concentrate flavor. This helps avoid a watery bake.

4. Cook the chicken: Cut the chicken into bite-size pieces. Season with salt, pepper, and half the Italian seasoning.

   Heat a skillet over medium-high heat with 1 tablespoon olive oil or butter. Sear the chicken until just cooked through, 5–7 minutes. Transfer to a plate.

5. Sauté aromatics: In the same skillet, add a bit more oil or butter if needed.

   Cook the onion for 3–4 minutes until softened. Add the garlic and cook 30 seconds, just until fragrant.

6. Make the creamy sauce: Reduce heat to medium-low. Pour in the chicken broth and stir, scraping up any browned bits.

   Whisk in the cream, cream cheese, Parmesan, remaining Italian seasoning, smoked paprika, and a pinch of red pepper flakes if using. Simmer gently for 2–3 minutes until slightly thickened. Season to taste with salt and pepper.

7. Combine: Add the cooked chicken back into the sauce and toss to coat.

   Fold in a handful of fresh parsley or basil.

8. Assemble the bake: Layer half the zucchini in the bottom of the baking dish. Spoon half the creamy chicken mixture over top. Sprinkle with half the mozzarella.

   Repeat with the remaining zucchini, chicken, and mozzarella.

9. Bake: Lower the oven to 375°F (190°C). Bake uncovered for 18–22 minutes, until the top is bubbling and lightly golden and the center is hot.
10. Finish and serve: Let it rest 5–10 minutes so the sauce sets slightly. Garnish with more fresh herbs.

    Serve with a crisp salad or steamed green beans.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat covered at 325°F (165°C) for 15–20 minutes, or microwave in short bursts.
• Freezer: This dish freezes fairly well, though zucchini can soften. Freeze in portions for up to 2 months.

  Thaw overnight in the fridge and reheat gently.

• Make ahead: Assemble up to the baking step, cover, and refrigerate for up to 24 hours. Add 5–10 extra minutes to the bake time if starting from cold.

Why This is Good for You

This recipe leans on protein, non-starchy vegetables, and healthy fats to keep carbs low while still satisfying. Chicken brings lean protein for fullness and muscle repair. Zucchini adds fiber, potassium, and hydration without extra carbs. Healthy fats from olive oil, cream, and cheese help with satiety and flavor, which can make it easier to stick with a lower-carb approach. If you’re mindful of sodium, choose low-sodium broth and season to taste.

Pitfalls to Watch Out For

• Watery casserole: Zucchini holds a lot of moisture.

  Salting and pre-roasting help. Avoid slicing too thin, and don’t overfill the dish.

• Broken sauce: Keep the heat moderate when stirring in cream and cheeses. Simmer gently, don’t boil hard.
• Bland flavor: Season every layer lightly—zucchini, chicken, and sauce.

  Taste and adjust salt, pepper, and herbs before baking.

• Overcooked chicken: Cook the chicken just to done in the skillet; it will cook a bit more in the oven.

Variations You Can Try

• Spinach and artichoke: Stir 2 cups fresh spinach and 1 cup chopped artichoke hearts into the sauce with the chicken.
• Mushroom thyme: Sauté 8 ounces sliced mushrooms with the onions and swap Italian seasoning for thyme.
• Pesto twist: Add 2–3 tablespoons pesto to the sauce and finish with pine nuts and extra Parmesan.
• Buffalo style: Stir 2–3 tablespoons hot sauce into the sauce and top with a sprinkle of blue cheese.
• Dairy-free: Use olive oil, coconut milk, and a dairy-free cream cheese and cheese alternative. Flavor with extra herbs and nutritional yeast.
• Extra protein: Add crumbled cooked bacon or diced ham to the chicken mixture.
• Different veg: Swap some zucchini for yellow squash or thinly sliced bell peppers for color and sweetness.

FAQ

Can I use rotisserie chicken?

Yes. Shred about 4 cups of cooked chicken and skip the skillet step.

Warm it in the sauce so it absorbs flavor, then proceed with layering and baking.

How do I keep the zucchini from getting soggy?

Salt and blot the slices, then pre-roast them briefly. Don’t overpack the dish, and let the bake rest after coming out of the oven so the sauce settles.

What can I use instead of heavy cream?

Full-fat coconut milk works well and keeps things low-carb. You can also use half-and-half, but the sauce will be slightly thinner.

Is this keto-friendly?

Yes, the ingredients are naturally low in carbs.

Keep an eye on portion size and choose low-sugar, low-carb sauces and broths to stay on track.

Can I make it without cheese?

You can skip the mozzarella and Parmesan and rely on a thicker cream or coconut milk base seasoned with herbs and nutritional yeast. The texture will be less gooey but still creamy.

What if I don’t have Italian seasoning?

Mix equal parts dried basil, oregano, and thyme. A pinch of rosemary or marjoram adds depth if you have it.

How spicy is it?

As written, it’s mild.

Add red pepper flakes, cayenne, or a splash of hot sauce if you want heat.

Can I assemble this earlier in the day?

Yes, assemble and refrigerate, tightly covered, for up to 24 hours. Bake straight from the fridge, adding a few extra minutes until hot and bubbly.

Final Thoughts

Low-Carb Creamy Chicken Zucchini Bake is a simple way to get big comfort with smart ingredients. It’s adaptable, forgiving, and perfect for busy nights or weekend meal prep.

Once you’ve tried the base recipe, make it your own with herbs, veggies, or a different cheese combo. Keep a couple of zucchini on hand and you’re always halfway to dinner. Warm, creamy, and satisfying—this one will earn a spot in your regular rotation.