Go Back

Chicken Zucchini Bake with Bacon

Chicken zucchini bake with bacon in a creamy garlic-parmesan sauce, baked until mozzarella turns golden and bubbly at the edges. Tender chicken pieces and drained zucchini stay juicy, with a scoopable, comforting texture after a short rest.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
resting 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Bake
  • 1.5 lb boneless, skinless chicken breasts cut into 1-inch pieces
  • 1.5 lb zucchini 3 medium, sliced into 1/4-inch half-moons
  • 1 tsp salt divided
  • 0.5 tsp black pepper
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 1 tbsp olive oil
  • 8 slices bacon cooked crispy and crumbled
For the Creamy Garlic-Parmesan Sauce
  • 4 oz cream cheese softened
  • 0.75 cup heavy cream
  • 0.5 cup grated parmesan cheese
  • 3 garlic cloves minced
  • 0.5 tsp onion powder
  • 0.25 tsp crushed red pepper flakes optional
For the Topping
  • 1.5 cup shredded mozzarella cheese
  • 2 tbsp chopped fresh parsley

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and Drain the Zucchini
  1. Preheat the oven to 400°F. Toss the zucchini with 1/2 tsp salt and let it sit in a colander for 10 minutes to release excess water, then pat dry with paper towels to prevent watery bake.
Cook the Bacon and Reserve Bacon Fat
  1. Cook the bacon in a large skillet over medium heat for 6–8 minutes until crispy. Transfer to a paper towel, crumble when cool, and reserve 1 tbsp bacon fat in the skillet.
Sear the Chicken
  1. Season the chicken pieces with the remaining 1/2 tsp salt, black pepper, Italian seasoning, and garlic powder. Add olive oil to the skillet with the bacon fat and sear the chicken over medium-high heat for 4–5 minutes until golden on the outside.
Make the Creamy Sauce
  1. In a large bowl, whisk the softened cream cheese, heavy cream, grated parmesan cheese, minced garlic, onion powder, and crushed red pepper flakes until smooth and pourable.
Assemble the Bake
  1. In a greased 9x13-inch baking dish, combine the seared chicken and drained zucchini. Pour the creamy sauce evenly over everything and toss gently until coated, then scatter half the crumbled bacon throughout.
Top and Bake
  1. Sprinkle the shredded mozzarella cheese evenly over the top. Bake uncovered for 22–25 minutes at 400°F until the chicken reaches 165°F and the cheese is melted, golden, and bubbling at the edges.
Finish and Serve
  1. Top with the remaining crispy bacon and chopped fresh parsley. Rest the bake for 5 minutes so the sauce settles to a creamy, scoopable consistency, then serve straight from the dish.

Notes

For best texture, drain and pat the zucchini very dry so the casserole stays creamy instead of watery. Store leftovers in the refrigerator up to 4 days; freeze up to 2 months (thaw overnight in the fridge and reheat gently). If you want a low-lactose option, use lactose-free cream and lactose-free cream cheese while keeping the rest the same.