Chicken, Zucchini & Rice Casserole
Chicken zucchini rice casserole is a creamy dinner that makes the most of fresh zucchini. With lemony chicken, rice, and a golden cheese topping, it's the type of one-skillet meal that's both fresh and comforting.
Servings: 8 servings
Ingredients
For the marinade
- ¼ cup fresh lemon juice
- ½ cup olive oil
- ½ tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
- 2 tsp kosher salt
- 1 tbsp honey
For the casserole
- 1 lb boneless, skinless chicken breast (about 2 large breasts)
- 1 ½ lbs zucchini (about 1-2 medium)
- 2 sprigs fresh thyme
- 2 cloves garlic minced
- 1 ½ cups uncooked jasmine rice
- 1 ¼ cups chicken stock
- ¾ cup heavy cream
- ¾ cup sour cream
- ½ tsp kosher salt
- ½ cup freshly grated Parmesan cheese
- 1 ¼ cups shredded Monterey Jack cheese
Instructions
- Marinate the chicken: In a medium bowl, combine the lemon juice, olive oil, black pepper, garlic powder, dried thyme, kosher salt, and honey. Mix to combine. Cut the chicken into roughly ½-inch cubes. Add the cubed chicken to the marinade and stir to evenly coat all of the chicken. Cover and marinate the chicken in the refrigerator for 30 minutes or up to 1 hour.¼ cup fresh lemon juice, ½ cup olive oil, ½ tsp freshly ground black pepper, 1 tsp garlic powder, 1 tsp dried thyme, 2 tsp kosher salt, 1 tbsp honey, 1 lb boneless, skinless chicken breast (about 2 large breasts)
- Preheat the oven to 350°F.
- Prepare the zucchini by slicing them in half crosswise, then in half lengthwise. Chop each piece into ½-inch thick pieces and set them aside.1 ½ lbs zucchini (about 1-2 medium)
- Cook the chicken: Once the chicken is marinated, heat an oven-safe 12-inch skillet or braiser over medium heat. Add the chicken and discard the remaining marinade. Sauté the chicken until it is browned and cooked, reaching 160°F, 6-8 minutes. Once cooked, remove the chicken from the skillet and set it aside.
- Sauté the zucchini: Add the prepared zucchini to the hot skillet. Sauté the zucchini until it begins to brown, 4-6 minutes. Add the minced garlic and thyme leaves. Stir and remove the dish from the heat.2 cloves garlic, 2 sprigs fresh thyme
- Assemble and bake: Add the chicken and rice to the skillet or braiser and stir to evenly incorporate. In a separate bowl, combine the chicken stock, sour cream, and heavy cream. Whisk until smooth and pour over the rice. Stir the casserole together and season with salt. Sprinkle with the Parmesan cheese and Monterey Jack cheese. Cover the skillet tightly with foil or a lid and place it in the preheated oven. Bake until the rice is tender, 40-45 minutes. Once the rice is tender, remove the lid and bake until the cheese is browned, 5 minutes. Remove the skillet from the oven and serve.1 ½ cups uncooked jasmine rice, 1 ¼ cups chicken stock, ¾ cup heavy cream, ¾ cup sour cream, ½ tsp kosher salt, ½ cup freshly grated Parmesan cheese, 1 ¼ cups shredded Monterey Jack cheese
Video
Nutrition
Serving: 1serving | Calories: 576kcal