Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes (680g)
  • 1 teaspoon salt (5g)
  • 1/2 teaspoon black pepper (2.5g)
  • 1 medium yellow onion, chopped (approx. 1 cup) (150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 3 medium zucchini, thinly sliced (approx. 4 cups) (450g)
  • 1 red bell pepper, cored, seeded, and chopped (approx. 1 cup) (150g)
  • 1 cup heavy cream (240ml)
  • 1/2 cup chicken broth (120ml)
  • 1/4 cup grated Parmesan cheese (25g)
  • 2 tablespoons lemon juice (30ml)
  • 1 teaspoon dried Italian herbs (5g)
  • 1/4 teaspoon red pepper flakes (optional) (1g)
  • 1/2 cup panko breadcrumbs (30g)
  • 2 tablespoons melted unsalted butter (30g)
  • 1/4 cup shredded mozzarella cheese (25g)

Instructions:

  1. Season chicken with salt and pepper.
  2. Heat olive oil in a large skillet. Add chicken and cook until browned. Add onion and garlic and cook until softened. Add zucchini and red bell pepper and cook until slightly tender.
  3. In a bowl, whisk together heavy cream, chicken broth, Parmesan cheese, lemon juice, Italian herbs, and red pepper flakes (if using).
  4. Pour lemon cream sauce over the chicken and vegetables in the skillet. Stir to combine. Transfer mixture to the prepared baking dish.
  5. In a separate bowl, combine panko breadcrumbs, melted butter, and mozzarella cheese.
  6. Sprinkle the breadcrumb mixture evenly over the chicken and zucchini in the baking dish.
  7. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until golden brown and bubbly, and the internal temperature of the chicken reaches 165°F (74°C).
  8. Let the casserole rest for 5-10 minutes before serving.