Pin It My neighbor knocked on my door one Thursday with a bag of zucchini from her garden, and I had thawed chicken sitting in the fridge with no real plan. I started layering things into a baking dish, whisking yogurt into eggs because I was out of heavy cream, and what came out of the oven surprised us both. The chicken stayed juicy, the zucchini softened without turning to mush, and that golden cheese crust made it feel like something I'd planned all along. Now I make it on purpose.
The first time I brought this to a potluck, someone asked if it was a fancy casserole from a cookbook. I laughed because I'd thrown it together that morning using leftover zucchini and chicken thighs I cut into chunks. It sat on the counter still warm, cheese bubbling at the edges, and by the time I looked again the dish was empty. One friend texted me later asking for the recipe, and I realized I'd stumbled onto something that felt both comforting and clean.
Ingredients
- Boneless, skinless chicken breast (1 pound): Bite-sized pieces sear quickly and stay tender when layered with the yogurt mixture.
- Dried oregano (1 teaspoon): Adds earthy warmth that pairs perfectly with smoked paprika.
- Smoked paprika (1 teaspoon): Gives the chicken a subtle smoky depth without overpowering the dish.
- Garlic powder (½ teaspoon): Distributes garlic flavor evenly across every piece of chicken.
- Salt (½ teaspoon, plus more): Season in layers to build flavor from the bottom up.
- Freshly ground black pepper: A few grinds brighten the spice mix and cut through the creaminess.
- Zucchini (2 medium, thinly sliced): Slice them evenly so they cook at the same rate and hold their shape.
- Yellow onion (1 small, finely chopped): Sautéing it first releases natural sweetness that balances the tang of yogurt.
- Garlic (2 cloves, minced): Fresh garlic in the skillet adds aromatic punch that garlic powder alone cannot match.
- Large eggs (2): They bind the yogurt into a custard-like layer that sets beautifully in the oven.
- Plain Greek yogurt (½ cup): Tangy, protein-rich, and creamy without the heaviness of sour cream.
- Shredded low-fat mozzarella (1 cup, divided): Melts into gooey pockets and creates that golden top everyone fights over.
- Grated Parmesan (2 tablespoons): Adds nutty, salty complexity and helps the cheese layer crisp up.
- Olive oil (1 tablespoon, plus extra for greasing): Use it to sear the chicken and coat the baking dish so nothing sticks.
- Fresh parsley or basil (optional): A handful of chopped herbs at the end makes the whole dish look and taste brighter.
Instructions
- Prep the oven and dish:
- Preheat your oven to 375°F (190°C) and lightly grease a 9x9-inch baking dish with olive oil. This prevents sticking and makes cleanup easier.
- Season the chicken:
- In a medium bowl, mix oregano, smoked paprika, garlic powder, ½ teaspoon salt, and black pepper. Toss the chicken pieces until every surface is coated in the spice blend.
- Sear the chicken:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sear for 3 to 4 minutes per side until golden but not fully cooked. Transfer to a plate.
- Sauté the aromatics:
- Lower the heat to medium and add the chopped onion to the same skillet. Cook for 3 minutes until softened, then stir in the minced garlic and cook for 30 seconds more, stirring constantly so it doesn't burn.
- Whisk the yogurt mixture:
- In a separate bowl, whisk together the eggs and Greek yogurt until smooth and creamy. Season lightly with salt and pepper.
- Combine chicken with aromatics:
- Return the seared chicken to the skillet and stir it into the onion and garlic mixture. Remove from heat.
- Build the first layer:
- Arrange half of the sliced zucchini in the bottom of the greased baking dish. Spread half of the chicken-onion mixture over the zucchini, then pour half of the yogurt-egg mixture evenly on top.
- Add the first cheese layer:
- Sprinkle half of the shredded mozzarella and half of the Parmesan over the yogurt layer.
- Repeat the layers:
- Layer the remaining zucchini slices, then the rest of the chicken mixture, the remaining yogurt-egg mix, and finish with the remaining mozzarella and Parmesan.
- Bake covered, then uncovered:
- Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake an additional 10 to 15 minutes until the cheese is melted, bubbly, and lightly golden.
- Rest and garnish:
- Let the bake rest for 5 minutes before slicing so the layers set and don't slide apart. Garnish with chopped fresh parsley or basil if you like.
Pin It One Sunday I made this for my brother who was trying to eat more protein without feeling like he was choking down plain grilled chicken. He had two servings, then asked if he could take the leftovers home. Watching him scrape the last bit of cheese from the corner of the dish, I realized this was the kind of recipe that makes healthy eating feel less like a chore and more like a choice you actually want to make.
Make It Your Own
I've swapped the Greek yogurt for cottage cheese when I wanted a thicker, almost ricotta-like texture, and it worked beautifully. You can toss in bell peppers, baby spinach, or even thinly sliced mushrooms without changing the bake time much. If you like heat, a pinch of red pepper flakes in the spice mix or a drizzle of hot sauce before serving wakes everything up. For a dairy-free version, plant-based cheese and yogurt melt just fine, though the flavor will be a bit milder.
Storage and Reheating
This bake keeps in an airtight container in the fridge for up to four days, and I've reheated individual portions in the microwave without the texture falling apart. If you're meal prepping, portion it into containers right after it cools so you can grab one on busy mornings. You can also freeze it for up to two months, though I recommend thawing it overnight in the fridge before reheating in the oven at 350°F for about 20 minutes. The cheese might not crisp up quite as much the second time, but the flavor stays intact.
Serving Suggestions
I like serving this with a simple arugula salad dressed in lemon juice and olive oil to cut through the richness. It also pairs well with roasted cherry tomatoes or a side of steamed green beans. If you want to bulk it up, a scoop of quinoa or cauliflower rice on the side turns it into a more filling plate without adding too many carbs.
- Top with a dollop of extra Greek yogurt and a sprinkle of fresh dill for a creamy, herby finish.
- Serve alongside crusty whole-grain bread if you're not watching carbs too closely.
- Pair with a crisp white wine or sparkling water with lemon for a light, refreshing contrast.
Pin It This dish has become my go-to when I want something that feels indulgent but keeps me on track with my goals. It's proof that high-protein meals don't have to be boring or bland.
Recipe FAQs
- → Can I make this ahead of time?
Yes, assemble the dish up to 24 hours ahead and refrigerate. Bake when ready, adding 5-10 minutes to the covered baking time if cold. Leftovers reheat beautifully for meal prep.
- → What other vegetables work in this bake?
Sliced bell peppers, baby spinach, or yellow summer squash can be added or substituted. Just keep total vegetable amounts similar to maintain proper layering and baking time.
- → Can I use chicken thighs instead?
Absolutely. Boneless skinless thighs work well—just adjust cooking time as thighs may need slightly longer to sear. The result will be even more tender and juicy.
- → Is there a dairy-free alternative?
Use unsweetened coconut yogurt or cashew yogurt instead of Greek yogurt, and replace mozzarella with dairy-free shreds. Nutritional yeast can add savory depth similar to Parmesan.
- → Why sear the chicken first?
Searing creates a golden crust and locks in juices, preventing the chicken from becoming dry during baking. This step adds flavor and ensures the meat stays tender.
- → Can I freeze this dish?
Freeze before baking for best results. Wrap tightly and freeze up to 3 months. Thaw overnight in refrigerator, then bake as directed. Already-baked portions can be frozen individually.