Chicken, Mushroom & Zucchini Bake

Chicken, Mushroom & Zucchini Bake

Introduction

This Chicken, Mushroom & Zucchini Bake is the kind of dish that feels like a warm hug on a plate. Tender chicken, earthy mushrooms, and lightly crisp zucchini all baked together in a creamy, cheesy custard—every bite is rich, comforting, and flavorful. It’s perfect for a weeknight dinner or a lazy weekend lunch when you want something hearty but not too heavy. The golden mozzarella topping adds a satisfying crunch, while the subtle aroma of thyme and garlic fills your kitchen, making it impossible to wait until it comes out of the oven.

Ingredients

For the Bake:

• 500 g / 17.6 oz boneless chicken thighs, cut into bite-sized pieces
• 300 g / 10.5 oz sliced mushrooms
• 1 large zucchini, sliced and halved
• 2 spring onions, sliced
• 2 tablespoons butter (28 g / 1 oz)
• Chicken seasoning, to taste
• Salt and pepper, to taste

For the Egg Mixture:

• 1 jar (170 g / 3/4 cup) sour cream
• 1 cup milk (240 ml / 8 fl oz)
• 2 large eggs
• 1 clove garlic, crushed
• 1/2 teaspoon dried thyme (1 g / 0.04 oz)
• 2 tablespoons plain flour (16 g / 0.5 oz)
• Salt and pepper, to taste

For the Topping:

• 100 g / 3.5 oz shredded mozzarella
• Optional: extra dried thyme and freshly ground black pepper

Directions