Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 2 medium zucchini, diced (approx. 4 cups)
  • 1 red bell pepper, diced (approx. 1 cup)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper (plus more to taste)
  • 4 tablespoons (57g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (473ml) whole milk
  • 1/2 cup (113g) sour cream
  • 1 cup (113g) shredded cheddar cheese, divided (3/4 cup + 1/4 cup for topping)
  • 1/4 cup (30g) grated Parmesan cheese, divided (2 Tbsp + 2 Tbsp for topping)
  • 1/4 cup panko breadcrumbs (for extra crunch, optional)

Instructions:

  1. Heat olive oil in a large skillet. Add chicken, season with salt, pepper, and Italian seasoning. Cook until browned on all sides (doesn't need to be cooked through). Remove chicken and set aside.
  2. In the same skillet, sauté onion and garlic until softened. Add zucchini and bell pepper and cook until slightly tender.
  3. Melt butter in the same skillet. Whisk in flour and cook for 1 minute to make a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly until thickened.
  4. Remove from heat. Stir in sour cream, 3/4 cup cheddar cheese, and 2 Tbsp Parmesan cheese. Add chicken and vegetables to the sauce and stir to combine.
  5. Pour the mixture into the prepared baking dish. Top with remaining 1/4 cup cheddar cheese and 2 Tbsp Parmesan cheese. Sprinkle with panko breadcrumbs (if using).
  6. Bake in a preheated oven at 375°F (190°C) for 35-40 minutes, or until golden brown and bubbly.
  7. Let stand for 10 minutes before serving.