Ingredients
4 bone-in, skin-on chicken thighs
2 cups diced yellow squash
2 cups diced zucchini
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
8 oz cream cheese, softened
1 cup shredded sharp cheddar cheese
1/4 cup grated parmesan cheese
1 tsp salt
1/2 tsp black pepper
Instructions
Preheat oven to 400°F (200°C)
Pat chicken thighs dry and season with thyme, rosemary, salt, and pepper
Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat, sear chicken thighs for 3-4 minutes per side until golden
Remove chicken and add remaining olive oil to skillet, sauté garlic for 1-2 minutes
Add diced squash and drizzle with 1 tbsp water, cover and simmer 5 minutes
Transfer chicken thighs to a baking dish, top with squash mixture, and add remaining zucchini
In a bowl, mix cream cheese, cheddar, and parmesan until smooth
Spread cheese mixture over vegetables
Bake at 400°F (200°C) for 20-25 minutes until top is golden and chicken is fully cooked
Notes
Drizzle squash with broth instead of oil for added moisture if preferred
Add cherry tomatoes or mushrooms for extra body
Store leftovers in an airtight container for up to 3 days
Freezes well for 2-3 months; reheat on baking sheet for best texture
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Ketogenic
Nutrition
- Serving Size: 1 slice of casserole (1/6 recipe)
- Calories: 420
- Sugar: 3g
- Sodium: 4200mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 180mg