Introduction

This easy chicken zucchini bake is a protein-packed meal that combines tender chicken breast with fresh zucchini and savory spices for a flavorful, healthy dinner. Perfect for busy weeknights, this one-dish recipe is simple to prepare and delivers satisfying Mediterranean-inspired flavors.

A white large oval dish filled with baked chicken and zucchini slices on top, showing two main layers: the bottom layer is golden melted cheese with a slightly crispy texture, and scattered chicken pieces that are browned with a crispy surface placed on top. Over this, thick zucchini slices with green edges and soft pale green insides are arranged evenly across the dish. Fresh green parsley bits are sprinkled generously over the top, adding bright color contrast. The dish rests on a white marbled surface with some garlic and a wooden spoon partially visible nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
2 medium zucchinis (6-8 inches long), diced
1 medium onion, diced
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon smoked paprika, plus extra for garnish
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup fresh cilantro or parsley, chopped
2 cups cooked rice, for serving

Instructions

Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil or cooking spray.
Step 2: In a large mixing bowl, combine the chicken pieces with diced zucchini and onion, ensuring all pieces are roughly the same size for even cooking.
Step 3: Drizzle the olive oil over the mixture. Add the minced garlic, smoked paprika, ground cumin, dried oregano, salt, and black pepper. Toss thoroughly until everything is evenly coated.
Step 4: (Optional) Place the diced zucchini in a colander, sprinkle with ½ teaspoon salt, and let sit for 15 minutes. Pat dry with paper towels to reduce excess moisture before combining with the other ingredients.
Step 5: Transfer the mixture to the prepared baking dish, spreading it in a single layer without overcrowding to allow caramelization.
Step 6: Bake for 25-30 minutes, checking at 20 minutes. The chicken should reach an internal temperature of 165°F and the zucchini should be tender.
Step 7: For a golden, caramelized finish, switch the oven to broil and broil for 2-3 minutes until edges are browned. Watch carefully to avoid burning.
Step 8: Remove from oven, sprinkle immediately with fresh chopped herbs and extra smoked paprika for color. Let rest for 3-4 minutes before serving over cooked rice to soak up the flavorful juices.

Tips & Variations

Cut chicken into uniform pieces for even cooking and avoid overcooking; aim for 165°F internal temperature.
Marinate the chicken in the oil and spice mixture for 30 minutes before baking to boost flavor.
Increase spices by 25% or add ½ teaspoon Italian seasoning for a stronger flavor profile.
To reduce moisture, drain excess liquid after baking and return the dish to the oven for 5 additional minutes.
Try swapping cooked rice for quinoa or serve with a fresh garden salad or roasted sweet potatoes for variety.

Storage

Store leftover chicken zucchini bake in airtight containers in the refrigerator for up to 3 days or freeze individual portions for up to 2 months. To reheat, warm in the oven at 350°F for about 10 minutes until heated through (165°F), adding a tablespoon of chicken broth if the dish seems dry. This bake also works well for meal prep as flavors deepen after resting overnight.

How to Serve

The dish shows a white baking dish filled with a layered casserole. The bottom layer appears creamy and golden, topped with evenly spread round slices of green zucchini that have slight grill marks on the top. Scattered between these slices are browned chunks of chicken with a crispy golden crust. The entire dish is garnished with finely chopped fresh green herbs, adding a vibrant contrast against the browned and creamy layers. The baking dish sits on a white marbled surface, with a wooden spoon and a whole garlic bulb placed nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of zucchini?

Yes, you can substitute zucchini with summer squash, bell peppers, or sliced mushrooms, keeping similar cooking times in mind. Just be sure to dice the vegetables uniformly for even roasting.

Is this recipe suitable for meal prep?

Absolutely. This dish stores well and tastes even better the next day as the flavors meld. Portion it with cooked rice or quinoa for convenient, balanced meals throughout the week.