You’ll love this Easy Baked Chicken and Zucchini recipe for how quick and flavorful it is. Tender chicken and roasted zucchini come together in one pan with bold, simple spices. It’s perfect for busy nights when you want something healthy but still crave real comfort food. In just about 40 minutes, you’ll have a family-friendly dinner that tastes amazing and feels wholesome.
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Why You’ll Love This Easy Baked Chicken and Zucchini
This one-dish meal saves time without sacrificing flavor. The juicy chicken pieces soak up warm spices while the zucchini softens perfectly in the oven. Plus, it’s high in protein and low in fuss, making cleanup easy.
One-pan convenience with simple pantry spices
Everything cooks together in a single pan, so there’s less mess and more flavor. Garlic, paprika, and oregano mix beautifully with olive oil to make a quick marinade you can whisk together in seconds.
Healthy, high-protein dinner that still feels comforting
This recipe delivers lean protein and plenty of veggies while keeping every bite satisfying. The chicken turns tender and juicy while the zucchini caramelizes, giving that cozy, roasted flavor everyone loves.
Ingredients You’ll Need
This recipe keeps it simple with real, everyday ingredients you already have.
Main ingredients (chicken, zucchini, onion, olive oil)
You’ll need boneless, skinless chicken breasts, a medium zucchini, and a chopped onion. Olive oil ties everything together and helps the spices cling to each bite, creating golden, flavorful edges.
Seasoning blend (garlic powder, paprika, oregano, cumin, salt, pepper)
These pantry spices add warmth and depth. Garlic powder and paprika give a savory kick, while oregano and cumin bring subtle earthiness. Salt and pepper balance it all out beautifully.
Optional add-ins and swaps
Add cherry tomatoes or bell peppers for more color. You can also toss in diced potatoes or yellow squash. Chicken thighs work well too and add a richer taste without changing bake time much.
Quick Prep Tips for the Best Flavor and Texture
How to cut chicken and zucchini for even baking
Cut the chicken into even, bite-sized cubes so it cooks evenly. Slice the zucchini lengthwise first, then chop into half-moons. Keeping everything uniform ensures perfect roasting.
Marinate now or later: what changes
If you have time, let the coated mixture rest in the fridge for up to 24 hours. This deepens flavor and tenderizes the chicken. However, baking it right away still gives a flavorful result with crispy edges.
How to Make Easy Baked Chicken and Zucchini (Step-by-Step)
Preheat and prep the baking dish
Preheat your oven to 425°F (220°C). Lightly coat an 8×8-inch dish with oil or nonstick spray. A smaller pan helps the chicken and veggies caramelize better.
Mix the spices and oil to make a quick marinade
In a large bowl, combine garlic powder, paprika, oregano, cumin, salt, and black pepper. Add olive oil and stir until you have a smooth, fragrant mixture.
Coat the chicken and veggies evenly
Toss the chicken, chopped onion, and zucchini in the bowl. Stir until every piece glistens with the seasoning oil. This even coating gives that rich roasted flavor after baking.
Bake at 425°F until tender and cooked through
Spread everything in your prepared dish in a single layer. Bake uncovered for 30 minutes, stirring halfway through if you like extra browning. The chicken should be cooked through, and the veggies soft but not mushy.
Rest briefly, then serve
Let it rest for 3–5 minutes before serving. The juices settle, keeping the chicken tender. Serve with rice, quinoa, or roasted potatoes for a complete meal.
How to Know When the Chicken Is Done
Visual cues and texture checks
The chicken should look golden and no longer pink in the center. It should cut easily with a fork and release clear juices.
Safe internal temperature and best practices
Check with a meat thermometer if unsure. Chicken is safe at 165°F (74°C). Don’t overbake—it dries fast at high heat, so pull it once it reaches temperature.
Serving Ideas (Rice, Grains, and Low-Carb Options)
Classic pairings for a satisfying dinner
Pair this Easy Baked Chicken and Zucchini with fluffy rice or couscous. It’s also perfect next to mashed potatoes or crusty bread to soak up the juices.
Lighter sides that keep it clean and fresh
Try serving it over cauliflower rice or alongside a crisp green salad. You can also make a wrap using lettuce leaves for a light, low-carb lunch.
Storage, Reheating, and Make-Ahead Notes
Refrigerating leftovers and best containers
Store leftovers in airtight containers for up to 3 days. The flavors actually deepen a bit overnight, making it great for meal prep.
Reheating without drying out the chicken
Warm gently in the microwave or oven at low heat with a splash of water or broth. This keeps the chicken juicy while reheating evenly.
Meal prep and marinating up to 24 hours
You can prepare and refrigerate the seasoned mix a day ahead. When you’re ready, just spread it out in the pan and bake—no extra steps needed.
Helpful Recipe Notes and Nutrition Details
Prep time, bake time, servings, and dish size
Prep takes about 10 minutes. Bake for 30 minutes at 425°F. This recipe serves four people and fits perfectly in an 8×8-inch dish.
Estimated nutrition per serving and what it means
Each serving provides roughly 218 calories, 25 grams of protein, and 10 grams of fat. It’s a balanced, nutrient-rich dinner that feels hearty without being heavy.
Other Recipes You May Enjoy
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- Ultimate Cheesy Mozzarella Chicken Bake
- Easy Lemon Pepper Chicken Recipe
- Chicken with Peaches 30-Minute One-Pan Dinner
- Chicken Bacon Ranch Quesadilla Dinner
- Healthy Chicken Cauliflower Rice Casserole
- Chicken Rice Casserole Comfort Dinner
FAQ
Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs work wonderfully here. They stay juicy and flavorful, even if you bake a little longer. Just make sure they’re boneless and cut to the same size as the breast pieces so everything cooks evenly.
Should I peel the zucchini?
No need to peel it. The skin softens in the oven and adds color and texture. Just wash it well and trim the ends before slicing.
Can I add other vegetables without changing the bake time?
Yes, most quick-cooking veggies like bell peppers, cherry tomatoes, or mushrooms can be added without extra bake time. Denser ones like potatoes may need 10–15 extra minutes, so cut them smaller to match.
How do I keep zucchini from getting too soft?
Cut it into thicker pieces and don’t overcrowd the pan. The extra space allows steam to escape so the zucchini roasts instead of steams. You can also stir once halfway through baking for crispier edges.
Final Thoughts
Simple, reliable weeknight dinner recap and next-step suggestion
This Easy Baked Chicken and Zucchini is the kind of recipe you’ll make again and again. It’s quick, healthy, and full of comforting flavor. Once you’ve tried it, check out more ideas on Pinterest for fresh dinner inspiration.
Easy Baked Chicken and Zucchini
Equipment
- Oven Preheat to 425°F (220°C)
- 8×8-inch baking dish Lightly greased
- Large mixing bowl For combining ingredients
- Measuring spoons For seasoning accuracy
Ingredients
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 1 medium yellow onion, chopped
- 1 medium zucchini, sliced vertically then chopped
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 425°F (220°C). Lightly coat an 8×8-inch baking dish with oil or nonstick spray.
- In a large bowl, mix garlic powder, paprika, oregano, cumin, salt, and pepper. Stir in olive oil to create a simple marinade.
- Add chicken, onion, and zucchini to the bowl. Toss until everything is evenly coated with the seasoned oil mixture.
- Spread the coated mixture evenly in the prepared dish. Bake uncovered for 30 minutes, until chicken is cooked through and vegetables are tender.
- Remove from the oven and let rest for 3–5 minutes. Serve warm with rice, quinoa, or your favorite side.
