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Mediterranean chicken zucchini bake with feta cheese fresh from the oven on a wooden table

Easy Mediterranean Chicken Zucchini Bake

This one-pan Mediterranean chicken bake combines tender chicken breasts with fresh zucchini, bell peppers, tomatoes, and feta cheese, seasoned with oregano and basil for a healthy, flavorful meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts 6-8 oz each, about 1.5-2 lbs total
  • 2 medium zucchinis sliced into 1/4-inch rounds
  • 1 red bell pepper chopped
  • 1 yellow onion sliced
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cherry tomatoes halved (whole tomatoes work too)
  • 1/2 cup feta cheese crumbled
  • 2 tablespoons olive oil
  • Fresh parsley for garnish, optional

Equipment

  • 9x13-inch baking dish or similar large shallow pan
  • Large mixing bowl
  • Meat thermometer

Method
 

  1. Preheat your oven to 400°F and lightly grease a 9x13-inch baking dish (or similar large shallow pan) with olive oil or cooking spray.
  2. Slice the zucchini into even 1/4-inch rounds, chop the bell pepper into bite-sized pieces, slice the onion, and mince the garlic. Consistent sizing helps everything cook at the same rate.
  3. In a large mixing bowl, combine the zucchini, bell pepper, onion, garlic, cherry tomatoes, oregano, basil, salt, and pepper. Drizzle with olive oil and toss until everything is evenly coated.
  4. Arrange the chicken breasts in the prepared baking dish with space between them. Pour the seasoned vegetable mixture over and around the chicken, spreading it into an even layer. The vegetables can be piled on top and around the chicken as they'll shrink during cooking.
  5. Bake uncovered for 25 minutes until the vegetables start to soften and release their juices.
  6. Remove the dish from the oven and sprinkle the crumbled feta cheese evenly over the top. Return to the oven for another 5 to 10 minutes, or until the chicken reaches an internal temperature of 165°F. The chicken should be opaque throughout with clear juices, and the feta will be softened and lightly golden at the edges.
  7. Let the dish rest for 5 minutes before serving. This allows the juices to redistribute, keeping your chicken moist and flavorful. Garnish with fresh parsley if desired.

Notes

Chicken can be substituted with boneless thighs (same cook time), bone-in thighs (add 10-15 minutes), turkey, or chickpeas for a vegetarian version. For meal prep, assemble dish completely except feta, refrigerate up to 24 hours, then bake as directed, adding 5 minutes to initial bake time if starting cold. Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F for best results. Freezing not recommended as vegetables become watery and feta texture changes when thawed.