Easy Chicken Zucchini Bake

Ingredients for Easy Chicken Zucchini Bake

I keep these ingredients stocked because they’re versatile staples that work in countless recipes. The quality of your olive oil really matters here since it carries the spices throughout the dish. A medium-bodied extra virgin olive oil works beautifully without overpowering the other flavors.

• 1 lb boneless, skinless chicken breasts (cut into 1-inch cubes)
• 2 medium zucchinis (diced) – Choose firm zucchinis with smooth skin for best texture
• 1 medium onion (diced)
• 2 tablespoons olive oil – Extra virgin recommended for richer flavor
• 2 cloves garlic (minced)
• 1 teaspoon smoked paprika, plus extra for garnish
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano – Mediterranean oregano varieties work best
• Salt and black pepper to taste
• ¼ cup fresh cilantro or parsley (chopped)
• 2 cups cooked rice for serving (not included in nutrition)

Step-by-Step Instructions

Taking just a few extra minutes to properly season and arrange your ingredients makes all the difference in achieving that golden, caramelized finish.

Optional Prep Step (adds 15 minutes): For less moisture, place the diced zucchini in a colander, sprinkle with ½ teaspoon kosher salt, and let sit for 15 minutes. Pat dry with paper towels before using. This prevents a watery final dish.

Step 1: Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish. While the oven heats, combine your chicken cubes with the diced zucchini and onion in a large mixing bowl, tossing gently to distribute evenly.

Step 2: Drizzle the olive oil over the mixture, then add your minced garlic and all the spices. Toss thoroughly until every piece is well-coated. The chicken should look evenly seasoned with visible specks of paprika.

Step 3: Transfer everything to your prepared baking dish, spreading in a single layer. Avoid overcrowding or the vegetables will steam instead of developing those delicious caramelized edges.

Step 4: Bake for 25-30 minutes, checking at the 20-minute mark. The chicken should reach 165°F internal temperature and the zucchini should be tender with slightly golden edges.

Step 5: For extra color and flavor, place your oven rack 6 inches from the heat source, switch to broil, and broil for 2-3 minutes until the edges turn beautifully browned. Watch carefully during this step to prevent burning.

Step 6: Remove from oven, sprinkle with fresh herbs and a pinch of smoked paprika, then let rest for 3-4 minutes to allow juices to redistribute before serving over rice.

Perfect Pairings for This Chicken Bake

This protein-packed bake pairs beautifully with sides that complement its Mediterranean flavors while adding nutritional variety to your plate.

Greek Yogurt or Tzatziki: The cool, tangy creaminess balances the warm spices and adds protein while keeping the meal light. If you enjoy Mediterranean flavors, try our Greek Turkey Meatballs with Tzatziki for another protein-rich dinner option.

Warm Pita Bread: Soft pita or naan bread is perfect for scooping up the flavorful juices, making every bite more satisfying.

Roasted Vegetables: Complement this dish with our Sheet Pan Sausage and Veggies technique for perfectly caramelized vegetables, or add roasted bell peppers and eggplant to enhance the Mediterranean theme.

Storing and Reheating Your Leftovers

Store any leftovers with their cooking juices in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making this an excellent meal prep option for busy weeks ahead.

For reheating, use the oven at 350°F for about 10 minutes to maintain the texture of the vegetables. The microwave works in a pinch, but heat in 30-second intervals to avoid overcooking the chicken.

This dish works wonderfully as lunch the next day served cold over fresh greens, or wrapped in a tortilla with a dollop of Greek yogurt for a quick sandwich alternative. For more Mediterranean-inspired meal ideas, check out our Mediterranean Chicken Gyros.

FAQs

Easy Chicken Zucchini Bake

A protein-packed one-dish meal featuring tender chicken breast and fresh zucchini with savory Mediterranean seasonings, perfect for busy weeknight dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Optional Zucchini Prep 15 minutes mins

Total Time 45 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Mediterranean

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb boneless, skinless chicken breasts cut into 1-inch cubes
• 2 medium zucchinis diced
• 1 medium onion diced
• 2 tbsp olive oil extra virgin recommended
• 2 cloves garlic minced
• 1 tsp smoked paprika plus extra for garnish
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt for optional zucchini prep, plus more to taste
• Black pepper to taste
• 1/4 cup fresh cilantro or parsley chopped
• 2 cups cooked rice for serving, not included in nutrition

Equipment

• 9×13-inch baking dish
• Large mixing bowl
• Sharp knife
• Cutting board
• Meat thermometer

Method

 

1. Optional prep step (adds 15 minutes): For less moisture, place the diced zucchini in a colander, sprinkle with 1/2 teaspoon kosher salt, and let sit for 15 minutes. Pat dry with paper towels before using.
2. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
3. In a large mixing bowl, combine the chicken cubes (cut into 1-inch pieces) with diced zucchini and onion, tossing gently to distribute evenly.
4. Drizzle the olive oil over the mixture, then add minced garlic, smoked paprika, cumin, oregano, salt, and pepper. Toss thoroughly until every piece is well-coated.
5. Transfer the seasoned mixture to your prepared baking dish, spreading it in a single layer. Don’t overcrowd or the vegetables will steam instead of getting caramelized edges.
6. Bake for 25-30 minutes, checking at 20 minutes. The chicken should reach 165°F internal temperature and the zucchini should be tender with slightly golden edges.
7. For a more golden, caramelized finish, place oven rack 6 inches from heat source, switch to broil setting, and broil for 2-3 minutes until edges are nicely browned. Watch carefully to prevent burning.
8. Remove from oven and immediately sprinkle with fresh chopped herbs and an extra pinch of smoked paprika. Let rest for 3-4 minutes to allow juices to redistribute before serving over rice.

Notes

For maximum flavor, marinate the chicken in the oil and spice mixture for 30 minutes before adding vegetables. The dish naturally creates flavorful cooking juices that are perfect for serving over rice. Store leftovers with their cooking juices in an airtight container for up to 3 days for best moisture retention. For a hotter oven option with less moisture, bake at 400°F for 20-25 minutes.