This Mediterranean chicken zucchini bake has become my weeknight lifesaver, and I can’t wait to share why it’s transformed my dinner routine. Picture tender chicken nestled under a colorful blanket of zucchini, bell peppers, and tomatoes, all topped with tangy feta cheese. The best part? Everything cooks together in one pan, which means less cleanup and more time with your family.
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Ingredients for Mediterranean Chicken Zucchini Bake
I always start by gathering fresh vegetables for this recipe because their quality really shines through in the final dish. My go-to approach is choosing firm zucchini without soft spots and vibrant bell peppers that feel heavy for their size. Here’s what you’ll need:
- 4 boneless, skinless chicken breasts (6-8 oz each, about 1.5-2 lbs total)
- 2 medium zucchinis (sliced into 1/4-inch rounds) – I recommend even slicing for consistent cooking
- 1 red bell pepper (chopped)
- 1 yellow onion (sliced)
- 3 cloves garlic (minced) – Fresh garlic makes all the difference here
- 1 teaspoon dried oregano
- 1 teaspoon dried basil – In my experience, dried herbs work perfectly for this bake
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cherry tomatoes (halved) – I usually choose the ripest ones I can find; halving releases juices but whole tomatoes work too
- 1/2 cup feta cheese (crumbled) – My preference is block feta that you crumble yourself for better texture
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Step-by-Step Instructions
I recommend prepping all your vegetables before you start cooking, as it makes the assembly process incredibly smooth and stress-free.
Step 1: Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish (or similar large shallow pan) with olive oil or cooking spray. This temperature creates the perfect balance of tender chicken and caramelized vegetables.
Step 2: Slice your 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.
Step 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 and glistening.
Step 4: Arrange the chicken breasts in your prepared baking dish, leaving a bit of 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 – they’ll shrink during cooking.
Step 5: Bake uncovered for 25 minutes. You’ll know it’s progressing well when you see the vegetables starting to soften and release their juices.
Step 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.
Step 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.
Perfect Pairings for Mediterranean Chicken Zucchini Bake
This dish pairs beautifully with sides that complement its bright Mediterranean flavors while adding satisfying texture.
Fluffy Couscous: The tiny pearls soak up the flavorful juices from the chicken and vegetables, creating a complete meal that feels restaurant-quality.
Lemon Herb Quinoa: This protein-packed grain adds nutty flavor and extra nutrition while balancing the richness of the feta cheese.
Crisp Green Salad: A simple mix of mixed greens, cucumber, and a light vinaigrette cuts through the richness and adds refreshing crunch to each bite. Try pairing it with our Greek Chicken Tenders for a full Mediterranean spread.
Warm Pita Bread: Perfect for scooping up the tender vegetables and soaking up every drop of the delicious pan juices. You can also transform leftovers into Mediterranean Chicken Gyros for an easy next-day lunch.
Greek Yogurt with Cucumber: A cool, creamy side that provides a temperature contrast and traditional Mediterranean authenticity to your meal.
Garlic Herb Roasted Potatoes: If you love the combination of chicken and potatoes, you’ll also enjoy our Garlic Parmesan Chicken and Potatoes recipe.
Keeping It Fresh
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making this an excellent meal prep option for busy weeks.
For reheating, I recommend using your oven at 350°F until warmed through, which helps maintain the texture of both the chicken and vegetables. Microwaving works in a pinch, but the oven method keeps everything from getting soggy.
This bake is wonderfully versatile beyond the basic recipe. Try stuffing leftovers into pita pockets for lunch, tossing them with pasta, or serving over a bed of greens for a hearty salad. You can also swap the chicken for turkey breasts or even chickpeas for a vegetarian version. For more Mediterranean-inspired meals, check out our Mediterranean Steak Bowl or Balsamic Baked Chicken Breast.
Make-Ahead Tip: For meal prep, assemble the dish completely except for the feta, cover and refrigerate up to 24 hours, then bake as directed, adding 5 minutes to the initial bake time if starting cold.
Why Not Freeze? Freezing is not recommended as the vegetables become watery and the feta texture changes significantly when thawed, affecting the overall quality of the dish.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Bone-in thighs work great but will need an extra 10 to 15 minutes of cooking time. Boneless thighs cook at about the same rate as breasts and stay extra juicy.
What if I don’t have fresh vegetables?
Frozen vegetables can work, but make sure to thaw and drain them completely first to avoid excess moisture in your baking dish, which can make the chicken steam rather than bake.
Can I make this dairy-free?
Yes, simply omit the feta cheese or replace it with a dairy-free alternative. The dish will still be flavorful thanks to the herbs and vegetables.
Easy Mediterranean Chicken Zucchini Bake
Ingredients
Equipment
Method
- Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish (or similar large shallow pan) with olive oil or cooking spray.
- 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.
- 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.
- 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.
- Bake uncovered for 25 minutes until the vegetables start to soften and release their juices.
- 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.
- 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.
