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Easy Chicken Zucchini Bake

A protein-packed one-dish meal featuring tender chicken breast and fresh zucchini with savory seasonings, perfect for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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 bite-sized pieces
  • 2 medium zucchinis diced
  • 1 medium onion diced
  • 2 tbsp olive oil extra virgin preferred
  • 2 cloves garlic minced
  • 1 tsp smoked paprika plus extra for garnish
  • 0.5 tsp ground cumin
  • 0.5 tsp dried oregano
  • salt and black pepper to taste
  • 0.25 cup fresh cilantro or parsley chopped
  • 2 cups cooked rice for serving

Equipment

  • Large baking dish (9x13 inch)
  • Large mixing bowl
  • Sharp knife
  • Cutting board
  • Instant read meat thermometer

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a large baking dish with olive oil or cooking spray.
  2. Optional: Place diced zucchini in a colander, sprinkle with 1/2 teaspoon salt, and let sit for 15 minutes. Pat dry with paper towels to remove excess moisture and improve browning.
  3. In a large mixing bowl, combine the chicken pieces, zucchini, and onion. Drizzle with olive oil, then add minced garlic, smoked paprika, cumin, oregano, salt, and pepper. Toss until every piece is evenly coated.
  4. Transfer the seasoned mixture to the prepared baking dish and spread into a single even layer. Do not overcrowd or the vegetables will steam instead of caramelize.
  5. Bake for 25 to 30 minutes. Check at the 20-minute mark. Chicken should reach an internal temperature of 165°F and zucchini should be tender but not mushy.
  6. Optional: Switch the oven to broil for 2 to 3 minutes to achieve golden caramelized edges. Watch closely to prevent burning.
  7. Remove from the oven and sprinkle immediately with fresh chopped herbs and an extra pinch of smoked paprika. Let rest for 3 to 4 minutes before serving over warm cooked rice.

Notes

Cut chicken into uniform pieces for even cooking. Salting and drying the zucchini before baking prevents sogginess. Spreading in a single layer is key for caramelized edges. Leftovers keep up to 3 days refrigerated or 2 months frozen.