Easy Baked Chicken and Zucchini Recipe

Easy Baked Chicken and Zucchini Recipe | Healthy & Delicious

I love finding recipes that are both simple and packed with flavor, and this easy baked chicken and zucchini recipe quickly became one of my favorites. After trying it for the first time, I was amazed at how tender the chicken turned out while the zucchini stayed perfectly crisp-tender. The combination of garlic, herbs, and olive oil makes every bite absolutely delicious.

If you enjoy recipes with garlic flavors, you might also love the Garlic Butter Chicken Bites Recipe. I love that it’s a one-pan meal, which makes cleanup super easy. This recipe is perfect for busy weeknights or when I want a healthy, satisfying dinner without a lot of fuss.

Ingredients

Here’s what you’ll need to make this easy baked chicken and zucchini recipe:

• 4 boneless, skinless chicken breasts – I prefer fresh chicken; it browns better than frozen.
• 2 medium zucchinis – sliced into half-moons; fresh zucchini keeps a nice crunch.
• 3 cloves garlic – minced for a rich, aromatic flavor.
• 2 tablespoons olive oil – adds moisture and helps the chicken brown beautifully.
• 1 teaspoon dried oregano – enhances the flavor with a classic Mediterranean touch.
• 1 teaspoon paprika – adds a subtle smokiness and vibrant color.
• Salt and black pepper – to taste, for seasoning the chicken and zucchini evenly.
• ½ teaspoon crushed red pepper flakes (optional) – for a mild kick.
• Juice of half a lemon – brightens the dish and balances flavors.
• Fresh parsley – chopped, for garnish; adds a pop of color and freshness.

Note: This recipe serves 4 generously.

Variations

This recipe is versatile and easy to adapt:

• For a dairy-free version, skip any cheese toppings if added.
• For extra flavor, add a splash of balsamic vinegar or sprinkle with Parmesan before baking.
• Swap zucchini with yellow squash, bell peppers, or eggplant for a different veggie twist. You can also try baked fish versions like the Cajun Honey Butter Salmon Recipe for a slightly different protein option.
• Use boneless chicken thighs for juicier meat and deeper flavor.

Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 25–30 minutes
• Total Time: 35–40 minutes

Equipment You Need

• Baking sheet – for roasting chicken and zucchini evenly.
• Knife – to slice zucchini and trim chicken if needed.
• Cutting board – to safely prep vegetables and chicken.
• Small mixing bowl – to combine olive oil, garlic, and seasonings.
• Tongs – to easily turn the chicken and vegetables during baking.

How to Make an Easy Baked Chicken and Zucchini Recipe?

Prep the Chicken and Zucchini

Start by trimming the chicken breasts and slicing the zucchini into half-moons. I like to pat the chicken dry with a paper towel to help it brown better. Mixing the zucchini with a little olive oil and seasoning ensures every bite is flavorful.

Season the Ingredients

In a small bowl, combine olive oil, garlic, oregano, paprika, salt, and pepper. Rub the mixture over the chicken breasts evenly. Toss the zucchini in any leftover seasoning to ensure everything is coated for even flavor.

Arrange on a Baking Sheet

Place the chicken in the center of the baking sheet and arrange the zucchini slices around it. This helps the chicken cook evenly while the zucchini roasts to a tender-crisp texture. I like giving the veggies a little space so they don’t steam and lose their crunch.

Bake Until Golden

Bake at 400°F (200°C) for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). I like to check the zucchini halfway through to make sure it doesn’t overcook. The chicken should be golden and slightly crispy on top.

Add Final Touches

Once out of the oven, squeeze fresh lemon juice over the chicken and zucchini. Garnish with chopped parsley for freshness. I find this step really elevates the flavors and makes the dish look restaurant-worthy.

Additional Tips for Making this Recipe Better

• I always pat chicken dry to ensure a crispy exterior.
• I like to slice zucchini evenly so it cooks at the same rate as the chicken.
• I sometimes add a sprinkle of Parmesan for a richer taste.
• Letting the chicken rest for a few minutes before serving keeps it juicy.

How to Serve Easy Baked Chicken and Zucchini Recipe?

This dish is perfect for simple plating or a family-style meal. I like to serve it over a bed of rice, quinoa, or even pasta for extra heartiness. Drizzling a little extra olive oil and adding a lemon wedge on the side makes it visually appealing. Fresh herbs sprinkled on top always add a pop of color and freshness.

Nutritional Information

Here’s an approximate nutrition breakdown per serving:

• Calories: 280 kcal – a light yet filling meal.
• Protein: 32 g – great for muscle repair and satiety.
• Carbohydrates: 6 g – mainly from zucchini.
• Fat: 12 g – healthy fats from olive oil and chicken.

Make Ahead and Storage

Storing

You can refrigerate leftovers in an airtight container for up to 3 days. I like to keep the chicken and zucchini separate for better texture.

Freezing

For longer storage, freeze the cooked chicken and zucchini in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in the oven at 350°F (175°C) for 10–15 minutes to maintain the crispiness. Microwaving works too, but the zucchini may become slightly softer.

Why You’ll Love This Recipe?

Here are a few reasons I love this dish:

• It’s easy and quick – I can make it on busy weeknights without stress.
• Versatile – I can swap veggies or chicken cuts depending on what’s in my fridge.
• Healthy – packed with protein and low in carbs, perfect for balanced meals.
• Flavorful – simple seasonings create a rich, satisfying taste.
• Minimal cleanup – one baking sheet is all I need.

Ben Carraoli

Easy Baked Chicken and Zucchini Recipe

I love finding recipes that are both simple and packed with flavor, and this easy baked chicken and zucchini recipe quickly became one of my favorites. After trying it for the first time, I was amazed at how tender the chicken turned out while the zucchini stayed perfectly crisp-tender.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 4 boneless skinless chicken breasts – I prefer fresh chicken; it browns better than frozen.
• 2 medium zucchinis – sliced into half-moons; fresh zucchini keeps a nice crunch.
• 3 cloves garlic – minced for a rich aromatic flavor.
• 2 tablespoons olive oil – adds moisture and helps the chicken brown beautifully.
• 1 teaspoon dried oregano – enhances the flavor with a classic Mediterranean touch.
• 1 teaspoon paprika – adds a subtle smokiness and vibrant color.
• Salt and black pepper – to taste for seasoning the chicken and zucchini evenly.
• ½ teaspoon crushed red pepper flakes optional – for a mild kick.
• Juice of half a lemon – brightens the dish and balances flavors.
• Fresh parsley – chopped for garnish; adds a pop of color and freshness.

Method

 

1. Start by trimming the chicken breasts and slicing the zucchini into half-moons. I like to pat the chicken dry with a paper towel to help it brown better. Mixing the zucchini with a little olive oil and seasoning ensures every bite is flavorful.
2. In a small bowl, combine olive oil, garlic, oregano, paprika, salt, and pepper. Rub the mixture over the chicken breasts evenly. Toss the zucchini in any leftover seasoning to ensure everything is coated for even flavor.
3. Place the chicken in the center of the baking sheet and arrange the zucchini slices around it. This helps the chicken cook evenly while the zucchini roasts to a tender-crisp texture. I like giving the veggies a little space so they don’t steam and lose their crunch.
4. Bake at 400°F (200°C) for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). I like to check the zucchini halfway through to make sure it doesn’t overcook. The chicken should be golden and slightly crispy on top.
5. Once out of the oven, squeeze fresh lemon juice over the chicken and zucchini. Garnish with chopped parsley for freshness. I find this step really elevates the flavors and makes the dish look restaurant-worthy.

Notes

• I always pat chicken dry to ensure a crispy exterior.
• I like to slice zucchini evenly so it cooks at the same rate as the chicken.
• I sometimes add a sprinkle of Parmesan for a richer taste.
• Letting the chicken rest for a few minutes before serving keeps it juicy.