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Easy Baked Chicken and Zucchini Recipe
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.
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Prep Time 10 minutes
Cook Time 30 minutes
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.