Name: Easy Chicken Zucchini Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces); 2 medium zucchinis (diced); 1 medium onion (diced); 2 tablespoons olive oil; 2 cloves garlic (minced); 1 teaspoon smoked paprika (plus extra for garnish); 1/2 teaspoon ground cumin; 1/2 teaspoon dried oregano; salt and black pepper (to taste); 1/4 cup fresh cilantro or parsley (chopped); 2 cups cooked rice (for serving)

Jump to Recipe Print Recipe

Easy chicken zucchini bake transforms simple ingredients into a protein-packed dinner that even picky eaters will love. This one-dish wonder delivers over 30 grams of protein per serving while sneaking in those vegetables your family needs.

I stumbled onto this recipe last summer when my garden was overflowing with zucchini and my teenagers were groaning about vegetables again. My 16-year-old actually said, “Mom, this doesn’t taste like health food” – which is the highest compliment I can get from him. The chicken stays incredibly moist, and the zucchini develops these amazing caramelized edges that add sweetness. What I love most is that everything cooks in one 9×13 dish, so I’m not juggling multiple pans during our crazy after-school rush. Fair warning though – this disappears fast, so consider doubling the batch.

Ingredients for Easy Chicken Zucchini Bake

I always use organic chicken breast when possible, and my go-to method is cutting pieces slightly larger than bite-sized since they shrink during cooking. The key to amazing flavor lies in your spice selection – I recommend investing in good quality smoked paprika for that rich, smoky depth. For more one-pan chicken inspiration, check out my honey sriracha ground chicken and broccoli recipe.

1 lb boneless, skinless chicken breasts (cut into 1-inch pieces)
2 medium zucchinis, about 6-8 inches long (diced) – I usually choose firm zucchini with glossy skin
1 medium onion (diced)
2 tablespoons olive oil – My preference is extra virgin, but regular works fine
2 cloves garlic (minced)
1 teaspoon smoked paprika (plus extra for garnish) – In my experience, Spanish smoked paprika gives the best flavor
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup fresh cilantro or parsley (chopped)
2 cups cooked rice (for serving) – Pro tip: start this while you’re prepping the vegetables

Step-by-Step Instructions

I recommend preheating your oven first since this recipe comes together quickly once you start chopping. In my experience, uniform piece sizes ensure everything cooks evenly and looks restaurant-worthy.

Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil or cooking spray.

Step 2: In a large mixing bowl, combine the chicken pieces with diced zucchini and onion – aim for all pieces to be roughly the same size so everything finishes cooking together.

Step 3: Drizzle the olive oil over the mixture, then add minced garlic and all the spices. Use your hands or a large spoon to toss everything until each piece is well-coated – this ensures maximum flavor.

Step 4: 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 those nice caramelized edges.

Step 5: Bake for 25-30 minutes, checking at 20 minutes – the chicken should reach 165°F internal temperature and the zucchini should be tender with golden-brown edges.

Step 6: Remove from oven and immediately sprinkle with fresh chopped herbs and an extra pinch of smoked paprika for color. Let rest for 3-4 minutes before serving over rice.

What to Serve with Easy Chicken Zucchini Bake

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

Fluffy Rice or Quinoa: The mild, nutty grains absorb the delicious pan juices while providing complex carbohydrates for sustained energy and a complete amino acid profile. For variety, try my coconut chicken rice bowl for similar flavors.

Fresh Garden Salad: Crisp lettuce, cucumber, and tomatoes add refreshing crunch and vital nutrients, creating perfect textural contrast to the tender, warm bake.

Roasted Sweet Potatoes: The natural sweetness balances the savory spices while adding fiber, vitamins, and beautiful orange color to your dinner plate. My grilled chicken sweet potato bowl offers another delicious sweet potato option.

Steakhouse Potato Salad: This creamy, protein-rich side adds heartiness and complements the Mediterranean flavors beautifully while boosting your meal’s protein content even further.

Steamed Broccoli or Green Beans: These vibrant green vegetables boost your meal’s nutritional density while providing satisfying crunch and fresh flavor that cuts through richness.

Storage & Serving Tips

Store leftover chicken zucchini bake in airtight containers in the refrigerator for up to 3 days, or freeze individual portions for up to 2 months for easy future meals.

For reheating, I recommend the oven at 350°F for about 10 minutes until heated through to 165°F – this keeps the texture better than microwaving. Add a tablespoon of chicken broth if it seems dry.

This bake works beautifully for meal prep when portioned with rice in containers. The flavors actually develop more overnight, though the zucchini will be softer than when freshly made. My family sometimes prefers the leftovers because the spices have more time to meld together.

Conclusion

This easy chicken zucchini bake proves that healthy, high-protein dinners can be both simple and satisfying. With straightforward preparation and one-dish convenience, it’s become a weekly staple in our house. Give this recipe a try – I think you’ll find it as addictive as we have.