Baked Chicken and Zucchini Recipe

A Healthy, Flavorful Weeknight Dinner

If you’re looking for a healthy, easy-to-make, and incredibly flavorful meal, this Baked Chicken and Zucchini Recipe is a must-try! It’s packed with protein, loaded with veggies, and baked to perfection with simple seasonings that enhance the natural flavors of the ingredients. This dish is perfect for busy weeknights, meal prepping, or when you just want a comforting, nutritious dinner with minimal effort.

Why You’ll Love This Recipe

  • Quick and Easy – This dish comes together in about 30 minutes, making it ideal for weeknight dinners.
  • Healthy and Nutritious – Packed with lean protein and fiber-rich zucchini, this meal is both wholesome and satisfying.
  • Minimal Ingredients – Uses pantry-friendly spices and simple ingredients that you likely already have.
  • Customizable – You can add extra veggies, swap the protein, or experiment with different cheeses.

Who Is This Recipe For?

This baked chicken and zucchini recipe is perfect for anyone looking for a delicious and effortless meal. Whether you’re a busy parent, a meal prepper, or someone on a low-carb or gluten-free diet, this dish will fit seamlessly into your routine. It’s also great for those looking to incorporate more veggies into their meals without compromising on flavor.

Ingredients You’ll Need

  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 medium zucchini, sliced into rounds or half-moons
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika (optional)
  • 1/4 teaspoon red pepper flakes (optional, for spice)
  • 1/2 cup shredded mozzarella or Parmesan cheese (optional)
  • 1 tablespoon fresh parsley or basil, chopped (for garnish)

Kitchen Equipment Needed

To make this recipe, you’ll need the following kitchen tools:

  • Cutting board and sharp knife
  • Large mixing bowl
  • Baking dish (9×13 inches recommended)
  • Measuring spoons
  • Wooden spoon or spatula
  • Parchment paper (optional for easy cleanup)

Step-by-Step Instructions

  1. Preheat the oven to 400°F (200°C) and lightly grease a baking dish or line it with parchment paper.
  2. In a large bowl, toss the chicken pieces with olive oil, garlic powder, Italian seasoning, salt, black pepper, paprika, and red pepper flakes.
  3. Add the zucchini slices to the bowl and gently toss until everything is well-coated with seasoning.
  4. Spread the chicken and zucchini mixture evenly in the prepared baking dish.
  5. Bake for 20-25 minutes, stirring once halfway through, until the chicken is fully cooked and the zucchini is tender.
  6. If using cheese, sprinkle it over the dish in the last 5 minutes of baking. Let it melt and slightly brown.
  7. Remove from the oven and garnish with fresh parsley or basil before serving.

Recipe Tips and Variations

  • Make It Creamier – Stir in a dollop of cream cheese or Greek yogurt after baking for a creamy twist.
  • Add More Veggies – Feel free to include bell peppers, cherry tomatoes, or mushrooms for added flavor and nutrients.
  • Switch Up the Protein – Swap chicken for shrimp, turkey, or tofu for a different take on the dish.
  • Spicy Kick – Like it spicy? Add extra red pepper flakes or drizzle with hot sauce before serving.
  • Low-Carb Option – This dish is already low in carbs, but you can serve it with cauliflower rice for an extra boost.

Storing and Reheating Leftovers

Storage: Keep any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Warm up in the microwave for 1-2 minutes or bake at 350°F (175°C) for 10 minutes until heated through. Add a little extra cheese when reheating for a fresh-out-of-the-oven taste.

Freezing: If you plan to freeze, omit the zucchini as it becomes mushy when thawed. Store the cooked chicken in the freezer for up to 3 months and add fresh zucchini when reheating.

What to Serve With Baked Chicken and Zucchini

  • Grains: Serve with quinoa, brown rice, or whole wheat pasta for a balanced meal.
  • Bread: Pair it with garlic bread or a warm crusty baguette.
  • Salad: A simple side salad with lemon vinaigrette complements the dish well.
  • Wine Pairing: A light white wine like Pinot Grigio or Sauvignon Blanc works beautifully with this meal.

Frequently Asked Questions

Can I use frozen zucchini?

It’s best to use fresh zucchini since frozen zucchini contains more water and can become too soft when baked.

How do I know when the chicken is done?

The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). You can check using a meat thermometer.

Can I make this dish ahead of time?

Yes! You can prep everything ahead and store it in the fridge for up to 24 hours before baking.

Can I cook this dish in an air fryer?

Absolutely! Cook at 375°F (190°C) for 15-18 minutes, shaking the basket halfway through for even cooking.

What’s the best cheese for this recipe?

Mozzarella and Parmesan work great, but you can also try cheddar, Gouda, or feta for different flavor profiles.

Final Thoughts

This Baked Chicken and Zucchini is an easy, healthy, and incredibly satisfying meal perfect for any night of the week. Whether you’re cooking for your family, meal prepping, or just looking for a flavorful yet effortless dish, this recipe has you covered.

If you loved this recipe, be sure to share it with friends and family! Don’t forget to subscribe to our blog for more easy, delicious recipes. Happy cooking!

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