This Baked Chicken and Zucchini Recipe is easy to make, and everything is baked perfectly in a casserole dish. It’s the ultimate easy dinner for a hungry family.
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Table of Contents
I love to serve a simple salad with this Chicken and Zucchini dish. Some of my favorites include this Watermelon Feta Salad, Creamy Cucumber and Avocado Salad, and this Simple Arugula Salad.
I’ve been making this Easy Baked Chicken and Zucchini recipe on repeat because it’s just so tasty and practical! All one has to do is chop up the ingredients, add it to a big bowl, add the seasonings, a little olive oil, give it all a toss—and viola! Ready for the oven.
This Chicken and Zucchini Bake is a family-friendly dish that is perfect all summer long when zucchini is in season and plentiful. It comes together quickly with simple spices in a marinade that produces juicy and tender chicken after it is baked to perfection.
Ingredients to Make Baked Chicken and Zucchini
| Chicken Breast | Boneless, skinless chicken, and about one pound of it. |
| Onion | Feel free to use red, white, or yellow onion. Use what you have on hand. |
| Zucchini | Though the recipe calls for one zucchini, sometimes I like to add an extra whole zucchini if I make it just for grown-ups. |
| Olive oil | Olive oil adds a lovely buttery texture and flavor. Feel free to use avocado oil instead. |
| Spices | Spices like cumin, oregano, garlic powder, smoked paprika, salt, and pepper season this dish perfectly. |
Ingredients and Estimated Cost:
- 1 pound boneless skinless chicken breast – $3.83
- 1 medium onion – $0.62
- 1 zucchini – $0.65
- 2 Tablespoons extra virgin olive oil – $0.16
- 1 teaspoon garlic powder – $0.03
- 1 teaspoon smoked paprika – $0.43
- 1 teaspoon dried oregano – $0.10
- 1 teaspoon cumin – $0.03
- 1 teaspoon sea salt – $0.04
- ¼ teaspoon pepper – $0.01
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Baked Chicken and Zucchini
This recipe is easy to whip together and ready in 40 minutes!
- Make the marinade by mixing the spices, salt, pepper, and olive oil in a large bowl.
- Next, toss the chicken, onion, and zucchini with the marinade until fully coated.
- For extra flavor, cover the bowl and marinate in the refrigerator for 15 minutes or up to 24 hours.
- Place everything into a baking dish.
- Bake in a preheated 425 degrees F oven for thirty minutes.
- Finally, serve over quinoa or rice.
***For complete recipe instructions, see the recipe card below.
Recipe Variations
- Feel free to add additional veggies to the dish, such as corn, summer squash, sweet bell peppers, peas, carrots, and cauliflower.
Serving and Storage Tips
SERVE: This dish is best served hot over quinoa or rice.
STORE: Leftovers can be stored in the refrigerator in an airtight container for up to three days.
FREEZE: Place the cooled chicken and zucchini recipe in a freeze-safe container. Freeze for 2-3 months.
DEFROST: Defrost at room temperature for 3-4 hours or overnight in the refrigerator.
REHEAT: Reheat in a 350-degree F oven for 15-20 minutes or until heated through.
More Chicken and Poultry Recipes
- Ginger Chicken Skewers
- Gluten-Free Chicken Meatballs
- Chinese Chicken and Broccoli
- Greek Chicken with Lemon and Feta
- Sheet Pan Chicken with Vegetables
- Amazing Baked Harissa Chicken Wings
Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡
Easy Baked Chicken and Zucchini Recipe
Recipe Cost 5.90 Serving Cost 1.48
Recipe Cost $ 5.90 Serving Cost $ 1.48Ingredients
- 1 pound boneless skinless, chicken breast cut into bite-size pieces
- 1 medium-size onion chopped into large pieces similar to the size as the chicken
- 1 zucchini sliced vertically into four large pieces, then chopped into smaller pieces.
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp cumin
- 1 tsp sea salt or salt to taste
- ¼ tsp freshly milled pepper or pepper to taste
Instructions
- Preheat the oven to 425°F
- Add the spices, salt, and pepper to a large bowl. Then, add the olive oil and mix everything until a marinade forms.
- When ready, add the cut-up chicken, onion, and zucchini to the marinade. Next, toss to incorporate the ingredients and seasonings fully. For extra flavor, marinate for 15 minutes or up to 24 hours in the refrigerator.
- Transfer the chicken and veggies to a baking dish and bake it in the oven uncovered at 425°F for 30 minutes.
- Enjoy while hot and serve with fluffy quinoa or buttery rice.
Notes
Equipment
Nutrition
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Recipe FAQs
For a Whole30-approved meal, serve this dish with fluffy quinoa. On the other hand, buttery rice or a nice fresh salad will also work.
This time around, I served this dish with jasmine basmati rice. It was spectacular!
Cover leftovers with a lid or foil and place them in the fridge for up to three days.
Chicken is done cooking when it reaches an internal temperature of 165 degrees F. Therefore, making this Easy Baked Chicken and Zucchini recipe will take about thirty minutes in the oven at 425 degrees F.
While metal does heat up faster than glass, I prefer glass when making a chicken dish like this and metal when baking desserts.
The marinade is key to this recipe as it soaks into the chicken and keeps it from drying out while it is cooking. You can marinate the chicken for up to twenty-four hours before baking it.
Comments & Reviews
Rachel says
Easy and delicious, a recipe that I return to time and again.
Cheryl says
Easy and delicious recipe….I marinate it early and pop it in the oven when I’m ready….it is very tasty and addictive…excellent dish for company when you’re busy
Jeffry Thomas says
Made this tonight, only change was addition of halved cherry tomato’s and topped with cheddar/gruyer cheese. Awesome dish!!
Stephanie says
Easy and delicious! A baked dish that tastes like summer.
Cathy says
I added halved cherry tomatoes and a dollop of sour cream before marinading, then topped with grated Parmesan before baking. Served over tri-color quinoa – very tastey! Thanks for sharing 🙂
Sharon says
We loved it! Used fresh garlic and served it over buttered orzo. Topped it with some fresh parmigiana!
Bonnie says
I took frozen chicken strips thawed and cut up I cooked three pieces of bacon, then took the onion and some bell pepper and the chicken it browned in the bacon grease added it to the bowl . After baking my family was impressed with it. They want this again!
Amber says
I added vegan mayonaise, and it give it a very creamy crunchy texture . I also sprinkled dairy free cheese, and it actually melted.
Eliza G says
Delicious dish! This is a great basic dish that you can add anything to and change the flavor. I did add mushrooms, a can of stewed tomatoes and some Italian seasonings. This is a keeper!
Stacey Johnston says
Do you cook the chicken first?
Dayna Jankowski says
On Step 4 it says “Transfer the chicken and veggies to a baking dish and bake it in the oven uncovered at 425°F for 30 minutes.”
Tammy says
Yum
Is this something you can freeze if so would you cook it first and then warm it up.
Dayna Jankowski says
Yes these are the instructions. FREEZE: Once cooled, place the cooled chicken and zucchini recipe in a freeze-safe container. Freeze for 2-3 months.
DEFROST: Defrost at room temperature for 3-4 hours or overnight in the refrigerator.
REHEAT: Reheat in a 350-degree F oven for 15-20 minutes or until heated through.
Tina Lincoln says
The Baked Chicken and Zucchini is a Wonderful Dish! I was concerned that it looked a little bland, and maybe it would taste that way too. No worries! It tastes wonderful! I like that there is not a lot of other stuff that would add to belly upset. Instead of using the big oven, I used my small on-the-counter oven, so that it would not heat the house up so much, worked great! Thank You for a Great Recipe!
Patti C. says
I just used our first two zucchini squash out of the garden for this recipe today. I didn’t have a whole onion, so I used the half of a red onion that I had in the fridge. Added just a touch more olive oil since I was using two squash. It was amazing! Thank you for a new way to use up squash from the garden. My only complaint? The name that you gave this recipe doesn’t do it justice. We loved it. Thank you again.