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
Deborah says
This was very good, easy, and enjoyed by the entire family! Thank you for a great and simple recipe! The spice mixture was delicious! I did add a 15oz can of diced fire roasted tomatoes as suggested by another reviewer for additional color and texture, and it worked well. The liquid from the zucchini and the tomatoes created a lovely “sauce” to spoon over the jasmine rice that I made on the side. ❤️
Virginia says
This recipe has great flavor. Served with rice , it makes a nice meal. This is a keeper!
Olivia Atkinson says
How do you make buttery rice?
Dayna Jankowski says
This came up in a quick google search https://www.recipetineats.com/buttery-seasoned-rice/ I haven’t made it but tell us how it goes!
Ashley Bruno says
Does your nutritional content include the quinoa?
Dayna Jankowski says
Unfortunately the nutritional content only includes the ingredients listed. Not sides or additions such as quinoa.
Ava says
It was great! Very easy to make and everyone loved it! I added nonfat butter instead of oil and also canned roasted tomatoes! Very great recipe!
Mindy says
What size dish did you make this in? It looked smaller then a 9×13 baking dish.
Dayna Jankowski says
9×13 works great!
Christine says
Very flavorful. But I am going to try marinating it a little longer.
Shauna says
Excellent quick meal! I added fresh garlic instead of powdered, otherwise followed it exactly for a triple batch! We put it over rice and had watermelon as a side.
michelle says
This is delicious and I have made it three times since I found the recipe. Everyone in the house likes it which is rare.
Judi says
Really good flavor and chicken was tender. Would sauté the veiggies first next time. I added cherry tomatoes, too. Delicious!
michelle says
Family enjoyed. Cooked it right after it was seasoned due to time. Would make it again but either turn down the temp or take out before 30 mins .
Vinny says
Loved the recipe family loved it and was quick and easy to make . I used creamer potatoes instead of the rice . Cook time was about 1 hr at 425
Cat says
Quick, easy, tasty! Might add tomatoes next time, but overall a yummy dinner!
Dayna Jankowski says
Thank you for leaving a review! I’m happy you enjoyed it.
Irene says
What size baking dish?
Dayna Jankowski says
9×13 works great!
Ellie Mann says
Very yummy and easy to do!
D says
This was very tasty. Thank you.
Gloria says
Tried it today. Changed it just a little bit by adding bell peppers and 1/2 teaspoon of sugar to brighten the sauce. I chose to garnish with chopped cilantro and diced scallion greens. Over rice was perfect! My husband and family enjoyed it very much. Thank you.
Dana says
I sautéed my Chicken, added squash and home grown tomatoes, shredded parmesan cheese and lemon juice, over jasmine rice. My family loved it. Will definitely be making again.
Amy says
Would you be able to freeze this?
Dayna Jankowski says
Absolutely! Once cooled, place the cooled chicken and zucchini recipe in a freeze-safe container. Freeze for 2-3 months.
Caitlyn says
Loved this recipe! Incredibly easy and SO flavorful! I used smoked salt instead of smoked paprika and an Italian herb blend instead of oregano because that’s what I had. I also marinated it for about 24 hours all together in the fridge. Will definitely be adding this to the meal rotation!