Looking for a healthy, fuss-free dinner that doesn’t require fancy ingredients or complicated steps? This Easy Baked Chicken and Zucchini Recipe is about to become your new go-to! If you’re like me, you probably crave meals that are both nourishing and satisfying, especially on busy weeknights. This recipe delivers exactly that without the stress.

Juicy chicken breasts paired with tender, roasted zucchini slices, seasoned just right, then baked to golden perfection. I love how this dish packs a punch of protein and veggies all in one tray! Not only is it comforting, but it’s also versatile enough to fit any lifestyle — from busy parents needing a quick fix to meal preppers planning ahead.

What makes this meal even better is how little clean-up it demands. One baking dish, a few common seasonings, and you’ve got a home-cooked meal that feels wholesome and homemade. Whether you’re aiming for a light family dinner or planning your weekly meal prep, this baked chicken and zucchini recipe deserves a spot on your table.

What Makes This Easy Baked Chicken and Zucchini Recipe Special?

Healthy and Balanced: Loaded with lean protein from chicken and fiber-packed zucchini, this recipe checks all the nutrition boxes.
Minimal Clean-Up: One pan is all you need — fewer dishes, more time to relax.
Simple Ingredients: No hard-to-find groceries here; just pantry staples and fresh produce.
Meal Prep Friendly: This recipe stores beautifully for lunch the next day or dinner later in the week.
Family Approved: The mild flavors and juicy chicken make it kid-friendly and adult-approved.

Plus, here’s a time-saving tip: slice your zucchini while the oven preheats and marinate the chicken the night before. That way, you can have dinner ready in under 40 minutes.

Ingredient Notes

Chicken Breasts: Boneless, skinless chicken breasts are best for even cooking. You can also use chicken thighs for juicier results.
Zucchini: Fresh, firm zucchini sliced into rounds or half-moons. Substitute with yellow squash or eggplant if desired.
Olive Oil: Helps lock in moisture and gives the chicken and zucchini a golden finish.
Garlic Powder & Onion Powder: Simple pantry seasonings that add depth to the flavor.
Italian Seasoning: Brings herby, aromatic notes. Substitute with dried thyme, basil, or oregano.
Parmesan Cheese (Optional): Adds a salty, nutty touch on top once baked.
Salt & Pepper: Essential for seasoning. Adjust to taste.

Special Equipment:

Large baking dish or sheet pan
Aluminum foil for easy cleanup (optional)

How To Make Easy Baked Chicken and Zucchini Recipe

Preheat the oven to 400°F (200°C).
While the oven heats, lightly grease a large baking dish.
Prepare the chicken and zucchini.
Pat the chicken dry and season both sides with salt, pepper, garlic powder, and Italian seasoning. Slice zucchini into even rounds.
Arrange everything in the baking dish.
Place the chicken breasts in the center and scatter zucchini around them. Drizzle with olive oil.
Bake uncovered for 25-30 minutes.
Check the chicken’s internal temperature — it should hit 165°F (74°C). Zucchini should look tender and lightly golden.
Optional: Sprinkle Parmesan cheese.
Once baked, sprinkle Parmesan over the chicken and zucchini and return to the oven for 2-3 minutes until melted.

Tip: If your zucchini releases too much water, you can broil for 3-5 minutes at the end for a crisp finish.

Storage Options

Room Temperature: Best enjoyed fresh. Don’t leave out longer than 2 hours.
Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Freeze fully cooked portions in freezer-safe containers for up to 2 months.
Reheating: Reheat in the oven at 350°F (175°C) for 10-12 minutes or microwave for 2-3 minutes until heated through.

Variations and Substitutions

Lemon Garlic Chicken: Add fresh lemon slices and minced garlic for a citrusy twist.
Cheesy Chicken and Zucchini: Top with shredded mozzarella or cheddar before baking.
Low-Carb Swap: Replace zucchini with cauliflower florets or green beans.
Seasonal Additions: In the fall, add diced butternut squash or sweet potatoes.
Herb Explosion: Use fresh herbs like basil, rosemary, or thyme for extra aroma.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Yes, chicken thighs work great! They’re juicier but might need 5-7 more minutes of baking.

Why is my zucchini watery after baking?
Zucchini has high water content. Slice it thin and avoid overcrowding the pan for better roasting.

Can I make this ahead of time?
Absolutely! You can marinate the chicken and pre-slice zucchini, then store them separately in the fridge for up to 24 hours before baking.

What sides go well with this dish?
Mashed potatoes, rice, or a crisp green salad make great companions.

Can I freeze this recipe?
Yes, after baking. Store in airtight containers, and thaw overnight before reheating.

Can I add other veggies?
Definitely! Bell peppers, mushrooms, and cherry tomatoes are great additions.

Conclusion

There you have it — a comforting, healthy, and versatile Easy Baked Chicken and Zucchini Recipe. Whether you’re new to home cooking or just need a reliable weeknight meal, this recipe makes dinner stress-free and delicious.

I’d love to hear how it turns out for you! Share your twist on this recipe in the comments or tag your kitchen creation on social media.

Easy Baked Chicken and Zucchini Recipe

Author: Sofia

Print Recipe

Ingredients

Scale

2 boneless, skinless chicken breasts
2 medium zucchinis, sliced
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper, to taste
2 tablespoons Parmesan cheese (optional)

Instructions

Preheat oven to 400°F (200°C). Grease a baking dish.
Season chicken with salt, pepper, garlic powder, and Italian seasoning.
Slice zucchini and place around the chicken in the dish.
Drizzle with olive oil.
Bake uncovered for 25-30 minutes or until chicken reaches 165°F (74°C).
Optionally, sprinkle Parmesan and broil for 2-3 minutes.

Nutrition

Calories: 260
Fat: 12g
Carbohydrates: 4g
Protein: 32g