This Easy Baked Chicken and Zucchini recipe is the definition of weeknight dinner bliss—juicy, flavorful chicken, tender zucchini, and sweet onion all roasted to perfection in a bold, savory marinade. Every bite is bursting with color, wholesomeness, and the kind of flavor that makes everyone reach for seconds. Trust me, this will be one of those recipes you keep on regular rotation!
Why You’ll Love This Recipe
- All-in-One Meal: This Easy Baked Chicken and Zucchini brings protein, veggies, and aromatics together for a nutritious dinner in one dish—less fuss, less cleanup!
- Bold, Family-Friendly Flavors: The blend of smoked paprika, oregano, cumin, and garlic powder gives every bite a burst of warmth and depth that even picky eaters devour.
- Super Fast & Minimal Prep: Just chop, toss everything in the marinade, and bake—dinner’s on the table in about 40 minutes!
- Naturally Adaptable: Low-carb, gluten-free, and endlessly customizable for different proteins and veggies so you never get bored.
Ingredients You’ll Need
One of the reasons I adore this Easy Baked Chicken and Zucchini is its simplicity—each ingredient is everyday, yet thoughtfully chosen to build delicious layers of flavor and texture. Let’s talk about what makes each essential!
- Boneless Skinless Chicken Breast: Lean, tender chicken absorbs the spices beautifully and stays juicy when baked. Dice it into bite-size pieces for even cooking and maximum flavor in every forkful.
- Medium-Size Onion: Cut into hearty chunks similar in size to the chicken, onion softens in the oven, getting caramelized edges and a subtle sweetness that balances the spices.
- Zucchini: Fresh, mild zucchini soaks up the marinade, adds gorgeous green, and turns sumptuously tender after roasting—no sogginess, no bland bites!
- Extra Virgin Olive Oil: Acts as the base for the marinade, carrying the seasonings, and helping everything roast up golden and beautifully aromatic.
- Garlic Powder: A pantry hero that adds a mellow garlic undertone without needing any chopping.
- Smoked Paprika: Provides a hint of smokiness and color that makes the chicken sing—don’t skip it if you want that “wow” factor!
- Dried Oregano: Earthy and herbaceous, oregano brings a Mediterranean vibe you’ll adore.
- Cumin: Subtle warmth and depth to tie all the flavors together, giving complexity in such a simple dish.
- Sea Salt: Brings everything to life—feel free to adjust to your taste.
- Freshly Milled Pepper: Just a pinch for gentle heat and irresistible aroma.
Variations
This Easy Baked Chicken and Zucchini practically begs to be customized! Use what’s in your fridge, suit your tastes, or make it work for your dietary needs—here are some of my favorite twists.
- Swap in Different Veggies: Bell peppers, cherry tomatoes, or yellow squash can easily jump in alongside or instead of zucchini for new color and flavor every time.
- Try Chicken Thighs: Use boneless skinless thighs for extra juiciness and rich flavor—just chop to the same bite-size pieces for even baking.
- Make It Saucy: Stir in a little canned diced tomato or dollops of basil pesto right before baking for a saucier, Mediterranean vibe.
- Spice It Up: Add a pinch of chili flakes or a squeeze of fresh lemon over the top for a zesty kick that wakes up every bite.
- Add Cheese: Sprinkle shredded mozzarella, feta, or parmesan in the last 5 minutes of baking for a bubbling, melty finish.
How to Make Easy Baked Chicken and Zucchini
Step 1: Make the Marinade
Start by preheating your oven to 425°F—this ensures a quick roast and beautiful browning. In a big bowl, combine all of your spices, salt, pepper, and olive oil. Whisk until a deeply aromatic, golden marinade forms. This mix soaks right into the chicken and veggies, transforming simple ingredients into something special.
Step 2: Prep and Toss the Ingredients
Add your bite-sized pieces of chicken, the chunky onion, and the zucchini into that bowl with the marinade. Toss them gently but thoroughly, making sure every piece is glistening. If time allows, let everything marinate for 15 minutes on the counter—or up to overnight in the fridge—for even deeper flavor. Don’t stress if you’re short on time; it’s still delicious baked right away!
Step 3: Bake to Perfection
Once everything is beautifully coated, transfer the mixture into a baking dish, spreading it out in a single layer so the heat can circulate. Pop it in the oven uncovered, and bake for about 30 minutes. The chicken will turn juicy and golden, and the veggies caramelize just enough to be irresistible. Serve your Easy Baked Chicken and Zucchini hot, straight from the oven!
Pro Tips for Making Easy Baked Chicken and Zucchini
- Even Chopping Magic: Try to cut your chicken, onion, and zucchini into similar-sized pieces—this ensures everything cooks at the same rate and you never end up with overdone veggies or undercooked chicken.
- Let Your Marinade Work: If you have just 15 extra minutes, let the chicken and veggies rest in the marinade—the flavors get a huge boost, especially if you do this overnight!
- Use a Hot Oven: Roasting at 425°F guarantees gorgeous browning and keeps the chicken moist, while the veggies get lightly caramelized and not soggy.
- Don’t Crowd the Pan: Spread everything in a single layer—if your baking dish is too small, use two—so everything roasts instead of steaming for maximum flavor.
How to Serve Easy Baked Chicken and Zucchini
Garnishes
Top your Easy Baked Chicken and Zucchini with a shower of chopped fresh parsley or basil for a burst of vibrant green and herby freshness. For extra flair, a squeeze of lemon or a sprinkle of feta cheese instantly brightens the dish and makes it dinner-party worthy.
Side Dishes
This dish is fantastic served with fluffy cooked quinoa, fragrant jasmine rice, or even creamy mashed potatoes to soak up all those glorious pan juices. If you’re going low-carb, a tossed green salad or simple cauliflower rice is just right.
Creative Ways to Present
Present individual servings in shallow bowls over grains, or pile everything on a big, rustic platter for a family-style feast—it looks so colorful! For a fun spin, stuff leftovers into pita pockets or wrap them in hearty flatbreads with a dollop of Greek yogurt sauce.
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool completely before transferring them into an airtight container. They’ll keep fresh in the fridge for up to 3 days, making lunch tomorrow just as exciting as dinner tonight!
Freezing
While you can freeze Easy Baked Chicken and Zucchini, keep in mind zucchini can soften further upon reheating. For best results, freeze in a tightly sealed container for up to 2 months. Thaw overnight in the refrigerator for easy reheating.
Reheating
To reheat, simply place portions in a baking dish and cover with foil. Warm in a 350°F oven until hot, or microwave in short bursts until warmed through. Add a splash of broth if needed to refresh that just-cooked juiciness.
FAQs
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Can I use frozen chicken and zucchini for this recipe?
Absolutely! Just be sure to thaw both chicken and zucchini completely and pat them dry before marinating. This helps everything bake evenly and prevents excess moisture from making the dish watery.
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How do I know when the chicken is fully cooked?
The chicken is done when it’s no longer pink in the center and its juices run clear. For peace of mind, use a meat thermometer; it should reach 165°F at the thickest part.
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Can I double this Easy Baked Chicken and Zucchini recipe?
Yes! Just use a larger baking dish (or two) and make sure to spread the ingredients out in a single layer so everything roasts evenly. You may need to add a few extra minutes of baking time if your oven is crowded.
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Is this recipe suitable for meal prep?
It’s perfect for meal prep! Prep and marinate everything the night before, bake it off, and store in the fridge. Enjoy warm or cold throughout the week as a healthy protein-packed lunch or dinner.
Final Thoughts
If you’re looking for a vibrant, wholesome dinner that promises minimal effort but maximum flavor, you absolutely need to try this Easy Baked Chicken and Zucchini. It’s one of those dishes that feels comforting, nourishing, and so satisfying—exactly the kind of recipe you’ll turn to again and again. Happy cooking!
Print
Easy Baked Chicken and Zucchini Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Easy Baked Chicken and Zucchini recipe is a simple and flavorful dish that combines tender chicken with fresh zucchini, onions, and a blend of aromatic spices. Perfect for a quick and satisfying weeknight meal.
Ingredients
Chicken and Vegetables:
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces
- 1 medium onion, chopped into large pieces
- 1 zucchini, sliced vertically into four large pieces, then chopped
Seasonings:
- 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 to taste
- 1/4 tsp freshly ground pepper, or to taste
Instructions
- Preheat the oven: Preheat the oven to 425°F.
- Prepare the marinade: In a large bowl, combine the spices, salt, pepper, and olive oil to create a marinade.
- Marinate the ingredients: Add the chicken, onion, and zucchini to the marinade, ensuring everything is well coated. Marinate for 15 minutes to 24 hours for enhanced flavor.
- Bake: Transfer the marinated chicken and vegetables to a baking dish. Bake uncovered at 425°F for 30 minutes.
- Serve: Enjoy the baked chicken and zucchini hot, served with fluffy quinoa or buttery rice.
Notes
- Store any leftovers in an airtight container and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
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