why make this recipe
This bake is quick, simple, and healthy. It mixes chicken and zucchini with basic spices. You can make it in one pan and serve over rice. It works for weeknights and small families.
introduction
This Easy Chicken Zucchini Bake uses few ingredients and little prep. You cut chicken and vegetables, season them, then bake. The dish is mild and fits many tastes. If you like simple chicken dinners, you may also enjoy this Easy Chicken Tetrazzini for another easy meal option.
how to make Easy Chicken Zucchini Bake
Ingredients :
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- 2 medium zucchinis (diced)
- 1 medium onion (diced)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 teaspoon smoked paprika (plus extra for garnish)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- salt and black pepper (to taste)
- 1/4 cup fresh cilantro or parsley (chopped)
- 2 cups cooked rice (for serving)
Directions :
- Preheat your oven to 375°F (190°C) and lightly grease a large baking dish with olive oil or cooking spray to prevent sticking.
- In a large mixing bowl, combine the bite-sized chicken pieces with diced zucchini and onion, tossing gently to distribute evenly.
- Drizzle the olive oil over the mixture, then add minced garlic, smoked paprika, cumin, oregano, salt, and pepper. Toss thoroughly until every piece is well-coated.
- Transfer the seasoned mixture to your prepared baking dish, spreading it in a single layer for optimal browning and even cooking.
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the zucchini is tender but not mushy.
- Remove from oven and immediately sprinkle with fresh chopped herbs and an extra pinch of smoked paprika. Serve over warm cooked rice.
how to serve Easy Chicken Zucchini Bake
Serve the bake hot over 2 cups of cooked rice. Add extra chopped cilantro or parsley on top. A side salad or steamed vegetables work well. For a creamy side, try a simple yogurt sauce. If you want other easy chicken sides, see this cheesy chicken and broccoli rice idea.
how to store Easy Chicken Zucchini Bake
Let the bake cool to room temperature (no more than 2 hours). Put leftovers in an airtight container. Refrigerate up to 3-4 days. Reheat in the oven at 350°F until hot, or microwave in short bursts. For longer storage, freeze in a sealed container for up to 2 months. Thaw in the fridge before reheating.
tips to make Easy Chicken Zucchini Bake
- Cut chicken and zucchini to similar sizes so they cook evenly.
- Pat chicken dry before seasoning for better browning.
- Do not overcook zucchini — check at 20 minutes if your pieces are small.
- Use smoked paprika for a mild smoky flavor; add more if you like.
- Try adding a sprinkle of cheese in the last 5 minutes for a golden top.
For another oven-baked chicken idea, you can compare with these baked chicken tenders.
variation (if any)
- Low-carb: skip the rice and add extra vegetables like bell pepper or cauliflower.
- Creamy: stir in 1/4 cup cream or sour cream before baking for a richer sauce.
- Spicy: add 1/4 teaspoon cayenne or use hot paprika.
- Herb swap: use basil or dill instead of cilantro or parsley.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes. Use boneless, skinless thighs cut into bite-sized pieces. They may need a few extra minutes to cook.
Q: Can I make this in advance?
A: You can mix ingredients and refrigerate one hour before baking. For best texture, do not mix more than a few hours ahead.
Q: Is this dish freezer friendly?
A: Yes. Cool fully and freeze in airtight containers up to 2 months. Thaw in the fridge before reheating.
Q: Can I skip the onion or garlic?
A: Yes. The dish still tastes good without them. You can add onion powder or garlic powder if you prefer.
Q: How do I know when it is done?
A: Chicken is done at 165°F internal temperature and the zucchini should be tender but not mushy.
Conclusion
For more versions and ideas, check these helpful recipes: Chicken Zucchini Bake (Low Carb) – Hungry Happens, Tuscan Chicken Zucchini Casserole (Cheesy One-Pan Dinner), and Easy Baked Chicken and Zucchini Recipe – Posh Plate.
Easy Chicken Zucchini Bake
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces) Use thighs for more moisture if preferred.
- 2 medium zucchinis (diced) Cut to similar sizes for even cooking.
- 1 medium onion (diced) Can be omitted if desired.
- 2 tablespoons olive oil To drizzle over the mixture.
- 2 cloves garlic (minced) Can be substituted with garlic powder.
- 1 teaspoon smoked paprika Plus extra for garnish.
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- salt and black pepper (to taste) Adjust according to preference.
- 1/4 cup fresh cilantro or parsley (chopped) For garnish.
- 2 cups cooked rice For serving.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a large baking dish with olive oil or cooking spray.
- In a large mixing bowl, combine the bite-sized chicken pieces with diced zucchini and onion, tossing gently to distribute evenly.
- Drizzle olive oil over the mixture, then add minced garlic, smoked paprika, cumin, oregano, salt, and pepper. Toss thoroughly until everything is well-coated.
- Transfer the seasoned mixture to your prepared baking dish in a single layer.
Baking
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the zucchini is tender but not mushy.
- Remove from oven and sprinkle with fresh chopped herbs and extra smoked paprika before serving.
