Name: Baked Chicken and Zucchini Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound boneless skinless chicken breast cut into bite-size pieces; 1 medium-size onion chopped into large pieces similar to the size of 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

There’s something so satisfying about the simplicity of a one-dish meal that’s bursting with flavor and healthy ingredients. This Baked Chicken and Zucchini Recipe is just that—a comforting, easy dinner that brings tender chicken and fresh zucchini together in a brilliant way that everyone will love.

A white bowl filled with two main layers sits on a white marbled surface. The bottom layer is light yellow rice with visible grains. On top, there is a mix of golden-brown cooked chicken pieces, small zucchini chunks with green skin and yellow flesh, and light-colored onion pieces. The dish is garnished with bright green fresh cilantro leaves and sprinkled lightly with red spice powder. A silver fork with intricate floral designs rests on the left side of the bowl. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Chicken and Zucchini Recipe
Top Tip
How to Serve Baked Chicken and Zucchini Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Chicken and Zucchini Recipe

Why You'll Love This Recipe

This recipe has become a go-to in my kitchen when things get busy but I still want a homemade, hearty dinner on the table. It’s packed with flavor, yet requires minimal effort—and isn’t that the dream? Plus, the combination of chicken and zucchini just works so well.

Simple prep: Just mix up a quick marinade, toss everything together, and let your oven do the work for you.
Healthy and balanced: Lean protein meets fresh veggies with an aroma of spices that feels both cozy and fresh.
Flexible timeline: You can marinate ahead of time or skip it entirely for a speedy dinner tonight.
Family-friendly flavors: Mild smoked paprika and oregano make this an easy favorite that kids and adults both enjoy.

Ingredients & Why They Work

When it comes to the ingredients in this Baked Chicken and Zucchini Recipe, I love how straightforward and simple they are. They complement each other so beautifully— each little spice and vegetable piece plays a crucial role in building layers of flavor without overwhelming the dish.

Flat lay of boneless skinless chicken breast cut into bite-size pieces arranged neatly, a medium chopped onion with large pieces, vertically sliced zucchini cut into smaller pieces showing vibrant green skin and pale flesh, a small white ceramic bowl filled with extra virgin olive oil, a small white bowl holding a mix of smoked paprika, garlic powder, dried oregano, cumin, sea salt, and freshly milled black pepper arranged artfully side by side, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breast: Choosing boneless, skinless chicken breast means you’ll get tender bites that cook quickly and soak up all the seasonings perfectly.
Zucchini: When sliced lengthwise and then chopped, zucchini holds its shape in the oven while adding beautiful moisture and a slight sweetness.
Onion: Larger onion chunks roast alongside chicken and zucchini for balanced sweetness and a little caramelized depth.
Extra virgin olive oil: This binds the marinade and adds a mellow richness without overpowering the spices.
Garlic powder: Offers that classic savory warmth, giving depth without chopping fresh garlic for an easy one-bowl prep.
Smoked paprika: This spice is my secret weapon for adding a subtle smoky taste that elevates the entire dish.
Dried oregano: It lends a Mediterranean aroma perfect for this simple chicken and veggie combo.
Cumin: Adds an earthy, slightly nutty undertone that brings warmth and complexity.
Sea salt and freshly milled pepper: Essential for brightening all flavors and seasoning every bite just right.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this dish by swapping herbs or adding different veggies depending on the season. Don’t be shy—make it your own!

Variation: Sometimes I add bell peppers or cherry tomatoes to brighten it up with extra color and a juicy pop. It’s a simple tweak that adds fresh layers of flavor and looks incredible on the plate.
Spice it up: If you like a little heat, a pinch of cayenne pepper or chili flakes works wonders tossed into the marinade.
Make it dairy-free or paleo-friendly: This recipe is naturally compatible without any changes—no dairy or gluten in sight.
Seasonal swap: In winter, try roasted carrots or butternut squash instead of zucchini for a cozy twist.

Step-by-Step: How I Make Baked Chicken and Zucchini Recipe

This close-up shows a cooked dish with three main layers mixed together: whitish-yellow cooked onion pieces with soft texture, chunky light golden-brown chicken pieces with a slight char, and greenish-yellow zucchini slices with a soft, slightly charred look. The dish is sprinkled with fresh green cilantro leaves that add color contrast on top of the cooked ingredients. The food is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare Your Ingredients

Start by cutting your chicken into bite-sized pieces—just the right size to cook quickly and evenly. Chop the onion into chunks similar in size to the chicken so everything roasts uniformly. For the zucchini, slice it into quarters lengthwise, then cut those into smaller pieces that hold their shape but get tender. This prep sets you up for success!

Step 2: Mix Up the Marinade

In a large bowl, combine garlic powder, smoked paprika, oregano, cumin, salt, and pepper. Drizzle in the olive oil, then stir everything together until it forms a loose but flavorful marinade. This step infuses every bite with those delicious spices — don’t skip it even if you’re short on time.

Step 3: Marinate the Chicken and Veggies

Add your chicken pieces, onion, and zucchini into the bowl with the marinade. Toss everything together well, making sure each piece gets coated. If you have time, let it sit for 15 minutes to deepen the flavor, or refrigerate for up to 24 hours. Trust me, a little patience here really pays off.

Step 4: Bake It Up

Preheat your oven to 425°F. Then transfer the marinated chicken and vegetables to a baking dish, spreading them into an even layer. Bake uncovered for 30 minutes. You'll want to check around 25 minutes to make sure nothing is drying out, but the chicken should be juicy and the zucchini tender with some nice roasted edges.

Top Tip

From my own time making this Baked Chicken and Zucchini Recipe, a few small tweaks really elevate the outcome. Here are the must-know tips so your dinner always turns out fantastic.

Allow Time to Marinate: Even 15 minutes makes a big difference in flavor absorption. When you can, plan ahead and marinate overnight—it deepens the taste remarkably.
Don’t Overcrowd the Pan: Spread the ingredients out so they roast rather than steam, which helps develop those delicious caramelized edges.
Use Freshly Ground Pepper: It adds a brighter, more vibrant kick than pre-ground varieties. I always keep a small grinder handy.
Check for Doneness Early: Ovens vary—start checking chicken at 25 minutes and add time if needed, so you avoid dry meat.

How to Serve Baked Chicken and Zucchini Recipe

baked chicken zucchini - Serving Suggestion

Garnishes

I love sprinkling fresh chopped parsley or basil over the finished dish—it adds a beautiful pop of color and a burst of freshness. A drizzle of lemon juice right before serving brings a lively brightness that balances the spices. Sometimes, a little crumbled feta cheese on top feels indulgent and adds a creamy contrast.

Side Dishes

This recipe pairs wonderfully with fluffy quinoa or buttery rice, which soak up the savory juices. Roasted garlic mashed potatoes are another favorite of mine for extra comfort. If you want something light, a simple leafy green salad with lemon vinaigrette keeps the plate fresh and bright.

Creative Ways to Present

For a dinner party or special family meal, try serving this Baked Chicken and Zucchini Recipe in individual ramekins or cute mini baking dishes. Lay the zucchini slices in a fan shape on top for a prettier presentation. Garnish with edible flowers or a sprinkle of toasted pine nuts to impress guests effortlessly.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. It’s best to let the dish cool to room temperature before sealing so you don’t trap steam—this helps maintain the texture when reheating.

Freezing

This recipe freezes nicely. I portion it out into freezer-safe containers or bags, label with the date, and freeze for up to 2 months. When I’m ready to eat it, I thaw overnight in the fridge for the best texture.

Reheating

To reheat, I prefer warming leftovers in the oven at 350°F covered loosely with foil to keep the chicken juicy and prevent the zucchini from drying out. Microwave works too for speed, but I like to add a splash of water and heat in short bursts to avoid overcooking.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breast in this recipe?

Absolutely! Chicken thighs are a great alternative if you prefer dark meat. They are a bit fattier and often juicier, so you may find the dish even more flavorful. Just keep in mind thighs may take a few extra minutes to bake through.

Do I need to peel the zucchini before baking?

No need to peel zucchini for this recipe. The skin is tender after baking and adds nutrients and structure to the dish. Just make sure to wash the zucchini well before cutting.

Can I make this recipe gluten-free or dairy-free?

Yes! This recipe is naturally gluten-free and dairy-free as written. There are no wheat or dairy ingredients involved, so it fits nicely into those dietary needs without modification.

Is it okay to marinate the chicken overnight?

Definitely. Marinating overnight can enhance the flavors significantly and tenderize the chicken more deeply. Just cover the bowl tightly and store it in the fridge until you’re ready to bake.

Final Thoughts

This Baked Chicken and Zucchini Recipe holds a special place in my kitchen because of how effortlessly it comes together and how deeply satisfying it is at the end of a busy day. I hope you enjoy it as much as I do—it’s like a warm hug on a plate, and a delicious reminder that simple ingredients can create something truly wonderful. Give it a try, and don’t forget to add your own spin—it’s all about making it your own!