If there’s one dish I turn to when life feels just a bit too busy, it’s this easy baked chicken and zucchini recipe. It’s the kind of meal that brings comfort without a lot of fuss, and honestly, who doesn’t need that? The chicken is tender, the zucchini soaks up all those smoky, herby spices, and the best part? It’s all done in one pan. Fewer dishes to wash equals more time to savor your meal (or relax after).

This recipe holds a special place in my heart because it reminds me of a summer dinner I threw together on a whim. It was one of those lazy Saturdays when I had random ingredients lying around—zucchini from the farmer’s market, some chicken in the freezer, and a spice rack begging to be used. I remember tossing everything together, crossing my fingers, and pulling out the most flavorful, juicy baked chicken I’d ever made. My husband took one bite and declared it a keeper. Since then, it’s become our go-to weeknight meal, especially when zucchini is in season.

A little background on baked chicken and zucchini

Baked chicken and zucchini is a classic dish for good reason—it’s healthy, easy to customize, and works for just about any occasion. While there isn’t a single cultural origin for this combination, dishes like this are common in Mediterranean and Middle Eastern cuisine, where olive oil, herbs, and fresh vegetables play a starring role. Over time, home cooks around the world have adopted these flavors, tweaking the spices and vegetables to suit what’s on hand. It’s proof that sometimes the simplest ingredients create the most comforting meals.

Let’s talk ingredients: what makes this dish so good

This recipe doesn’t call for anything fancy—just a few pantry staples and fresh ingredients that pack a punch of flavor.

Chicken breast: The lean protein here is perfect for soaking up all the spices. I like to use boneless, skinless chicken breasts cut into bite-sized pieces for quick and even cooking. If you’re out of chicken breast, chicken thighs work beautifully too—they’ll be a bit juicier.
Zucchini: The star veggie of this dish! Zucchini is tender and mild, which means it pairs well with bold spices. Choose firm, medium-sized zucchinis for the best texture. If you’re not a fan, you can swap it for yellow squash or even bell peppers.
Onion: Adds a sweet, caramelized note once roasted. I use a medium onion and chop it into larger pieces so it doesn’t overcook. Red onions are a great alternative if you want something milder.
Spices: This recipe uses garlic powder, smoked paprika, oregano, cumin, salt, and pepper to create a warm, smoky flavor. Smoked paprika is my favorite here—it gives the dish that subtle BBQ vibe. If you don’t have it, regular paprika works too, though the taste won’t be as deep.
Olive oil: Extra virgin olive oil helps the spices stick and keeps everything moist. For a nutty twist, you could even try avocado oil.

Kitchen gear: what you’ll need to make it easy

This dish is wonderfully simple, so you don’t need a lot of tools. Here’s what I recommend:

A large mixing bowl: To toss the chicken and veggies with the marinade. If you’re marinating ahead of time, a large resealable bag works too.
A sharp knife and cutting board: Prepping the chicken and veggies is super straightforward, but a good knife makes the process quicker.
Baking dish: Use a glass or ceramic dish for even cooking. If you don’t have one, a sheet pan lined with parchment works in a pinch.
Tongs or a spatula: To mix everything together and transfer it into the baking dish without making a mess.

Step-by-step: how to make this baked chicken and zucchini

Preheat your oven to 425°F: Start by heating up the oven so it’s ready to go when your dish is assembled.
Make the marinade: In a large bowl, combine the garlic powder, smoked paprika, oregano, cumin, salt, pepper, and olive oil. Mix until you get a smooth, slightly thick marinade that coats the back of a spoon.
Add the chicken and veggies: Toss the chicken pieces, chopped zucchini, and onion into the bowl with the marinade. Use your hands (or a spoon) to make sure everything is evenly coated. At this point, you can let it marinate for up to 24 hours in the fridge, but honestly, even 10 minutes is enough for great flavor.
Transfer to the baking dish: Spread the chicken and veggies out in a single layer in your baking dish. This helps everything cook evenly and get those golden-brown edges.
Bake for 30 minutes: Place the dish in the oven uncovered and let it roast for about 30 minutes. You’ll know it’s ready when the chicken is cooked through and the zucchini is tender. Give everything a quick stir halfway through to prevent sticking.
Serve and enjoy: Let the dish cool slightly before serving. Pair it with fluffy quinoa, buttery rice, or even crusty bread for an easy, satisfying meal.

Fun variations to try

This recipe is so versatile that you can tweak it to suit just about any taste or dietary need:

Make it low-carb: Skip the rice or quinoa and serve this over cauliflower rice. You can even add more zucchini or toss in mushrooms for an extra veggie boost.
Go Mediterranean: Add cherry tomatoes and kalamata olives to the mix before baking. Top with crumbled feta cheese just before serving for a tangy twist.
Spice it up: If you’re a heat lover, toss in a pinch of cayenne or red pepper flakes.
Vegan-friendly version: Swap the chicken for chickpeas or cubed tofu, and you’ve got a hearty plant-based meal.
Seasonal swaps: In the fall, try replacing zucchini with cubed butternut squash or sweet potatoes. In summer, fresh corn kernels would be amazing.

Serving and presentation tips

I love serving this dish family-style, straight out of the baking dish, with a sprinkle of fresh parsley on top for color. If you’re hosting, transfer it to a pretty platter and drizzle with a bit of olive oil for extra shine. Pair it with a fresh green salad, garlic bread, or roasted potatoes for a complete meal.

What to drink with it

This dish pairs beautifully with a crisp white wine like Sauvignon Blanc or Pinot Grigio. If you’re more of a red wine fan, try a light Pinot Noir. For non-alcoholic options, a sparkling water with lemon or a chilled iced tea complements the flavors well.

Storing and reheating leftovers

Leftovers store wonderfully! Transfer any remaining chicken and veggies to an airtight container and refrigerate for up to 3 days. To reheat, pop it in the oven at 350°F for about 10-15 minutes, or use a microwave if you’re in a hurry. If the dish seems a little dry when reheating, drizzle on a bit more olive oil.

Adjusting for different serving sizes

This recipe is super easy to scale up or down. For a crowd, double or triple the ingredients and use a large sheet pan instead of a baking dish. If cooking for one or two, halve the recipe but keep the spice measurements the same for extra flavor. Just remember to keep the chicken and veggies in a single layer for even roasting.

Troubleshooting tips

Chicken too dry? Make sure you’re not overbaking. Check for doneness around the 25-minute mark.
Zucchini too mushy? Cut it into larger pieces or add it halfway through the baking time.
Not enough flavor? Taste and adjust the salt before baking, as it really enhances the spices.

Ready to try it yourself?

This easy baked chicken and zucchini recipe is proof that simple can be delicious. It’s quick enough for busy weeknights but so good, you’ll want to make it for friends and family too. Don’t be afraid to put your own spin on it—cooking is all about experimenting and making it your own.

FAQs

1. Can I use frozen chicken?
Yes! Just make sure it’s fully thawed before marinating so the spices stick properly.

2. What other veggies can I use?
Bell peppers, cherry tomatoes, mushrooms, or even broccoli would work well.

3. Can I prep this ahead of time?
Absolutely! Marinate the chicken and veggies the night before, and you’ll have dinner ready to bake in no time.

4. Is this recipe gluten-free?
Yes, it’s naturally gluten-free! Just double-check your spices to make sure there are no hidden additives.

5. How do I know when the chicken is done?
The chicken is ready when it reaches an internal temperature of 165°F and the juices run clear.

Easy Baked Chicken And Zucchini Recipe