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Easy chicken zucchini bake in baking dish with golden chicken and tender zucchini garnished with herbs

Easy Chicken Zucchini Bake

A protein-packed one-dish meal featuring tender chicken breast and fresh zucchini with savory seasonings. Perfect for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts cut into bite-sized pieces, about 1-inch cubes
  • 2 medium zucchinis diced into 1-inch pieces, about 3 cups
  • 1 medium onion diced, yellow or white
  • 2 tbsp olive oil extra virgin preferred
  • 2 cloves garlic minced
  • 1 tsp smoked paprika plus extra for garnish
  • 0.5 tsp ground cumin
  • 0.5 tsp dried oregano
  • salt and black pepper to taste
  • 0.25 cup fresh cilantro or parsley chopped, for garnish
  • 2 cup cooked rice for serving

Equipment

  • Large baking dish (9x13-inch)
  • Large mixing bowl
  • Sharp knife
  • Cutting board
  • Meat thermometer

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly grease a large 9x13-inch baking dish with olive oil or cooking spray. Coat the bottom and sides well to prevent sticking.
  2. In a large mixing bowl, combine the bite-sized chicken pieces with the diced zucchini and onion. Toss gently to distribute evenly throughout the bowl.
  3. Drizzle the olive oil over the mixture. Add the minced garlic, smoked paprika, cumin, oregano, salt, and pepper. Toss thoroughly for about 30 seconds until every piece is well-coated with the oil and spices.
  4. Transfer the seasoned mixture to your prepared baking dish, spreading it out in a single, even layer. This allows the chicken to brown properly and prevents steaming.
  5. Bake uncovered for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and the zucchini is tender but not mushy. The chicken should be golden brown on the edges.
  6. Remove from oven and immediately sprinkle with fresh chopped cilantro or parsley and an extra pinch of smoked paprika. Let rest for 2 to 3 minutes, then serve hot over warm cooked rice.

Notes

Cut chicken into uniform 1-inch cubes for even cooking. Don't overcrowd the baking dish or ingredients will steam instead of roast. The internal temperature should reach 165°F for food safety. Consider marinating chicken for 30 minutes for extra flavor. Store leftovers in an airtight container for up to 3 days. Chicken thighs can be substituted for breasts. Other vegetables like bell peppers or mushrooms can be added.