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Chicken Zucchini Bake

Chicken zucchini bake in a white baking dish with melted mozzarella and fresh basil garnish
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This Chicken Zucchini Bake is a healthy, easy, and delicious weeknight dinner packed with protein and fresh vegetables. Simple ingredients, one pan, and full of flavor.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 medium zucchinis, sliced into half-moons
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper to taste
  • 1/2 cup shredded mozzarella cheese
  • Fresh basil for garnish (optional)

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C) and allow it to fully preheat before baking.
  2. In a large mixing bowl, combine the chicken pieces, sliced zucchini, cherry tomatoes, red onion, and minced garlic. Drizzle with olive oil and add oregano, basil, salt, and pepper. Toss until evenly coated.
  3. Transfer the mixture to a 9×13 baking dish and spread into a single even layer. Do not pile or overlap ingredients.
  4. Bake uncovered for 25 to 30 minutes, or until the chicken is cooked through and the vegetables are tender with lightly golden edges.
  5. Sprinkle shredded mozzarella evenly over the top. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly. Confirm chicken has reached 165 degrees F internal temperature.
  6. Remove from the oven, garnish with fresh basil if desired, and serve hot. Add a squeeze of fresh lemon juice before serving for extra brightness.

Notes

  • Salt zucchini slices lightly and pat dry before mixing to prevent a watery bake.
  • Use a meat thermometer to confirm chicken reaches 165 degrees F before serving.
  • Chicken thighs can be substituted for chicken breasts for a juicier result.
  • Leftovers store well in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

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