Mediterranean Chicken Zucchini Bake

Mediterranean Chicken Zucchini Bake is my go-to weeknight dinner when I want something healthy, flavorful, and ready fast. This one-pan meal combines tender chicken chunks with fresh zucchini, melted cheese, and aromatic Mediterranean herbs for a low-carb, high-protein dinner that tastes like it took hours to make.

I discovered this recipe on a particularly busy Tuesday when I had chicken breasts and zucchini that needed to be used up. I tossed everything together with olive oil, lemon, and herbs, then let the oven do the work. The result was pure magic: golden bubbly cheese, perfectly cooked chicken, and tender zucchini with just the right amount of Mediterranean flavor. The whole kitchen smelled incredible from the oregano and garlic. Now it’s my family’s most-requested dinner, and I make it at least twice a month. This Mediterranean chicken and zucchini combination is simple enough for beginners but impressive enough for company.

What You’ll Need to Make This Mediterranean Chicken Bake

I always use fresh zucchini for the best texture and flavor, but you can easily swap in yellow squash or even bell peppers if that’s what you have on hand. Pro tip: don’t skip the lemon juice because it really brightens up all the Mediterranean flavors.

• 1 and 1/2 pounds boneless, skinless chicken breasts, cut into 1 to 1.5 inch chunks
• 3 medium zucchinis, sliced into 1/4-inch rounds
• 2 tablespoons olive oil (I prefer extra virgin for richer flavor)
• 2 cloves garlic, minced
• Juice of 1 lemon (about 2 tablespoons)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup shredded mozzarella or Italian cheese blend
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped for garnish

How to Make Mediterranean Chicken Zucchini Bake Step by Step

I recommend using a large bowl for mixing because it makes coating everything evenly so much easier. The key is getting every piece of chicken and zucchini covered with that flavorful oil and herb mixture.

Step 1: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). This higher temperature helps the cheese get perfectly golden and bubbly while keeping the chicken moist. While the oven preheats, you can prep your ingredients.

Step 2: In a large mixing bowl, combine the chicken chunks and sliced zucchini. Add the olive oil, minced garlic, lemon juice, oregano, basil, salt, and black pepper. Toss everything together with your hands or a large spoon until every piece is well coated. The chicken should look glossy and smell amazing from all those Mediterranean herbs.

Step 3: Spread the chicken and zucchini mixture evenly in a 9 by 13 inch baking dish. Make sure to arrange everything in a single layer so it cooks evenly. Pro tip: don’t overlap the pieces too much or the zucchini will steam instead of roast.

Step 4: Sprinkle the mozzarella and Parmesan cheese evenly over the top of the chicken and zucchini. I like to concentrate a bit more cheese over the chicken pieces for extra flavor.

Step 5: Bake uncovered for 25 to 30 minutes. You’ll know it’s done when the chicken reaches an internal temperature of 165 degrees Fahrenheit, the zucchini is tender with slight browning on the edges, and the cheese is golden and bubbling. If the cheese browns too quickly, tent the dish with foil for the last 5 minutes.

Step 6: Remove from the oven and let it rest for 3 to 4 minutes. Garnish with freshly chopped parsley before serving. The parsley adds a pop of color and fresh flavor that complements the Mediterranean Chicken Zucchini Bake beautifully.

Perfect Pairings for Your Mediterranean Chicken Bake

This Mediterranean Chicken Zucchini Bake pairs wonderfully with light, fresh sides that complement the Mediterranean flavors without overwhelming the dish.

Garlic Herb Rice: Fluffy rice cooked with butter, garlic, and parsley soaks up all the delicious juices from the bake and adds a satisfying base to the meal.

Greek Salad: Crisp cucumbers, tomatoes, red onion, olives, and feta cheese tossed in a simple lemon vinaigrette echoes the Mediterranean theme and adds refreshing crunch.

Crusty Bread: A warm baguette or ciabatta is perfect for mopping up the flavorful pan juices and makes the meal feel more complete.

Roasted Potatoes: Golden herb-roasted baby potatoes add heartiness and pair beautifully with the lemon and oregano flavors in the chicken zucchini bake.

Quinoa Pilaf: Light and fluffy quinoa cooked with vegetable broth provides extra protein and fiber while keeping the meal healthy and balanced.

More Delicious One-Pan Dinners to Try

This Mediterranean Chicken Zucchini Bake works beautifully as part of a weekly meal rotation alongside other simple, flavorful dinners. For another healthy chicken option with minimal cleanup, the Sheet Pan Chicken Pitas with Herby Ranch offers similar ease with bold Mediterranean-inspired flavors, while Sheet Pan Lemon Balsamic Chicken brings bright citrus notes that complement this recipe’s lemon and herb profile.

When planning weekly dinners, pair this Mediterranean bake with warming comfort foods like Creamy Tuscan Garlic Tortellini Soup or Chicken Orzo Tomato Soup for nights when something cozy sounds perfect. These recipes share similar ingredient profiles and can help streamline grocery shopping while keeping dinners interesting throughout the week.

Storing and Reheating Your Mediterranean Chicken Bake

Store leftover Mediterranean Chicken Zucchini Bake in an airtight container in the refrigerator for up to 4 days. The flavors actually get better the next day as everything has time to meld together.

To reheat, I recommend using the oven at 350 degrees Fahrenheit for about 15 minutes until warmed through. This keeps the chicken tender and prevents the zucchini from getting mushy. You can also reheat individual portions in the microwave for 1 to 2 minutes, though the cheese won’t be quite as crispy.

Pro tip: this Mediterranean chicken recipe is fantastic for meal prep. The dish can be assembled up to 24 hours ahead (without cheese), covered, and refrigerated. Add the cheese right before baking. I often double the batch on Sunday and portion it into individual containers for easy grab-and-go lunches throughout the week.

Your Questions About Mediterranean Chicken Zucchini Bake Answered

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