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Easy Chicken Zucchini Bake

Easy Chicken Zucchini Bake

A simple one-dish high protein bake with juicy seasoned chicken breast, caramelized zucchini, and bold smoky spices. Ready in 45 minutes with minimal cleanup.
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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-size pieces
  • 2 medium zucchinis diced, choose firm with glossy skin
  • 1 medium onion diced
  • 2 tbsp olive oil extra virgin preferred
  • 2 cloves garlic minced
  • 1 tsp smoked paprika plus extra pinch for garnish
  • 0.5 tsp ground cumin
  • 0.5 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 cup fresh cilantro or parsley chopped, for topping
  • 2 cups cooked rice for serving, cook before starting recipe

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Colander
  • Instant-read thermometer
  • Paper towels

Method
 

  1. Preheat oven to 375°F and lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
  2. Optional: Place diced zucchini in a colander, sprinkle with 1/2 tsp salt, and let sit for 15 minutes. Pat completely dry with paper towels before using to reduce excess moisture and improve caramelization.
  3. In a large mixing bowl, combine chicken pieces, diced zucchini, and diced onion. Drizzle with olive oil, then add minced garlic, smoked paprika, cumin, oregano, salt, and pepper. Toss until every piece is evenly coated and the spices are visibly clinging to the surface.
  4. Transfer the seasoned mixture to the prepared baking dish and spread in a single layer without overcrowding. Stacked or crowded pieces will steam rather than caramelize.
  5. Bake for 25 to 30 minutes, checking at the 20-minute mark. Chicken should reach 165°F internally with clear juices. Zucchini should be tender with golden edges.
  6. For a more caramelized finish, switch oven to broil and broil for 2 to 3 minutes. Stay close and watch carefully to prevent burning.
  7. Remove from oven and let rest for 3 to 4 minutes. Sprinkle with fresh chopped herbs and a pinch of smoked paprika for color. Serve over warm rice.

Notes

Cook rice before starting the recipe as it is not included in the 45-minute total time. The optional zucchini salting step significantly reduces moisture and improves texture. Store leftovers in airtight containers for up to 3 days. Reheat in oven at 350°F for 10 minutes with a splash of chicken broth if needed. Chicken thighs can be substituted and may need 5 extra minutes of baking time.