Easy Baked Chicken and Zucchini (One-Pan Dinner!)

Need a quick and healthy dinner that the whole family will love? This Easy Baked Chicken and Zucchini is a one-pan, no-fuss recipe made with simple ingredients and pantry spices. Everything bakes beautifully in a single casserole dish—no extra steps, no extra mess. It’s flavorful, juicy, and perfect for busy weeknights or meal prep.

Why You’ll Love This Recipe

• One pan: Fewer dishes = more free time
• Healthy: Protein-packed and loaded with veggies
• Quick: Just 10 minutes of prep time
• Budget-friendly: Made with common, inexpensive ingredients

Ingredients You’ll Need

• 1 lb boneless, skinless chicken breast – chopped into bite-sized pieces
• 1 medium onion – white, yellow, or red, chopped
• 1 medium zucchini – quartered lengthwise and sliced
• 2 tbsp olive oil – or substitute with avocado oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp sea salt
• ¼ tsp black pepper

Pro Tip: Want extra flavor? Let the chicken marinate for 15 minutes or up to 24 hours before baking!

How to Make Baked Chicken and Zucchini

Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C).

Step 2: Mix the Marinade
In a large mixing bowl, combine the olive oil, garlic powder, paprika, oregano, cumin, salt, and pepper. Stir well to create a marinade.

Step 3: Coat the Chicken & Veggies
Add the chopped chicken, onion, and zucchini to the bowl. Toss everything together until fully coated.

Step 4: Bake
Transfer the mixture into a greased casserole dish. Spread it out evenly.
Bake uncovered for 30 minutes, or until the chicken is fully cooked and the zucchini is tender.

Step 5: Serve
Serve warm over quinoa, rice, or cauliflower rice for a low-carb option.

Variations and Add-Ins

Make this recipe your own with these ideas:

• Bell Peppers – Add red, yellow, or orange for a pop of color
• Fresh Garlic – Swap the powder for 3 cloves of minced garlic
• Carrots or Cauliflower – Roast alongside for more veggie goodness
• Red Pepper Flakes – For a touch of heat

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Serving Suggestions

Pair this dish with:

• A side salad like Greek Cucumber Salad
• Warm grains like couscous or buttery rice
• Crusty bread for soaking up those pan juices

Storing and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Freeze cooled leftovers in a freezer-safe container for up to 3 months.
• Reheat: Warm in the oven at 350°F for 15–20 minutes or microwave for 2–3 minutes.

Recipe Cost Breakdown

Ingredient	Price
Chicken Breast (1 lb)	$3.83
Onion (1 medium)	$0.62
Zucchini (1 medium)	$0.65
Olive Oil (2 tbsp)	$0.16
Seasonings (combined)	$0.64
Total Cost	$5.90
Cost per Serving (4)	$1.48

Prices vary by region and store

Nutrition (Per Serving)

• Calories: 238
• Protein: 27g
• Carbohydrates: 6g
• Fat: 12g
• Fiber: 1g
• Sugar: 2g
• Sodium: 644mg

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs work great and stay juicy. Just adjust the baking time slightly—thighs may take a few extra minutes to cook through.

Do I need to peel the zucchini?
Nope! Zucchini skin is thin, edible, and full of nutrients. Just wash it well and slice—it adds great texture to the dish.

Can I add other vegetables to this recipe?
Absolutely. Bell peppers, cherry tomatoes, mushrooms, or even red onions pair wonderfully with the chicken and zucchini. Just make sure everything is cut to a similar size so it cooks evenly.

How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through. Avoid overcooking, as the zucchini can get mushy.

Is this dish freezer-friendly?
It’s best enjoyed fresh, as zucchini doesn’t hold up well after freezing. However, you can freeze the cooked chicken separately and add fresh veggies when reheating.

Can I make this recipe low-carb or keto?
It already is! This dish is naturally low in carbs, gluten-free, and packed with protein and veggies. Just make sure any seasoning or sauce you add is low in sugar.

Can I meal prep this recipe?
Yes! You can chop the zucchini and season the chicken in advance. Store them separately in the fridge and combine when you’re ready to bake.

How can I make it spicier?
Add red pepper flakes, chili powder, or a drizzle of sriracha before baking for a spicy kick.

Final Thoughts

This Baked Chicken and Zucchini is one of those back-pocket recipes you’ll make again and again. It’s perfect for cleaning out the fridge, feeding the family, and staying healthy—without sacrificing flavor. Add it to your weekly meal plan, and you won’t be disappointed!

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Tried this recipe? Leave a comment and rating below—I’d love to hear how it turned out! 💬