Name: Baked Chicken and Zucchini Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound boneless skinless chicken breast, cut into bite-size pieces; 1 medium-size onion, chopped into large pieces; 1 zucchini, sliced vertically into four large pieces then chopped into smaller pieces; 2 tablespoons extra virgin olive oil; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 1 teaspoon cumin; 1 teaspoon sea salt or salt to taste; ¼ teaspoon freshly milled pepper or pepper to taste

Nothing beats the comforting aroma of a simple yet flavorful dinner wafting through your kitchen — and that’s exactly what this Baked Chicken and Zucchini Recipe delivers. It’s one of those dishes that combines wholesome ingredients with straightforward prep, giving you juicy chicken and tender zucchini baked to perfection in under an hour.

A white bowl holds two layers: the bottom layer is light brown cooked rice with a soft texture, while the top layer consists of grilled pieces of chicken in golden brown color mixed with diced green zucchini and translucent cooked onion pieces. The dish is sprinkled with bright green fresh parsley leaves and a dusting of reddish spice powder on top. A detailed silver fork rests inside the bowl on the left side, and the bowl is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Chicken and Zucchini Recipe
Top Tip
How to Serve Baked Chicken and Zucchini Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Chicken and Zucchini Recipe

Why You'll Love This Recipe

I’ve made this Baked Chicken and Zucchini Recipe more times than I can count, especially on busy weeknights when I want something nourishing but fuss-free. The flavors are perfectly balanced, the cleanup is minimal, and it’s endlessly adaptable.

Simplicity: Toss everything in one bowl and bake—it doesn’t get easier than this.
Flavor-packed: A blend of smoked paprika, cumin, and oregano gives it a warm, aromatic kick.
Healthy and balanced: Lean protein meets fresh veggies for a wholesome meal.
Meal prep friendly: You can marinate it ahead of time, saving you precious minutes later.

Ingredients & Why They Work

Let’s talk ingredients because knowing why each one is here helps you assemble this dish confidently, and maybe even sparks some tweaks you’ll love.

Flat lay of boneless skinless chicken breast pieces, large chopped onion segments, vertically sliced and chopped zucchini pieces, small white ceramic bowl with extra virgin olive oil, small white ceramic bowls each containing garlic powder, smoked paprika, dried oregano, cumin, sea salt, and freshly milled black pepper, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless chicken breast: Cuts evenly for quick baking and stays juicy when seasoned well.
Onion: Adds a sweet sharpness that softens beautifully while baking alongside the chicken.
Zucchini: Mild, moist, and tender, it soaks up the marinade without overpowering.
Extra virgin olive oil: The base for the marinade, it helps spices cling and prevents drying out.
Garlic powder: Pure savory punch without needing fresh garlic prep.
Smoked paprika: Gives your chicken a subtle smoky note that’s unexpectedly addictive.
Dried oregano: Brings a Mediterranean aroma that brightens the whole dish.
Cumin: Earthy warmth pairs perfectly with the other spices for depth.
Sea salt and freshly milled pepper: Essential to balance and enhance all the flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Baked Chicken and Zucchini Recipe depending on what’s in my fridge or what flavors I’m craving — and you can make it your own too with just a few simple swaps or additions.

Variation: Try adding cherry tomatoes or bell peppers to brighten the dish; I often throw in a handful of chopped herbs like parsley or basil right before serving for a fresh finish.
Dietary tweaks: Swap chicken breast for thighs if you prefer juicier meat, or use chickpeas for a plant-based twist.
Spice level: Add a pinch of cayenne or chili flakes if you want a bit of heat — it wakes up the flavors beautifully.
Seasonal changes: In cooler months, I like to roast some root veggies along with the zucchini for extra heartiness.

Step-by-Step: How I Make Baked Chicken and Zucchini Recipe

The image shows a close-up of a cooked dish with multiple layers. The bottom layer consists of light yellow cooked onions, soft and slightly caramelized with a bit of brown edges. Above the onions, there are chunks of golden-brown cooked chicken pieces, which have a light orange seasoning on them. Mixed among the chicken and onions are slices of green zucchini with dark green skin and soft light green flesh. The dish is garnished with bright green chopped fresh herbs scattered evenly on top. The textures of the chicken look tender and moist, while the vegetables appear soft but still holding their shape. The food is laid on a surface with a white marbled texture photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Marinate for Maximum Flavor

Preheat your oven to 425°F. While it warms up, add your spices — garlic powder, smoked paprika, oregano, cumin — along with salt and freshly ground pepper to a large bowl. Pour in the olive oil and mix everything until you have a smooth marinade. Then, toss in the chicken pieces, onion chunks, and zucchini. Make sure everything is coated evenly. You can pop this into the fridge to marinate anywhere from 15 minutes to overnight — I promise it’s worth the wait if you have time!

Step 2: Arrange and Bake

Transfer the marinated chicken and veggies to a baking dish, spreading them out to get even cooking. Into the oven they go, uncovered, for about 30 minutes. Keep an eye toward the end — the chicken should be cooked through, juices running clear, and the zucchini tender but not mushy. If you want a little char, finishing under the broiler for a couple minutes is a trick I use sometimes for extra texture.

Step 3: Serve and Enjoy

Serve your baked chicken and zucchini piping hot, ideally with a fluffy bed of quinoa or buttery rice to soak up all those lovely juices. It’s a simple meal but somehow feels special every time.

Top Tip

Over the years, I’ve learned little tricks that make this Baked Chicken and Zucchini Recipe truly shine and keep your prep stress-free.

Marinate for flavor depth: Even just 15 minutes lets the spices really seep into the chicken, but overnight marinating is a game changer if you can plan ahead.
Don’t overcrowd the pan: Leaving space around pieces helps everything roast evenly and get a nicer texture rather than steaming.
Use a good baking dish: I prefer ceramic or glass for even heat distribution and easy cleanup.
Check zucchini size: Cutting into moderately sized pieces prevents them from turning into mush by bake time.

How to Serve Baked Chicken and Zucchini Recipe

Baked Chicken and Zucchini - Serving Suggestion

Garnishes

I usually finish this dish with a sprinkle of freshly chopped parsley or a squeeze of lemon juice to brighten everything up. Sometimes, a little crumbled feta or a drizzle of tahini gives an unexpected, delicious twist.

Side Dishes

I love pairing this baked chicken and zucchini with a light quinoa pilaf or jasmine rice to balance the spices. Roasted potatoes or a crisp green salad are also great options if you want a heartier or fresher side.

Creative Ways to Present

For special dinners, I like serving the chicken and veggies in individual mini casserole dishes or even layered over creamy polenta for a bit of rustic charm. It’s always a conversation starter when you present it with some fresh herbs and colorful sides.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in airtight containers in the fridge. They usually keep perfectly for up to three days, making for easy next-day lunches or dinners without any extra cooking.

Freezing

This recipe freezes wonderfully! I portion it into freezer-safe containers and recommend thawing overnight in the fridge before reheating. It saves so much time on busy days, and flavors deepen nicely after freezing.

Reheating

To keep the chicken tender and zucchini from drying out, I reheat leftovers gently in the oven at 350°F, covered with foil. Microwave works in a pinch but can make zucchini a bit soggy.

Frequently Asked Questions:

Can I use chicken thighs instead of breast in this recipe?

Absolutely! Chicken thighs are a great alternative and will give a juicier, more tender result. Just adjust your baking time slightly if pieces are larger.

How long can I marinate the chicken and zucchini?

You can marinate from 15 minutes up to 24 hours in the fridge. The longer you marinate, the more flavorful the dish becomes, but even a quick 15-minute toss makes a difference.

Can I add other vegetables to this recipe?

Definitely! Bell peppers, cherry tomatoes, mushrooms, or root vegetables all work well. Just ensure veggies are cut to similar sizes so they cook evenly.

What’s the best way to prevent zucchini from becoming mushy?

Cut zucchini into larger chunks rather than thin slices, and avoid overcrowding the baking dish to help them roast instead of steam. Baking uncovered at a high temperature also helps keep them firm-tender.

Final Thoughts

This Baked Chicken and Zucchini Recipe has become one of my go-to meals for good reason: it’s comforting, healthy, and effortless. Sharing it with you feels like handing over a little secret for simple weeknight success. I know once you try it, you’ll come back to it again and again just like I do.