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 onion, chopped into large pieces similar in size to the chicken; 1 zucchini, sliced vertically into four large pieces then chopped into smaller pieces; 2 tbsp extra virgin olive oil; 1 tsp garlic powder; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp cumin; 1 tsp sea salt or to taste; ¼ tsp freshly milled black pepper or to taste

There’s something about a simple sheet pan meal that feels like magic in the kitchen. This Baked Chicken and Zucchini Recipe is just that—a colorful, savory dish with juicy chicken and tender zucchini baked to perfection, making dinner both easy and satisfying.

A white bowl filled with a base layer of light yellow cooked rice mixed with small green herb leaves scattered throughout. On top, there is a colorful mix of diced cooked chicken pieces, light golden brown, and sautéed vegetables including green zucchini slices and white onion chunks, all sprinkled with red seasoning powder. Bright green chopped herbs are spread on the top layer, adding fresh color. A silver fork with ornate handle rests inside the bowl on the left side. The bowl is placed 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

Honestly, this recipe has become one of my go-tos when I want a meal that’s fuss-free but full of flavor. It’s packed with warm spices but still feels fresh and wholesome. You’ll love how everything bakes together in one dish, creating a comforting but healthy meal without the usual hassle.

Super Simple Prep: Just toss chicken, zucchini, and a few spices together—no complicated steps or multiple pans.
Flavorful and Balanced: The combination of smoked paprika, cumin, and oregano really lifts the dish with a subtle, smoky warmth.
Healthy and Filling: You get lean protein and fresh veggies baked to juicy tenderness in a single go.
Perfect for Busy Nights: It’s ready in just about 40 minutes, leaving you more time to relax or catch up on whatever you enjoy.

Ingredients & Why They Work

This dish is all about simple, fresh ingredients that complement each other effortlessly. The spices play a big role here—they bring out the natural sweetness of zucchini while adding a smoky, earthy note to the chicken.

Flat lay of a small pile of bite-size raw boneless skinless chicken breast pieces, a medium roughly chopped onion with large white and purple layers visible, fresh zucchini cut vertically into four thick slices then chopped into smaller pieces showing vibrant green skin and pale interior, a small white ceramic bowl filled with golden extra virgin olive oil, a small white ceramic bowl containing reddish smoked paprika powder, a small white ceramic bowl with beige garlic powder, a small white ceramic bowl holding dried oregano leaves, a small white ceramic bowl with light brown ground cumin, a small white ceramic bowl of coarse sea salt crystals, a small white ceramic bowl with freshly milled black pepper, all arranged with perfect symmetry 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: Cutting it into bite-size pieces helps it cook evenly and soak up all those delicious spices.
Medium Onion: Chunky pieces add a mild sweetness and soft texture that pairs perfectly with the chicken and zucchini.
Zucchini: Slicing it vertically into quarters before chopping keeps the pieces nice and tender. Zucchini holds up well during baking without turning mushy.
Extra Virgin Olive Oil: A good quality olive oil adds richness and helps the spices cling to the ingredients.
Garlic Powder: Provides a savory base note without overpowering the other flavors.
Smoked Paprika: This spice is a secret weapon—it gives a subtle smokiness that makes the dish feel special.
Dried Oregano: Brings a Mediterranean brightness that cuts through the richness.
Cumin: Adds warmth and depth, making the dish comforting.
Sea Salt & Freshly Ground Pepper: Essential for balancing and enhancing 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

One of the best things about this Baked Chicken and Zucchini Recipe is how flexible it is. I love tweaking it depending on what’s in season or what flavor profile I’m craving. You can absolutely make it your own with some simple swaps.

Vegetable Variations: Sometimes I swap zucchini for yellow squash or add bell peppers for extra color and crunch.
Spice Adjustments: If you like heat, a pinch of cayenne or chili flakes kicked in with the cumin amps up the warmth nicely.
Herb Swaps: Fresh thyme or rosemary works beautifully too, especially when baked with the chicken.
Protein Alternatives: This method works just as well with boneless chicken thighs if you want something a bit juicier.

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

The image shows a close-up of a warm dish with about three main layers: the bottom layer has cooked white onions that are slightly translucent with soft edges, the middle layer consists of light yellow-brown pieces of tender cooked chicken mixed with chunks of green zucchini with darker green skin, and the top layer is sprinkled with small, fresh bright green parsley leaves. The ingredients are mixed together closely, showing some light browning and seasoning on the chicken and vegetables. The whole dish rests on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Ingredients

First, chop your chicken breast into bite-size pieces and cut your zucchini into quarters lengthwise before chopping into smaller chunks. The onion should be cut into pieces about the same size as your chicken—this ensures everything cooks evenly.

Step 2: Mix the Marinade

In a large bowl, add the garlic powder, smoked paprika, dried oregano, cumin, salt, and pepper. Pour in the olive oil and stir until it forms a nicely balanced marinade. The oil acts as a carrier, helping the spices cling to each piece.

Step 3: Marinate the Chicken and Veggies

Add the chicken, onion, and zucchini to the bowl and toss until everything’s well coated. If you have the time, let it marinate for at least 15 minutes—up to 24 hours in the fridge if you want even more flavor depth.

Step 4: Bake It All Together

Spread the mixture evenly in a baking dish and bake uncovered at 425°F (220°C) for 30 minutes. The higher temperature helps the chicken get nicely browned while the zucchini softens without turning soggy.

Step 5: Serve and Enjoy

Once out of the oven, serve it hot with some fluffy quinoa or buttery rice. It’s that perfect cozy meal that feels like a hug on a plate.

Top Tip

When I first made this baked chicken and zucchini dish, I almost forgot to chop the veggies to a similar size as the chicken. Making sure the pieces are uniform really helps everything cook evenly and finish at the same time—no dry chicken or mushy zucchini here!

Marinating Time Matters: Even a quick 15-minute marinade makes a noticeable difference in flavor—don’t skip it if you can!
High Heat Baking: Baking at 425°F helps caramelize the chicken and vegetables for a beautiful color and deeper flavor.
One-Dish Ease: Using just one baking dish means easy cleanup and all the flavors mingle perfectly.
Don’t Overcrowd: Give your ingredients enough space on the baking dish so they roast rather than steam. This keeps zucchini from getting soggy.

How to Serve Baked Chicken and Zucchini Recipe

baked chicken and zucchini - Serving Suggestion

Garnishes

I typically sprinkle fresh chopped parsley or a little cilantro on top just before serving. It adds a bright, fresh contrast to the warm spices. Sometimes a squeeze of fresh lemon juice makes it pop even more—try it, you’ll love how it lifts the flavors.

Side Dishes

I’m all about pairing this baked chicken and zucchini with simple sides like fluffy quinoa or buttery basmati rice, which soak up the delicious juices. Roasted potatoes or a green salad also complement it well when you want something heartier or lighter.

Creative Ways to Present

For a dinner party, I’ve served this in individual ramekins topped with a dollop of Greek yogurt and a sprinkle of smoked paprika. It turns it into something a bit more elegant but still super easy for entertaining.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge for up to 3 days. The chicken stays juicy, and the zucchini keeps its texture surprisingly well if you reheat gently.

Freezing

This recipe freezes beautifully. Just let it cool, then store in freezer-safe containers or bags. When you’re ready, thaw overnight in the fridge before reheating to maintain the best texture.

Reheating

I reheat on low in the oven or stovetop covered with foil to keep moisture. Microwave works in a pinch but can sometimes dry out zucchini, so I recommend gentle warming.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are juicier and will add a slightly richer flavor. Just make sure to cut them into similar sized pieces and adjust the cooking time if they’re larger.

Do I have to marinate the chicken and vegetables?

While you can bake right after mixing the ingredients, marinating for at least 15 minutes really enhances the flavor. Overnight marinating is even better if you have the time.

What’s the best way to cut zucchini for this recipe?

Slicing the zucchini vertically into quarters and then chopping them helps keep the pieces chunky and prevents them from becoming mushy during baking. Uniform sizes ensure even cooking.

Can I add other vegetables to this baked dish?

Definitely! Bell peppers, cherry tomatoes, or yellow squash are great options. Just keep in mind any vegetables with higher water content might affect the texture a bit.

Final Thoughts

This Baked Chicken and Zucchini Recipe holds a special place in my weeknight rotation because it’s reliable, tasty, and so easy to make no matter how busy life gets. I’d recommend giving it a try—you’ll appreciate how few steps it takes to get a nourishing and flavorful meal on the table. Plus, those warm, smoky spices stick with you in the best way. Trust me, once you try it, this one’s going to be a favorite for your kitchen too.