Easy Baked Chicken and Zucchini Recipe

I absolutely love this Easy Baked Chicken and Zucchini Recipe because it’s just so straightforward and forgiving, yet yields tender, flavorful chicken and perfectly roasted zucchini every single time. Whether you’re looking for a weeknight dinner or a healthy meal prep option, this recipe fits the bill — fast, wholesome, and made in just one pan. It’s one of those dishes where you toss ingredients together, pop it in the oven, then sit back and relax while the magic happens.

When I first tried this recipe, I was amazed at how the simple blend of spices brings the chicken and veggies to life without any fuss. You’ll find that the baking time is just right to keep the chicken juicy and the zucchini tender but not mushy. Plus, it’s so versatile — you can serve it with quinoa, rice, or even a fresh salad for a complete meal. Trust me, once you make this Easy Baked Chicken and Zucchini Recipe, it’ll quickly become a go-to in your kitchen.

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Ingredients You’ll Need

Every ingredient in this Easy Baked Chicken and Zucchini Recipe works together to keep things fresh and simple, with basic pantry spices and fresh produce that you can find anywhere. The olive oil adds moisture while the combination of garlic, paprika, oregano, and cumin gives you comforting, layered flavors.

• Boneless, skinless chicken breast: I always choose fresh chicken breast for tender, lean protein—cutting into bite-sized pieces helps it cook evenly.
• Medium onion: Adds sweetness and depth; I like to chop it into large chunks so it roasts nicely without falling apart.
• Zucchini: Fresh zucchini brings lightness and moisture; slicing vertically first gives you those nice thick ribbons when you chop.
• Extra virgin olive oil: This creates a flavorful base for the marinade and helps keep chicken juicy.
• Garlic powder: Easy to sprinkle for that unmistakable savory punch without fresh garlic’s hassle.
• Smoked paprika: Adds a subtle smoky warmth that feels like a little secret ingredient.
• Dried oregano: Brings a hint of herbaceous freshness, perfect for poultry dishes.
• Cumin: Provides a warm, earthy undertone that balances the other spices nicely.
• Sea salt and freshly ground pepper: Essential for seasoning to taste—my favorite finishes any meal.

Variations

One of the things I love most about this Easy Baked Chicken and Zucchini Recipe is how easy it is to tweak. Over time, I’ve played around with spices and veggies to keep it interesting, and I encourage you to do the same and make it your own!

• Add Some Heat: When I crave a bit of spice, I toss in red pepper flakes or a dash of cayenne for a gentle kick without overpowering the flavors.
• Different Veggies: You can swap zucchini for summer squash, bell peppers, or cherry tomatoes, which roast beautifully alongside the chicken.
• Herb Swaps: If you prefer fresh herbs, thyme or rosemary can replace dried oregano—simply add them before baking for a fragrant aroma.
• Lemon Zest Twist: I once added lemon zest and a splash of juice for a bright, citrusy punch that complements the smoky paprika perfectly.

How to Make Easy Baked Chicken and Zucchini Recipe

Step 1: Preheat and Prepare the Marinade

Start by preheating your oven to 425°F — this high temperature ensures your chicken develops a great roasted exterior while staying juicy inside. Meanwhile, grab a large bowl and whisk together your olive oil, garlic powder, smoked paprika, dried oregano, cumin, sea salt, and freshly ground pepper to create a flavorful marinade base. This simple mix is where the magic begins, so make sure everything is well combined before moving on.

Step 2: Marinate Chicken and Vegetables

Add your bite-sized chicken, chopped onion, and zucchini into the marinade bowl. Toss everything together thoroughly so each piece is evenly coated with the spices and olive oil. Now, here’s a little trick I discovered: letting this mixture rest for at least 15 minutes helps the flavors seep in, but if you have more time, letting it chill for up to 24 hours in the fridge tastes even better. Either way, it’s ready to bake soon!

Step 3: Bake Until Perfect

Transfer your marinated chicken and vegetables into a baking dish in a single even layer. Pop it uncovered into your preheated 425°F oven for about 30 minutes. You’ll want to keep an eye on it after 25 minutes — the chicken should be cooked through with no pink inside, and the zucchini should be tender but still hold its shape. If you don’t have a meat thermometer, cutting into one of the larger chicken pieces will help you check doneness. The smell alone will start tempting you to eat straight from the oven!

How to Serve Easy Baked Chicken and Zucchini Recipe

Garnishes

I like keeping garnishes simple here — a sprinkle of freshly chopped parsley or basil brightens up every bite with a pop of color and fresh herbal aroma. Sometimes, I toss in a few lemon wedges on the side for squeezing over just before eating; that citrus zing really wakes up the smoky paprika and cumin flavors.

Side Dishes

My family goes crazy when I serve this baked chicken and zucchini alongside fluffy quinoa or buttery basmati rice—both soak up the lovely juices perfectly. Other times, I pair it with a crisp green salad or roasted potatoes for more texture contrast. You can’t really go wrong; it’s a flexible recipe that acts as a solid protein-and-veggie base for almost any dinner plate.

Creative Ways to Present

For special occasions, I’ve plated this with a colorful quinoa pilaf, some toasted nuts, and a drizzle of yogurt sauce to add creaminess. Layering the zucchini and chicken on a large platter topped with fresh herbs makes it look like you really went the extra mile, even though it’s so easy to make. It’s impressive but never fussy—perfect for casual dinner parties or family gatherings.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge and they stay fresh for up to 3 days. If you want to enjoy it for lunch the next day, just give it a good stir before reheating to redistribute the juices and flavors.

Freezing

This recipe freezes really well! I portion mine into individual freezer-safe containers shortly after cooking and it thaws quickly in the fridge overnight. When you want it, warming it gently in the oven or microwave works beautifully without drying out the chicken.

Reheating

When reheating, I like to warm it in the oven at 350°F covered with foil for 10-15 minutes to keep the chicken moist. If you’re in a hurry, a quick zap in the microwave with a sprinkle of water covers the basics, but the oven method gives a better texture.

FAQs

Final Thoughts

This Easy Baked Chicken and Zucchini Recipe has become one of my kitchen staples because it’s so effortless but never lacking in flavor. I love how the spices transform simple ingredients into a comforting, satisfying meal that’s friendly on both time and budget. You’ll enjoy how quickly it comes together and how happy it makes everyone around your table. Give it a try — I’m confident it’ll be on your favorites list, too!

Easy Baked Chicken and Zucchini Recipe

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• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

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Description

A simple and flavorful baked chicken and zucchini recipe seasoned with garlic, smoked paprika, oregano, and cumin. Perfect for a healthy, quick weeknight dinner, this dish combines tender chicken breast with fresh zucchini and onions, all baked to perfection and ready to serve in under 45 minutes.

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Ingredients

Units USM Scale 1x2x3x

Chicken and Vegetables:

• 1 pound boneless, skinless chicken breast, cut into bite-size pieces
• 1 medium onion, chopped into large pieces
• 1 zucchini, sliced vertically into four large pieces, then chopped

Seasonings:

• 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
• 1/4 tsp freshly ground pepper, or to taste

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Instructions

1. Preheat the oven: Preheat your oven to 425°F (220°C) to ensure it reaches the perfect temperature for baking the chicken and vegetables evenly.
2. Prepare the marinade: In a large bowl, whisk together the garlic powder, smoked paprika, dried oregano, cumin, sea salt, freshly ground pepper, and extra virgin olive oil until well combined to create a flavorful marinade base.
3. Marinate the ingredients: Add the bite-sized chicken pieces, chopped onion, and sliced zucchini to the marinade bowl. Toss everything thoroughly to ensure each piece is coated evenly. Let it marinate for at least 15 minutes, or up to 24 hours in the refrigerator for a deeper flavor infusion.
4. Bake: Transfer the marinated chicken and vegetables into a baking dish, spreading them out evenly. Place the dish uncovered in the preheated oven and bake at 425°F for 30 minutes, or until the chicken is fully cooked and the vegetables are tender.
5. Serve: Remove from the oven and serve the baked chicken and zucchini hot, alongside your choice of fluffy quinoa or buttery rice for a complete meal.

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Notes

• Store any leftovers in an airtight container and refrigerate for up to 3 days to maintain freshness.
• For added spice, consider sprinkling red pepper flakes before baking.
• You can substitute zucchini with yellow squash or add bell peppers for more color.
• To keep this recipe low carb, serve with cauliflower rice instead of quinoa or regular rice.