Simple Spiced Baked Chicken and Zucchini

Here’s my go-to baked chicken and zucchini recipe, with tender pieces of chicken, fresh garden zucchini, and a blend of everyday seasonings that come together in one simple dish.

This chicken and zucchini bake has become my family’s favorite weeknight dinner. I often make extra for lunch the next day because my kids actually ask for the leftovers. Who knew a healthy dinner could be such a hit?

What Kind of Zucchini Should I Use?

When shopping for zucchini, look for ones that are small to medium-sized, about 6-8 inches long – these tend to be more tender and have smaller seeds than their larger counterparts. The best zucchini for baking should feel firm and heavy for their size, with smooth, blemish-free skin that’s dark green in color. While both regular green and yellow summer squash (also known as yellow zucchini) work well in this recipe, the classic dark green variety tends to hold its shape better during baking. Just be sure to avoid any zucchini that feels soft or spongy, as these are usually past their prime and can turn mushy when cooked.

Options for Substitutions

This simple baked dish is pretty flexible with substitutions. Here’s what you can swap:

• Chicken breast: You can easily use chicken thighs instead – they’re actually more forgiving and stay juicier. Turkey breast chunks work well too, just watch the cooking time as they can dry out faster.
• Zucchini: Not a fan of zucchini or can’t find any? Yellow summer squash works perfectly here. You could also try eggplant or bell peppers – just cut them in similar-sized pieces.
• Extra virgin olive oil: Any neutral cooking oil will work – try avocado oil or even regular olive oil. Just avoid oils with very low smoke points since this is a baked dish.
• Smoked paprika: Regular paprika works fine, though you’ll miss that smoky flavor. You could add a tiny pinch of chipotle powder to regular paprika to get that smokiness back.
• Dried oregano: Italian seasoning or dried basil can step in for the oregano. If using fresh herbs, triple the amount since dried herbs are more concentrated.

Watch Out for These Mistakes While Baking

The biggest challenge when baking chicken and zucchini together is timing – zucchini cooks much faster than chicken and can become mushy while you’re waiting for the chicken to cook through. To prevent this, try cutting your chicken pieces slightly smaller than usual and your zucchini slightly larger to help them cook at more similar rates.

Another common mistake is overcrowding the baking pan, which causes the vegetables to steam rather than roast – make sure to use a large enough pan and spread everything in a single layer, giving each piece enough space to brown properly.

Temperature control is crucial – baking at too low a temperature will make your dish watery (especially from the zucchini), while too high heat can dry out the chicken before it’s fully cooked; 400°F is typically the sweet spot for this dish. For the best results, try tossing the vegetables and chicken separately with oil and seasonings before combining them on the baking sheet, ensuring even coating and maximum flavor.

What to Serve With Baked Chicken and Zucchini?

This easy baked chicken and zucchini dish pairs really well with your favorite grain – I love serving it over fluffy brown rice or quinoa to soak up all those tasty seasonings. If you’re keeping things low-carb, cauliflower rice makes a great alternative and adds an extra serving of veggies to your plate. A simple side of crusty bread works great for mopping up any leftover juices, and if you want to round out the meal even more, try adding a fresh green salad dressed with lemon vinaigrette. For busy weeknights, I sometimes just toss in some cherry tomatoes during the last few minutes of baking to make it a complete one-pan dinner.

Storage Instructions

Keep Fresh: This baked chicken and zucchini dish is perfect for meal prep! Pack it in an airtight container and pop it in the fridge – it’ll stay good for up to 4 days. The flavors actually get better as they mingle together, making your leftovers extra tasty.

Freeze: While you can freeze this dish for up to 3 months, keep in mind that the zucchini might get a bit softer when thawed. If you’re planning to freeze, consider cooking the zucchini slightly less than usual so it doesn’t get too mushy later.

Reheat: To warm up your leftovers, pop them in the microwave for 1-2 minutes, stirring halfway through. For better texture, reheat in a skillet over medium heat for about 5 minutes, or in the oven at 350°F for 10-15 minutes. Add a tiny splash of olive oil if it seems dry.

Preparation Time	15-60 minutes
Cooking Time	30 minutes
Total Time	45-90 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 550-650
• Protein: 50-60 g
• Fat: 30-35 g
• Carbohydrates: 15-20 g

Ingredients

• 1 lb boneless, skinless chicken breast, diced
• 1 medium onion, chopped into large chunks
• 1 zucchini, cut lengthwise into quarters then chopped
• 2 tbsp extra-virgin olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp sea salt or regular salt, to taste
• 1/4 tsp freshly ground black pepper or to taste

Step 1: Preheat the Oven and Prepare the Marinade

• 2 tbsp extra-virgin olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp sea salt or regular salt, to taste
• 1/4 tsp freshly ground black pepper or to taste

Preheat your oven to 425°F (220°C).

Meanwhile, in a large bowl, combine the garlic powder, smoked paprika, dried oregano, ground cumin, sea salt, and freshly ground black pepper.

Add the extra-virgin olive oil, then mix everything thoroughly to create a fragrant spice marinade.

Step 2: Marinate the Chicken and Vegetables

• 1 lb boneless, skinless chicken breast, diced
• 1 medium onion, chopped into large chunks
• 1 zucchini, cut lengthwise into quarters then chopped
• marinade from Step 1

Add the diced chicken breast, chopped onion, and chopped zucchini to the bowl with the marinade.

Toss everything together until all the chicken and vegetables are evenly coated.

For maximum flavor, I like to marinate everything for at least 15 minutes, or you can cover and refrigerate for up to 24 hours if you have time.

Step 3: Bake the Chicken and Vegetables

• marinated chicken and vegetables from Step 2

Transfer the marinated chicken and vegetables from Step 2 into a baking dish, spreading them out in an even layer.

Bake in the preheated oven at 425°F (220°C), uncovered, for 30 minutes, or until the chicken is cooked through and the vegetables are tender and starting to brown at the edges.

Step 4: Serve

Serve the hot baked chicken and vegetables straight from the oven.

I like to pair this with fluffy quinoa or buttery rice for a complete meal.

Enjoy!