Description

A quick, healthy, and comforting one-pan chicken zucchini bake perfect for busy weeknights. Packed with lean chicken, fresh zucchini, and melty cheese, it’s kid-friendly and easy to customize.

Ingredients

Scale

1.5 pounds boneless, skinless chicken breasts
3 medium zucchinis, sliced into 1/4-inch rounds (about 21 ounces)
2 tablespoons olive oil
3 cloves garlic, minced (about 1 tablespoon)
1 cup cherry tomatoes, halved (about 5.3 ounces) – optional
1 cup shredded mozzarella cheese (about 3.5 ounces)
1/4 cup grated Parmesan cheese (about 0.9 ounces)
1 teaspoon dried Italian seasoning
Salt and black pepper, to taste
1/4 teaspoon red pepper flakes – optional
Optional: Panko breadcrumbs mixed with olive oil for topping

Instructions

Preheat oven to 400°F (200°C).
Slice chicken breasts into thin, even pieces about 1/4 inch thick.
Slice zucchinis into 1/4-inch rounds. Halve cherry tomatoes if using. Mince garlic.
In a mixing bowl, toss zucchini and chicken with olive oil, garlic, Italian seasoning, salt, and pepper.
Spread chicken pieces and zucchini evenly in a large 9×13-inch baking dish.
Scatter cherry tomatoes over the top and drizzle a little more olive oil if needed.
Bake uncovered for about 25 minutes until chicken is cooked through and zucchini is tender but not mushy.
If adding cheese topping, pull the dish out around 20 minutes in, sprinkle shredded mozzarella and Parmesan evenly over the top, then return to oven for the last 5-10 minutes until cheese melts and edges turn golden.
Let the dish rest for a few minutes before serving.
Optionally sprinkle with red pepper flakes or fresh basil leaves before serving.

Notes

Do not overcrowd the pan to avoid steaming; slice ingredients evenly for uniform cooking. Use fresh garlic for best flavor. Season generously to balance zucchini’s natural wateriness. Let the bake rest before serving to redistribute juices. For extra texture, sprinkle panko breadcrumbs mixed with olive oil on top before baking. To prevent sogginess, salt zucchini slices and pat dry before baking. This recipe is naturally gluten-free; use dairy-free cheese alternatives for a dairy-free version.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1/6 of the bake
Calories: 320
Sodium: 420
Fat: 14
Saturated Fat: 6
Carbohydrates: 8
Fiber: 2
Protein: 35

Keywords: chicken zucchini bake, healthy chicken dinner, one-pan chicken recipe, quick weeknight dinner, kid-friendly chicken bake, low carb chicken recipe, easy chicken bake