Updated |by Jillian|45 Comments
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The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This Baked Chicken and Zucchini Recipe is easy to make, and everything is baked perfectly in a casserole dish. It’s the ultimate easy dinner for a hungry family.
It costs approximately $5.90 to make this dish. The recipe makes four servings for around $1.48 per serving.
I love to serve a simple salad with this Chicken and Zucchini dish. Some of my favorites include this Watermelon Feta Salad, Creamy Cucumber and Avocado Salad, and this Simple Arugula Salad.
I’ve been making this Easy Baked Chicken and Zucchini recipe on repeat because it’s just so tasty and practical! All one has to do is chop up the ingredients, add it to a big bowl, add the seasonings, a little olive oil, give it all a toss—and viola! Ready for the oven.
This Chicken and Zucchini Bake is a family-friendly dish that is perfect all summer long when zucchinis are in season and plentiful. It is a healthy low-carb dinner option. It comes together quickly with simple spices in a marinade that produces juicy and tender chicken after it is baked to perfection.
Table of Contents
Ingredients to Make Baked Chicken and Zucchini
| Chicken Breast | Boneless, skinless chicken, and about one pound of it. |
| Onion | Feel free to use red, white, or yellow onion. Use what you have on hand. |
| Zucchini | Though the recipe calls for one zucchini, sometimes I like to add an extra whole zucchini if I make it just for grown-ups. |
| Olive oil | Olive oil adds a lovely buttery texture and flavor. Feel free to use avocado oil instead. |
| Spices | Spices like cumin, oregano, garlic powder, smoked paprika, salt, and pepper season this dish perfectly. |
Ingredients and Estimated Cost:
Recipe Cost: $5.90
Per Serving Cost: $1.48
- 1 pound boneless skinless chicken breast – $3.83
- 1 medium onion – $0.62
- 1 zucchini – $0.65
- 2 Tablespoons extra virgin olive oil – $0.16
- 1 teaspoon garlic powder – $0.03
- 1 teaspoon smoked paprika – $0.43
- 1 teaspoon dried oregano – $0.10
- 1 teaspoon cumin – $0.03
- 1 teaspoon sea salt – $0.04
- ¼ teaspoon pepper – $0.01
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Baked Chicken and Zucchini
- First, preheat the oven to 425 degrees F.
- Then, mix the spices, salt, pepper, and olive oil using a large bowl.
- Next, toss the chicken, onion, and zucchini with the marinade until fully coated.
- Place everything into a baking dish and bake for thirty minutes.
- Finally, serve over quinoa or rice.
***For complete recipe instructions, see the recipe card below.
Recipe Variations
- Feel free to add additional veggies to the dish, such as corn, summer squash, sweet bell peppers, peas, carrots, and cauliflower.
Serving and Storage Tips
SERVE: This dish is best served hot over quinoa or rice.
STORE: Leftovers can be stored in an airtight container for up to three days in the refrigerator.
FREEZE: Once cooled, place the cooled chicken and zucchini recipe in a freeze-safe container. Freeze for 2-3 months.
DEFROST: Defrost at room temperature for 3-4 hours or overnight in the refrigerator.
REHEAT: Reheat in a 350-degree F oven for 15-20 minutes or until heated through.
Recipe FAQs
How to Serve Baked Chicken and Zucchini
For a Whole30-approved meal, serve this dish with fluffy quinoa. On the other hand, buttery rice or a nice fresh salad will also work.
This time around, I served this dish with jasmine basmati rice. It was spectacular!
How Long Does Baked Chicken and Zucchini Last?
Cover leftovers with a lid or foil and place them in the fridge for up to three days.
How long does it take to bake chicken?
Chicken is done cooking when it reaches an internal temperature of 165 degrees F. Therefore, making this Easy Baked Chicken and Zucchini recipe will take about thirty minutes in the oven at 425 degrees F.
Is it better to bake chicken in glass or metal?
While metal does heat up faster than glass, I prefer glass when making a chicken dish like this and metal when baking desserts.
How do I bake chicken without drying it out?
The marinade is key to this recipe as it soaks into the chicken and keeps it from drying out while it is cooking. You can marinate the chicken for up to twenty-four hours before baking it.
More Chicken and Poultry Recipes
- Ginger Chicken Skewers
- Gluten-Free Chicken Meatballs
- Chinese Chicken and Broccoli
- Greek Chicken with Lemon and Feta
- Sheet Pan Chicken with Vegetables
- Amazing Baked Harissa Chicken Wings
Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.
Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail. But I know you are going to do great!
Did you make this recipe?Don’t forget to leave a comment below and an honest rating. ♡
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Easy Baked Chicken and Zucchini Recipe
Recipe Cost 5.90
Serving Cost 1.48
Course dinner
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Servings 4 people
Recipe Cost $ 5.90
Serving Cost $ 1.48
This Baked Chicken and Zucchini Recipe is easy to make, and everything is baked perfectly in a casserole dish. It's the ultimate easy dinner for a hungry family.
Ingredients
- 1 pound boneless skinless, chicken breast cut into bite-size pieces
- 1 medium-size onion chopped into large pieces similar to the size as 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 salt to taste
- ¼ tsp freshly milled pepper or pepper to taste
Instructions
Preheat the oven to 425°F
In a large bowl, add all of the spices, salt, and pepper. Then, add the olive oil and mix everything until a “marinade” forms.
When ready, add the cut-up chicken, onion, and zucchini to the marinade. Next, give a toss to fully incorporate the ingredients with the seasonings. You may marinate this for up to 24 hours.
Transfer the chicken and veggies to a baking dish and bake it in the oven uncovered at 425°F for 30 minutes.
Enjoy while hot and serve with fluffy quinoa or buttery rice.
Notes
Store leftovers in an air-tight container for up to 3 days.
Equipment
Cutting board
Chef’s knife
Measuring spoons
Large Bowl
baking dish
Nutrition
Serving: 0.5cupCalories: 238kcalCarbohydrates: 6gProtein: 27gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 71mgSodium: 644mgPotassium: 630mgFiber: 1gSugar: 2gVitamin A: 360IUVitamin C: 11mgCalcium: 35mgIron: 2mg
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Reader Interactions
Virginia says
This recipe has great flavor. Served with rice , it makes a nice meal. This is a keeper!
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Olivia Atkinson says
How do you make buttery rice?
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Dayna Jankowski says
This came up in a quick google search https://www.recipetineats.com/buttery-seasoned-rice/ I haven’t made it but tell us how it goes!
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Ava says
It was great! Very easy to make and everyone loved it! I added nonfat butter instead of oil and also canned roasted tomatoes! Very great recipe!
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Mindy says
What size dish did you make this in? It looked smaller then a 9×13 baking dish.
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Dayna Jankowski says
9×13 works great!
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Christine says
Very flavorful. But I am going to try marinating it a little longer.
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Shauna says
Excellent quick meal! I added fresh garlic instead of powdered, otherwise followed it exactly for a triple batch! We put it over rice and had watermelon as a side.
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michelle says
This is delicious and I have made it three times since I found the recipe. Everyone in the house likes it which is rare.
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Judi says
Really good flavor and chicken was tender. Would sauté the veiggies first next time. I added cherry tomatoes, too. Delicious!
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michelle says
Family enjoyed. Cooked it right after it was seasoned due to time. Would make it again but either turn down the temp or take out before 30 mins .
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Vinny says
Loved the recipe family loved it and was quick and easy to make . I used creamer potatoes instead of the rice . Cook time was about 1 hr at 425
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Cat says
Quick, easy, tasty! Might add tomatoes next time, but overall a yummy dinner!
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Dayna Jankowski says
Thank you for leaving a review! I’m happy you enjoyed it.
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Irene says
What size baking dish?
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Dayna Jankowski says
9×13 works great!
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Ellie Mann says
Very yummy and easy to do!
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D says
This was very tasty. Thank you.
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Gloria says
Tried it today. Changed it just a little bit by adding bell peppers and 1/2 teaspoon of sugar to brighten the sauce. I chose to garnish with chopped cilantro and diced scallion greens. Over rice was perfect! My husband and family enjoyed it very much. Thank you.
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Dana says
I sautéed my Chicken, added squash and home grown tomatoes, shredded parmesan cheese and lemon juice, over jasmine rice. My family loved it. Will definitely be making again.
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Amy says
Would you be able to freeze this?
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Dayna Jankowski says
Absolutely! Once cooled, place the cooled chicken and zucchini recipe in a freeze-safe container. Freeze for 2-3 months.
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Caitlyn says
Loved this recipe! Incredibly easy and SO flavorful! I used smoked salt instead of smoked paprika and an Italian herb blend instead of oregano because that’s what I had. I also marinated it for about 24 hours all together in the fridge. Will definitely be adding this to the meal rotation!
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Abbee says
Used yellow squash instead of zucchini because my store was out and served over rice and it was delicious!
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Melissa says
Perfect amount of seasoning and easy meal. Will definitely make again! Added sliced bell pepper and frozen corn. Served with quinoa, avocado slices, lime wedges, and cilantro.
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Linda Powell says
Made this last night. I added smal tomatoes before putting in oven. I served it over jasmine rice and sprinkled feta cheese. It was delicious. This will be added to our weekly picks.
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Angela says
Easy, tasty and simple. Added celery and onion, wonderful spice mix.
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Scott S. says
I made s as directed d added 1/4 cup whit wine (moscato) bell pepper. It was great! I will definitely be making it again!
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Laura says
It was super easy but definitely needed some sort of of sauce or more seasoning for the rice portion. I added some guacamole ranch dressing and it added so much more flavor!
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Kellie says
This was lovely! I used two zucchini and added some cashews for a nice crunch. I didn’t have cumin and it was still good. I will shorten the cooking time next time–mine turned out a little dry. (Maybe because I cooked it sheet pan style, spread out. Also, new oven.) Thanks! I’m new to this blog and will be trying other recipes.
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Jenn G says
Great recipe! Chicken came out perfectly cooked. I added some red peppers. Great easy quick and healthy dish!
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Denise says
Delicious with a perfect mix of seasonigs I substituted chicken thighs instead of bite size chicken breasts, Marinated for 6 hours then baked for 45 minutes. Served with a cilantro lime rice. I’ll definitley make this again. Thanks for sharing!
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Joanne O says
So easy and delicious too!
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Chris says
Super easy and tasty recipe! Ill definitely make it again. I’m more of a bone in chicken person, but have been looking for different ideas for boneless chicken. I did add some green pepper strips I had on hand.
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Carla says
Since I can’t rate the recipe yet I hope my comment will be published anyway! I’m concerned for the lack of acidity in this dish. There is no lemon juice no vinegar nothing to counteract the richness of the olive oil and the chicken. I stirred everything together I have it in the fridge I’m going to put it in the oven before I leave for an appointment and by the time my daughter gets home it will be ready! I hope it taste as delicious as it looks in your photos!
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Lisa says
Maybe a little squeeze of lemon juice, a little lemon zest or small splash of balsamic vinegar when it’s done baking would add a nice pop of flavor.
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Marilyn says
This was a great dinner and a fabulous way to use up some zucchini! Because I used more zucchini it was a little watery, so I drained the liquid, thickened it then added it back to the chicken/zucchini mixture. Lovely served over rice.
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Shannon Woodruff says
I’m excited to make this probably next week. I appreciate comment on what you added. I’m going to do that.
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Joel says
I made this but tweaked it just a bit.
I used skinless chicken thighs instead of breasts, and added about a half cup of sweet peppers. Loved it!
Easy and tasty!Reply
Beth says
This is such a great recipe for families or to feed a lot of people. The flavors are delicious, and it’s so easy to make. Love it!
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Dana says
We all loved this over rice! Such nice flavors and a change from our usual.
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Kathleen says
This budget friendly, quick, easy chicken and zucchini casserole is perfect for a weeknight meal. Looking forward to trying it.
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Suja MD says
Better than store-bought and so much more wholesome! Loving these!
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Kali Alexandria says
This recipe is absolutely delicious! So yummy!
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Barbara says
We absolutely love this recipe! It’s simple, quick, and delicious!
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