Here’s a simple, healthy, and flavor-packed recipe for Easy Baked Chicken and Zucchini — tender, juicy chicken baked with fresh zucchini, herbs, and a touch of cheese. Perfect for a quick weeknight dinner with minimal cleanup!
🍗🥒 Easy Baked Chicken and Zucchini
Ingredients:
- 2 large boneless, skinless chicken breasts (or 4 small)
- 2 medium zucchini, sliced into ½-inch rounds or half-moons
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp dried Italian seasoning (or a mix of basil, oregano, thyme)
- ½ tsp paprika (optional)
- Salt and black pepper, to taste
- ¼ cup grated Parmesan cheese (optional, for topping)
- Fresh parsley or basil, for garnish
🔥 Instructions:
- Preheat Oven:
- Preheat to 400°F (200°C).
- Lightly grease a baking dish or sheet pan.
- Prepare Chicken:
- Pat chicken dry and season both sides with salt, pepper, and paprika.
- Drizzle with 1 tbsp olive oil and rub in the seasoning.
- Prepare Zucchini:
- In a bowl, toss zucchini slices with 1 tbsp olive oil, garlic, Italian seasoning, salt, and pepper.
- Assemble:
- Place chicken in the center of the baking dish.
- Arrange seasoned zucchini around or on top of the chicken.
- Sprinkle everything with Parmesan cheese if using.
- Bake:
- Bake uncovered for 25–30 minutes, or until chicken reaches an internal temp of 165°F (74°C) and zucchini is tender.
- Optionally, broil for the last 2–3 minutes for extra golden tops.
- Serve:
- Garnish with chopped parsley or basil.
- Serve with rice, quinoa, pasta, or crusty bread to soak up the juices.
🧄 Variations & Tips:
- Add cherry tomatoes or bell peppers for extra color and flavor.
- Use chicken thighs for a juicier option — adjust baking time slightly.
- Add mozzarella in the last 5 minutes for a cheesy finish.
Want a version with lemon, Mediterranean flair, or all baked on a sheet pan?