### A Delicious One-Pan Meal for Busy Nights
When you’re itching for a hearty meal but clock is ticking, this Easy Chicken Zucchini Bake is a miracle worker. It’s a wholesome, comforting dish filled with tender chicken, fresh zucchini, and aromatic seasonings—all cooked in one pan. Having made this dish countless times in my own kitchen, I can vouch for its simplicity and satisfying flavors. Perfect for a weeknight dinner, this recipe transforms humble ingredients into a delightful feast that everyone will request again and again.
### Why you'll love this dish
This Easy Chicken Zucchini Bake isn’t just another chicken recipe; it’s a weeknight savior! Here are a few reasons why you’ll want to add this to your meal rotation:
- **Quick and Easy**: With just a handful of ingredients and about 30 minutes in the oven, dinner is on the table in no time.
- **Healthy and Nutritious**: Packed with veggies and lean protein, this dish is not just delicious but also good for you.
- **Kid-Approved**: The combination of chicken and zucchini, seasoned to perfection, makes it a hit with both kids and adults.
- **Budget-Friendly**: Using staple ingredients means you won’t break the bank on groceries.
> "This dish has become a family favorite! I love how it comes together so quickly, and my kids always ask for seconds!" - A happy home cook
### The cooking process explained
Before we dive into the ingredients, here’s how this dish comes together:
1. Preheat your oven and prepare your baking dish.
2. Mix bite-sized chicken pieces with zucchini and onions.
3. Season the mixture generously and spread it in the baking dish.
4. Bake until the chicken is perfectly cooked and the veggies are tender.
5. Serve over warm rice for a complete meal.
### What you’ll need
To whip up this delightful Easy Chicken Zucchini Bake, gather the following ingredients:
- **1 lb boneless, skinless chicken breasts** (cut into bite-sized pieces)
- **2 medium zucchinis** (diced)
- **1 medium onion** (diced)
- **2 tablespoons olive oil**
- **2 cloves garlic** (minced)
- **1 teaspoon smoked paprika** (plus extra for garnish)
- **1/2 teaspoon ground cumin**
- **1/2 teaspoon dried oregano**
- **Salt and black pepper** (to taste)
- **1/4 cup fresh cilantro or parsley** (chopped)
- **2 cups cooked rice** (for serving)
Feel free to swap out the chicken with tofu or chickpeas for a vegetarian option, and play around with your favorite spices!
### Step-by-step instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a large baking dish with olive oil or cooking spray to prevent sticking.
2. In a large mixing bowl, combine the chicken pieces, diced zucchini, and onion. Toss gently to mix.
3. Drizzle the olive oil over the mixture. Add minced garlic, smoked paprika, cumin, oregano, salt, and pepper. Toss until everything is well-coated.
4. Transfer the seasoned mixture to the prepared baking dish, spreading it into a single layer for even cooking.
5. Bake for 25-30 minutes, until the chicken reaches an internal temperature of 165°F and the zucchini is tender but not mushy.
6. Remove from oven and sprinkle with fresh herbs and extra smoked paprika. Serve over warm cooked rice.
### Best ways to enjoy it
This Easy Chicken Zucchini Bake is wonderful on its own, but here are some fun serving suggestions:
- **Serve with a side salad**: A fresh garden salad drizzled with lemon vinaigrette can balance the flavors beautifully.
- **Add a dollop of yogurt**: A spoonful of Greek yogurt or sour cream can add creaminess to each bite.
- **Pair with crusty bread**: A slice of warm, crusty bread can help soak up those yummy juices.
### Keeping leftovers fresh
Storing your leftovers is a breeze, allowing you to enjoy this fantastic dish later:
- **Refrigerate**: Place any leftovers in an airtight container and refrigerate for up to 3 days.
- **Reheat**: Warm in the microwave or oven until heated through. Ensure the chicken reaches 165°F for safety.
- **Freezing**: You can freeze the baked dish for up to 2 months. Just let it cool completely before transferring to freezer bags or containers.
### Helpful cooking tips
- **Cut evenly**: Make sure your chicken and vegetables are cut to similar sizes to ensure even cooking.
- **Marinate for flavor**: If time allows, marinate the chicken with the seasoning for 30 minutes prior to baking for deeper flavors.
- **Experiment with spices**: Don't hesitate to try different herbs and spices; add some chili flakes for heat or a splash of lemon juice before serving for brightness.
### Creative twists
If you’re feeling adventurous, here are some variations to try:
- **Add cheese**: Sprinkle some mozzarella or cheddar cheese on top during the last 5 minutes of baking.
- **Swap the rice**: Serve the bake over quinoa, cauliflower rice, or couscous for a different twist.
- **Go Mediterranean**: Add olives, sun-dried tomatoes, and feta for a Mediterranean flair.
### Your questions answered
**How long does it take to make this dish?**
Preparation and cooking time is about 45 minutes, making it a perfect weeknight meal.
**Can I use frozen vegetables?**
Yes, but keep in mind that the texture might vary. Ensure they are thawed and drained before adding them to the mix.
**Could I make this dish in advance?**
Absolutely! You can prepare everything ahead of time the day before and just pop it in the oven when you're ready to eat.
**What’s the best way to serve this for meal prep?**
Divide it into portions and pack it with rice in meal prep containers for easy grab-and-go lunches throughout the week.
Enjoy your cooking experience, and don’t forget to make this delightful dish your own!
Easy Chicken Zucchini Bake
A wholesome one-pan meal featuring chicken and zucchini, seasoned to perfection and baked for a quick weeknight dinner.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
- 2 medium zucchinis diced
- 1 medium onion diced
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon smoked paprika plus extra for garnish
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- to taste Salt and black pepper
- 1/4 cup fresh cilantro or parsley chopped
- 2 cups cooked rice for serving
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a large baking dish with olive oil or cooking spray to prevent sticking.
- In a large mixing bowl, combine the chicken pieces, diced zucchini, and onion. Toss gently to mix.
- Drizzle the olive oil over the mixture. Add minced garlic, smoked paprika, cumin, oregano, salt, and pepper. Toss until everything is well-coated.
- Transfer the seasoned mixture to the prepared baking dish, spreading it into a single layer for even cooking.
Cooking
- Bake for 25-30 minutes, until the chicken reaches an internal temperature of 165°F and the zucchini is tender but not mushy.
- Remove from oven and sprinkle with fresh herbs and extra smoked paprika. Serve over warm cooked rice.
Notes
Feel free to swap out the chicken with tofu or chickpeas for a vegetarian option. You can store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to 2 months.
