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Delicious Chicken Zucchini Bake

A cozy baked dinner with seasoned chicken, tender zucchini, onion, and a golden cheesy topping.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Vegetables
  • 1 1/2 pounds boneless skinless chicken breasts cut into bite-size pieces
  • 3 medium zucchini sliced into 1/4-inch rounds
  • 1 small yellow onion thinly sliced
  • 3 cloves garlic minced
Seasonings and Oil
  • 2 tablespoons olive oil divided
  • 1 teaspoon Italian seasoning divided
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
Cheese and Finish
  • 1 cup mozzarella cheese shredded
  • 1/3 cup Parmesan cheese grated
  • 2 tablespoons fresh parsley chopped, or use basil
  • 1 cooking spray or extra olive oil for greasing the baking dish

Equipment

  • 1 baking dish medium or round casserole dish
  • 2 mixing bowls
  • 1 cutting board
  • 1 knife
  • 1 measuring spoon set

Method
 

  1. Preheat the oven to 400°F. Lightly grease a medium baking dish with cooking spray or olive oil.
  2. Place the zucchini and onion in a large bowl. Add 1 tablespoon olive oil, half of the Italian seasoning, and a small pinch of salt and pepper. Toss to coat.
  3. In a separate bowl, combine the chicken pieces with the remaining 1 tablespoon olive oil, remaining Italian seasoning, paprika, garlic, kosher salt, black pepper, and red pepper flakes if using. Toss well.
  4. Spread the zucchini and onion mixture in an even layer in the prepared baking dish.
  5. Arrange the seasoned chicken pieces evenly over the zucchini layer.
  6. Sprinkle the mozzarella and Parmesan evenly over the top.
  7. Bake uncovered for 30 to 35 minutes, until the chicken is cooked through to 165°F, the zucchini is tender, and the cheese is melted and golden in spots.
  8. Broil for 1 to 2 minutes if desired for additional browning, watching carefully.
  9. Let the dish rest for 5 minutes, then garnish with chopped parsley or basil and serve.

Notes

Cut the chicken into even pieces for consistent cooking. Use 1/4-inch zucchini slices so they stay tender without turning mushy. If the zucchini seems watery, lightly salt and pat dry before baking. Store leftovers refrigerated for up to 3 days.