When you’re short on time but still crave a wholesome, satisfying meal, this Easy Baked Chicken and Zucchini recipe delivers big on flavor with minimal effort. Made with simple pantry spices, juicy chicken breast, and fresh zucchini, it’s the kind of dinner that checks all the boxes—healthy, delicious, and fuss-free.
Inspired by American home cooking with a clean-eating twist, this one-pan meal is perfect for busy weeknights or casual meal prep. It’s packed with lean protein, fiber-rich veggies, and bold seasoning. Serve it as is or pair it with fluffy quinoa or buttery rice for a complete meal the whole family will love.
Why You’ll Love This Easy Baked Chicken and Zucchini
- One-pan simplicity – Minimal cleanup, maximum flavor.
- Perfectly seasoned – Smoky, herby, and slightly spicy.
- Versatile and balanced – Great as a light main or a hearty side.
- Quick to prep – Ready to bake in just 15 minutes.
- All-season favorite – Light enough for summer, comforting enough for winter.
Ingredients (Serves 4)
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces
- 1 medium onion, chopped into chunks similar in size to the chicken
- 1 zucchini, sliced vertically into quarters, then chopped
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon sea salt (or to taste)
- ¼ teaspoon freshly ground black pepper (or to taste)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (218°C). This high heat will help caramelize the veggies and lock in the juices of the chicken.
Step 2: Make the Marinade
In a large mixing bowl, combine olive oil, garlic powder, smoked paprika, oregano, cumin, salt, and pepper. Stir until a thick, flavorful marinade forms.
Step 3: Toss the Ingredients
Add the chicken pieces, chopped onion, and zucchini to the bowl. Toss until everything is well-coated with the spice mixture.
Optional: Let the mixture marinate for 15 minutes to 24 hours in the fridge for even deeper flavor.
Step 4: Bake
Spread the marinated chicken and vegetables in a single layer on a large baking dish or sheet pan. Bake uncovered for 30 minutes, or until the chicken is fully cooked and lightly browned on the edges, and the zucchini is tender.
Step 5: Serve
Serve hot, straight from the oven. This dish pairs beautifully with:
- Fluffy quinoa
- Buttery rice
- Cauliflower rice for a low-carb option
- Warm pita or flatbread
Tips for Success
- Cut everything uniformly – This ensures even cooking and a more professional presentation.
- Use high heat – 425°F is perfect for achieving that roasted, caramelized texture.
- Customize the spices – Add chili flakes for more heat or swap in Italian herbs for a Mediterranean flavor.
Variations to Try
- Add bell peppers – They add sweetness and color.
- Use chicken thighs – For extra juiciness and a richer flavor.
- Go cheesy – Top with grated Parmesan or shredded mozzarella before baking.
- Add tomatoes – Cherry tomatoes add a burst of juicy brightness.
Meal Prep & Storage
- Make ahead: Marinate the chicken and veggies up to 24 hours in advance.
- Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze: You can freeze the uncooked marinated mix in a freezer bag. Thaw overnight before baking.
- Reheat: Warm in the oven at 350°F or microwave until heated through.
Why It Works for Every Season
This easy baked chicken and zucchini recipe is a year-round staple. In the summer, it’s light, fresh, and pairs perfectly with crisp salads or grilled corn. In the winter, it’s cozy and warming served alongside rice or roasted potatoes. Plus, the oven does all the heavy lifting—no stovetop babysitting required.
Nutritional Perks
- High protein from lean chicken breast
- Low carb and gluten-free
- Rich in fiber and antioxidants from zucchini
- Healthy fats from olive oil
This dish is a solid pick whether you’re looking to eat clean, fuel your workouts, or simply feed your family something nourishing.
Share Your Twist
Did you customize this recipe? Maybe you added mushrooms, swapped in squash, or used Cajun seasoning for a Southern spin? Tag your version with #HomeWithSarah and inspire others to try their own flavor twist!
Easy Baked Chicken and Zucchini
Ingredients
- 1 pound boneless skinless chicken breast, cut into bite-size pieces
- 1 medium onion chopped into chunks similar in size to the chicken
- 1 zucchini sliced vertically into quarters, then chopped
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon sea salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 425°F (218°C). This high heat will help caramelize the veggies and lock in the juices of the chicken.
Step 2: Make the Marinade
- In a large mixing bowl, combine olive oil, garlic powder, smoked paprika, oregano, cumin, salt, and pepper. Stir until a thick, flavorful marinade forms.
Step 3: Toss the Ingredients
- Add the chicken pieces, chopped onion, and zucchini to the bowl. Toss until everything is well-coated with the spice mixture.
- Optional: Let the mixture marinate for 15 minutes to 24 hours in the fridge for even deeper flavor.
Step 4: Bake
- Spread the marinated chicken and vegetables in a single layer on a large baking dish or sheet pan. Bake uncovered for 30 minutes, or until the chicken is fully cooked and lightly browned on the edges, and the zucchini is tender.
Step 5: Serve
- Serve hot, straight from the oven. This dish pairs beautifully with:
- Fluffy quinoa
- Buttery rice
- Cauliflower rice for a low-carb option
- Warm pita or flatbread
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