Easy Baked Chicken and Zucchini Recipe

Baked chicken and zucchini is a wholesome, delicious, and easy-to-make dish that perfectly combines the juicy flavors of chicken with the fresh, tender taste of zucchini. This recipe is not only quick to prepare but also packed with nutrients, making it an excellent choice for a healthy weeknight dinner. Whether you’re looking for a family-friendly meal or something light yet satisfying, this baked chicken and zucchini dish will surely hit the spot.

Step-by-Step Instructions

1 Preparing the Chicken

1. Preheat the oven: Begin by preheating your oven to 400°F (200°C). This ensures that your chicken and zucchini bake evenly and develop a nice color.
2. Prepare the chicken breasts: If the chicken breasts are thick, consider slicing them in half horizontally to ensure even cooking. This will also help them cook faster.
3. Pat dry: Use paper towels to pat the chicken dry. This step helps to achieve a golden-brown crust when baking.

2 Preparing the Zucchini

1. Wash and slice: Rinse the zucchini under cold water to remove any dirt or impurities. Slice the zucchini into rounds about 1/4 inch thick. You can also cut them into half-moons if you prefer.
2. Remove excess moisture: Zucchini contains a lot of water, so you may want to sprinkle a little salt on the slices and let them sit for about 10 minutes to draw out excess moisture. Pat them dry with a paper towel afterward.

3 Seasoning and Marinating

1. Make the seasoning mix: In a small bowl, whisk together the olive oil, garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper. If you’re using red pepper flakes, add them as well.
2. Marinate the chicken: Place the chicken breasts in a large bowl or resealable bag. Pour the seasoning mix over the chicken, ensuring all pieces are well-coated. Let the chicken marinate for at least 15-30 minutes. If you have more time, marinating for a few hours or even overnight in the refrigerator will deepen the flavor.
3. Season the zucchini: In another bowl, toss the sliced zucchini with a drizzle of olive oil and a pinch of salt and pepper. This step ensures the zucchini is flavorful and complements the chicken.

4 Baking the Dish

1. Prepare the baking dish: Lightly grease a 9×13 inch (or similar sized) baking dish with cooking spray or a little olive oil. This will prevent sticking and make cleanup easier.
2. Arrange the chicken: Place the marinated chicken breasts in a single layer in the prepared baking dish.
3. Add the zucchini: Arrange the seasoned zucchini slices around and on top of the chicken. If you’re adding cherry tomatoes, scatter them over the chicken and zucchini at this point.
4. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the zucchini is tender.
5. Add cheese (optional): If you’re using Parmesan cheese, sprinkle it over the chicken and zucchini during the last 5 minutes of baking. This will allow the cheese to melt and become slightly golden.

Tips for Perfect Chicken and Zucchini

1 Choosing the Right Chicken

• Freshness: Always choose fresh, high-quality chicken breasts. Look for a bright pink color without any signs of browning or discoloration.
• Thighs vs. Breasts: If you prefer a juicier and more flavorful option, chicken thighs are a great alternative. Adjust the cooking time as needed, as thighs may take a little longer to cook than breasts.

2 Zucchini Preparation Tips

• Don’t overcook: Zucchini can become mushy if overcooked. Baking it alongside the chicken at the right temperature will keep it tender yet firm.
• Mix up the vegetables: Feel free to add other vegetables like bell peppers, yellow squash, or asparagus to add color and nutrition to the dish.

3 Baking Tips

• Check for doneness: Use a meat thermometer to check the internal temperature of the chicken. Remove it from the oven as soon as it reaches 165°F to avoid dryness.
• Broil for finishing touches: If you want a crispy top, switch your oven to broil for the last 2-3 minutes of cooking, but keep a close eye to avoid burning.

Serving Suggestions

1 Side Dishes

• Rice or Quinoa: Serve your chicken and zucchini over a bed of rice or quinoa to make it a complete meal. The grains soak up the flavorful juices.
• Salad: A fresh side salad with mixed greens, cucumbers, and a light vinaigrette pairs beautifully with the baked chicken and zucchini.
• Bread: Crusty bread or garlic bread can be a delightful addition, perfect for soaking up any juices from the dish.

2 Sauces and Dips

• Lemon Herb Sauce: A simple mixture of olive oil, lemon juice, fresh herbs, and a pinch of salt adds brightness to the dish.
• Yogurt Sauce: A creamy yogurt sauce with garlic and herbs provides a refreshing contrast to the baked flavors.

Storing and Reheating

1 Storing

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to meld, making it taste even better the next day.

2 Reheating

• Oven: For the best results, reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. Cover with foil to prevent drying out.
• Microwave: You can also reheat individual portions in the microwave. Cover with a microwave-safe lid or paper towel and heat for 1-2 minutes, checking for doneness.

Frequently Asked Questions (FAQs)

Can I use frozen chicken for this recipe?

• While you can use frozen chicken, it’s best to thaw it in the refrigerator overnight before marinating and baking. This ensures even cooking.

What can I substitute for zucchini?

• If you don’t have zucchini, consider using yellow squash, eggplant, or even bell peppers as a substitute. Each vegetable will offer a unique flavor profile.

Can I make this dish ahead of time?

• Yes, you can prepare the chicken and zucchini and store them separately in the refrigerator. When ready to eat, simply bake them together as directed.

Is this dish gluten-free?

• Yes, this baked chicken and zucchini recipe is naturally gluten-free. Just ensure that any additional ingredients or seasonings you use are also gluten-free.

Conclusion

The Easy Baked Chicken and Zucchini recipe is not only a wholesome and delicious meal but also incredibly simple to prepare. With minimal effort, you can enjoy a dish that’s bursting with flavor and nutrition. Whether you’re looking for a quick weeknight dinner or meal prep for the week, this recipe is versatile and satisfying.

Yield: 4

Easy Baked Chicken and Zucchini Recipe

Print

Baked chicken and zucchini is a wholesome, delicious, and easy-to-make dish that perfectly combines the juicy flavors of chicken with the fresh, tender taste of zucchini. This recipe is not only quick to prepare but also packed with nutrients, making it an excellent choice for a healthy weeknight dinner. Whether you're looking for a family-friendly meal or something light yet satisfying, this baked chicken and zucchini dish will surely hit the spot.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 4 boneless, skinless chicken breasts
• 2 medium zucchinis, sliced into rounds
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning (or your favorite herb blend)
• Salt and pepper, to taste
• 1/2 cup grated Parmesan cheese (optional)
• Fresh parsley or basil for garnish (optional)

Instructions

1. Preheat the Oven:

• Preheat your oven to 400°F (200°C).

2. Prepare the Chicken:

• In a large mixing bowl, combine the olive oil, garlic powder, Italian seasoning, salt, and pepper.
• Add the chicken breasts to the bowl and coat them evenly with the seasoning mixture.

3. Prepare the Zucchini:

• In another bowl, toss the sliced zucchini with a little olive oil, salt, and pepper.

4. Arrange in Baking Dish:

• Place the seasoned chicken breasts in a baking dish.
• Arrange the zucchini slices around the chicken.

5. Optional: Add Cheese:

• If using, sprinkle the grated Parmesan cheese over the chicken and zucchini.

6. Bake:

• Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

7. Serve:

• Remove from the oven and let it rest for a few minutes.
• Garnish with fresh parsley or basil if desired, then serve hot.

Notes

Variations: Feel free to add other vegetables like bell peppers or cherry tomatoes for more color and flavor.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Serving Suggestions: This dish pairs well with rice, quinoa, or a fresh salad.