Baked Chicken and Zucchini Recipe – Easy One Pan Dinner

Sometimes the most satisfying meals are born from simplicity. Growing up, my grandmother always said that the best dinners happen when you can hear the sizzle of everything cooking together in perfect harmony. That’s exactly what you get with this baked chicken and zucchini recipe – a complete meal that comes together effortlessly in one pan, filling your kitchen with the most incredible aromas.

This baked chicken and zucchini dish combines tender, juicy chicken with perfectly caramelized zucchini, all seasoned with Mediterranean herbs that transform simple ingredients into something truly special. The beauty lies in its simplicity: everything goes into one pan, creating layers of flavor as the ingredients cook together. The chicken stays moist while the zucchini develops those gorgeous golden edges that make your mouth water just thinking about them.

Ingredients List

For the Chicken:

• 6 boneless, skinless chicken thighs (or 4 chicken breasts)
• 3 tablespoons olive oil, divided
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper to taste

For the Zucchini and Vegetables:

• 3 medium zucchini, sliced into half-moons
• 1 large red onion, sliced
• 1 pint cherry tomatoes, halved
• 4 cloves fresh garlic, minced
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh parsley, chopped

Optional Garnishes:

• Crumbled feta cheese
• Fresh basil leaves
• Lemon wedges for serving

Substitution Ideas: For a dairy-free version, skip the feta and add sliced avocado after cooking. If you’re following a low-carb diet, this recipe is naturally perfect as-is. For those avoiding nightshades, replace tomatoes with bell peppers or additional zucchini. Vegetarians can substitute the chicken with thick portobello mushroom caps or extra-firm tofu.

Timing

This wonderfully efficient meal comes together in about 45 minutes total, making it perfect for busy weeknight dinners.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Time Management Tips: While your oven preheats, prep all your vegetables – this recipe moves quickly once you start. You can slice the zucchini and onions up to a day ahead and store them in the refrigerator. For even faster weeknight cooking, season the chicken in the morning and let it marinate in the fridge all day for deeper flavor.

Make-Ahead Strategy: Season the chicken and prep all vegetables the night before. Store everything in separate containers, then simply toss together and bake when you’re ready to cook.

How to Make It

1. Prepare Your Oven and Pan

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet or roasting pan with parchment paper for easy cleanup. The high heat is key to getting those beautiful caramelized edges on both the chicken and zucchini.

2. Season the Chicken

Pat the chicken completely dry with paper towels – this step is crucial for achieving golden, crispy skin. In a large bowl, toss the chicken with 2 tablespoons of olive oil, oregano, garlic powder, smoked paprika, thyme, salt, and pepper. Make sure every piece is evenly coated. Let the seasoned chicken sit for about 10 minutes while you prepare the vegetables.

3. Prep the Vegetables

Slice your zucchini into half-moon shapes about 1/2-inch thick – too thin and they’ll turn mushy, too thick and they won’t cook through. Cut the red onion into wedges, keeping some of the root end intact so the pieces hold together during baking. Halve the cherry tomatoes and mince the garlic.

4. Arrange Everything on the Pan

Place the seasoned chicken pieces on one side of your prepared baking sheet. In a separate bowl, toss the sliced zucchini, onion wedges, and cherry tomatoes with the remaining tablespoon of olive oil, minced garlic, and a pinch of salt and pepper. Arrange the vegetables around and between the chicken pieces, making sure everything is in a single layer for even cooking.

5. Bake to Perfection

Slide the pan into your preheated oven and bake for 25-30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the zucchini is tender with golden edges. The vegetables should be caramelized but not mushy. If you want extra browning, turn on the broiler for the last 2-3 minutes.

6. Finish and Serve

Remove from the oven and immediately drizzle everything with fresh lemon juice. The hot vegetables will sizzle slightly – this is where the magic happens as the lemon brightens all the flavors. Sprinkle with fresh chopped parsley and crumbled feta if using.

Nutritional Information

This balanced one-pan meal provides approximately 320 calories per serving, making it a satisfying yet reasonable dinner option. Each serving delivers about 35 grams of high-quality protein from the chicken, supporting muscle health and keeping you satisfied.

The zucchini contributes valuable nutrients including vitamin C, potassium, and fiber, while being naturally low in calories and carbohydrates. The olive oil provides heart-healthy monounsaturated fats, and the combination of herbs adds antioxidants without any added sugars or processed ingredients.

This recipe naturally fits into many dietary patterns, including Mediterranean, low-carb, and gluten-free lifestyles. The high protein and fiber content help stabilize blood sugar levels, making it an excellent choice for sustained energy.

Note: Nutritional values are approximate and may vary based on specific ingredients used and portion sizes.

Healthier Alternatives for the Recipe

Reduce Calories: Use chicken breast instead of thighs and reduce the olive oil to 2 tablespoons total. Add extra vegetables like bell peppers or asparagus to increase volume without significantly increasing calories.

Boost Fiber: Add sliced yellow squash, diced eggplant, or quartered Brussels sprouts along with the zucchini. These vegetables cook at similar rates and add nutritional variety.

Lower Sodium Options: Use fresh herbs instead of dried ones, and rely on lemon juice, garlic, and black pepper for flavoring instead of salt. Fresh rosemary and thyme are particularly delicious with this combination.

Dairy-Free Version: Skip the feta cheese and instead garnish with toasted pine nuts or pumpkin seeds for added crunch and healthy fats.

Plant-Based Alternative: Replace chicken with thick slices of extra-firm tofu, tempeh, or large portobello mushrooms. Reduce cooking time to 20-25 minutes and add a splash of balsamic vinegar for extra depth.

Serving Suggestions

This versatile dish shines as a complete meal on its own, but pairs beautifully with fluffy quinoa, wild rice, or crusty artisan bread to soak up the delicious pan juices. For a Mediterranean-inspired presentation, serve alongside a simple Greek salad and warm pita bread.

Portion Guidelines: Plan for one chicken thigh or half a chicken breast per person, along with the roasted vegetables. This recipe serves 4-6 people generously.

Wine Pairing: A crisp Sauvignon Blanc or light Pinot Grigio complements the lemon and herbs beautifully. For red wine lovers, try a light Côtes du Rhône.

Seasonal Variations: In fall, add cubes of butternut squash or sweet potato (they’ll need a 10-minute head start in the oven). Summer calls for additional tomatoes, fresh basil, and maybe some corn kernels in the final few minutes of cooking.

Common Mistakes to Avoid

Overcrowding the Pan: Give everything space to breathe. Overcrowded vegetables steam instead of caramelizing, resulting in soggy zucchini. Use two pans if necessary.

Skipping the Chicken Rest: Not letting seasoned chicken sit for a few minutes means less flavor penetration. Even 5-10 minutes makes a difference.

Cutting Zucchini Too Small: Thin slices turn mushy quickly. Aim for 1/2-inch thick pieces that hold their shape during baking.

Forgetting Internal Temperature: Always check chicken with a meat thermometer. Overcooked chicken becomes dry, while undercooked chicken is unsafe.

Adding Lemon Too Early: Lemon juice should go on after cooking to maintain its bright, fresh flavor. Adding it before baking can make the dish taste bitter.

Storing Tips for the Recipe

Refrigerator Storage: Store leftovers in an airtight container for up to 4 days in the refrigerator. The flavors actually improve overnight as everything melds together.

Reheating Instructions: For best results, reheat in a 350°F oven for 10-15 minutes until warmed through. This maintains the texture better than microwaving. If using a microwave, heat in 30-second intervals to avoid overcooking.

Make-Ahead Preparation: You can fully cook this dish up to 2 days ahead. Store covered in the refrigerator and reheat gently. The vegetables will soften slightly, but the flavors remain delicious.

Freezing Notes: While this dish can be frozen for up to 3 months, the zucchini texture changes significantly upon thawing. For best results, freeze only the chicken portion and add fresh vegetables when reheating.

Conclusion

This baked chicken and zucchini recipe proves that the most memorable meals don’t require complicated techniques or exotic ingredients – just quality ingredients treated with care. The combination of tender, herb-seasoned chicken with caramelized zucchini creates a harmony of flavors that will have everyone asking for seconds.

What makes this recipe truly special is its flexibility and reliability. Whether you’re cooking for a busy family weeknight or entertaining friends, this one-pan wonder delivers consistent, delicious results every time. The cleanup is minimal, the flavors are maximum, and the satisfaction is guaranteed.

Give this recipe a try this week – I’d love to hear how it turns out for you and any creative variations you discover along the way!

FAQs

Can I use frozen zucchini for this recipe?
Fresh zucchini works best for this recipe as frozen zucchini releases too much moisture during cooking, resulting in a watery dish. If you must use frozen, thaw completely and pat very dry before using.

What’s the best way to prevent the chicken from drying out?
Use chicken thighs instead of breasts for more moisture, don’t skip the resting time after seasoning, and avoid overcooking by using a meat thermometer. The target internal temperature is 165°F.

Can I prepare this dish ahead for meal prep?
Absolutely! This recipe is perfect for meal prep. Divide into individual containers and refrigerate for up to 4 days. The flavors actually improve after a day, making it an ideal make-ahead option.

How do I know when the zucchini is perfectly cooked?
Look for golden-brown edges with a tender but still slightly firm texture. The zucchini should easily pierce with a fork but not be mushy. This usually takes 25-30 minutes at 425°F.

What other vegetables work well in this recipe?
Yellow squash, bell peppers, cherry tomatoes, and red onions all cook at similar rates. Harder vegetables like carrots or potatoes need to be cut smaller or given a head start in the oven.

Is this recipe suitable for meal prep and freezing?
While great for refrigerator meal prep, freezing changes the texture of the zucchini significantly. If you want to freeze portions, consider freezing just the chicken and adding fresh vegetables when reheating.

Print