Introduction

This Easy Chicken Zucchini Bake is a simple, flavorful dish perfect for a busy weeknight. Tender chicken mingles with fresh zucchini and aromatic spices, all baked to a golden finish and served over rice. It’s a wholesome meal that’s as satisfying as it is quick to prepare.

A glass baking dish filled with pieces of roasted chicken thighs placed on top of thick, golden-brown grilled zucchini slices. The chicken skin is crispy with a mix of dark brown and golden hues, showing a slightly charred texture. The zucchini slices underneath are round, with a green skin and a light golden grilled surface. The dish is inside an oven with warm lighting that highlights the juicy moisture and crispy texture on the chicken and vegetables. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 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.
Step 2: In a large mixing bowl, combine the chicken pieces with the diced zucchini and onion, tossing gently to distribute evenly.
Step 3: Drizzle olive oil over the mixture, then add minced garlic, smoked paprika, cumin, oregano, salt, and pepper. Toss thoroughly until well-coated.
Step 4: (Optional) To reduce excess moisture, place the diced zucchini in a colander, sprinkle with ½ teaspoon salt, and let sit for 15 minutes. Pat dry with paper towels before mixing.
Step 5: Transfer the seasoned mixture to the prepared baking dish, spreading it in a single layer without overcrowding to allow caramelization.
Step 6: Bake for 25-30 minutes, checking at 20 minutes. The chicken should reach an internal temperature of 165°F and the zucchini should be tender.
Step 7: For a golden finish, switch the oven to broil and broil for 2-3 minutes until edges brown. Watch carefully to avoid burning.
Step 8: Remove from oven, sprinkle immediately with fresh herbs and a pinch of smoked paprika. Let rest for 3-4 minutes before serving over cooked rice to soak up the juices.

Tips & Variations

For added depth, try substituting fresh thyme or rosemary for the oregano.
Use quinoa or cauliflower rice instead of white rice for a low-carb option.
If you prefer spicier flavors, add a pinch of cayenne pepper or chili flakes to the seasoning mix.
To make this dish dairy-free and paleo-friendly, serve as is or with a side of sautéed greens instead of rice.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over medium heat until warmed through. For best texture, avoid overcooking during reheating.

How to Serve

A white oval baking dish filled with baked chicken thighs on top of a layer of sliced zucchini, all cooked in a rich, reddish-orange sauce that looks thick and spicy, with finely chopped green herbs sprinkled over the chicken and vegetables; next to the dish is a round white bowl filled with fluffy white rice, all set on a white marbled surface with some fresh green herb sprigs nearby, creating a fresh and inviting look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken to ensure even cooking and proper texture. If using frozen chicken, thaw it completely before starting the recipe.

Can I prepare this dish ahead of time?

Yes, you can assemble the chicken and vegetable mixture in advance and refrigerate it for up to 24 hours before baking. Just be sure to bring it to room temperature before placing it in the oven for even cooking.