🍗 Chicken Zucchini Bake
This Chicken Zucchini Bake is dinner in 35 minutes. Seasoned chicken bakes with zucchini rounds, burst cherry tomatoes, and red onion in extra-virgin olive oil. The tomatoes make the sauce. Lemon and herbs finish the dish.
I love how little stirring this needs. Nestle the vegetables around the chicken, and that extra parsley is not optional. 🌿
Jump to Recipe ↓ 🍗
Why You’ll Love This Bake 🌿
- 🍗 Dinner in 35 minutes
- 🥒 Zucchini baked in the same dish
- 🍅 Burst cherry tomatoes
- 🧅 Sweet red onion
- 🍋 Lemon and oregano
- 🫒 Extra-virgin olive oil
- 🍽️ Anti-inflammatory Mediterranean bake
Why This Bake Fits an Anti-Inflammatory Mediterranean Plate
Chicken, zucchini, tomatoes, extra-virgin olive oil, garlic, and herbs are the pattern. There is no cream sauce. The tomatoes collapse and become the juices in the pan.
Slice the zucchini thick so it holds its shape, like the photo. Thin slices turn to mush before the chicken is done.
Frequently Asked Questions ❓
Breasts or thighs? 🍗
Both work. Thighs stay juicier. If the breasts are thick, slice them in half so they cook in 35 minutes.
Do I need to sear the chicken first? 🔥
No. This is a true sheet-pan style bake. A quick sear adds color if you want it.
Can I add potatoes? 🥔
Yes. Use small cubes and give them a 10-minute head start so they cook through.
What should I serve with it? 🍚
The dish is a full plate. Rice, orzo, or crusty bread catch the tomato juices.
🍗 Chicken Zucchini Bake
Ingredients 🛒
- 4 small chicken breasts or 6 boneless thighs
- 2 medium zucchini, cut into thick rounds
- 2 cups cherry tomatoes
- ½ red onion, sliced
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ¾ teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped parsley
Instructions 👩🍳
- Heat the oven to 400°F (200°C).
- Pat the chicken dry. Toss it with 1 tablespoon olive oil, half the garlic, oregano, paprika, salt, and pepper.
- Toss the zucchini, tomatoes, and onion with the remaining olive oil and garlic. Spread them in a baking dish and nestle the chicken on top.
- Bake 22–25 minutes, until the chicken is cooked through (165°F / 74°C) and the tomatoes have burst.
- Splash with lemon juice, scatter parsley, and spoon the pan juices over the chicken. Serve warm.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 320 |
| Protein | 34g |
| Net carbohydrates | 7g |
| Total carbohydrates | 9g |
| Fiber | 2g |
| Total fat | 16g |
| Sodium | 480mg |
Estimates based on chicken breast, zucchini, tomatoes, onion, and extra-virgin olive oil. Exact numbers vary with cut size.
Notes & Tips 💡
- If the chicken is very thick, give it 5 extra minutes and tent the vegetables so they do not overcook.
- Extra-virgin olive oil is the cooking fat and the sauce with the tomato juices.
- Do not crowd the dish. The tomatoes need space to burst, not steam.
- A squeeze of lemon at the table keeps the bake bright.
- This is best eaten right away while the chicken is juicy and the tomatoes are still glossy.
This Chicken Zucchini Bake is herby, juicy, and done in 35 minutes. A simple dish built on olive oil, chicken, zucchini, and tomatoes. 🍗🍅
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
