How do I keep zucchini from getting soggy in a bake?

The key is high heat and spreading pieces in a single layer without crowding. At 425°F with space between each piece, the moisture evaporates quickly and you get roasted edges rather than steamed, soft zucchini.

Can I prep this baked chicken and zucchini recipe ahead of time?

Yes. You can marinate the chicken and vegetables up to 24 hours in advance and keep them covered in the fridge. Just take the dish out 10 minutes before baking so everything is not ice cold when it goes into the oven.

What is the best temperature to bake chicken and zucchini together?

425°F (220°C) is the sweet spot. It is hot enough to roast and caramelize the vegetables while cooking the chicken through in about 30 minutes. Lower temperatures tend to steam the zucchini rather than roast it.

Can I make this recipe dairy free?

The base recipe is already completely dairy free. Just skip the optional feta topping and it stays that way. The spices and olive oil create all the richness you need without any dairy at all.

The Best Baked Chicken and Zucchini Recipe (45 Minutes)

Name: Baked Chicken and Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean-Inspired
Ingredients: 1 lb boneless skinless chicken breast, cut into bite-size pieces; 1 medium zucchini, sliced and roughly chopped; 1 medium onion, chopped; 2 tablespoons extra virgin olive oil; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 1 teaspoon cumin; Sea salt, to taste; Black pepper, to taste

Description

This baked chicken and zucchini recipe is an effortless one-pan dinner with juicy chicken, tender zucchini, onion, olive oil, and warm smoky spices, ready in about 45 minutes.

Ingredients

Scale

1 lb boneless skinless chicken breast, cut into bite-size pieces
1 medium zucchini, sliced and roughly chopped
1 medium onion, chopped
2 tablespoons extra virgin olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon cumin
Sea salt, to taste
Black pepper, to taste

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Instructions

Preheat the oven to 425°F (220°C).
In a large bowl, mix together the olive oil, garlic powder, smoked paprika, dried oregano, cumin, sea salt, and black pepper.
Add the chicken, zucchini, and onion to the bowl.
Toss everything well until evenly coated in the marinade.
Let the mixture marinate for at least 15 minutes.
Spread the chicken and vegetables in a single layer in a baking dish.
Bake uncovered for 30 minutes, until the chicken is cooked through and the zucchini is tender with golden edges.
Serve hot over rice, quinoa, or with warm bread on the side.

Notes

For the best roasted texture, do not crowd the baking dish. Marinating for at least 15 minutes adds more flavor, and feta or cherry tomatoes can be added for a Mediterranean-style variation.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: Mediterranean-Inspired

Nutrition

Serving Size: 1 portion
Calories: 240
Sugar: 3g
Sodium: 260mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 28g
Cholesterol: 75mg