This Easy Chicken Zucchini Bake is a simple, cozy weeknight meal. Tender diced chicken bakes with bright zucchini and juicy cherry tomatoes. The mozzarella melts into a golden, bubbly topping. The dish smells warm and herb-scented. It tastes savory, fresh, and comforting. It comes together fast and cleans up easily.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: ~360 kcal
- Protein: ~38 g
- Carbohydrates: ~8 g
- Fat: ~20 g
- Fiber: ~2 g
- Sugar: ~4 g
- Sodium: ~520 mg
Why Make This Easy Chicken Zucchini Bake
This bake is fast, healthy, and family-friendly. It uses few ingredients you likely have on hand. The chicken stays moist when diced and baked with vegetables. Zucchini adds a mild, slightly sweet flavor and a tender texture. Cherry tomatoes burst and add bright acidity. The melted mozzarella gives a creamy, gooey finish. It’s perfect for busy nights or a casual dinner with friends.
How to Make Easy Chicken Zucchini Bake
You’ll toss diced chicken with sliced zucchini, halved cherry tomatoes, olive oil, and Italian seasoning. Bake until the chicken is cooked through and the veggies are soft. Top with shredded mozzarella and return to the oven briefly to melt. The result is juicy chicken, soft zucchini, and a cheesy, browned top. The aroma of herbs and roasting tomatoes makes the kitchen feel inviting.
Ingredients:
- 2 chicken breasts, diced
- 2 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
Directions:
Step 1: Preparation
Preheat your oven to 375°F (190°C). Pat the chicken dry and dice into bite-size pieces. Slice the zucchini and halve the cherry tomatoes. Measure the olive oil, cheese, and seasonings.
Step 2: Mixing
In a large bowl, combine the diced chicken, sliced zucchini, halved cherry tomatoes, Italian seasoning, salt, pepper, and olive oil. Toss well so the chicken and vegetables are evenly coated in oil and seasoning.
Step 3: Cooking
Transfer the mixture to a baking dish in a single layer. Bake for 25–30 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and the vegetables are tender. The tomatoes should soften and release juices.
Step 4: Finishing
Sprinkle the shredded mozzarella cheese evenly on top. Return the dish to the oven and bake for an additional 5 minutes, or until the cheese is melted and slightly golden. Remove from the oven and let sit for a few minutes before serving.
How to Serve Easy Chicken Zucchini Bake
Serve warm straight from the dish. It pairs well with:
- A light green salad for a quick, balanced meal.
- Cauliflower rice or cooked quinoa to bulk it up.
- Crusty bread to soak up tomato juices.
Garnish with fresh basil or chopped parsley for color and fresh flavor. Spoon onto plates so each portion gets the juices and browned cheese.
How to Store Easy Chicken Zucchini Bake
- Refrigerator: Cool completely, cover, and store in an airtight container for up to 3–4 days.
- Freezer: Place cooled portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm in a 350°F (175°C) oven for 10–15 minutes, or microwave single portions for 1–2 minutes until heated through.
Expert Tips for Perfect Easy Chicken Zucchini Bake
- Cut chicken into even pieces so it cooks uniformly.
- Pat chicken dry before tossing with oil to get better browning.
- Don’t overcrowd the baking dish; a single layer helps the chicken cook evenly.
- If your zucchini is very watery, salt slices lightly and let them sit 10 minutes, then blot with paper towel. This prevents sogginess.
- Use a blend of mozzarella and Parmesan for extra flavor.
- Check chicken with a thermometer to avoid overcooking.
- Let the bake rest 3–5 minutes after baking so juices settle and it’s easier to serve.
Delicious Variations
- Mediterranean: Add 1/4 cup chopped Kalamata olives and 2 tablespoons chopped sun-dried tomatoes. Swap Italian seasoning for oregano.
- Lemon-Herb: Add zest of one lemon and 1 tablespoon lemon juice before baking for a bright note. Add thyme or rosemary.
- Spicy: Add 1/2 teaspoon red pepper flakes or 1 chopped jalapeño for heat.
- Cheesy Veggie Boost: Stir in 1 cup baby spinach or 1/2 cup cooked bell pepper for extra color and nutrients.
- Low-carb swap: Skip the mozzarella or use a lower-fat cheese and serve over zucchini noodles.
Frequently Asked Questions
Q: Can I use bone-in or skin-on chicken?
A: You can, but adjust cooking time. Bone-in pieces take longer. For even cooking, consider cutting meat off the bone and dicing it, or increase bake time and check temperature.
Q: Can I make this ahead of time?
A: Yes. Assemble the dish up to the point before adding cheese, cover, and refrigerate up to 24 hours. When ready, bake and then add cheese for the last 5 minutes.
Q: Is this dish gluten-free?
A: Yes. All ingredients listed are naturally gluten-free. Watch added seasonings or store-bought mixes for hidden gluten.
Q: How do I prevent watery zucchini?
A: Pick firm zucchini and avoid very large ones. If concerned, slice and salt them lightly for 10 minutes, then pat dry to remove excess moisture.
Q: Can I grill the chicken first?
A: Yes. Sear or grill the diced chicken briefly for extra color and smoky flavor, then combine with vegetables and finish baking to melt cheese.
Q: Can I double the recipe?
A: Yes. Use a larger baking dish and ensure pieces are not crowded. You may need a few extra minutes of baking time.
Q: How do I know when the chicken is done?
A: Use a meat thermometer. The safe internal temperature is 165°F (74°C). Alternatively, cut a piece to check that juices run clear and there is no pink inside.
Conclusion
This Easy Chicken Zucchini Bake is a reliable weeknight winner—simple to make, full of flavor, and satisfying. If you like low-carb versions or want more ideas for similar bakes, check out this helpful recipe for inspiration: Chicken Zucchini Bake (Low Carb) – Hungry Happens. Give this recipe a try—you’ll have a warm, cheesy, herb-scented dinner on the table in under an hour.
Print
Easy Chicken Zucchini Bake
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A simple, cozy weeknight meal with tender chicken, zucchini, cherry tomatoes, and melted mozzarella.
Ingredients
- 2 chicken breasts, diced
- 2 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Pat the chicken dry and dice into bite-size pieces. Slice the zucchini and halve the cherry tomatoes.
- In a large bowl, combine the diced chicken, sliced zucchini, halved cherry tomatoes, Italian seasoning, salt, pepper, and olive oil. Toss well.
- Transfer the mixture to a baking dish in a single layer. Bake for 25–30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Sprinkle the shredded mozzarella cheese evenly on top and return the dish to the oven for an additional 5 minutes, or until the cheese is melted and slightly golden.
- Remove from the oven and let sit for a few minutes before serving.
Notes
This dish pairs well with a light green salad, cauliflower rice, or crusty bread. Garnish with fresh basil for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 70mg
