Chicken Zucchini Bake

I recently tried this comforting one-dish chicken zucchini bake—tender chicken breasts nestled under a blanket of fresh zucchini, savory onions, and melted cheese. It’s simple, cozy, and perfect for a fuss-free family dinner.

Why You’ll Love This Recipe

I love how effortlessly this plating comes together—just layer, bake, and dinner’s done. The juiciness of chicken meets crisp-tender zucchini and gooey cheese, while a light pesto or herb seasoning lifts the flavor. It’s healthy yet indulgent, and I hardly dirty more than one dish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless skinless chicken breasts (about 1.5–2 lb)

• Zucchini (1–2 medium), and optional yellow squash

• Sweet onion

• Prepared pesto (½ cup) or olive oil + minced garlic + Italian herbs

• Parmesan cheese (4 oz)

• Mozzarella cheese (4 oz)

• Salt, pepper, garlic powder

Directions

1. Preheat oven to 375 °F (190 °C).

2. Slice zucchini, squash, and onion.

3. Place chicken in a baking dish in a single layer; season with salt, pepper, and garlic powder.

4. Layer vegetables on top.

5. Drizzle pesto over everything (or drizzle herb-seasoned olive oil).

6. Sprinkle evenly with Parmesan and mozzarella.

7. Bake for 35–45 minutes until chicken reaches 165 °F and cheese is melted and bubbly. Cover loosely with foil if cheese browns too quickly.

8. Let rest for 5 minutes before serving.

Servings and timing

• Servings: Makes about 4 servings (enough for 1.5–2 lb of chicken)

• Prep time: 10–15 minutes

• Cook time: 35–45 minutes

• Total time: 50–60 minutes

Variations

• I sometimes swap pesto for olive oil mixed with oregano, thyme, garlic, and lemon juice for a Mediterranean twist.

• For a low-carb version, I like adding mushrooms and skipping any starch sides.

• I’ve made a creamy variation by mixing diced chicken and zucchini with a bit of sour cream and topping it with extra cheese.

• Using chicken thighs instead of breasts makes the dish juicier.

• I occasionally toss in cherry tomatoes or bell peppers for extra color and flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 350 °F for about 15 minutes, which helps keep the texture right. The microwave works too if I’m short on time. While it can be frozen, I find zucchini softens too much—so I prefer freezing just the cooked chicken and assembling fresh veggies later.

FAQs

What can I prep ahead of time?

I like to slice the vegetables and season the chicken ahead of time. I assemble everything in the morning and refrigerate it until dinner.

Can I use chicken thighs instead of breasts?

Yes, I often use thighs for a juicier result. Just make sure they reach 165 °F inside before serving.

What sides go well with this?

I usually pair this with rice, mashed potatoes, or a simple green salad. It also works well with cauliflower rice for a low-carb option.

Is this recipe gluten-free?

Yes, as long as the pesto and cheeses are gluten-free, the entire dish should be safe for gluten-sensitive diets.

Can I make this dairy-free?

Absolutely. I skip the cheese and add more olive oil and herbs for flavor. Dairy-free cheese alternatives also work well.

Conclusion

This chicken zucchini bake is one of my go-to recipes when I want something wholesome and simple without sacrificing flavor. It’s flexible enough to tweak depending on what I have on hand, and it always turns out delicious. Whether I’m feeding family or meal prepping for the week, this dish delivers every time.