Name: Chicken Zucchini Bake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1.5–2 lb boneless skinless chicken breasts; 1–2 medium zucchinis (optional: yellow squash); 1 sweet onion; ½ cup prepared pesto (or olive oil + minced garlic + Italian herbs); 4 oz Parmesan cheese; 4 oz Mozzarella cheese; Salt, to taste; Black pepper, to taste; Garlic powder, to taste

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

Preheat oven to 375 °F (190 °C).
Slice zucchini, squash, and onion.
Place chicken in a baking dish in a single layer; season with salt, pepper, and garlic powder.
Layer vegetables on top.
Drizzle pesto over everything (or drizzle herb-seasoned olive oil).
Sprinkle evenly with Parmesan and mozzarella.
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.
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.