Name: Easy Chicken Zucchini Bake: A High-Protein One-Pan Dinner with Tender Chicken and Caramelized Zucchini Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces; 2 medium zucchinis (6-8 inches long), diced; 1 medium onion, diced; 2 tablespoons olive oil (extra virgin preferred); 2 cloves garlic, minced; 1 teaspoon smoked paprika (plus extra for garnish); 1/2 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/4 cup fresh cilantro or parsley, chopped; 2 cups cooked rice (for serving)

Ingredients

1 lb boneless, skinless chicken breasts, cut into 1-inch pieces

2 medium zucchinis, diced

1 medium onion, diced

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon smoked paprika, plus extra for garnish

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 cup fresh cilantro or parsley, chopped

2 cups cooked rice, for serving

Instructions

Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil or cooking spray.

Step 2: In a large mixing bowl, combine the chicken pieces with diced zucchini and onion, ensuring the pieces are roughly the same size for even cooking.

Step 3: Drizzle olive oil over the mixture and add minced garlic, smoked paprika, cumin, oregano, salt, and black pepper. Toss well until all pieces are evenly coated.

Step 4: (Optional) Place the diced zucchini in a colander, sprinkle with ½ teaspoon salt, and let sit for 15 minutes to reduce moisture. Pat dry before combining with other ingredients.

Step 5: Transfer the mixture to the prepared baking dish, spreading it in a single layer without overcrowding to allow caramelization.

Step 6: Bake for 25-30 minutes, checking at 20 minutes. Ensure chicken reaches an internal temperature of 165°F and zucchini is tender.

Step 7: For a golden finish, switch oven to broil and broil for 2-3 minutes until edges brown. Watch carefully to avoid burning.

Step 8: Remove from oven, sprinkle with fresh herbs and extra smoked paprika, and let rest for 3-4 minutes. Serve warm over cooked rice to soak up the juices.

Tips & Variations

Marinate the chicken in the olive oil and spice mixture for 30 minutes before baking for deeper flavor.

To make the dish spicier, increase the smoked paprika by 25% or add ½ teaspoon Italian seasoning.

Use fresh zucchini with firm, glossy skin for the best texture and flavor.

For a drier result, drain excess liquid after baking and return to oven for 5 more minutes.

Try baking at 400°F for 20-25 minutes if you prefer a hotter oven with less moisture.

Storage

Store leftovers in airtight containers in the refrigerator for up to 3 days, or freeze individual portions for up to 2 months. To reheat, warm in the oven at 350°F for about 10 minutes until heated through, adding a splash of chicken broth if dry. Avoid microwaving to maintain texture. This dish also works well for meal prep as the flavors improve overnight.

FAQs

Can I use other vegetables instead of zucchini?

Yes, you can substitute zucchini with sliced summer squash, bell peppers, or even eggplant. Keep in mind the cooking time may vary slightly depending on the vegetable’s moisture content.

How do I know when the chicken is fully cooked?

The safest way is to use a meat thermometer; the internal temperature should reach 165°F. If you don’t have a thermometer, ensure the chicken pieces are no longer pink inside and the juices run clear.