Easy Chicken Zucchini Bake Recipe

Introduction

This Easy Chicken Zucchini Bake is a simple, healthy dish perfect for busy weeknights. Tender chicken pieces and diced zucchini are seasoned with smoky spices and baked to golden perfection. Served over rice, it’s a comforting meal the whole family will enjoy.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized 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
• Salt and black pepper, to taste
• 1/4 cup fresh cilantro or parsley, chopped
• 2 cups cooked rice, for serving

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Lightly grease a large baking dish with olive oil or cooking spray to prevent sticking.
2. Step 2: In a large mixing bowl, combine the chicken pieces, diced zucchini, and diced onion. Toss gently to mix evenly.
3. Step 3: Drizzle olive oil over the mixture. Add minced garlic, smoked paprika, cumin, oregano, salt, and black pepper. Toss thoroughly until everything is well coated.
4. Step 4: (Optional) To reduce excess moisture, place diced zucchini in a colander, sprinkle with ½ teaspoon salt, and let sit for 15 minutes. Pat dry with paper towels before mixing with the other ingredients.
5. Step 5: Transfer the seasoned mixture to the prepared baking dish, spreading in a single layer. Avoid overcrowding to allow caramelization.
6. Step 6: Bake for 25-30 minutes, checking at 20 minutes. The chicken should reach an internal temperature of 165°F, and the zucchini should be tender.
7. Step 7: For a golden, caramelized finish, switch the oven to broil and broil for 2-3 minutes, watching carefully to prevent burning.
8. Step 8: Remove from oven and immediately sprinkle with fresh chopped herbs and a pinch of smoked paprika. Let rest for 3-4 minutes before serving over cooked rice to soak up the flavorful juices.

Tips & Variations

• Salting and draining the zucchini helps reduce moisture and improves caramelization.
• Try adding diced bell peppers or cherry tomatoes for extra color and flavor.
• Use cilantro or parsley depending on your preferred herb flavor.
• Serve with quinoa or couscous instead of rice for variation.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. For best texture, avoid over-soaking the zucchini during storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add extra tenderness. Adjust cooking time slightly if needed to ensure they are cooked through.

How can I make this recipe dairy-free and gluten-free?

This recipe is naturally dairy-free and gluten-free as long as you serve it with a gluten-free grain like rice or quinoa.

Easy Chicken Zucchini Bake Recipe

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★★★★★

4.8 from 67 reviews

This Easy Chicken Zucchini Bake is a wholesome, flavorful one-pan meal featuring tender chicken pieces and diced zucchini baked to perfection with aromatic spices. Enhanced with garlic, smoked paprika, and fresh herbs, it offers a balance of protein and vegetables served over fluffy cooked rice, making it a convenient weeknight dinner that’s both nutritious and delicious.

• Author: zara
• Prep Time: 15 minutes (including optional zucchini salting)
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 medium zucchinis, diced
• 1 medium onion, diced

Seasonings and Oils

• 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
• Salt and black pepper to taste
• 1/4 cup fresh cilantro or parsley, chopped

Serving

• 2 cups cooked rice for serving

Instructions

1. Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a large baking dish with olive oil or cooking spray to prevent sticking.
2. Combine Chicken and Vegetables: In a large mixing bowl, combine the bite-sized chicken pieces with diced zucchini and onion, tossing gently to distribute evenly.
3. Add Seasonings: Drizzle the olive oil over the mixture, then add minced garlic, smoked paprika, cumin, oregano, salt, and pepper. Toss thoroughly until every piece is well-coated.
4. Optional Step for Less Moisture: For less excess moisture, optionally place the diced zucchini in a colander, sprinkle with ½ teaspoon salt, and let sit for 15 minutes. Pat dry with paper towels before combining with other ingredients.
5. Transfer and Spread: Transfer the seasoned mixture to your prepared baking dish, spreading it in a single layer. Avoid overcrowding to ensure vegetables caramelize rather than steam.
6. Bake: Bake for 25-30 minutes, checking at 20 minutes – the chicken should reach an internal temperature of 165°F and the zucchini should be tender.
7. Optional Broil for Finish: For a more golden, caramelized finish, switch the oven to broil and broil for 2-3 minutes until edges are nicely browned. Watch carefully to prevent burning.
8. Garnish and Rest: Remove from oven and immediately sprinkle with fresh chopped herbs and an extra pinch of smoked paprika for color. Let rest for 3-4 minutes before serving over rice, allowing the rice to absorb the flavorful cooking juices.

Notes

• Salting and draining the zucchini reduces moisture and prevents the dish from becoming watery.
• Use a meat thermometer to ensure chicken reaches 165°F for safe consumption.
• Broiling at the end is optional but adds appealing caramelization and color.
• Serve with cooked rice to soak up juices and complete the meal.
• Fresh cilantro or parsley can be substituted based on preference for garnish.

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