Name: Baked Chicken and Zucchini Recipe – Easy One Pan Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 6 boneless, skinless chicken thighs (or 4 chicken breasts); 3 tablespoons olive oil, divided; 1 teaspoon dried oregano; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1/2 teaspoon dried thyme; Salt and freshly ground black pepper to taste; 3 medium zucchini, sliced into half-moons; 1 large red onion, sliced; 1 pint cherry tomatoes, halved; 4 cloves garlic, minced; 2 tablespoons fresh lemon juice; 1/4 cup fresh parsley, chopped; Optional: crumbled feta cheese, fresh basil leaves, lemon wedges for serving

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Sometimes the simplest meals are the most satisfying. That’s exactly what I get with this baked chicken and zucchini recipe: tender, juicy chicken paired with caramelized zucchini, onions, and tomatoes, all seasoned with Mediterranean herbs and roasted to perfection. Everything cooks together in one pan, making this dish both flavorful and easy to clean up afterward.

Baked Chicken and Zucchini Recipe – Easy One Pan Dinner

Why You’ll Love This Recipe

I love how this meal combines ease with rich flavor. The chicken stays moist, the zucchini turns golden at the edges, and the tomatoes burst with sweetness. I only need one pan, which makes cleanup a breeze. I can also customize it depending on what I have in the kitchen – swapping in different vegetables or skipping the cheese to keep it dairy-free. It’s wholesome, versatile, and ideal for both busy weeknights and casual entertaining.

Ingredients

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

For the chicken:
6 boneless, skinless chicken thighs (or 4 chicken breasts)
3 tablespoons olive oil, divided
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
Salt and freshly ground black pepper to taste

For the zucchini and vegetables:
3 medium zucchini, sliced into half-moons
1 large red onion, sliced
1 pint cherry tomatoes, halved
4 cloves fresh garlic, minced
2 tablespoons fresh lemon juice
1/4 cup fresh parsley, chopped

Optional garnishes:
Crumbled feta cheese
Fresh basil leaves
Lemon wedges for serving

Directions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Pat chicken dry. Toss with 2 tablespoons olive oil, oregano, garlic powder, smoked paprika, thyme, salt, and pepper. Let rest 10 minutes.
Slice zucchini, onion, and tomatoes. Toss with remaining olive oil, garlic, salt, and pepper.
Arrange chicken and vegetables in a single layer on the sheet pan.
Bake for 25–30 minutes, until chicken reaches 165°F (74°C) and zucchini is golden. Broil 2–3 minutes if extra browning is desired.
Drizzle with lemon juice, sprinkle with parsley, and add feta or basil before serving.

Servings and timing

This recipe serves 4 people generously, or up to 6 if paired with sides.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Variations

I like swapping chicken thighs for chicken breasts when I want something leaner. For a plant-based version, I replace the chicken with portobello mushrooms or tofu and shorten the cooking time slightly. If I want more color, I add bell peppers or yellow squash. Skipping the feta makes it dairy-free, while toasted pine nuts or pumpkin seeds add crunch and healthy fats.

Storage/Reheating

I store leftovers in the refrigerator for up to 4 days. To reheat, I prefer the oven at 350°F for 10–15 minutes so the vegetables don’t get soggy. If I’m in a hurry, the microwave works in short bursts, though the texture softens more. I don’t recommend freezing the zucchini, but the chicken can be frozen up to 3 months and paired with fresh vegetables when reheated.

FAQs

Can I use frozen zucchini for this recipe?

I prefer fresh zucchini because frozen releases too much water, but if that’s all I have, I thaw it completely and dry it well before roasting.

How do I keep the chicken juicy?

I use thighs instead of breasts for extra moisture, let the chicken rest after seasoning, and always check with a thermometer to avoid overcooking.

Can I make this ahead of time?

Yes, I often prep the vegetables and season the chicken the night before. It can also be baked ahead and stored for up to 2 days in the fridge.

What vegetables can I substitute?

Bell peppers, yellow squash, or even Brussels sprouts work well. Harder vegetables like potatoes or carrots need smaller cuts or a head start in the oven.

How do I know when the zucchini is cooked perfectly?

I look for golden-brown edges and a tender texture that’s still slightly firm. It usually takes about 25–30 minutes at high heat.

Conclusion

This baked chicken and zucchini recipe shows how a few simple ingredients can come together into something truly delicious. I love that it’s flexible enough to fit different diets, quick enough for weeknights, and flavorful enough to impress guests. With just one pan and minimal cleanup, it’s a recipe I return to again and again for reliable, wholesome comfort.