There's something so satisfying about one-pan meals that deliver big flavors with minimal fuss. This Baked Chicken and Zucchini Skillet Recipe is exactly that—simple, fresh, and packed with spices that make every bite memorable. Trust me, it quickly became a go-to for busy weeknights in my house.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Baked Chicken and Zucchini Skillet Recipe
- Top Tip
- How to Serve Baked Chicken and Zucchini Skillet Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Baked Chicken and Zucchini Skillet Recipe
Why You'll Love This Recipe
I absolutely love how this Baked Chicken and Zucchini Skillet Recipe comes together with minimal chopping, one bowl for mixing the marinade, and a single casserole dish for baking. That means less cleanup and more time enjoying your meal.
- Effortless Prep: Just toss your chicken, zucchini, and onions in a fragrant spice mix and you're set.
- Flavorful Combination: Smoky paprika and cumin create a warm depth that keeps every bite interesting.
- Healthy and Balanced: High-protein chicken paired with fresh zucchini makes it nourishing without feeling heavy.
- Versatile Meal: Serve it over quinoa, rice, or alongside your favorite salad — the possibilities are endless.
Ingredients & Why They Work
The magic of this recipe lies in its simple, wholesome ingredients that harmonize perfectly. Each element brings texture or flavor, and few basic spices create a surprisingly complex taste.
- Chicken breast: I prefer boneless, skinless cuts because they bake evenly and soak up the marinade beautifully.
- Onion: Large chunks add just the right sweetness and caramelization without turning mushy.
- Zucchini: Sliced into pieces that match the size of chicken, zucchini holds its shape and adds moisture.
- Extra virgin olive oil: This boosts browning and helps the spices cling to the ingredients.
- Garlic powder: Adds subtle garlicky warmth without the harshness of raw garlic.
- Smoked paprika: Gives a smoky undertone that really elevates the whole dish.
- Dried oregano: Offers an earthy, herbaceous layer that complements the chicken.
- Cumin: Adds a slightly nutty, warm spice that’s key to the flavor profile.
- Sea salt and freshly milled pepper: Essential for seasoning and bringing everything forward.
Make It Your Way
One of my favorite things about this baked chicken and zucchini skillet recipe is how easily it adapts to your preferences. I’ve played around with spices and veggies to keep it exciting.
- Variation: Sometimes, I swap out zucchini for yellow squash or add bell peppers for a splash of color and sweetness—it works wonderfully!
- Spice it up: If you’re feeling adventurous, a pinch of cayenne or red pepper flakes adds a pleasant kick.
- Make it dairy-free: This recipe is naturally free of dairy, perfect if you’re avoiding it.
Step-by-Step: How I Make Baked Chicken and Zucchini Skillet Recipe
Step 1: Prep the Oven and Marinade
First, I preheat my oven to a hot 425°F — this ensures a nice roast that keeps chicken juicy and veggies tender with a bit of caramelization. While the oven warms, I mix all the spices, salt, and pepper in a large bowl, then drizzle in the olive oil. Mixing it into a marinade is where the flavors start coming alive.
Step 2: Toss Chicken and Veggies
After cutting the chicken into bite-size pieces and chopping the onion and zucchini to similar sizes, I add them to the bowl. Tossing everything thoroughly in the marinade is key — each piece should glisten with those spices. For best results, I sometimes let the mix rest for at least 15 minutes to deepen the flavors.
Step 3: Bake Until Perfect
Then I transfer everything to a casserole or oven-safe skillet in an even layer, no need for overcrowding. I bake uncovered for 30 minutes at 425°F, which crisps the edges while the chicken cooks through. A quick test with a fork or meat thermometer helps confirm it’s done. The smell alone makes waiting worthwhile!
Top Tip
Over the years, I’ve learned a few tricks that keep this recipe foolproof and flavorful every time.
- Marinate for More Flavor: Even 15 minutes makes a noticeable difference, but don’t hesitate to refrigerate overnight to really deepen those spices.
- Don't Overcrowd: Giving each piece room means better roasting and less steam — your chicken and veggies get a lovely golden finish.
- Use Freshly Ground Pepper: It adds a sharper, brighter kick than pre-ground pepper and compliments the smoky paprika beautifully.
- Check Early: Oven temps can vary—if your chicken pieces are smaller, start checking around 25 minutes to avoid drying out.
How to Serve Baked Chicken and Zucchini Skillet Recipe
Garnishes
I usually sprinkle freshly chopped parsley or a few basil leaves on top for a pop of color and freshness. A squeeze of lemon juice right before serving brightens the dish beautifully—trust me, it makes a huge difference!
Side Dishes
This skillet pairs perfectly with fluffy quinoa or buttery rice that soak up any pan juices. On a lighter night, I’ll serve it alongside a crisp green salad with vinaigrette—keeps things fresh and balanced.
Creative Ways to Present
For a dinner party, I’ve served this dish family-style in a rustic cast-iron skillet right at the table, letting everyone help themselves. Adding toasted pine nuts or a sprinkle of crumbled feta can elevate it for special occasions.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge for up to 3 days. When reheating, I find that warming gently in a skillet or oven keeps the chicken juicy better than the microwave.
Freezing
This recipe freezes well—after cooling completely, I portion it out and freeze in airtight containers. When ready, thaw overnight in the fridge and reheat as usual.
Reheating
To keep the texture intact, I like reheating in a skillet over medium heat with a splash of water or broth to prevent drying. It revives that fresh-out-of-the-oven taste without losing the tender bite.
Frequently Asked Questions:
Absolutely! Chicken thighs will add a bit more richness and stay tender — just adjust the cooking time slightly and ensure they're cut into similar bite-sized pieces for even cooking.
The chicken should reach an internal temperature of 165°F (74°C). If you don't have a thermometer, make sure the pieces are white throughout with no pink and juices run clear when pierced with a fork.
Yes! You can marinate the chicken and veggies up to 24 hours ahead in the fridge. When you're ready, simply bake as directed. This saves time and enhances flavor.
I love serving it with fluffy quinoa or buttery rice to soak up the juices. For a lighter option, a simple green salad or steamed vegetables complement it perfectly.
Final Thoughts
This Baked Chicken and Zucchini Skillet Recipe holds a special place for me because it’s the kind of simple, wholesome meal you can rely on time and again. It hits all the right notes—flavorful, nutritious, and fuss-free. I’m confident once you try it, it’ll become a favorite in your rotation too. Give it a shot, and don’t forget to make it your own!
Print
Baked Chicken and Zucchini Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Easy Baked Chicken and Zucchini recipe is a quick and healthy dinner option featuring tender chicken breast and fresh zucchini, seasoned with a flavorful blend of spices and baked to perfection. It's perfect for busy weeknights and pairs wonderfully with quinoa or rice.
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken breast, cut into bite-size pieces
- 1 medium onion, chopped into large pieces similar to the size of the chicken
- 1 zucchini, sliced vertically into four large pieces, then chopped into smaller pieces
Seasonings & Oil
- 2 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon sea salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for baking the chicken and vegetables.
- Make Marinade: In a large bowl, combine garlic powder, smoked paprika, dried oregano, cumin, sea salt, and freshly ground pepper. Add the extra virgin olive oil and mix well until a marinade forms.
- Marinate Ingredients: Add the cut-up chicken, chopped onion, and chopped zucchini to the marinade. Toss thoroughly to coat all ingredients with the seasoning mixture. For enhanced flavor, let it marinate for at least 15 minutes or refrigerate for up to 24 hours.
- Bake: Transfer the marinated chicken and vegetables to a baking dish in a single layer. Place it uncovered in the preheated oven and bake for 30 minutes until the chicken is cooked through and the vegetables are tender.
- Serve: Once baked, serve the chicken and zucchini hot, accompanied by fluffy quinoa or buttery rice for a complete meal.
Notes
- This dish is very easy to prepare and cooks evenly in a casserole dish.
- Marinating the ingredients longer enhances the flavors significantly.
- Serve with quinoa or rice to make the meal more filling.
- Adjust salt and pepper to your taste preference.
- For a lower-fat option, consider using less olive oil.
Nutrition
- Serving Size: 0.5 cup
- Calories: 238 kcal
- Sugar: 2 g
- Sodium: 644 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 71 mg
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