Name: Baked Chicken and Zucchini Skillet Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
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; 2 tbsp extra virgin olive oil; 1 tsp garlic powder; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp ground cumin; 1 tsp sea salt or to taste; ¼ tsp freshly ground black pepper or to taste

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.

A white bowl holds two layers: the bottom layer is a bed of fluffy, light yellow rice with visible grains, and the top layer is a mix of cooked chicken pieces and diced zucchini, both seasoned with red spices giving them a warm orange tone. Fresh chopped green herbs are scattered over the dish, adding a pop of color. A silver fork with ornate designs rests inside the bowl on the left side. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of boneless skinless chicken breast pieces, large chopped onion segments, zucchini pieces sliced vertically then chopped, a small white bowl of extra virgin olive oil, a small white bowl with mixed ground spices including garlic powder, smoked paprika, dried oregano, cumin, sea salt, and freshly milled black pepper, all arranged with perfect symmetry in simple white ceramic bowls and dishes, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

This image shows a close-up of a cooked dish with pieces of orange-brown chicken mixed with yellow, white, and green vegetables like zucchini and onion, all topped with small sprigs of fresh green herbs, likely cilantro or parsley. The chicken pieces are well-cooked, showing a slight char and a textured surface, while the vegetables look soft but not mushy with a mix of smooth and slightly crispy edges. The green herbs are scattered evenly across the dish, adding a fresh contrast to the warm tones of the cooked ingredients. The photo is set against a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

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

baked chicken zucchini - Serving Suggestion

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:

Can I use chicken thighs instead of chicken breast?

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.

How do I know when the chicken is fully cooked?

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.

Can I prepare this recipe ahead of time?

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.

What should I serve with this Baked Chicken and Zucchini Skillet Recipe?

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!