This Easy Italian Chicken and Zucchini Bake is a tasty one-pan meal! Juicy chicken thighs bake with fresh zucchini, tomatoes, and Italian herbs for a comforting dish.
I love how it’s all baked together, which means fewer dishes to wash later! Plus, it’s healthy and packed with flavor—who can say no to that? 🍽️
Key Ingredients & Substitutions
Chicken: I use boneless, skinless chicken breasts for their lean quality. If you prefer dark meat, boneless thighs are a great alternative for more flavor. You can even use cooked rotisserie chicken, just add it before baking to warm through.
Zucchini: Fresh zucchini adds texture and nutrients! If you’re out of zucchini, eggplant or yellow squash can work nicely. Just adjust cooking times as needed, since they may vary slightly.
Cheese: Mozzarella is my go-to for a melty top, but feel free to mix it up! Use provolone or even a dairy-free cheese if needed. The Parmesan adds a nice salty kick, but you can use nutritional yeast for a vegan option.
Marinara Sauce: I love homemade marinara, but store-bought works just fine! If you’re low on sauce, replace it with a bit of broth or crushed tomatoes for extra moisture.
How to Achieve Perfectly Tender Chicken?
The chicken is key in this bake, and cooking it just right makes all the difference. To ensure tenderness, don’t over-cook it in the skillet. Here’s how:
- Cook chicken over medium heat until no longer pink, about 5-7 minutes.
- Cut pieces evenly so they cook at the same rate.
- Let it simmer with veggies and sauce to soak in flavors and moisture.
This method gives you juicy chicken without being dry or tough!
How Do You Prepare Zucchini So It’s Not Watery?
Zucchini can release moisture while cooking, so here’s how to keep it from making your dish soggy:
- Slice zucchini into half-moons of equal thickness for even cooking and quicker release of moisture.
- Cook it for just a few minutes with the chicken—enough to soften, but not too long.
This will help maintain a nice texture in your bake!
Easy Italian Chicken and Zucchini Bake
Ingredients You’ll Need:
For the Bake:
- 1 lb (450 g) boneless, skinless chicken breasts, diced
- 2 medium zucchinis, sliced into half-moons
- 1 cup diced tomatoes (canned or fresh)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Cheese & Seasoning:
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup marinara or Italian tomato sauce
- 2 tbsp olive oil
- 1 tsp dried Italian seasoning (or a mix of basil, oregano, thyme)
- Salt and pepper, to taste
Garnish:
- Fresh parsley or basil for garnish (optional)
How Much Time Will You Need?
This delicious Easy Italian Chicken and Zucchini Bake takes about 10 minutes to prep and around 25 minutes to bake. So, you’re looking at roughly 35 minutes in total! Perfect for a quick and satisfying weeknight dinner.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). This way, it will be hot and ready for your bake once you’re done prepping!
2. Cook the Chicken:
In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt, pepper, and half of the Italian seasoning. Cook the chicken for about 5-7 minutes until it’s no longer pink and starts to brown. Remember to stir occasionally for even cooking!
3. Sauté the Vegetables:
Next, toss in the chopped onion and minced garlic to the skillet with the chicken. Cook everything together for about 3 minutes, until the onion becomes translucent and fragrant.
4. Add Zucchini:
Now it’s time to add the sliced zucchini! Stir it into the skillet and cook for another 3-4 minutes until the zucchini is slightly tender but still has a little crunch.
5. Combine with Sauce:
Pour in the diced tomatoes and marinara sauce, mixing everything well to combine. Let this simmer for about 5 minutes so the flavors can blend together beautifully.
6. Transfer to Baking Dish:
Carefully transfer the chicken and vegetable mixture into a baking dish. You want to spread it out evenly.
7. Add Cheese and Seasoning:
Sprinkle the mozzarella cheese evenly over the top of the chicken and veggies. Then sprinkle the grated Parmesan cheese and the rest of the Italian seasoning. It’s going to be so cheesy and delicious!
8. Bake It Up:
Bake the dish uncovered in the oven for 20-25 minutes. Keep an eye out until the cheese is melted, bubbly, and slightly golden. Your kitchen will smell amazing!
9. Finish and Serve:
Once out of the oven, let it cool for a few minutes. If you like, sprinkle some fresh parsley or basil on top for an extra pop of flavor. Serve up your tasty Italian chicken and zucchini bake, and enjoy!
FAQs for Easy Italian Chicken and Zucchini Bake
Can I Use Other Vegetables in This Bake?
Absolutely! Feel free to mix in other veggies like bell peppers, mushrooms, or spinach. Just adjust the cooking time slightly for any veggies that may require longer or shorter cooking.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the microwave or bake in the oven until heated through. If it seems a bit dry, add a splash of marinara sauce while reheating.
Can I Make This Recipe with Frozen Chicken?
Yes, but it’s best to thaw it first! Thaw frozen chicken in the refrigerator overnight or in a sealed plastic bag submerged in cold water. Then, follow the recipe as usual—it’ll be just as delicious!
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the chicken and vegetable mixture in advance, then store it in the fridge for up to 24 hours. Just add the cheeses and bake when you’re ready to serve, adding a few extra minutes to the baking time if cooking from cold.
