Cozy, simple, and full of flavor, this Chicken Zucchini Bake is perfect for busy weeknights and makes great leftovers for lunches. Prep is quick and cleanup is easy, so you can spend less time in the kitchen and more time enjoying family meals. If you love easy casseroles, you’ll also enjoy this baked mac and cheese recipe for another comforting option.
Why You’ll Love This Chicken Zucchini Bake
- Bright, fresh vegetables balanced with savory chicken and cheese
- Quick prep and one baking dish for easy cleanup
- Great for meal prep and reheats well for lunches
- Family-friendly flavors that please picky eaters
- Uses simple pantry spices for an everyday dinner
Ingredients Needed
- Protein
- 2 lbs boneless, skinless chicken breasts, cubed
- Veggies
- 2 medium zucchinis, sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- Sauce
- 1 cup marinara sauce
- Spices & Oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- Toppings
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the cubed chicken breasts to the skillet and cook until browned on all sides, about 5–7 minutes; remove from heat.
- In a large mixing bowl, combine the sliced zucchinis, diced red and yellow bell peppers, garlic powder, onion powder, oregano, basil, salt, and pepper; drizzle with the remaining olive oil and toss to coat.
- In a baking dish, arrange half of the vegetable mixture on the bottom, then layer the browned chicken over the vegetables and spread the marinara sauce over the chicken.
- Add the remaining vegetable mixture on top of the chicken and sauce, then sprinkle the shredded mozzarella and grated parmesan evenly over everything.
- Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
- Remove the foil and continue to bake for another 10–15 minutes, until the cheese is golden and bubbly; let cool for 5 minutes before serving.
Serving Suggestions Chicken Zucchini Bake
- Serve over a scoop of cooked rice or creamy polenta for extra comfort.
- Pair with a crisp green salad and a lemon vinaigrette to brighten the plate.
- Add crusty bread or garlic bread for dipping in the cheesy sauce.
- For a Mediterranean twist, serve alongside a lemon feta Greek chicken and roasted vegetables.
Tips for Success Chicken Zucchini Bake
- Cut chicken into even pieces so it browns and cooks evenly.
- Don’t overcrowd the skillet when browning; work in batches if needed.
- If zucchinis are watery, salt and drain them briefly to avoid a soggy bake.
- Use a hot oven and give the top time to brown for best texture.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Variations
Here are a few easy ways to change it up:
- Swap chicken for cubed turkey breast or boneless skinless chicken thighs for richer flavor.
- Make it spicy by stirring 1/4–1/2 tsp red pepper flakes into the vegetable mix.
- For a dairy-free option, use dairy-free cheese or skip the cheese and add extra herbs and a drizzle of olive oil.
- Serve with a creamy dip on the side, such as buffalo chicken dip, for game-day flair.
Follow us on Pinterest for more cozy ideas.
Chicken Zucchini Bake
Cozy, simple, and full of flavor, this Chicken Zucchini Bake is perfect for busy weeknights and makes great leftovers for lunches. Quick prep and easy cleanup allow for more family time around the dinner table.
Ingredients
Protein
- 2 lbs boneless, skinless chicken breasts, cubed
Veggies
- 2 medium zucchinis, sliced
- 1 each red bell pepper, diced
- 1 each yellow bell pepper, diced
Sauce
- 1 cup marinara sauce
Spices & Oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil divided
Toppings
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the cubed chicken breasts to the skillet and cook until browned on all sides, about 5–7 minutes; remove from heat.
- In a large mixing bowl, combine the sliced zucchinis, diced red and yellow bell peppers, garlic powder, onion powder, oregano, basil, salt, and pepper; drizzle with the remaining olive oil and toss to coat.
Baking
- In a baking dish, arrange half of the vegetable mixture on the bottom, then layer the browned chicken over the vegetables and spread the marinara sauce over the chicken.
- Add the remaining vegetable mixture on top of the chicken and sauce, then sprinkle the shredded mozzarella and grated parmesan evenly over everything.
- Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
- Remove the foil and continue to bake for another 10–15 minutes, until the cheese is golden and bubbly; let cool for 5 minutes before serving.
Notes
Serve over a scoop of cooked rice or creamy polenta for extra comfort. Pair with a crisp green salad and a lemon vinaigrette to brighten the plate. Add crusty bread or garlic bread for dipping in the cheesy sauce.