Chicken Zucchini Bake

Name: Chicken Zucchini Bake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 4 medium Zucchini (diced); 2 tablespoons olive oil (divided); Kosher salt and pepper (to taste); 2 tablespoons smoked or sweet paprika (divided); 1.5 pounds Boneless skinless chicken breast (cut into 1-inch pieces); 2 tablespoons cornstarch; 1/2 cup chicken broth; 1 large sweet onion (diced); 1 cup shredded Monterrey jack cheese; 1/2 cup shredded parmesan cheese

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This chicken zucchini bake is one of those easy dinners that checks all the boxes. It’s simple, filling, and made with everyday ingredients you probably already have.

a white baking dish with baked chicken and zucchini bites topped with cheese.

This simple, healthy chicken zucchini bake is one of my favorite dishes to make. It is my go-to weeknight dinner when I have extra zucchini and frozen chicken in my freezer. Tender chicken, soft roasted zucchini, and just enough cheese to bring it all together.

Everything bakes in one dish, which makes it perfect for busy weeknights when you want something homemade without a lot of cleanup. This recipe is also perfect if you are looking for some meal prep recipes. Another great chicken meal prep recipe I really love is this honey-garlic chicken meal prep.

Recipe Overview

Skill Level

Intermediate

Prep Time

15 mins

Cook Time

45 mins

Key Ingredients

This recipe uses fresh zucchini, boneless skinless chicken breast, olive oil, onion, warm spices like paprika, chicken broth, and a mix of Monterey Jack and parmesan cheese for a melty, flavorful finish. Full measurements are listed further down in the recipe card.

Zucchini: This is the veggie I chose. Broccoli or green beans will work great, or you can use any other veggie of your choice.
Oil: You will need either olive oil or avocado oil.
Seasonings: Kosher salt, pepper and smoked or sweet paprika
Chicken: I used Boneless and skinless chicken breast.
Cornstarch: Cornstarch works great here. Tapioca or arrowroot powder works. Flour alone may not be enough to thicken the sauce in this dish.
Broth: I used chicken broth, but vegetable broth works as well.
Sweet onion: or, in a pinch, cooking onions. Purple onions are also ok. But I do prefer the mellow taste of the white sweet onions.
Cheeses I used: shredded Monterey Jack cheese and shredded parmesan cheese

Helpful Tips

Rest before serving. Let the bake sit for 5 minutes so the sauce thickens slightly.
Season in layers. Season the zucchini and the chicken separately so every bite has flavor.
Cornstarch matters. Tossing the chicken with cornstarch helps thicken the sauce naturally as it bakes. Do not skip it if you can help it.
Don’t overbake. Chicken breast dries out if baked too long. Once it’s cooked through and bubbly, it’s ready.

How To Make Chicken Zucchini Bake

Preheat the oven to 375F. In a large bowl, combine the zucchini, onion, 1 tablespoon of the oil, and half of the paprika, salt, and pepper seasonings until nicely coated. Transfer to a large baking dish.

Place the cubed chicken in a bowl and toss to coat evenly with the remaining salt, pepper, paprika, and cornstarch.

process shot to season the chicken and cook it in a skillet.

Heat the remaining tablespoon of oil in a large pan over medium heat. Add the chicken in a single layer and cook until golden on both sides, but not fully cooked through.

Pour the broth and stir to deglaze the pan. Transfer the seasoned veggies to the baking dish, then evenly distribute the chicken and broth over the zucchini. Sprinkle with the cheese. Cover the dish with aluminum foil.

adding the seasoned zucchini and seared chicken in a baking dish.

Bake for 25 minutes, then uncover and stir well. Continue baking, uncovered, for 10-15 minutes more, just until lightly golden on top.

Stir into the dish before serving.

cheese added over the zucchini and chicken in a baking dish, then baked.

Common Questions

Can I use chicken thighs instead of chicken breasts?

Yes. Boneless, skinless chicken thighs work great and stay extra juicy. Chicken thighs will need a longer time to cook fully.

Can I make it ahead of time?

Absolutely. Assemble everything, cover, and refrigerate for up to 24 hours. Add the cheese right before baking.

what can i serve this with?

I like to serve this meal with sides like rice, quinoa, mashed potatoes, or crusty bread, which all work well. It’s also great on its own for a lower-carb option.

Can i add other vegetables to this?

Yes. Bell peppers or mushrooms are great additions.

Storage & Reheating Tips

Storing: Store leftovers in an airtight container in the fridge for up to 3–4 days.
Reheating: Reheat in the microwave in short intervals, stirring halfway through. For the best texture, reheat in the oven at 350°F until warmed through.
Freezing: You can freeze it for up to 2 months, but keep in mind that zucchini softens once thawed. Let the dish cool completely before freezing, and thaw overnight in the fridge before reheating.