This Easy Italian Chicken and Zucchini Bake is a tasty one-pan meal! Juicy chicken and fresh zucchini come together with Italian spices and a sprinkle of cheese for a cozy dinner.
You just pop it in the oven and let it do its thing while you kick back! I love that it’s low on dishes and big on flavor—plus, who can resist that cheesy goodness? 😋
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are easy and quick to cook. If you’re looking for a change, try using chicken thighs for a juicier option, or even turkey breasts if that’s what you have on hand.
Zucchini: Fresh zucchinis offer a nice texture and flavor. In a pinch, you can substitute with yellow squash, asparagus, or even bell peppers for variety. Both will cook nicely alongside the chicken!
Olive Oil: This is great for cooking and adds flavor. If you’re out, any vegetable oil will do, though I prefer olive oil for its richness. You can also use avocado oil for a different flavor.
Garlic Powder: For a fresh garlic taste, you can use minced garlic instead. Just 1-2 cloves will add a vibrant flavor, but be careful not to burn it. If you love garlic, go for it!
Cheeses: Mozzarella is classic here for a stretchy texture, but feel free to mix it up with provolone or even a sprinkle of feta for a tangy twist. Parmesan adds saltiness; you can sub with pecorino or nutritional yeast for a dairy-free option.
How Do I Ensure the Chicken is Cooked Perfectly?
Cooking chicken can sometimes be tricky, but keeping an eye on the internal temperature is key! Aim for 165°F (74°C). Here’s how to get there:
- Use a meat thermometer to check at the thickest part of the chicken.
- Keep the chicken in the oven for the entire bake time before checking. If you have larger or thicker pieces, they may need a few extra minutes.
- If it’s not done, just give it a few more minutes in the oven—better safe than sorry!
Also, let it rest for about 5 minutes after baking. This helps juices redistribute, keeping the chicken juicy!
Easy Italian Chicken and Zucchini Bake
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 1 cup cherry tomatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning (or a mix of basil, oregano, thyme)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and around 30-35 minutes for baking. In total, you’ll spend about 45 minutes from start to finish. A quick meal that’s hearty and delicious!
Step-by-Step Instructions:
1. Preheat Your Oven:
First things first, preheat your oven to 400°F (200°C). This ensures that when your dish is ready, the oven is hot and ready to cook the chicken perfectly!
2. Prepare the Baking Dish:
Lightly grease a baking dish with a bit of olive oil. This helps prevent the chicken and veggies from sticking, making cleanup easier! You can use a paper towel to spread the oil around.
3. Mix the Seasoning:
In a small bowl, combine 3 tablespoons of olive oil, garlic powder, Italian seasoning, salt, and pepper. Stir it well so the spices are evenly mixed into the oil. This mixture is what will flavor your chicken and vegetables wonderfully!
4. Prepare the Chicken:
Place the chicken breasts in the greased baking dish. Brush both sides of the chicken with the seasoned olive oil mixture. Make sure to coat them well for maximum flavor!
5. Add the Veggies:
Next, arrange the sliced zucchinis and halved cherry tomatoes around and on top of the chicken. You want to cover the chicken as much as possible with these colorful veggies!
6. Drizzle Extra Oil:
Drizzle any remaining olive oil mixture over the zucchini and tomatoes. This adds extra flavor as they bake.
7. Bake:
Bake the dish uncovered in your preheated oven for about 25-30 minutes. You want the chicken to be cooked through (internal temperature should reach 165°F or 74°C) and the zucchini to be tender.
8. Add the Cheese:
Once cooked, remove the dish from the oven and sprinkle shredded mozzarella and grated Parmesan cheese evenly over all the chicken and vegetables. Cheese makes everything better!
9. Final Bake:
Return the dish to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly. Keep an eye on it to avoid burning!
10. Garnish and Serve:
Take it out of the oven one last time and garnish with some fresh basil or parsley if you like. It adds a nice touch and makes it look beautiful.
Enjoy your flavorful and easy Italian Chicken and Zucchini Bake!
Frequently Asked Questions (FAQ)
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs will work well and can be juicier. Just make sure they’re boneless and skinless for similar cooking times.
What Can I Substitute for Zucchini?
If you don’t have zucchini on hand, yellow squash works beautifully! You could also try bell peppers or asparagus for a different flavor and texture.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in the oven or microwave until heated through.
Can I Add Other Vegetables?
Definitely! Feel free to add vegetables like bell peppers, red onions, or spinach. Just keep in mind that cooking times might vary slightly, so adjust as needed!
