Mediterranean Chicken Zucchini Bake
Juicy baked chicken with zucchini, cherry tomatoes, and herbs, finished with a golden mozzarella and Parmesan topping. A fresh, veggie-forward one-pan dinner with minimal cleanup.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Cutting board
- Sharp knife
- Measuring spoons
- Wooden spoon or spatula
- Aluminum foil
- Instant-read thermometer (recommended)
Ingredients
For the bake
- 2 boneless, skinless chicken breasts diced into bite-size pieces
- 2 medium zucchinis sliced into half-moons (about 1/4-inch thick)
- 1 cup cherry tomatoes halved
- 1/2 red onion thinly sliced
- 2 cloves garlic minced
- 2 tbsp olive oil
- 2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp smoked paprika
- 1/2 tsp salt plus more to taste
- 1/4 tsp black pepper plus more to taste
- 1/4 tsp red pepper flakes optional
Cheesy topping
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan
To finish
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Place the oven rack in the middle so the dish bakes evenly and the cheese can brown without burning.
- Lightly grease a 9x13-inch baking dish with a small drizzle of olive oil (or spray). This helps the chicken and vegetables release easily when serving and makes cleanup quicker.
- Prep the chicken: Pat the chicken breasts dry with paper towels first. This keeps the seasoning from sliding off and helps the chicken bake up juicy. Dice into even bite-size pieces, about 1-inch cubes, so everything finishes at the same time.
- Prep the vegetables: Slice zucchini into half-moons about 1/4-inch thick so they soften without turning mushy. Halve the cherry tomatoes and thinly slice the red onion. Mince the garlic finely so it distributes through the bake.
- Combine in a bowl: Add diced chicken, zucchini, tomatoes, onion, and garlic to a large mixing bowl. Drizzle with olive oil, then sprinkle oregano, basil, smoked paprika, salt, black pepper, and red pepper flakes (if using) over the top.
- Toss thoroughly: Mix for 30 to 60 seconds until the oil and seasonings coat everything evenly. Pay attention to the bottom of the bowl where herbs can collect. If the mix looks dry, add 1 more teaspoon olive oil and toss again.
- Spread evenly in the baking dish: Pour the mixture into the prepared dish and spread into a single, even layer. Try not to mound it in the center. More surface area means better roasting and less steaming.
- Add the cheese topping: Sprinkle mozzarella evenly across the surface, then finish with Parmesan. The Parmesan helps the top turn golden and adds a salty, savory bite.
- Cover and bake first: Cover the dish loosely with foil and bake for 20 minutes. The foil traps gentle heat so the chicken cooks through while the zucchini softens without drying out.
- Uncover and finish baking: Remove the foil and bake 10 to 15 minutes more, until the cheese is bubbly and lightly golden. The chicken should reach 165°F (74°C) in the thickest pieces. If you do not have a thermometer, cut one piece in half. The center should be opaque and the juices should run clear.
- Optional browning step: If you want a deeper golden top, broil for 1 to 3 minutes at the end. Keep the dish on the middle rack and watch closely so the cheese does not burn.
- Rest before serving: Let the bake rest for 5 minutes. This helps the juices settle and makes serving cleaner. Garnish with chopped parsley right before serving for a fresh finish.
- Serve: Spoon into bowls or onto plates. It is great on its own, or served over quinoa, couscous, or lemon rice. If you want a brighter finish, add a squeeze of lemon at the table.
Notes
Watery zucchini tip: If your zucchini is very large or watery, slice it, sprinkle lightly with salt, rest 10 minutes, then pat dry before mixing.
Make-ahead: Assemble everything in the baking dish, cover, and refrigerate up to 24 hours. Add 5 to 10 minutes to the covered bake time if starting cold.
Leftovers: Refrigerate in an airtight container up to 4 days. Reheat gently in the microwave or in a 350°F (175°C) oven until warmed through.